Cheesy Hamburger Potato Soup

• Prep Time: 15 minutes

• Cook Time: 35–40 minutes

• Total Time: ~50–55 minutes

• Servings: 6–8 bowls

• Difficulty: Easy

• Best For: Family dinner, meal prep, comfort food craving

Ingredients

 For the Base:

• 1 lb ground beef (80/20 or lean)

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• 4–5 medium Yukon Gold or Russet potatoes, peeled and diced (~4 cups)

• 3 cups chicken or beef broth

• 1 ½ cups milk

• 1 cup heavy cream or half-and-half

• 2 cups shredded sharp cheddar cheese

• 2 tbsp all-purpose flour

• 2 tbsp butter

• Salt and black pepper, to taste

• ½ tsp paprika (optional)

• ½ tsp dried thyme or parsley

• 1 tsp mustard (Dijon or yellow – optional but great for “cheeseburger” flavor)

 Optional Add-Ins:

• 1 cup frozen corn

• ½ cup shredded carrots

• 3–4 chopped green onions (for garnish)

• Crumbled bacon or crispy onions for topping

Tools You’ll Need

• Large soup pot or Dutch oven

• Cutting board and knife

• Cheese grater

• Wooden spoon or spatula

• Ladle

• Potato masher (optional)

Step-by-Step Instructions

Step 1: Brown the Ground Beef

• In a large pot or Dutch oven over medium heat, cook the ground beef until browned and fully cooked, about 6–8 minutes.

• Break it up into crumbles as it cooks.

• Drain excess fat if needed, especially if you’re not using lean beef.

Step 2: Add Onions and Garlic

• Add the diced onions to the beef and sauté for about 3 minutes until softened.

• Stir in the garlic and cook for another 30 seconds until fragrant.

Step 3: Add Potatoes and Broth

• Add the diced potatoes, broth, thyme (or parsley), paprika, salt, and pepper.

• Stir to combine.

• Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15–20 minutes or until the potatoes are fork-tender.

Step 4: Make a Quick Roux (Thickener)

In a small pan (or clear space in the soup pot), melt 2 tbsp butter over medium heat.

• Stir in the flour and whisk for 1–2 minutes until smooth and bubbling.

• Slowly pour in the milk, whisking constantly to avoid clumps.

• Pour this mixture into the soup and stir well. This will help thicken the soup beautifully.

Step 5: Add Cream and Cheese

• Reduce heat to low and stir in the cream and mustard (if using).

• Slowly sprinkle in the shredded cheddar, stirring until melted and smooth.

• If using frozen corn or shredded carrots, stir them in now and cook for 5 more minutes.

Tip: Add the cheese in batches to prevent clumping.

Step 6: Taste and Adjust

• Taste and adjust seasoning — add more salt, pepper, or even a dash of hot sauce if you like a little kick.

• If the soup is too thick, add a splash of broth or milk to reach your desired consistency.

Step 7: Serve and Garnish

Ladle the hot soup into bowls and top with:

• Extra shredded cheddar

• Sliced green onions

• Crumbled bacon

• A dollop of sour cream

• Crushed crackers or crispy onions for crunch

Serving Suggestions

This hearty soup is a full meal in itself, but you can pair it with:

• Crusty bread or garlic toast

• A fresh green salad

• Biscuits or cornbread

• Pickles on the side for a true “cheeseburger” vibe

Storage & Reheating

Fridge:

• Store in an airtight container for up to 4 days.

Freezer:

• This soup can be frozen, but the texture of potatoes and dairy may change. To freeze, let cool completely, place in freezer-safe containers, and freeze for up to 2 months.

Reheat:

• Reheat on the stovetop over medium-low heat or microwave in 1-minute increments, stirring between each.

Nutrition Info (Per Serving – Approximate)

Values will vary depending on exact ingredients and toppings.