Cheesy Hamburger Potato Soup
Warm up your kitchen with a comforting bowl of cheesy hamburger potato soup! This delightful recipe is perfect for those chilly evenings when you crave something hearty yet simple to prepare. With its creamy texture and savory flavors, this dish is a family favorite that will leave everyone asking for seconds.
Why You’ll Love This Cheesy Hamburger Potato Soup:
- Hearty and filling, perfect for cool weather.
- Loaded with flavor from ground beef, cheese, and aromatic spices.
- Quick to make, taking just around 30 minutes from start to finish.
- Easily customizable for picky eaters—add extra veggies or adjust seasoning!
- Great for meal prep, as it reheats beautifully for leftovers.
Ingredients Needed:
Protein:
- 1 lb ground beef
Aromatics:
- 1 small onion, diced
- 3 cloves garlic, minced
Vegetables:
- 4 cups potatoes, peeled and diced
Liquid:
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
Cheese:
- 2 cups shredded cheddar cheese
Fats:
- 1 tbsp olive oil
Seasoning:
- Salt and pepper to taste
Step-by-Step Instructions:
1️⃣ Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
2️⃣ Cook the ground beef: Add the ground beef to the pot, breaking it up as it cooks. Continue cooking until the beef is browned and fully cooked through. Drain any excess grease.
3️⃣ Add potatoes and broth: Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.
4️⃣ Add milk and cream: Pour in the milk and heavy cream, stirring to combine. Allow the soup to heat through, but avoid letting it boil.
5️⃣ Melt the cheese: Gradually add the shredded cheddar cheese to the pot, stirring constantly until the cheese is fully melted and the soup is smooth.
6️⃣ Season and simmer: Season the soup with salt and pepper to taste. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld and the soup to thicken slightly.
7️⃣ Serve: Ladle the soup into bowls and serve hot. For extra flavor, garnish with more shredded cheese, crispy bacon bits, or sliced green onions if desired.
Serving Suggestions for Cheesy Hamburger Potato Soup
This cheesy hamburger potato soup pairs beautifully with crusty bread or soft dinner rolls. Consider serving it alongside a crisp green salad for a balanced meal. It also works well as a filling lunch or dinner, and leftovers make for a delicious next-day meal!
Tips for Success with Cheesy Hamburger Potato Soup:
- Choose the Right Pot: A heavy-bottomed pot helps distribute heat evenly and prevents burning.
- Don’t Overcook Potatoes: Keep an eye on the potatoes; overcooked ones can turn mushy. You want them tender but still intact.
- Variations in Cheese: While cheddar is delicious, feel free to experiment with different cheeses like Monterey Jack or pepper jack for added flavor.
- Make It Healthier: Add in some vegetables like carrots or celery for extra nutrition—just sauté them along with the onions.
- Store It Right: If storing leftovers, cool the soup completely before refrigerating it in an airtight container; it keeps well for up to 3 days.
Variations:
Try adding some chopped bell peppers for a pop of color and flavor or swapping the ground beef for ground turkey or chicken. You can also use vegetable broth instead of chicken for a lighter, vegetarian-friendly option.
FAQs
Can I freeze Cheesy Hamburger Potato Soup?
Yes, this soup freezes well! Make sure to let it cool completely before transferring it to airtight freezer-safe containers. It can last for up to 3 months in the freezer.
Is it okay to use leftover beef?
Absolutely! Leftover cooked beef can be an excellent addition to this soup. Just break it up and follow the rest of the soup-making instructions as usual.
What can I use instead of heavy cream?
If you’re looking for a lighter option, you can substitute the heavy cream with half-and-half or evaporated milk. This will still give you a creamy texture without the extra calories!
Ingredients
Protein
- 1 lb ground beef Use lean ground beef for a healthier version.
Aromatics
- 1 small onion, diced You can use yellow or white onion.
- 3 cloves garlic, minced Adjust according to your garlic preference.
Vegetables
- 4 cups potatoes, peeled and diced Yukon gold or russet potatoes work best.
Liquid
- 4 cups chicken broth You can substitute with vegetable broth.
- 1 cup milk Whole milk adds creaminess.
- 1 cup heavy cream For a lighter version, substitute with half-and-half.
Cheese
- 2 cups shredded cheddar cheese Feel free to experiment with other types of cheese.
Fats
- 1 tbsp olive oil This is used for sautéing the aromatics.
Seasoning
- Salt and pepper to taste Adjust based on personal preference.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add the ground beef to the pot, breaking it up as it cooks. Continue cooking until the beef is browned and fully cooked through. Drain any excess grease.
- Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.
Cooking
- Pour in the milk and heavy cream, stirring to combine. Allow the soup to heat through, but avoid letting it boil.
- Gradually add the shredded cheddar cheese to the pot, stirring constantly until the cheese is fully melted and the soup is smooth.
- Season the soup with salt and pepper to taste. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld and the soup to thicken slightly.
Serving
- Ladle the soup into bowls and serve hot. For extra flavor, garnish with more shredded cheese, crispy bacon bits, or sliced green onions if desired.
