Cheesy Hamburger Potato Soup
This hearty Cheesy Hamburger Potato Soup combines savory ground beef, tender potatoes, and creamy cheese for a comforting dish that's perfect for chilly days. It's a one-pot meal that will warm you up and satisfy your hunger.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 ladle
- 1 cutting board
- 1 set measuring cups and spoons
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1.5 pounds potatoes, diced About 4 medium potatoes.
- 4 cups beef broth
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried thyme
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up with a wooden spoon. Cook until fully browned, about 5-7 minutes. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion is translucent.
- Stir in the diced potatoes, beef broth, salt, pepper, paprika, and thyme. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Simmer for 15-20 minutes or until the potatoes are tender.
- Stir in the milk and shredded cheddar cheese, mixing until the cheese is melted and the soup is creamy. Adjust seasoning if necessary.
- Serve the soup hot, topped with optional sour cream, green onions, or additional cheese if desired. Enjoy!
- For a spicier version, consider adding diced jalapeños or a dash of hot sauce.
- This soup can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, you may need to add a splash of milk for the desired consistency.
Notes
This soup can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, you may need to add a splash of milk for the desired consistency.
For a spicier version, consider adding diced jalapeños or a dash of hot sauce.