Cheesy Hamburger Potato Soup
Ingredients
1 lb (450 g) ground beef
5 medium potatoes, peeled and diced
1 small onion, diced
2 cloves garlic, minced
3 cups beef broth
1 cup heavy cream
1 cup shredded cheddar cheese
2 tablespoons butter or oil
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon paprika (optional)
½ teaspoon dried thyme or Italian seasoning (optional)
Chopped parsley or green onions (optional, for garnish)
Instructions
Brown the Beef
In a large pot or Dutch oven, heat the butter or oil over medium heat.
Add the ground beef and cook until browned, breaking it apart as it cooks.
Drain excess fat if needed.
Sauté Aromatics
Add the diced onion to the pot and cook for 3–4 minutes until soft.
Stir in the garlic and cook for 30 seconds until fragrant.
Add Potatoes & Broth
Add the diced potatoes and pour in the beef broth.
Season with salt, pepper, paprika, and thyme.
Bring to a boil, then reduce heat to a gentle simmer.
Simmer
Cover and cook for 15–20 minutes, or until the potatoes are fork-tender.
Make It Creamy
Stir in the heavy cream and let the soup warm through (do not boil).
Add Cheese
Reduce heat to low and slowly stir in the shredded cheddar cheese until fully melted and smooth.
Taste & Serve
Adjust seasoning if needed.
Ladle into bowls and garnish with parsley or green onions if desired.
Tips & Variations
For a thicker soup, mash some of the potatoes directly in the pot.
Add cooked bacon bits for extra flavor.
Use a mix of cheddar and mozzarella or Monterey Jack for a different cheese blend.
Serve with crusty bread or garlic toast.
