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Cheesy Hamburger Potato Soup

A comforting, cheesy bowl that balances tender potatoes with browned ground beef, perfect for a filling weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Use lean ground beef for less grease.
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups potatoes, peeled and diced Russet or Yukon Gold potatoes work best.
  • 4 cups chicken broth
  • 2 cups shredded cheddar cheese Freshly grated for better melting.
  • 1 cup milk Low-fat milk can be used, but will reduce creaminess.
  • 1 cup heavy cream
  • 1 tbsp olive oil
  • to taste salt and pepper Season according to preference.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
  3. 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.
Cooking
  1. Stir in the diced potatoes and chicken broth. Bring the mixture to a boil.
  2. Reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.
  3. Pour in the milk and heavy cream, stirring to combine. Allow the soup to heat through, but avoid letting it boil.
  4. Gradually add the shredded cheddar cheese to the pot, stirring constantly until the cheese is fully melted and the soup is smooth.
  5. Season the soup with salt and pepper to taste. Let it simmer for an additional 5-10 minutes to allow the flavors to meld and the soup to thicken slightly.
  6. Ladle the soup into bowls and serve hot, garnished with more shredded cheese, crispy bacon bits, or sliced green onions if desired.

Notes

Refrigerate cooled soup in an airtight container within two hours of cooking. It will keep for up to 3-4 days. For freezing, allow soup to cool completely and transfer to freezer-safe containers. To reheat, do so gently over low heat and add milk if needed.