Description
A hearty and creamy potato hamburger soup packed with tender potatoes, savory ground beef, and melted cheddar cheese. Perfect for chilly days when you crave a comforting, easy-to-make meal!
Ingredients
Scale
- 1 lb (450 g) ground beef
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups (720 ml) chicken or beef broth
- 2 cups (480 ml) milk
- 1 cup (240 ml) heavy cream
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp butter
- 1 cup shredded cheddar cheese
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- 1 tsp dried parsley (optional)
Instructions
- Cook the Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat and set the beef aside.
- Sauté Aromatics: In the same pot, melt the butter. Add chopped onion and garlic, cooking until softened and fragrant.
- Add Potatoes and Broth: Stir in diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
- Prepare the Base: In a small bowl, whisk flour with milk (if using) until smooth. Gradually stir this mixture into the soup. Add cooked ground beef back into the pot.
- Finish with Cream and Cheese: Lower the heat and stir in heavy cream, cheddar cheese, salt, pepper, and smoked paprika. Cook for 5–10 minutes, stirring occasionally, until the soup thickens slightly and cheese is melted.
- Garnish and Serve: Sprinkle with dried parsley (if desired) and serve hot with crusty bread or crackers.
Notes
For a lighter version, substitute heavy cream with half-and-half or additional milk.
Add vegetables like carrots or celery for extra flavor and nutrition.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup