Cheesy Hamburger Potato Soup
A rich and creamy soup made with ground beef, potatoes, and melted cheddar cheese for the ultimate comfort food experience.
Ingredients
- 1 lb 450g ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups 950ml beef broth
- 4 medium potatoes peeled and diced
- 2 medium carrots diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 1 ½ cups 180g shredded cheddar cheese
- 1 cup 240ml heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup 120ml milk
- 1/4 teaspoon cayenne pepper optional, for a slight kick
- Chopped green onions or parsley for garnish
Instructions
Brown the Ground Beef:
- In a large pot, cook ground beef over medium heat until browned.
- Drain excess grease and set aside.
Sauté Aromatics:
- In the same pot, melt butter and sauté onions and garlic for 3 minutes until soft.
Make the Soup Base:
- Stir in flour and cook for 1-2 minutes to create a roux.
- Slowly add beef broth, stirring continuously.
Cook the Potatoes & Carrots:
- Add diced potatoes and carrots, then season with salt, pepper, smoked paprika, and Worcestershire sauce.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
Add Cream & Cheese:
- Stir in heavy cream, milk, and shredded cheddar cheese until melted and creamy.
- Return cooked ground beef to the pot and mix well.
Serve & Garnish:
- Ladle into bowls and top with extra cheese, green onions, or parsley.
- Serve hot with crusty bread or crackers!
Notes
- For a thicker soup: Mash some of the potatoes before adding the cheese.
- For a lighter version: Use half-and-half instead of heavy cream.
- Storage: Refrigerate for 3-4 days, or freeze for up to 2 months.
- Substitutions: Try ground turkey or sausage instead of beef for a different flavor.