Cheesy Hamburger Potato Soup
Cheesy Hamburger Potato Soup fills your bowl with warmth and flavor. Ground beef cooks with soft potatoes and melts into a cheesy, creamy broth. This soup comforts you on cold days and satisfies your hunger fast. Families love it because it uses simple ingredients from your kitchen.
Ingredients
- Potatoes: Pick fresh russet potatoes. They stay firm and soak up flavor. Skip canned ones they get mushy.
- Ground Beef: Use 80/20 ground beef. It gives taste without too much grease.
- Cheese: Grab sharp cheddar. It brings a strong tangy kick. Shred it fresh for better melting.
- Onion: Choose a yellow onion. It adds sweet mild flavor when cooked.
- Garlic: Fresh garlic beats jarred stuff. I tried pre-minced once it lacked punch.
- Broth: Low-sodium chicken or beef broth keeps salt in check. Beef broth deepens the taste.
- Milk: Whole milk makes it creamy. Skim works but it thins the soup.
- Flour: All-purpose flour thickens the broth. Swap it for gluten-free if needed.
Instructions
- Peel 4 medium russet potatoes. Cut them into small cubes.
- Chop 1 medium yellow onion. Mince 2 garlic cloves.
- Heat a large pot on medium. Cook 1 pound of ground beef until brown. Drain the fat.
- Add onion and garlic to the pot. Cook 2-3 minutes until soft.
- Stir in potatoes and 4 cups of low-sodium broth. Turn heat up to boil.
- Lower heat. Simmer 15-20 minutes until potatoes soften.
- Mix 1 cup of milk with 2 tablespoons of flour in a bowl. Stir until smooth.
- Pour milk mix into the pot. Stir so it blends.
- Add 2 cups of shredded cheddar cheese. Stir until it melts.
- Taste. Add salt and pepper as you like. Serve hot.
Notes
This soup fits most diets but has dairy and meat. It’s filling, so one bowl keeps you full for hours.