Name: Cheesy Hamburger Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 small onion, diced; 3 cloves garlic, minced; 4 cups potatoes, peeled and diced; 4 cups chicken broth; 2 cups shredded cheddar cheese; 1 cup milk; 1 cup heavy cream; 1 tablespoon olive oil; Salt and pepper to taste

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Why You’ll Love This Recipe

This soup combines the classic flavors of a cheeseburger with the comforting warmth of potato soup. It’s a one-pot meal that’s easy to prepare, making it ideal for family dinners or meal prepping. The recipe is versatile, allowing for customization with different cheeses, additional vegetables, or various toppings to suit your preferences.

Ingredients

1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
4 cups potatoes, peeled and diced
4 cups chicken broth
2 cups shredded cheddar cheese
1 cup milk
1 cup heavy cream
1 tablespoon olive oil
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Brown the Ground Beef: In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it into small crumbles as it cooks. Drain any excess fat.
Sauté the Aromatics: Add the diced onion and minced garlic to the pot with the browned beef. Sauté until the onions are translucent and fragrant.
Add Potatoes and Broth: Incorporate the peeled and diced potatoes into the pot. Pour in the chicken broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook until the potatoes are tender.
Incorporate Dairy and Cheese: Once the potatoes are tender, stir in the milk and heavy cream. Gradually add the shredded cheddar cheese, stirring continuously until the cheese has melted and the soup reaches a creamy consistency.
Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with additional cheese or chopped green onions if desired.

Servings and Timing

Servings: This recipe yields approximately 6 servings.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Variations

Protein Alternatives: Substitute the ground beef with ground turkey or a plant-based meat alternative for a lighter or vegetarian version.
Cheese Options: Experiment with different cheeses such as Monterey Jack, Gouda, or a smoky cheddar to alter the flavor profile.
Additional Vegetables: Enhance the soup’s nutritional value by adding diced carrots, celery, or bell peppers during the sautéing step.
Spice It Up: Incorporate diced jalapeños or a dash of hot sauce for a spicy kick.

Storage/Reheating

Storage: Allow the soup to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3 days.
Freezing: Place the cooled soup in a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months.
Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. You may need to add a splash of milk or broth to achieve the desired consistency.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Can I use a different type of potato?

Yes, both Russet and Yukon Gold potatoes work well in this recipe. Russets will break down more, creating a creamier texture, while Yukon Golds hold their shape better and add a buttery flavor.

How can I make this soup thicker?

To thicken the soup, you can mash some of the potatoes in the pot or add a slurry made from mixing a tablespoon of cornstarch with a small amount of cold water, then stirring it into the soup and allowing it to simmer until it thickens.

Is it possible to make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Brown the ground beef and sauté the onions and garlic first, then transfer them to the slow cooker along with the potatoes and broth. Cook on low for 6-7 hours or on high for 3-4 hours. Stir in the milk, cream, and cheese during the last 30 minutes of cooking.

Can I substitute the heavy cream with something lighter?

For a lighter version, you can replace the heavy cream with half-and-half or additional milk, though this may result in a less creamy texture.

How can I add more flavor to the soup?

Enhance the flavor by adding spices such as smoked paprika, thyme, or rosemary. Using beef broth instead of chicken broth can also provide a richer taste.

Is this soup gluten-free?

The base recipe is gluten-free. However, ensure that all processed ingredients, like broth and cheese, are certified gluten-free if you have dietary restrictions.

Can I add pasta or rice to this soup?

Yes, adding cooked pasta or rice can make the soup more filling. Add them towards the end of the cooking process to prevent them from becoming too soft.