This hearty and comforting soup is loaded with cheesy goodness, tender potatoes, and flavorful ground beef. It’s the perfect meal for chilly days, quick weeknight dinners, or anytime you’re craving cozy comfort food in a bowl.

Why You’ll Love This Recipe

• One-Pot Wonder: Minimal cleanup with all the goodness cooked in one pot.
• Rich and Creamy: The combination of cheddar cheese and heavy cream creates a luscious texture.
• Simple Ingredients: Made with pantry staples and easy-to-find ingredients.

Ingredients

Soup Base

• 1 lb ground beef: Provides the hearty base for the soup.
• 1 small onion, diced: Adds sweetness and depth.
• 3 cloves garlic, minced: For aromatic flavor.
• 4 cups potatoes, diced: Russets or Yukon Gold work best for their creamy texture.
• 4 cups beef broth: Gives the soup a savory, rich flavor.

Creamy and Cheesy Finish

• 1 cup shredded cheddar cheese: Sharp cheddar melts beautifully for the best flavor.
• 1 cup heavy cream: Creates a creamy, velvety texture.
• 2 tbsp all-purpose flour: Thickens the soup perfectly.
• 2 tbsp butter: For sautéing and richness.

Seasonings and Garnish

• Salt and pepper to taste: Adjust as needed.
• Optional: Chopped green onions: Adds a fresh, colorful garnish.

Instructions

1. Cook the Ground Beef

• In a large pot or Dutch oven, cook the ground beef over medium heat until browned.
• Drain excess fat and set the cooked beef aside on a plate.

2. Sauté Aromatics

• In the same pot, melt the butter over medium heat.
• Add the diced onion and minced garlic, sautéing for 3–4 minutes until softened and fragrant.

3. Make the Roux

• Stir in the flour, cooking for 1 minute while stirring continuously to form a roux.

4. Build the Soup Base

• Gradually whisk in the beef broth, ensuring there are no lumps.
• Add the diced potatoes and the cooked ground beef back into the pot.

5. Simmer

• Bring the soup to a boil, then reduce the heat to low and let it simmer for 15–20 minutes, or until the potatoes are tender.

6. Add Creamy Cheesy Goodness

• Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese melts completely and the soup becomes rich and creamy.
• Season with salt and pepper to taste.

7. Serve and Garnish

• Ladle the hot soup into bowls. Garnish with chopped green onions for a pop of color and extra flavor, if desired.

Serving Suggestions

Pair this Cheesy Hamburger Potato Soup with:

• Crusty Bread: Perfect for dipping into the creamy broth.
• Side Salad: A fresh, crisp salad balances the richness of the soup.

Tips for Success

• Cheese Tip: Shred your own cheese instead of using pre-shredded for a smoother, creamier melt.
• Potato Choice: Russet potatoes break down slightly, adding to the creaminess, while Yukon Golds hold their shape better.
• Thicker Soup: For a thicker consistency, mash some of the cooked potatoes before adding the cream and cheese.

FAQs

Can I make this soup ahead of time?
Yes! It reheats beautifully. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally.

Can I use a different type of meat?
Absolutely! Ground turkey, chicken, or even sausage are great substitutes for ground beef.

Can this soup be frozen?
The soup can be frozen, but the texture may change slightly due to the cream and cheese. If freezing, add the cream and cheese after reheating.

Nutrition Information

(Approximate per serving, serves 4-6)

• Calories: 400
• Protein: 20g
• Fat: 28g
• Carbohydrates: 18g

Enjoy this bowl of cheesy, creamy comfort! Perfect for sharing with loved ones or savoring solo on a cozy evening. Don’t forget to tag @YourFoodBlog with your creations! 🧀🍲