Cheesy Hamburger Potato Soup
A hearty soup combining seasoned ground beef, tender potatoes, and gooey cheddar cheese, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups diced potatoes (Russet or Yukon Gold)
- 4 cups beef broth (low-sodium optional)
- 1 cup shredded cheddar cheese (plus extra for garnish)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- to taste Salt and pepper
- 2 tablespoons olive oil
- Chopped green onions, for garnish (optional)
Instructions
Preparation
- Heat the olive oil in a large soup pot over medium heat.
- Sauté the chopped onions in the heated oil until they soften, about 3-4 minutes.
- Add the minced garlic to the pot and cook for an additional 30 seconds.
- Incorporate the ground beef and cook until browned, about 5-7 minutes, breaking it apart with a spatula.
- If there's excess fat, drain it off.
Cooking
- Toss in the diced potatoes, dried thyme, salt, and pepper. Stir everything together.
- Pour in the beef broth and bring the mixture to a boil.
- Reduce the heat and cover the pot. Let it simmer for 15-20 minutes or until the potatoes are tender.
- After simmering, stir in the heavy cream.
- Gradually add in the shredded cheddar cheese, mixing until it melts and becomes smooth.
- Let the soup simmer for an additional 2-3 minutes.
Serving
- Serve hot, garnished with extra cheddar and chopped green onions if desired.
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Notes
To store leftovers, let the soup cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to 3-4 days or frozen for 2-3 months. Adjust the thickness of the soup by adding more beef broth or water as needed.