Cheesy Hamburger Potato Soup
A rich, creamy soup loaded with ground beef, tender potatoes, and melted cheese — this comforting bowl is the perfect blend of flavor and texture. It’s like a cheeseburger in soup form, ideal for chilly nights or a satisfying family dinner.
Ingredients
- 1 lb (450 g) ground beef
- 1 tbsp olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 1 medium carrot, diced
- 2 cups low-sodium beef broth
- 2 cups water
- 1 cup milk
- 1 cup shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- 2 tbsp all-purpose flour (for thickening)
- ½ tsp paprika
- ½ tsp dried thyme (optional)
- Salt & pepper, to taste
- 2 tbsp chopped chives or green onions, for garnish
Instructions
- Brown the Beef:
In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat and set aside. - Sauté Veggies:
In the same pot, add onion, garlic, and carrot. Sauté for 3–4 minutes until softened and fragrant. - Add Potatoes & Broth:
Stir in diced potatoes, beef broth, and water. Bring to a boil, then reduce to a simmer. Cook uncovered for about 10–12 minutes, until the potatoes are tender. - Make it Creamy:
In a small bowl, whisk together flour and milk until smooth. Pour into the soup while stirring constantly. Continue cooking for 3–5 minutes, until slightly thickened. - Add Cheese & Beef:
Return the cooked ground beef to the pot. Stir in shredded cheese until melted and smooth. Add paprika, thyme, salt, and pepper to taste. - Serve:
Ladle the soup into bowls and garnish with chopped chives or green onions. Serve warm with crusty bread or biscuits.
Tips & Variations
- For extra richness, use half-and-half instead of milk.
- Add cooked bacon for a smoky flavor twist.
- Swap beef for ground turkey or plant-based crumbles for a lighter option.
Storage
- Store leftovers in the fridge for up to 3 days.
- Reheat gently on the stove — add a splash of milk if the soup thickens too much.
