Step 1: Brown the Ground Beef
Start by heating a large soup pot or Dutch oven over medium heat. Add the ground beef to the pot, breaking it up with a spoon or spatula. Cook the beef until it is browned and no longer pink, about 5-7 minutes. Drain any excess fat from the beef and set it aside.
Step 2: Sauté the Onions and Garlic
In the same pot, add the butter and let it melt over medium heat. Add the diced onion and cook for 3-4 minutes until the onion becomes translucent. Add the minced garlic and sauté for an additional 1 minute, until fragrant.
Step 3: Add the Flour to Thicken the Soup
To create a creamy base for the soup, sprinkle the flour over the cooked onions and garlic. Stir it in to create a roux (a thickening paste). Cook the flour mixture for about 2 minutes, stirring constantly, to ensure that the flour cooks through and doesn’t taste raw.
Step 4: Add the Broth and Potatoes
Pour in the beef broth, stirring to combine and dissolve the flour. Add the diced potatoes to the pot and bring the mixture to a simmer. Allow the soup to cook for about 10-15 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent the potatoes from sticking to the bottom of the pot.
Step 5: Add the Milk and Ground Beef
Once the potatoes are tender, add the cooked ground beef back into the pot. Stir in the milk, ensuring that it’s well combined with the broth and flour mixture. Continue to simmer the soup for another 5-7 minutes, allowing it to thicken and become creamy.
Step 6: Add the Cheese
Once the soup has reached a creamy consistency, gradually stir in the shredded cheddar cheese. Add the cheese in batches, stirring each time until it melts completely. The cheese will give the soup its rich, velvety texture and comforting flavor.
Step 7: Season the Soup
Taste the soup and adjust the seasoning with salt and pepper. Depending on your preference, you may also want to add a pinch of cayenne pepper or paprika for a bit of extra heat or depth of flavor.
Step 8: Garnish and Serve
Once the cheese is fully melted and the soup is heated through, remove the pot from the heat. Ladle the soup into bowls and garnish with your choice of toppings. Crumbled bacon, green onions, and a dollop of sour cream add extra flavor and a bit of crunch.
Serve the soup hot, ideally with some crusty bread on the side to dip into the creamy broth.
Tips for Making the Best Cheesy Hamburger Potato Soup:
- Choose the Right Potatoes: Yukon Gold or Russet potatoes are the best choices for this soup. Yukon Golds are creamy and hold their shape well, while Russets give a bit more starch, which helps thicken the soup.
- Use Sharp Cheddar Cheese: For a more intense cheesy flavor, opt for sharp cheddar cheese. However, mild cheddar also works well if you prefer a milder flavor.
- Add Veggies for Extra Nutrition: If you want to sneak in some extra vegetables, consider adding carrots, celery, or spinach to the soup. These can be added when you sauté the onions and garlic.
- Make It Lighter: If you want a lighter version of the soup, you can use ground turkey instead of beef, and swap out whole milk for a lighter version such as 2% or skim milk.
- Leftovers: This soup stores well in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. If the soup becomes too thick, simply add a bit more milk or broth to loosen it.
Conclusion:
Cheesy Hamburger Potato Soup is the ultimate comfort food, offering a rich, creamy texture paired with hearty potatoes, savory ground beef, and melty cheddar cheese. Whether you're looking for a quick weeknight dinner or a satisfying meal to feed a crowd, this soup is sure to become a favorite. With its simple ingredients, easy preparation, and deliciously filling flavor, it’s a meal that will warm you from the inside out. Don’t forget to garnish with crispy bacon and fresh green onions for added flavor and crunch!
Next time you need something comforting and delicious, try making this cheesy, creamy soup—you won’t regret it!
