Name: Hamburger Potato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Main-dishes
Ingredients: 1 lb ground beef.; 4 cups potatoes, peeled and diced.; 1 small onion, finely chopped.; 3 cloves garlic, minced.; 4 cups chicken or beef broth.; 1 1/2 cups shredded cheddar cheese.; 1 1/2 cups milk.; 1/2 cup sour cream.; 2 tbsp flour.; 1 tbsp butter.; 1/2 tsp paprika.; 1/2 tsp dried thyme.; Salt and pepper to taste.

This Cheesy Hamburger Potato Soup is a hearty, comforting dish that combines the best of both worlds—tender, diced potatoes and rich, flavorful ground beef. With a creamy broth made from milk, cheddar cheese, and sour cream, this soup is packed with comforting flavors perfect for cold nights. The sautéed onions and garlic add a savory base, while paprika and thyme provide a touch of warmth and depth. It’s simple to make and comes together quickly, making it a great option for busy weeknights. Serve it with a slice of crusty bread for a complete, satisfying meal.

This Cheesy Hamburger Potato Soup is a hearty and comforting meal that’s perfect for chilly evenings. The combination of tender potatoes, savory ground beef, and melted cheddar cheese creates a rich, creamy soup that’s easy to prepare and delicious to enjoy. With a few simple ingredients, this recipe comes together quickly and is sure to become a family favorite.

INGREDIENTS

Ground beef: 1 pound of ground beef adds protein and flavor to the soup. It’s browned first to bring out its rich, savory taste.

Potatoes: 4 cups of diced, peeled potatoes form the base of this hearty soup. They become soft and tender as they simmer in the broth.
Onion: 1 small, finely chopped onion provides a subtle sweetness and enhances the overall flavor.

Garlic: 3 cloves of minced garlic add depth and a savory aroma to the dish.

Broth: 4 cups of chicken or beef broth create a flavorful liquid base for the soup. Use either, depending on your preference.
Cheddar cheese: 1 1/2 cups of shredded cheddar cheese melt into the soup, creating a creamy, cheesy texture that everyone loves.
Milk: 1 1/2 cups of milk, combined with flour, helps thicken the soup and gives it a rich, smooth consistency.

Sour cream: 1/2 cup of sour cream adds a tangy richness to the soup, making it even creamier.
Flour: 2 tablespoons of flour, mixed with the milk, help to thicken the soup.
Butter: 1 tablespoon of butter is used to sauté the onions and garlic.
Paprika and thyme: 1/2 teaspoon of paprika and 1/2 teaspoon of dried thyme add warmth and depth to the flavor.

Salt and pepper: Add salt and pepper to taste, adjusting based on your preferences.

INSTRUCTIONS

Step 1: Brown the Ground Beef: In a large pot over medium heat, brown 1 pound of ground beef until fully cooked. Once done, drain any excess fat and set the beef aside. This helps to keep the soup from being greasy while still adding plenty of flavor from the beef.
Step 2: Sauté the Onion and Garlic: In the same pot, melt 1 tablespoon of butter over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onions are soft and translucent, and the garlic is fragrant. This step builds the base of the soup with rich, savory flavors.
Step 3: Add the Potatoes and Broth: Return the browned ground beef to the pot along with 4 cups of diced potatoes. Pour in 4 cups of chicken or beef broth. Stir everything together and bring the mixture to a simmer. Cover the pot and cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Step 4: Thicken the Soup: In a small bowl, whisk together 2 tablespoons of flour with 1 1/2 cups of milk until smooth. Slowly pour this mixture into the soup, stirring constantly to avoid lumps. Let the soup cook for an additional 5 minutes, or until it has thickened to your desired consistency.
Step 5: Add the Cheese and Seasonings: Stir in 1 1/2 cups of shredded cheddar cheese, 1/2 cup of sour cream, 1/2 teaspoon of paprika, and 1/2 teaspoon of dried thyme. Stir until the cheese has completely melted and the soup is smooth and creamy. Season with salt and pepper to taste, adjusting as needed.
Step 6: Serve: Ladle the soup into bowls and serve hot. This Cheesy Hamburger Potato Soup is best enjoyed with a slice of crusty bread or some crackers on the side.

Serving and Storage Tips

Serve this Cheesy Hamburger Potato Soup hot with a side of crusty bread, dinner rolls, or crackers. It’s a perfect meal for cold weather, bringing warmth and comfort to the table.
This soup can be topped with extra shredded cheddar cheese, crispy bacon bits, or even a dollop of sour cream for added flavor and texture.

If you prefer a spicier version, add a dash of hot sauce or sprinkle some red pepper flakes into the soup for a little heat.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally until warmed through.
You can also freeze this soup for longer storage. Let the soup cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Helpful Notes

For a lighter version, you can substitute ground turkey for ground beef and use reduced-fat cheddar cheese and sour cream. The soup will still be creamy and delicious with fewer calories.

To make the soup gluten-free, omit the flour and use cornstarch as a thickener. Whisk 1 tablespoon of cornstarch with the milk, then add it to the soup as directed.
If you’d like to add more vegetables, consider adding diced carrots, celery, or even peas to the soup for extra color and nutrition.

Tips from well-known chefs

Rachael Ray: Recommends browning the ground beef well to develop rich flavors before adding it to the soup.

Gordon Ramsay: Suggests finishing the soup with a drizzle of olive oil for a touch of elegance and extra flavor.
Ina Garten: Advises using high-quality cheddar cheese for a creamier, more flavorful result.