Cheesy Hamburger Potato Soup (Print version)
A creamy ground beef and potato soup with sharp cheddar, tender vegetables, and a rich broth made in one pot.
# Ingredients:
For the soup base
01 -
1 lb (450 g) ground beef, 85 to 90 percent lean
02 -
2 tablespoons unsalted butter
03 -
1 medium yellow onion, diced
04 -
2 medium carrots, diced
05 -
2 celery ribs, diced
06 -
3 cloves garlic, minced
07 -
3 tablespoons all-purpose flour
08 -
4 cups (950 ml) beef broth
09 -
1 1/2 lb (680 g) Yukon gold potatoes, peeled if desired and cut into 1/2-inch cubes
10 -
1 tablespoon Worcestershire sauce
11 -
1 teaspoon kosher salt, plus more to taste
12 -
1/2 teaspoon black pepper
13 -
1/2 teaspoon dried thyme
For the creamy finish
14 -
1 1/2 cups (360 ml) half-and-half
15 -
2 cups (225 g) freshly shredded sharp cheddar cheese
16 -
2 green onions, thinly sliced
17 -
Optional toppings: extra cheddar, crispy bacon, diced pickles, or cracked black pepper
# Instructions:
01 -
Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it up, until browned and cooked through. Drain excess grease if needed.
02 -
Add the butter, onion, carrots, and celery to the pot. Cook for 5-6 minutes, stirring often, until the onion softens. Stir in the garlic and cook for 30 seconds.
03 -
Sprinkle the flour over the beef and vegetables. Stir constantly for 2 minutes so the flour coats everything and loses its raw taste.
04 -
Slowly pour in the beef broth while stirring. Add the potatoes, Worcestershire sauce, salt, pepper, and thyme. Bring to a gentle boil, then reduce to a simmer and cook for 15-20 minutes, until the potatoes are fork-tender.
05 -
Reduce the heat to low. Stir in the half-and-half and warm for 2-3 minutes without boiling.
06 -
Add the shredded cheddar a handful at a time, stirring until melted before adding the next handful. Taste and adjust salt and pepper.
07 -
Ladle the soup into bowls and top with green onions. Add optional toppings if using and serve hot.
# Good to know:
01 -
Freshly shredded cheddar melts smoother than bagged shredded cheese.
02 -
For a thicker soup, mash a few potato cubes against the side of the pot before adding the cheese.
03 -
Leftovers keep refrigerated for up to 4 days.