Description
Warm up with creamy Cheesy Hamburger Potato Soup—ground beef, tender potatoes, and cheddar-rich broth for hearty, satisfying comfort.
Ingredients
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1 pound ground beef
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1 medium onion, chopped
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3 cloves garlic, minced
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4 cups diced potatoes (Russet or Yukon Gold)
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4 cups beef broth (low-sodium optional)
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1 cup shredded cheddar cheese (plus extra for garnish)
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1 cup heavy cream
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1 teaspoon dried thyme
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Salt and pepper, to taste (start with ½ tsp salt and ¼ tsp pepper)
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2 tablespoons olive oil
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Chopped green onions, for garnish (optional)
Instructions
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Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté until softened, about 3–4 minutes.
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Add garlic and cook for another 30 seconds until fragrant, stirring continuously to avoid burning.
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Brown the ground beef in the pot, breaking it apart with a spoon, until no longer pink. Drain off excess fat if needed.
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Add diced potatoes, dried thyme, salt and pepper, then pour in the beef broth. Stir to combine.
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Bring to a boil, then reduce to a simmer. Cover and cook until potatoes are tender, about 15–20 minutes.
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Stir in heavy cream, then gradually sprinkle in shredded cheddar cheese, stirring until melted and smooth. Adjust seasoning to taste.
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Simmer briefly, about 2–3 minutes more, until the soup is creamy and just thickened.
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Serve hot, garnished with extra cheddar cheese and chopped green onions, if desired.
Notes
Choose waxy potatoes (like Yukon Gold) for creamier texture, or Russets for a heartier bite.
For extra richness, reserve a splash of starchy potato cooking liquid before draining
keep stirring after adding the cheese to prevent clumping or oil separation.