Description
Cheesy Hamburger Potato Soup
Ingredients
1 lb ground beef
3 medium potatoes, peeled and diced
2 medium carrots, sliced
1 small onion, diced
3 cloves garlic, minced
4 cups chicken or beef broth
1 cup milk
1 cup shredded cheddar cheese
2 tbsp butter
2 tbsp flour
1 tsp dried parsley
Salt & pepper to taste
Optional: Fresh parsley for garnish
Directions
Cook the Ground Beef:
In a large pot, brown the ground beef over medium heat. Drain the fat and set the beef aside.
Sauté Veggies:
In the same pot, melt the butter. Add onions, garlic, and carrots. Sauté until softened, about 5 minutes.
Add Potatoes and Broth:
Stir in the potatoes, parsley, salt, and pepper. Pour in the broth and bring to a boil. Reduce heat and let simmer for 15–20 minutes, or until the potatoes are tender.
Thicken the Soup:
In a small bowl, whisk together flour and milk. Gradually stir the mixture into the soup. Cook for another 5 minutes until slightly thickened.
Add Cheese and Beef:
Stir in the cooked ground beef and shredded cheddar cheese. Mix until the cheese is melted and the soup is creamy.
Serve:
Ladle into bowls, garnish with fresh parsley, and enjoy warm!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: ~320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof, creamy soup. First, ensure all vegetables are uniformly diced for even cooking. After browning and draining the beef, use the residual fond in the pot to sauté your onions, garlic, and carrots—this builds foundational flavor. When simmering the potatoes, keep the heat at a gentle bubble to prevent them from becoming mushy. For the thickening slurry, ensure the milk and flour are whisked until completely smooth before slowly drizzling it into the simmering soup while stirring constantly. Finally, remove the pot from the heat before adding the cheese; this prevents the dairy from separating and ensures a velvety texture.
Serving Suggestions
This hearty soup is a meal on its own, but perfect pairings elevate it. Serve with a side of crusty bread, garlic toast, or soft pretzel rolls for dipping. For a fresh contrast, add a simple side salad with a tangy vinaigrette. Top individual bowls with extra shredded cheese, crispy cooked bacon bits, a dollop of sour cream, or sliced green onions. It pairs wonderfully with a light, crisp lager or apple cider.
How-to Summary
In summary: brown and drain beef, then sauté veggies in butter. Add potatoes and broth, then simmer until tender. Whisk milk and flour into a slurry, stir into soup to thicken. Off heat, stir in cooked beef and cheese until melted. Garnish and serve.
Frequently Asked Questions
Can I make this soup ahead of time? Yes, but for best texture, add the cheese just before serving. Store the base (without dairy) in the fridge for up to 3 days. Reheat gently before adding the milk slurry and cheese.
How can I make this soup thicker? For a thicker consistency, increase the flour in the slurry to 3 tablespoons, or create a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it in during the final minutes of cooking.
Can I use a different type of cheese? Absolutely. Monterey Jack, Colby, or a Mexican blend work well. For a sharper flavor, try pepper jack or a mix of cheddar and Parmesan.
Is it possible to make this in a slow cooker? Yes. Brown the beef and sauté veggies first for depth of flavor. Add everything except the milk, flour, and cheese to the slow cooker. Cook on low for 6-7 hours. Before serving, stir in the milk-flour slurry and cheese until melted.
How do I properly store and reheat leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently, as the dairy can separate if microwaved on high power.
Common Mistakes to Avoid
- Adding cheese to boiling soup: This can cause the cheese to become grainy or oily. Always remove the pot from heat first.
- Not draining the beef fat: Excess grease will make the soup oily. Drain thoroughly after browning.
- Overcooking the potatoes: Simmer just until fork-tender. Overcooked potatoes will disintegrate and make the soup starchy.
- Dumping in the flour slurry: Adding it too quickly or without whisking can create lumps. Stream it in slowly while stirring.
- Using pre-shredded cheese with anti-caking agents: These can prevent smooth melting. For the creamiest result, shred cheese from a block.
Conclusion
This Cheesy Hamburger Potato Soup is the ultimate one-pot comfort meal, combining savory ground beef, tender vegetables, and a rich, cheesy broth. Its simplicity and flexibility make it a reliable recipe for busy weeknights or cozy weekends. By following the step-by-step guide and heeding the common mistakes, you’ll achieve a perfectly creamy and satisfying result every time. Don’t forget to experiment with the serving suggestions to make it your own. Enjoy this hearty, crowd-pleasing classic!