Main Ingredients
- 1 pound ground beef
- 4 to 5 medium russet potatoes, peeled and diced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
Liquids and Seasoning
- 3 cups chicken broth
- 2 cups whole milk
- 1 teaspoon seasoned salt
- 1/2 teaspoon ground black pepper
Creamy Components
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Optional Garnishes
- Chopped green onions
- Crisp cooked bacon, crumbled
Russet potatoes give the soup its classic, comforting texture; they soften and release a bit of starch, helping thicken the broth while still holding tender cubes. Chicken broth keeps the soup savory and light underneath the richness, while whole milk, butter, and flour combine into a simple white sauce that turns the broth into a creamy base. Cheddar and sour cream layer in cheeseburger flavor and a tangy finish, especially when topped with bacon and green onions.
Step-by-Step Instructions
Build the Beef and Potato Base
- Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and no pink remains. Drain off any excess fat if needed.
- Stir in the finely diced onion and minced garlic. Cook for 2–3 minutes, stirring often, until the onion softens and the mixture smells fragrant.
- Add the peeled, diced potatoes to the pot along with the chicken broth, seasoned salt, and black pepper. Stir to combine and make sure the potatoes are mostly submerged.
- Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 15–20 minutes, or until the potatoes are fork-tender but not falling apart. Stir occasionally to prevent sticking.
Make the Cream Sauce
- While the potatoes simmer, melt the butter in a separate saucepan over medium heat.
- Sprinkle in the flour and whisk constantly for about 1 minute to form a smooth roux; it should bubble slightly but not brown.
- Slowly pour in the milk, whisking the whole time to avoid lumps. Continue cooking and whisking until the mixture thickens into a smooth, creamy sauce that lightly coats the back of a spoon.
Thicken and Enrich the Soup
- Pour the hot cream sauce into the beef and potato pot, stirring well to fully combine it with the broth.
- Let the soup simmer gently for a few minutes so it thickens slightly; adjust the heat so it doesn’t boil hard.
- Add the shredded cheddar cheese a handful at a time, stirring constantly until it’s completely melted and the soup is smooth and velvety.
- Gently stir in the sour cream until fully incorporated. Keep the soup on low heat for another 5 minutes, without boiling, so everything warms through and the flavors meld. Taste and adjust the seasoned salt and pepper as needed.
Serve with Toppings
- Ladle the hot cheesy hamburger potato soup into bowls.
- Top each serving with chopped green onions, crumbled bacon, extra shredded cheddar, or a small dollop of sour cream if you like that loaded baked potato vibe. Serve immediately with crusty bread, rolls, or a side salad.
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