How to Make Cheesy Hamburger Potato Soup
This hearty one-pot cheesy hamburger potato soup is a comforting meal that combines ground beef, creamy potatoes, and melted cheddar cheese in a rich, velvety broth. It’s perfect for busy weeknights and can be made ahead for meal prep.
Ingredients
- 1 lb ground beef lean, 10-15% fat
- 4 cups Yukon Gold or Russet potatoes peeled and cut into chunks
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups chicken broth or beef broth for deeper flavor
- 1 cup whole milk
- ½ cup heavy cream
- 2 cups shredded cheddar cheese
- 1 tbsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp dried basil
- ½ tsp dried parsley
- 3 tbsp butter
- 3 tbsp all-purpose flour
- Salt and pepper to taste
Instructions
Brown the Ground Beef:
- Heat a skillet over medium-high heat. Add ground beef and let it brown on one side before breaking it apart. Cook until no pink remains. Drain excess fat and set aside.
Prepare the Soup Base:
- In a large pot, melt butter over medium heat. Add diced onions and cook until translucent. Stir in minced garlic and cook for another minute until fragrant.
Add Potatoes and Broth:
- Pour in the chicken broth and add potatoes. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until potatoes are fork-tender.
Make a Thickening Agent:
- In a separate pan, melt butter and whisk in flour to create a roux. Cook for about a minute, then slowly whisk in milk until smooth.
Combine Everything:
- Pour the thickened milk mixture into the pot, stirring well. Add the browned ground beef and seasonings (Worcestershire sauce, onion powder, garlic powder, dried basil, and parsley).
Melt the Cheese:
- Reduce heat to low. Gradually add shredded cheddar cheese, stirring constantly to prevent clumping. Let each handful melt before adding more.
Final Touches:
- Stir in heavy cream and adjust seasoning with salt and pepper. For extra creaminess, mix in ½ cup of sour cream before serving.
Serve & Enjoy:
- Ladle the soup into bowls and garnish with shredded cheese, crispy bacon bits, or fresh chives. Serve hot with crusty bread or in a bread bowl.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.
- Reheating: Reheat on low heat on the stovetop, stirring frequently. Add a splash of milk or broth if the soup thickens too much.
- Dairy-Free Option: Use coconut milk instead of dairy milk and nutritional yeast instead of cheese for a dairy-free version.
- Thickening Tip: Mash some potatoes in the pot for a natural thickener instead of flour.