Cheesy Hamburger Potato Soup Recipe

When the weather turns chilly or you’re in need of a soul-warming meal, Cheesy Hamburger Potato Soup is a perfect choice. Packed with savory ground beef, tender potatoes, and gooey melted cheese, this hearty dish is a family favorite. Whether you’re cooking for a weeknight dinner or a gathering with friends, this recipe delivers on flavor and comfort. Follow our step-by-step guide for a soup that’s as easy to prepare as it is delicious.

Ingredients for Cheesy Hamburger Potato Soup

Here’s everything you need to make this mouthwatering soup. Measure and prepare the ingredients ahead of time for a smooth cooking process.

Main Ingredients

• Ground beef – 1 lb (450 g), lean preferred
• Potatoes – 3 large, peeled and diced into ½-inch cubes
• Cheddar cheese – 2 cups (200 g), shredded
• Onion – 1 medium, finely diced
• Carrots – 2 medium, peeled and diced
• Celery – 2 stalks, diced
• Garlic – 2 cloves, minced
• Butter – 2 tbsp
• All-purpose flour – 2 tbsp
• Milk – 2 cups (500 ml)
• Chicken broth – 4 cups (1 liter)
• Salt and black pepper – to taste
• Paprika – 1 tsp (optional for flavor and color)

Kitchen Equipment Needed

• Large stockpot or Dutch oven
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Potato masher (optional for creamier soup)

Step-by-Step Preparation Guide

1. Brown the Ground Beef

In a large stockpot, cook the ground beef over medium heat until browned and fully cooked. Break it into crumbles using a wooden spoon. Remove the beef from the pot, drain excess fat, and set aside.

2. Sauté the Vegetables

In the same pot, melt the butter over medium heat. Add the onion, carrots, and celery, cooking until they soften (about 5 minutes). Stir in the minced garlic and cook for another minute, allowing the aroma to develop.

3. Add the Potatoes and Broth

Stir in the diced potatoes and chicken broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for 15–20 minutes, or until the potatoes are tender.

4. Thicken the Soup

Sprinkle the flour over the vegetables and stir to coat. Gradually pour in the milk while continuously whisking to prevent lumps. Let the soup simmer until it thickens slightly.

5. Add the Cheese and Beef

Return the cooked ground beef to the pot. Stir in the shredded cheese a little at a time, ensuring it melts evenly into the soup. Taste and adjust the seasoning with salt, black pepper, and optional paprika.

6. Serve Hot

Ladle the soup into bowls and garnish with additional shredded cheese, chopped parsley, or a dollop of sour cream if desired.

Tips for Perfecting Your Soup

• Consistent Texture: Dice potatoes evenly for uniform cooking.
• Preventing Curdling: Use room-temperature milk and stir constantly while adding it to the hot soup.
• Cheese Melting Tip: Shred your cheese at home; pre-shredded cheese often contains additives that can affect melting.

Recipe Variations and Customizations

• Low-Carb Alternative: Substitute potatoes with cauliflower florets.
• Vegetarian Option: Replace ground beef with plant-based meat or omit it entirely and add more vegetables.
• Extra Spice: Add diced jalapeños or a pinch of cayenne pepper for a kick.

Common Mistakes to Avoid

1. Overcooking the Potatoes: They should be tender but not mushy.
2. Soup Consistency Issues: Adjust with additional broth if the soup becomes too thick or simmer longer to reduce excess liquid.

Serving and Presentation Suggestions

Serve this soup with freshly baked bread or garlic toast for dipping, a simple green salad to balance the richness, and top with crumbled bacon (optional) or a sprinkle of chives for added flavor.

Storing and Reheating Leftovers

Storage Tips

Refrigerate leftover soup in an airtight container for up to 3 days. Freeze for up to 2 months in freezer-safe containers, leaving space for expansion.

Reheating Instructions

Reheat on the stovetop over medium-low heat, stirring occasionally. For frozen soup, thaw in the refrigerator overnight before reheating.

Frequently Asked Questions

Q: Can this soup be made in a slow cooker?
Yes! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, stirring in the cheese and milk during the last hour.

Q: What can I use as a cheese substitute?
Try Colby, Monterey Jack, or a blend of your favorite cheeses for a unique twist.

Q: Is this recipe gluten-free?
To make it gluten-free, replace the all-purpose flour with a gluten-free alternative or a cornstarch slurry for thickening.

Conclusion

This Cheesy Hamburger Potato Soup is a simple, satisfying dish that’s perfect for any occasion. Its rich flavors and creamy texture make it a favorite among kids and adults alike. Try this recipe today, and don’t forget to share it with family and friends!

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