Here’s a rich and comforting Creamy Potato Hamburger Soup—hearty, cheesy, and perfect for chilly days 🥔🥩🍲
🥔🥩 Creamy Potato Hamburger Soup
Ingredients (serves 4–6)
- 1 lb (450 g) ground beef
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 4–5 medium potatoes, peeled and diced
- 2 carrots, diced (optional)
- 2 stalks celery, diced (optional)
- 4 cups beef broth
- 1 cup milk or half-and-half
- 1 cup shredded cheddar cheese
- 2 tbsp butter or oil
- 1 tsp paprika
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- Optional garnish: chopped green onions, extra cheese
Instructions
- Cook the beef
In a large pot or Dutch oven, brown ground beef over medium heat. Drain excess fat. - Sauté aromatics
Add butter or oil, onion, and garlic. Cook 3–4 minutes until softened. - Add vegetables
Stir in potatoes (and carrots/celery if using). Cook 2–3 minutes. - Add broth & seasonings
Pour in beef broth. Add paprika, salt, pepper, and thyme. Bring to a boil, then reduce heat to simmer. Cover and cook 15–20 minutes, until potatoes are tender. - Add creaminess
Lower heat and stir in milk or half-and-half. Slowly add shredded cheddar, stirring until melted and smooth. Adjust seasoning as needed. - Serve
Garnish with green onions or extra cheese. Serve hot with crusty bread or crackers.
🌟 Tips & Variations
- Thicker soup: Mash a few potatoes in the pot or stir in 1–2 tbsp cornstarch dissolved in cold milk before adding cream.
- Bacon boost: Fry bacon and crumble over the top.
- Veggie-loaded: Add corn, peas, or green beans.
- Slow-cooker option: Brown beef and onions first, then add all ingredients (except cheese) to slow cooker on low 6 hours; stir in cheese at the end.
If you want, I can make a “ultra-creamy, cheesy potato hamburger chowder” version that’s even richer, almost like a restaurant-style loaded baked potato soup with beef.
Do you want me to do that?
