Cheesy Hamburger Potato Soup
A creamy soup of browned ground beef, diced potatoes, and melted cheddar simmered in beef broth.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 16 oz ground beef 80/20
- 2 tbsp unsalted butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cup diced russet potatoes 1/2 inch pieces
- 4 cup low sodium beef broth
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
Cooking
- Saute. Melt the butter in a large pot. Cook the onion and garlic for 4 minutes until soft.
- Brown. Add the beef and cook until no pink remains. Drain off the fat.
- Simmer. Add the potatoes and broth. Boil, then simmer for 15 to 20 minutes until tender.
- Finish. Reduce the heat and stir in the milk and cheddar until melted. Season with salt and pepper.
- Serve. Ladle into bowls and serve hot.
Notes
Substitutions: Use Monterey Jack or pepper jack for part of the cheddar. Add carrots or celery for extra vegetables.
Tips: Mash a few potatoes for a thicker soup. Keep the soup at a gentle simmer after adding the milk.
Storage: Refrigerate for 3 to 4 days. Freezing is not recommended.