Cheesy Hamburger Potato Soup
Creamy, hearty, and wildly comforting, this Cheesy Hamburger Potato Soup combines juicy browned beef, tender potatoes, and melty cheddar into a silky, savory broth.
Servings: 4 servings
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Ingredients
- 1 pound Ground beef raw
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 4 cups Potatoes diced, about 2 medium potatoes, peeled or unpeeled, 1/2-inch pieces
- 4 cups Beef broth low-sodium or regular
- 1 cup Cheddar cheese shredded, sharp or mild, packed
- 1 cup Heavy cream room temperature
- 1 teaspoon Dried thyme
- 1 teaspoon Salt to taste
- 1/2 teaspoon Black pepper to taste
- 2 tablespoons Olive oil
- Chopped green onions for garnish (optional)
Instructions
- Prepare ingredients first: chop the onion, mince the garlic, dice the potatoes, and shred the cheddar if needed. Having everything ready keeps the cooking smooth.
- In a large pot, heat 2 tablespoons olive oil over medium heat until shimmering.
- Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent and softened, about 3-4 minutes.
- Increase heat to medium-high and add the ground beef. Break it apart with a wooden spoon or spatula as it cooks.
- Cook the beef until browned and no longer pink, about 5-7 minutes. Season lightly with a pinch of salt and pepper while it cooks.
- Drain excess fat from the pot — tilt and spoon out or use a strainer to remove most grease, leaving flavor behind.
- Stir in the diced potatoes, beef broth, dried thyme, and additional salt and pepper to taste.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low or medium-low and simmer uncovered for 20-25 minutes, or until potatoes are tender when pierced with a fork.
- Once potatoes are cooked, lower the heat to low. Stir in the heavy cream and shredded cheddar cheese gradually, stirring constantly until the cheese is fully melted and the soup is creamy.
- Taste and adjust seasoning with more salt and pepper if needed. If the soup seems too thick, add a splash of broth or water and gently reheat.
- Serve hot in bowls, garnished with chopped green onions and any desired toppings like crumbled bacon or extra shredded cheddar.
Notes
Store leftovers in an airtight container for up to 3-4 days. You can freeze this soup, but for best results, freeze before adding cream and cheese.