This creamy hamburger soup combines everything you love about a cheeseburger and potato soup in one bowl. Serve it with crusty bread or a side salad for a complete dinner.
Ingredients
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1 lb ground beef
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1 small onion, diced
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2 cloves garlic, minced
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4–5 medium potatoes, peeled and diced
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4 cups beef or chicken broth
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1 cup milk
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1 cup heavy cream or half‑and‑half
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2 cups shredded cheddar or Colby‑Jack cheese, divided
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2 tbsp butter
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2 tbsp all‑purpose flour
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1 tsp salt (to taste)
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1/2 tsp black pepper
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1/2 tsp paprika or smoked paprika (optional)
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1/2 tsp dried parsley or Italian seasoning
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Optional toppings: extra cheese, bacon bits, sliced green onions, sour cream
Step‑by‑Step Instructions
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Brown the beef
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In a large soup pot or Dutch oven, cook ground beef over medium‑high heat until browned, breaking it into small crumbles.
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Drain excess fat if needed. Add diced onion and cook 3–4 minutes until softened, then stir in garlic for 30 seconds.
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Add potatoes and broth
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Stir in diced potatoes, salt, pepper, paprika, and parsley.
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Pour in the broth, bring to a boil, then reduce to a gentle simmer.
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Cook 12–15 minutes, or until potatoes are fork‑tender.
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Make the cheesy cream base
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