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Cheesy Hamburger Potato Soup

A warm and cheesy bowl of Hamburger Potato Soup that offers comfort and rich flavors, perfect for chilly nights and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Can substitute with ground turkey for a leaner option.
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups potatoes, peeled and diced Feel free to substitute cauliflower for a healthier twist.
  • 4 cups chicken broth
  • 2 cups shredded cheddar cheese Can be replaced with Monterey Jack or mozzarella for different flavors.
  • 1 cup milk Can be substituted with unsweetened almond milk for dairy-free version.
  • 1 cup heavy cream Can be replaced with half-and-half for a lighter version.
  • 1 tbsp olive oil
  • to taste Salt and pepper

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3–4 minutes.
  2. Add the ground beef, breaking it up as it cooks. Continue until browned and cooked through. Drain any excess grease.
  3. Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce heat to low and let it simmer for 15–20 minutes, or until the potatoes are tender.
  4. Pour in the milk and heavy cream, stirring to combine. Allow the soup to heat through without boiling.
  5. Gradually add the shredded cheddar cheese, stirring until melted and the soup is smooth.
  6. Season the soup with salt and pepper to taste. Let it simmer for an additional 5–10 minutes to meld flavors and thicken slightly.
  7. Ladle the soup into bowls and serve hot. Garnish with more shredded cheese, crispy bacon bits, or sliced green onions if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months. Thaw overnight in the refrigerator before reheating.