Hearty Cheesy Hamburger Potato Soup: My Dinner Lifesaver (Print Version)

Hearty Cheesy Hamburger Potato Soup is a savory, comforting bowl of ground beef, tender potatoes, and gooey cheese. My family's favorite for chilly nights!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat

# Ingredients:

→ Foundation & Heart

01 - 1 lb ground beef (80/20 chuck)
02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 4 medium Russet potatoes, peeled and diced

→ Liquid Gold

05 - 4 cups chicken broth (low sodium)
06 - 2 cups milk (whole or 2%)

→ Thickener & Star

07 - 2 tbsp all-purpose flour
08 - 2 cups shredded sharp cheddar cheese

→ Flavor Enhancers

09 - 1 tsp salt (or to taste)
10 - ½ tsp black pepper (or to taste)
11 - 1 tsp dried thyme

# Instructions:

01 - Okay, first things first, grab your biggest pot or Dutch oven. Mine's usually got a little burn mark on the bottom from that one time I got distracted by a cat video. Brown the ground beef over medium-high heat, breaking it up as you go. Drain off most of that fat – we want flavor, not grease, you know? Then, toss in your diced yellow onion. Let it soften up, about 5-7 minutes, until it's translucent and smelling sweet. I always get a little nostalgic at this stage; it’s the smell of comfort cooking starting.
02 - Next up, stir in that glorious minced garlic. Let it cook for just about a minute until it’s fragrant. Don't let it burn, or it'll get bitter – I learned that the hard way, thinking "more cooking equals more flavor," nope! Then, sprinkle in the all-purpose flour. Stir it constantly for another minute or two. It'll look a little pasty, like a roux, and that’s exactly what we want. This step is crucial for thickening our soup later, so don’t rush it.
03 - Slowly, and I mean slowly, pour in the chicken broth, whisking constantly to avoid any lumps. This is where I usually get a little aggressive with the whisk, but a gentle hand is better here! Bring it to a simmer, and then add your diced potatoes, salt, pepper, and dried thyme. Give it a good stir. The aroma starts to really build now, a promise of the delicious soup to come! Cover the pot and let it simmer for about 15-20 minutes, or until those potatoes are fork-tender.
04 - Once the potatoes are tender, it's time for the creamy part! Pour in the milk. Stir it all together gently and let it come back to a gentle simmer. Don't let it boil rapidly here, we don't want the milk to scorch or separate. Just a nice, lazy bubble. This is where the soup really starts to get that lovely, rich texture that makes this Hearty Cheesy Hamburger Potato Soup so comforting. Taste and adjust your seasonings here – maybe a little more salt, a crack of fresh pepper.
05 - Now for the best part: the cheese! Turn off the heat before adding the shredded cheddar. Stir it in gradually, a handful at a time, until it's completely melted and smooth. This prevents the cheese from getting clumpy or greasy. I remember once I added it to boiling soup, and it turned into a stringy, separated mess. Learn from my oops moment! Keep stirring until every bit of that cheese is incorporated into your soup.
06 - Ladle your amazing soup into bowls. It should be thick, creamy, and wonderfully cheesy. I love to serve it with a little extra shredded cheddar on top, maybe some chopped fresh parsley if I’m feeling fancy, or even a dollop of sour cream. It’s got that look of pure, rustic comfort, and the smell? Oh, the smell is just pure heaven. Take a moment to just breathe it in before you dig in, it’s worth it.

# Notes:

01 - Don't overcook the potatoes before adding the milk; they'll get mushy and lose their texture.
02 - For the best creamy texture, always shred your own cheddar cheese. Pre-shredded can melt a bit strangely.
03 - If you're out of russets, Yukon Golds are a decent substitute, but expect them to hold their shape more.
04 - Serving with crusty bread for dipping is a must – it just completes the whole warm and comforting vibe.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - potato peeler
03 - knife
04 - whisk

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 25g

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