Cheesy Hamburger & Potato Soup
This comforting Cheesy Hamburger & Potato Soup is a delicious meal that's perfect for chilly days. Creamy, rich, and packed with flavor, this soup combines ground beef, potatoes, and cheese for a hearty dish that will warm you up. It's easy to make and can be ready in less than an hour.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Potato peeler
- 1 Ladle
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced (about 4 cups)
- 4 cups beef broth
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- chopped green onions or parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked, breaking it apart with a wooden spoon as it cooks. Drain excess grease if necessary.
- Add the diced onion and minced garlic to the pot. Cook for about 3-4 minutes, until the onion is softened and translucent.
- Stir in the diced potatoes, beef broth, Worcestershire sauce, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are tender, stir in the milk and shredded cheddar cheese. Allow the cheese to melt completely, stirring until the soup is creamy and well combined.
- Taste and adjust seasoning as needed. If the soup is too thick, you can add a little more milk to reach your desired consistency.
- Serve hot, garnished with chopped green onions or parsley if desired.
Notes
For a spicier version, consider adding diced jalapeños or a dash of hot sauce.
This soup can be made in advance and stored in the refrigerator for up to three days. Reheat before serving.
Leftovers can be frozen for up to two months; thaw and reheat in a pot over low heat.