Cheesy Hamburger Potato Soup
A comforting and creamy soup filled with savory ground beef and tender potatoes, perfect for a chilly evening.
Ingredients
Main Ingredients
- 1 lb Ground beef for a savory, hearty base
- 4 medium Potatoes, diced adds body and creaminess
- 1 Onion, chopped brings sweetness and depth
- 3 cloves Garlic, minced essential for flavor
- 4 cups Beef broth opt for low-sodium if preferred
- 8 oz Cream cheese adds luxurious texture
- 2 cups Shredded cheese, cheddar melts beautifully
- Seasonings (salt, pepper, thyme) to taste
- 2 tbsp Butter for sautéing
Instructions
Preparation
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and minced garlic, cooking until softened and fragrant (about 3-4 minutes).
- Add the ground beef and cook until no longer pink. Drain excess fat if needed.
- Stir in the diced potatoes and mix for a couple of minutes.
- Pour in the beef broth, bringing everything to a gentle boil, then reduce heat and let it simmer for about 15 minutes or until potatoes are tender.
- Blend in the cream cheese until it fully dissolves into the soup.
- Add the shredded cheese and stir until melted and creamy.
- Season with salt, pepper, and thyme to taste.
- Serve the soup in bowls, topping with extra cheese and chopped parsley if desired.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Freeze portions for up to two months. Use an immersion blender for a creamier texture.