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Cheesy Hamburger Potato Soup
Emily

Cheesy Hamburger Potato Soup

This hearty and creamy soup combines ground beef, tender potatoes, cheddar cheese, and a touch of sour cream for the ultimate comfort food. Perfect for chilly evenings or a satisfying family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 4 cups potatoes, peeled and diced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or beef broth
  • 1.5 cups shredded cheddar cheese
  • 1.5 cups milk
  • 0.5 cup sour cream
  • 2 tbsp flour
  • 1 tbsp butter
  • 0.5 tsp paprika
  • 0.5 tsp dried thyme
  • salt and pepper, to taste

Equipment

  • large pot or Dutch oven
  • Wooden spoon or spatula
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Whisk

Method
 

  1. In a large pot or Dutch oven, cook ground beef over medium heat until browned and crumbly. Drain any excess grease and set aside.
  2. Melt butter in the same pot. Add chopped onion and minced garlic, cooking until soft and fragrant (about 3–4 minutes).
  3. Stir in diced potatoes, browned beef, and broth. Bring to a gentle simmer and cook for 15–20 minutes, until the potatoes are fork-tender.
  4. In a small bowl, whisk flour into the milk until smooth. Pour into the pot and stir continuously. Cook for 5–7 minutes until slightly thickened.
  5. Stir in shredded cheddar cheese, sour cream, paprika, and thyme. Mix until the cheese melts and the soup becomes creamy.
  6. Taste and adjust seasoning with salt and pepper. Serve hot, topped with extra cheese, green onions, or crispy bacon if desired.

Notes

For extra flavor, add a splash of Worcestershire sauce or a dash of hot sauce. Garnish with chives, crumbled bacon, or extra shredded cheese for a restaurant-quality finish. This soup freezes beautifully — double the batch for easy meal prep!