Description
Hearty cheesy hamburger potato soup delivers comfort in every spoonful, blending robust ground beef with creamy potatoes and melted cheese. Warm, satisfying flavors create a classic one-pot meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 1 lb ground beef
- 1/2 lb bacon, chopped
Vegetables:
- 3 medium potatoes, diced
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
Dairy and Liquid:
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups chicken broth
- 2 cups shredded cheddar cheese
- 1/4 cup sour cream
Seasonings and Others:
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp butter
Garnish:
- 2 green onions, chopped
- Optional: additional shredded cheese
Instructions
- Render the bacon in a large pot over medium heat until crisp and golden, about 5-7 minutes. Transfer bacon bits to a paper towel-lined plate, leaving the rendered fat in the pot.
- Sauté ground beef in the bacon fat, breaking it into crumbles until fully browned and no pink remains, approximately 6-8 minutes. Drain excess fat if needed.
- Add chopped onions, garlic, carrots, and celery to the pot. Cook for 4-5 minutes until vegetables start to soften and become fragrant.
- Sprinkle flour over the meat and vegetable mixture, stirring continuously to coat and prevent clumping. Cook for 1-2 minutes to remove raw flour taste.
- Gradually pour in chicken broth, whole milk, and heavy cream, stirring constantly to create a smooth base. Bring the mixture to a gentle simmer.
- Incorporate diced potatoes and season with salt and pepper. Simmer for 15-20 minutes until potatoes are tender and the soup thickens.
- Reduce heat to low and stir in shredded cheddar cheese until completely melted and integrated into the soup.
- Fold in sour cream for added creaminess, creating a rich and velvety texture.
- Ladle soup into bowls and garnish with crispy bacon bits, chopped green onions, and optional extra cheese.
- Serve immediately while hot, enjoying the hearty and comforting flavors of this cheesy potato soup.
Notes
- Use thick-cut bacon for maximum flavor and crispy texture, ensuring it’s cooked until golden brown and perfectly rendered.
- Drain excess fat from ground beef to prevent the soup from becoming overly greasy, maintaining a clean and rich taste profile.
- Choose starchy potatoes like Russet or Yukon Gold for a creamy, smooth consistency that helps naturally thicken the soup.
- For a lighter version, substitute whole milk and heavy cream with half-and-half or low-fat milk, reducing overall calorie content without sacrificing richness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 659
- Sugar: 5 g
- Sodium: 1050 mg
- Fat: 49 g
- Saturated Fat: 26 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 147 mg