Cheesy Beef Beef Hamburger Potato Soup-Hearty & Delicious

Cheesy Beef Beef Hamburger Potato Soup is the ultimate comfort food, and for good reason! Imagin extracte a rich, savory broth brimming with tender chunks of seasoned ground beef, hearty diced potatoes, and the irresistible creaminess that only a generous amount of cheese can provide. This isn’t just a soup; it’s a hug in a bowl, a soul-soothing meal perfect for chilly evenings, game days, or whenever you need a delicious pick-me-up. What truly sets this Cheesy Beef Hamf Hamburger Potato Soup apart is its beautiful balance of flavors and textures. The robust beefiness melds perfectly with the starchy goodness of the potatoes, all brought together by a luscious, cheesy finish that coats every spoonful. It’s hearty enough to be a main course yet wonderfully easy to whip up, making it a go-to for busy weeknights or casual gatherings where you want to impress without the fuss.

Ingredients:

• 1 pound ground beef
• 3/4 cup onion, finely chopped
• 3/4 cup carrots, shredded
• 3/4 cup celery, diced
• 4 cups potatoes, peeled and diced
• 4 tablespoons butter, divided
• 2 cups Velveeta processed cheese, cubed (or 2 cups shredded cheddar cheese)
• 1 1/2 cups milk
• 1/4 cup sour cream
• 3 cups chicken broth
• 1/4 cup all-purpose flour
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon black pepper, to taste

Cooking the Beef and Vegetables

Step 1: Browning the Ground Beef

Let’s start by getting that delicious ground beef browned. Grab a large pot or Dutch oven and place it over medium-high heat. Add the 1 pound of ground beef to the hot pot. Break it up with your spoon as it cooks. We want to cook it until it’s nicely browned all the way through and no pink remains. Once it’s browned, carefully drain off any excess grease. This is important for a cleaner flavor and a less oily soup. You can use a paper towel-lined plate to absorb the grease or carefully tilt the pot and spoon it out.

Step 2: Sautéing the Aromatics

Now, let’s add some fantastic flavor to our pot. Reduce the heat to medium. Add 2 tablespoons of the divided butter to the pot with the browned beef. Once the butter is melted and shimmering, add the 3/4 cup of finely chopped onion, the 3/4 cup of shredded carrots, and the 3/4 cup of diced celery. Stir everything together with the beef. We’re going to sauté these vegetables for about 5 to 7 minutes, or until they start to soften and the onion becomes translucent. This process of sautéing really brings out the natural sweetness of the vegetables and builds a wonderful base for our soup. Don’t rush this step; it’s crucial for depth of flavor.

Building the Soup Base

Step 3: Thickening the Soup with Flour and Broth

With our beef and vegetables nicely softened, it’s time to thicken our soup. Sprinkle the 1/4 cup of all-purpose flour evenly over the beef and vegetable mixture. Stir it in thoroughly and cook for about 1 to 2 minutes. This is called making a roux, and it helps to cook out that raw flour taste while creating a base that will thicken our soup beautifully. Next, gradually pour in the 3 cups of chicken broth, stirring constantly to prevent any lumps from forming. Bring this mixture to a simmer, stirring occasionally. This simmering will allow the flour to fully incorporate and start the thickening process.

Step 4: Adding Potatoes and Simmering

Once the broth mixture is simmering nicely, it’s time to add the heart of our soup: the potatoes. Add the 4 cups of peeled and diced potatoes to the pot. Now, season with the 1 teaspoon of dried basil, 1 teaspoon of dried parsley flakes, 3/4 teaspoon of salt, and 1/4 to 1/2 teaspoon of black pepper. Stir everything together well. Bring the soup back to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 15 to 20 minutes, or until the potatoes are tender when pierced with a fork. It’s important to keep it at a gentle simmer so the potatoes cook evenly without becoming mushy. You can test a potato cube to ensure it’s fork-tender.

Finishing Touches for a Creamy Delight

Step 5: Incorporating Cheese and Creaminess

This is where our Cheesy Beef Beef Hamburger Potato Soup truly comes to life! Once the potatoes are tender, it’s time for the creamy goodness. In a separate small saucepan, melt the remaining 2 tablespoons of butter over low heat. Stir in the 1 1/2 cups of milk. Heat this mixture gently, but do not boil it. Once the milk is warm, remove it from the heat and slowly whisk in the 2 cups of Velveeta processed cheese (or your shredded cheddar). Stir until the cheese is completely melted and smooth. Now, slowly pour this warm, cheesy milk mixture into the pot of soup, stirring constantly. Add the 1/4 cup of sour cream to the soup and stir it in until it’s fully incorporated. Continue to stir gently until the soup is heated through and wonderfully creamy. Avoid boiling the soup after adding the cheese and milk, as this can cause the cheese to separate and create an undesirable texture. Taste and adjust seasoning with more salt and pepper if needed. Serve hot and enjoy this incredibly comforting and satisfying soup!

Conclusion:

There you have it – a wonderfully comforting and deeply satisfying bowl of Cheesy Beef Beef Hamburger Potato Soup! This recipe is a true crowd-pleaser, perfect for those chilly evenings or anytime you crave a hearty, flavorful meal. The combination of tender ground beef, creamy potatoes, and a rich, cheesy broth creates a symphony of taste and texture that is simply irresistible. We hope you enjoyed making and savoring this delightful soup as much as we did. Don’t hesitate to experiment with the ingredients to make it your own!

For serving, this Cheesy Beef Hamf Hamburger Potato Soup is fantastic on its own, but it also pairs beautifully with crusty bread for dipping, a light side salad, or even some crunchy croutons. Consider a dollop of sour cream or a sprinkle of fresh chives for an extra touch of elegance and flavor. When it comes to variations, feel free to add other vegetables like carrots or celery for added nutrition and color. You could also swap out the cheddar cheese for Monterey Jack or a spicy pepper jack for a different cheesy kick. The possibilities are endless, so get creative and have fun!

Frequently Asked Questions:

Can I make ChBeef Hamy Beef Hamburger Potato Soup ahead of time?

Yes, absolutely! actually tastes even better the next day as the flavors have more time to meld. Simply store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring frequently, and add a splash more broth or milk if it has thickened too much. You might need to add a little extra cheese when reheating.

What kind of potatoes work best for this soup?

For the best texture and flavor in your Beef Hamrong>Cheesy Beef Hamburger Potato Soup, we recommend using starchy potatoes like Russets or Yukon Golds. These types of potatoes break down slightly as they cook, contributing to the soup’s creamy consistency without becoming mushy. Waxy potatoes like red or new potatoes can also be used, but they will hold their shape more, resulting in a chunkier soup.

Cheesy Beef Hamburger Potato Soup

A hearty and delicious soup with ground beef, potatoes, and a creamy cheese sauce.

Prep Time
20 Minutes

Cook Time
45 Minutes

Total Time
5 Minutes

Servings
6 servings

Ingredients

• 1 pound ground beef
• 3/4 cup onion, finely chopped
• 3/4 cup carrots, shredded
• 3/4 cup celery, diced
• 4 cups potatoes, peeled and diced
• 4 tablespoons butter
• 2 cups Velveeta processed cheese, cubed
• 1 1/2 cups milk
• 1/4 cup sour cream
• 3 cups chicken broth
• 1/4 cup all-purpose flour
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1
   Brown 1 pound ground beef in a large pot over medium-high heat. Drain excess grease.
2. Step 2
   Reduce heat to medium. Add 2 tablespoons butter to the pot with beef. Sauté 3/4 cup onion, 3/4 cup carrots, and 3/4 cup celery for 5-7 minutes until softened.
3. Step 3
   Sprinkle 1/4 cup all-purpose flour over the beef and vegetables. Stir and cook for 1-2 minutes. Gradually whisk in 3 cups chicken broth. Bring to a simmer.
4. Step 4
   Add 4 cups diced potatoes, 1 teaspoon dried basil, 1 teaspoon dried parsley flakes, 3/4 teaspoon salt, and 1/4 to 1/2 teaspoon black pepper. Stir. Bring back to a simmer, reduce heat to low, cover, and cook for 15-20 minutes until potatoes are tender.
5. Step 5
   In a separate saucepan, melt remaining 2 tablespoons butter over low heat. Stir in 1 1/2 cups milk and heat gently (do not boil). Remove from heat and whisk in 2 cups Velveeta processed cheese until smooth. Slowly pour the cheese mixture into the soup, stirring constantly. Stir in 1/4 cup sour cream until incorporated. Heat through until creamy. Avoid boiling.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.