Cheesy Hamburger Potato Soup

Ingredients:

1 lb lean ground beef

1 small onion, diced

2 cloves garlic, minced

4 cups potatoes, peeled and diced (about 4 medium potatoes)

3 cups chicken or beef broth

1 ½ cups milk (whole milk or 2%)

2 cups shredded cheddar cheese

1 cup heavy cream (or use more milk for a lighter version)

2 tbsp all-purpose flour (for thickening)

2 tbsp butter

1 tsp salt, or to taste

½ tsp black pepper

½ tsp paprika (optional)

½ tsp dried parsley (optional)

½ cup sour cream (optional, for creaminess and tang)

Cooked bacon bits (optional, for topping)

Chopped green onions or chives (for garnish)

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Instructions:

1. Brown the Beef

In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess grease if necessary.

2. Add Aromatics

Add the diced onion and garlic to the beef. Sauté for 3–4 minutes until the onions are soft and translucent.

3. Add Potatoes and Broth

Stir in the diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until potatoes are fork-tender.

4. Make Cheese Sauce Base

In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add milk while whisking to avoid lumps. Stir until the mixture thickens (about 3–5 minutes).

5. Add Cheese and Cream

Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Add heavy cream (or extra milk) and mix well.

6. Combine Everything

Pour the cheese mixture into the pot with the beef and potatoes. Stir to combine. Add salt, pepper, paprika, and parsley. Simmer on low heat for another 5–10 minutes to blend the flavors.

7. (Optional) Add Sour Cream

For extra creaminess and tang, stir in sour cream just before serving.

8. Serve and Garnish

Ladle into bowls and top with cooked bacon bits, green onions, or more shredded cheese if desired.