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Creamy cheesy hamburger potato soup in white bowl garnished with green onions and sour cream on rustic wooden table

Creamy Potato Hamburger Soup

This cheesy hamburger potato soup combines ground beef, tender potatoes, and sharp cheddar cheese in a creamy base. A quick and hearty comfort food recipe that delivers maximum flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 blend
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 4 cups peeled and diced potatoes Russet or Yukon Gold
  • 4 cups beef broth low-sodium
  • 1 cup whole milk or heavy cream
  • 2 cups freshly shredded sharp cheddar cheese
  • 2 tbsp butter unsalted
  • 2 tbsp all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp salt or to taste
  • ½ tsp black pepper
  • ½ tsp dried thyme or Italian seasoning
  • 4 green onions or chives chopped
  • Sour cream for serving optional

Method
 

  1. In Dutch oven, cook ground beef 6–8 minutes until browned. Break into bite-sized pieces.
  2. Add onion and sauté 4–5 minutes until softened. Stir in garlic and cook 30 seconds.
  3. Push beef to one side, melt butter, sprinkle in flour, and whisk 2 minutes to form roux.
  4. Gradually whisk in beef broth. Add potatoes, paprika, salt, pepper, and thyme. Bring to boil, reduce heat, and simmer covered 18–20 minutes until potatoes are tender.
  5. Lower heat, stir in milk or cream. Add shredded cheddar gradually, stirring until smooth.
  6. Taste and adjust seasoning. Serve hot with green onions and a dollop of sour cream.

Notes

For best results, use freshly shredded cheese. Temper dairy before adding to prevent curdling. Mash a few potatoes into the soup to naturally thicken if desired.