I still remember the first time I made this soup. It was a blustery autumn evening, the kind that seeps into your bones, and my kitchen was a haven of warmth and golden light. As I browned the hamburger, that savory, toasty smell filled the air, mingling with the earthy scent of diced potatoes. By the time I stirred in the cheddar, the entire room smelled like a hug in a bowl—rich, cheesy, and profoundly comforting. This Cheesy Hamburger Potato Soup isn’t just a meal; it’s my go-to antidote for hectic weeknights and chilly days, a one-pot wonder that always, without fail, feels like coming home.
Ingredients
- 1 pound lean ground beef (85/15 or 90/10 works great)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups (about 1.5 pounds) peeled and diced Russet potatoes (1-inch chunks)
- 3 cups low-sodium beef broth
- 1 (10.5 oz) can condensed cheddar cheese soup
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese, plus more for garnish
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Optional for garnish: chopped green onions, cooked & crumbled bacon, sour cream
Let’s talk ingredients, because a few choices here make all the difference. I’ve tried this with ground turkey, but trust me, the beefy flavor from ground hamburger is non-negotiable for that classic taste. For the potatoes, Russets are my champion—they break down a bit to thicken the soup while still holding their shape. Don’t skip the condensed cheddar cheese soup; I know it might seem like a shortcut, but it’s the secret to an incredibly smooth, stable cheese base that won’t separate. And for the shredded cheddar, buy a block and shred it yourself. The pre-shredded bags contain anti-caking agents that can make your sauce grainy, and we want silky, melty perfection.(See the next page below to continue…)