Instructions:
1. Cook the Ground Beef:
In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess grease and set aside.
2. Sauté the Aromatics:
In the same pot, melt the butter over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
3. Build the Base:
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken or beef broth, ensuring no lumps form.
4. Add Potatoes and Seasonings:
Stir in the diced potatoes, smoked paprika, thyme, and a pinch of salt and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are tender.
5. Incorporate the Beef and Cream:
Add the cooked ground beef back into the pot.
Stir in the heavy cream and let the soup simmer for 5-7 minutes.
6. Add the Cheese:
Gradually stir in the shredded cheddar cheese, one handful at a time, until melted and fully incorporated.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
7. Serve:
Ladle the soup into bowls and garnish with chopped parsley, extra cheese, or crumbled bacon for added flavor.
Serve with crusty bread or crackers for a complete meal.
Tips:
Make It Lighter: Substitute ground beef with ground turkey and use milk instead of heavy cream.
Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Thicker Soup: If you prefer a thicker consistency, mash some of the potatoes directly in the pot.
Enjoy your Cheesy Hamburger Potato Soup—a cozy and satisfying dish perfect for any time of year!
