Cheesy Beef Beef Hamburger Potato Soup-Easy Comfort Food

Cheesy Beef Beef Hamburger Potato Soup is the ultimate comfort food that always hits the spot. Imagin extracte a chilly evening, the aroma of savory beef and perfectly seasoned potatoes wafting through your kitchen, and then, the magic of melted cheese blanketing every spoonful. That’s the essence of this incredible dish! It’s no wonder why it’s a perennial favorite for families and gatherings; it’s hearty, incredibly flavorful, and surprisingly easy to whip up. What makes this Cheesy Beef Hamf Hamburger Potato Soup truly special is the delightful marriage of textures and tastes – the tender ground beef, the soft, yielding potatoes, all swimming in a rich, creamy broth that’s gin extractt begging to be scooped up with a crusty piece of bread. This isn’t just soup; it’s a warm hug in a bowl, promising satisfaction with every single bite and leaving you utterly content.

this recipe

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 Phases

Phase 1: Browning the Beef and Sautéing Aromatics

1. Begin extract by placing a large pot or Dutch oven over medium-high heat. Add the 1 pound of ground beef to the hot pot. Break up the beef with a spoon or spatula gin extractit begins to cook, ensuring it browns evenly. We’re aiming for a nice, crum extractbly texture. Once the beef is thoroughly browned, drain off any excess grease. This step is crucial for a cleaner, less oily soup base.
2. Reduce the heat to medium and add 2 tablespoons of the butter to the pot with the browned ground beef. Once the butter has melted and is shimmering, add the 3/4 cup of finely chopped onion, 3/4 cup of shredded carrots, and 3/4 cup of diced celery. Stir everything together well. Allow these vegetables to sauté for about 5 to 7 minutes, gin extractuntil they begin to soften and the onions become translucent. This gentle sautéing process will release their natural sweetness and flavors, forming a delicious aromatic foundation for our soup.
3. While the vegetables are softening, sprinkle the 1/4 cup of all-purpose flour over the beef and vegetable mixture. Stir continuously for about 1 to 2 minutes. This is what we call making a roux, and it will act as a thickening agent for our soup, giving it a wonderfully creamy consistency without being too heavy. Be sure to cook out that raw flour taste.

Phase 2: Building the Broth and Simmering the Potatoes

1. Gradually pour in the 3 cups of chicken broth, whisking constantly to ensure there are no lumps from the flour. It’s important to add the broth slowly at first to help incorporate the flour smoothly. Once all the broth is added and the mixture is smooth, bring it to a gentle simmer.
2. Now, it’s time to add the 4 cups of peeled and diced potatoes to the pot. Stir them in along 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. Give everything a good stir to distribute the seasonings evenly. Once the soup returns to a simmer, 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. We want them cooked through but not mushy.

Phase 3: Achieving Creaminess and Cheesy Goodness

1. Once the potatoes are tender, it’s time to make our soup wonderfully creamy and cheesy. Remove the pot from the heat temporarily. Add the remaining 2 tablespoons of butter to the soup. Then, add the 2 cups of cubed Velveeta processed cheese (or your shredded cheddar cheese). Stir gently until the cheese is completely melted and incorporated into the soup, creating a rich and velvety texture. This is where the “cheesy” in our Cheesy Beef Beef Hamburger Potato Soup really shines.
2. In a separate small bowl, whisk together the 1 1/2 cups of milk and 1/4 cup of sour cream until smooth. This mixture will add an extra layer of creaminess and a slight tang that balances the richness of the cheese. Slowly pour this milk and sour cream mixture into the pot of soup, stirring continuously as you add it.
3. Return the pot to low heat and continue to stir gently for another 2 to 3 minutes, allowing the soup to heat through without boiling. Boiling can sometimes cause dairy-based soups to separate, so low and slow is key here. Taste the soup and adjust the salt and pepper as needed. If you desire a thicker soup, you can let it simmer uncovered for a few more minutes, but be careful not to scorch the bottom.

Conclusion:

And there you have it! Your very own batch of delicious Cheesy Beef Beef Hamburger Potato Soup is ready to warm your soul and fill your belly. This hearty and satisfying soup is perfect for a chilly evening or a comforting lunch. The savory ground beef, tender potatoes, and rich, cheesy broth create a flavor explosion that’s simply irresistible.

I love serving this soup with a side of crusty bread for dipping, or even topped with a dollop of sour cream and some chopped fresh chives. Don’t be afraid to get creative with your toppings! Some other fantastic serving suggestions include shredded cheddar cheese, crispy beef bacon bits, or even a sprinkle of paprika for a little extra color and warmth.

For variations, feel free to experiment with different cheeses like Monterey Jack or pepper jack for a little kick. You can also add other vegetables such as carrots or celery along with the potatoes for even more nutritional value and flavor. Whatever you do, I encourage you to give this Cheesy Beef Hamf Hamburger Potato Soup a try – it’s a guaranteed crowd-pleaser!

Frequently Asked Questions:

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

Yes, you absolutely can! This soup actually tastes even better the next day as the flavors have more time to meld together. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

What kind of ground beef is best for this soup?

For the best flavor and texture in your , I recommend using an 80/20 ground beef. This ratio of lean to fat provides a good balance for a flavorful soup. You can use leaner ground beef if you prefer, but you might want to add a little extra oil when browning it to prevent it from drying out.

Cheesy Beef Hamburger Potato Soup – Easy Comfort Food

A hearty and comforting potato soup loaded with seasoned ground beef and creamy, cheesy goodness.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
6-8 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, divided
• 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 to 1/2 teaspoon black pepper

Instructions

1. Step 1
   Brown 1 pound of ground beef in a large pot or Dutch oven over medium-high heat. Drain off excess grease.
2. Step 2
   Reduce heat to medium, add 2 tablespoons butter, then sauté 3/4 cup chopped onion, 3/4 cup shredded carrots, and 3/4 cup diced celery for 5-7 minutes until softened. Sprinkle in 1/4 cup all-purpose flour and stir for 1-2 minutes to form a roux.
3. Step 3
   Gradually whisk in 3 cups chicken broth until smooth. Bring to a gentle simmer. 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, cover, reduce heat to low, and simmer for 15-20 minutes, or until potatoes are tender.
4. Step 4
   Remove pot from heat temporarily. Stir in remaining 2 tablespoons butter and 2 cups cubed Velveeta processed cheese until melted and smooth.
5. Step 5
   In a separate bowl, whisk 1 1/2 cups milk and 1/4 cup sour cream until smooth. Slowly pour this mixture into the soup, stirring continuously.
6. Step 6
   Return pot to low heat and stir gently for another 2-3 minutes until heated through. Do not boil. Taste and adjust seasoning as needed.

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.