Description

Savor the flavors of a cheeseburger in this rich and creamy Hamburger Potato Soup! Made with ground beef, cheddar cheese, and hearty potatoes, this gluten-free comfort food is perfect for chilly evenings or a satisfying family meal.

Ingredients

Units Scale

Meat:

1 lb ground beef

Produce:

4 medium potatoes (peeled and diced)
1 medium onion (finely chopped)
2 garlic cloves (minced)
Fresh parsley or green onions (chopped, for garnish)

Canned Goods:

4 cups beef broth

Baking & Spices:

1 tsp salt
1/2 tsp pepper
1/2 tsp paprika

Dairy:

1 tbsp butter
1 cup milk
2 cups cheddar cheese (shredded)

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Instructions

Cook the Ground Beef:

Brown the Meat:
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned and fully cooked. Drain excess grease and set the beef aside.

Sauté the Aromatics:

Cook the Onion and Garlic:
- In the same pot, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3–4 minutes. Add the minced garlic and cook for 1 minute until fragrant.

Add the Potatoes and Broth:

Simmer the Soup:
- Add the diced potatoes, beef broth, salt, pepper, and paprika. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are tender.

Make it Creamy:

Add Milk and Cheese:
- Stir in the milk and shredded cheddar cheese, reserving a little cheese for garnish if desired. Stir until the cheese is melted and the soup is creamy.
Add the Beef:
- Return the cooked ground beef to the pot and mix well. Simmer for an additional 5 minutes to allow the flavors to meld.

Serve:

Garnish and Enjoy:
- Ladle the soup into bowls and garnish with fresh parsley or green onions and additional cheddar cheese. Serve warm with crusty bread or crackers.

Notes

For extra flavor, add 1 tsp Worcestershire sauce or a dash of hot sauce.
Substitute ground turkey or chicken for a lighter option.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.