Cheesy Beef Beef Hamburger Potato Soup Recipe

Cheesy Beef Beef Hamburger Potato Soup is the ultimate comfort food, a hug in a bowl that’s guaranteed to warm you from the inside out. It’s a dish that evokes memories of cozy evenings, satisfying cravings, and brings smiles to faces young and old. What’s not to love about tender chunks of savory ground beef swimming in a creamy, cheesy broth alongside hearty pieces of potato? This isn’t just any soup; it’s a symphony of flavors and textures, where the richness of the beef melds beautifully with the subtle starchiness of the potatoes, all brought together by a luscious, velvety cheese sauce. We’ve perfected this recipe to ensure every spoonful is an experience, delivering that perfect balance of salty, savory, and utterly indulgent deliciousness. Get ready to fall in love with this soul-warming Cheesy Beef Hamf Hamburger Potato Soup, a recipe you’ll be returning to again and again.

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 the Beef and Vegetables

Step 1: Brown the Ground Beef

First, we need to get our ground beef cooked. Take a large pot or Dutch oven and place it over medium-high heat. Add the 1 pound of ground beef to the hot pot. As it cooks, use a spoon or spatula to break it up into smaller pieces. We want to ensure it browns evenly on all sides. Continue cooking until the beef is no longer pink and is nicely browned. Once browned, carefully drain off any excess grease from the pot. This is an important step to avoid an overly greasy soup. Set the browned beef aside in a separate bowl for now.

Step 2: Sauté the Aromatics

Now, let’s build the flavor base. Wipe out the same pot you used for the beef, or use a clean one. Add 2 tablespoons of the butter to the pot and melt it over medium heat. Once the butter is melted and shimmering, add the 3/4 cup of finely chopped onion, 3/4 cup of shredded carrots, and 3/4 cup of diced celery. We’ll sauté these vegetables until they begin extract to soften and the onion becomes translucent. This usually takes about 5 to 7 minutes. Stir them occasionally to prevent sticking. This process, called “sweating the vegetables,” releases their natural sweetness and aroma, which will be crucial for our soup’s depth of flavor.

Building the Soup Base

Step 3: Create the Roux and Add Liquids

With our vegetables softened, it’s time to thicken the soup. Sprinkle the 1/4 cup of all-purpose flour over the sautéed vegetables. Stir constantly for about 1 to 2 minutes. This mixture, called a roux, will toast the flour and cook out any raw flour taste, preventing a gummy texture in our soup. Next, gradually whisk in the 3 cups of chicken broth. Make sure to whisk thoroughly to prevent lumps from forming. Once the broth is incorporated, bring the mixture to a gentle simmer, stirring occasionally.

Step 4: Add Potatoes and Seasonings

Now, it’s time to add the heart of our soup! Add the 4 cups of peeled and diced potatoes to the simmering broth mixture. We’re also going to add our dried herbs and salt and pepper at this stage. Stir in 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. Remember, you can always add more salt and pepper at the end to suit your taste, but it’s harder to take it away. Bring the soup back to a simmer, then reduce the heat to low, cover the pot, and let it cook until the potatoes are tender. This will typically take about 15 to 20 minutes. You can check for tenderness by piercing a potato cube with a fork; it should slide in easily.

Finishing Touches for Creaminess

Step 5: Incorporate Cheese and Creaminess

Once the potatoes are fork-tender, it’s time to make this soup wonderfully cheesy and creamy. In a separate small saucepan, combine the remaining 2 tablespoons of butter with the 1 1/2 cups of milk. Heat this mixture over low to medium heat, stirring occasionally, just until the butter is melted and the milk is warm. Do not boil the milk. Remove the pot of soup from the heat. Add the 2 cups of cubed Velveeta processed cheese (or shredded cheddar cheese) to the hot soup. Stir gently until the cheese is completely melted and the soup is smooth and creamy. If you’re using cheddar, you might need to stir a bit more vigorously to ensure it melts without clumping. Now, gently stir in the 1/4 cup of sour cream. The sour cream adds an extra layer of tang and creaminess. Finally, return the browned ground beef to the pot and stir it into the soup. Heat the soup gently over low heat until it’s warmed through, being careful not to let it boil, as this can cause the cheese to separate. Taste and adjust seasonings if needed. Serve hot, perhaps with some crusty bread for dipping.

Conclusion:

As we wrap up our journey into creating the ultimate comfort food, the Cheesy Beef Beef Hamburger Potato Soup, I hope you feel inspired and ready to whip up a batch yourself! This hearty and satisfying soup is a true crowd-pleaser, perfect for a chilly evening or a casual get-together. The rich flavors of seasoned ground beef, tender potatoes, and a creamy, cheesy broth come together beautifully to create a dish that’s both nourishing and incredibly delicious. Don’t be afraid to experiment and make this recipe your own! It’s designed to be adaptable, so feel free to adjust the seasonings or add your favorite vegetables. I encourage you to gather your loved ones, get into the kitchen, and savor every spoonful of this delightful Cheesy Beef Hamf Hamburger Potato Soup. Happy cooking!

Frequently Asked Questions:

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

Absolutely! This soup actually benefits from being made ahead of time as the flavors have more time to meld and deepen. Simply let it cool completely, store it in an airtight container in the refrigerator for up to 3-4 days, and reheat gently on the stovetop. You might need to add a splash more broth or milk when reheating if it has thickened too much.

What are some good serving suggestions fBeef HamCheesy Beef Hamburger Potato Soup?

This soup is a meal in itself, but it pairs wonderfully with a side of crusty bread for dipping, a simple green salad with a vinaigrette, or even some oyster crackers for added crunch. A dollop of sour cream or a sprinkle of fresh chives also makes a fantastic garnish.

Can I use a different type of cheese in this soup?

Certainly! While cheddar provides a classic flavor, feel free to get creative. Monterey Jack, Colby Jack, or even a blend of cheeses would be delicious. For a sharper tang, a bit of Gruyere could be a wonderful addition. Just ensure the cheese melts smoothly into the soup.

Cheesy Beef Hamburger Potato Soup

A hearty and comforting soup featuring ground beef, tender potatoes, and a creamy, cheesy broth. Perfect for a chilly evening.

Prep Time
20 Minutes

Cook Time
40 Minutes

Total Time
1 Hours

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
• 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 the ground beef in a large pot or Dutch oven over medium-high heat, breaking it up as it cooks. Drain off excess grease and set the beef aside.
2. Step 2
   Wipe out the pot, add 2 tablespoons of butter, and melt over medium heat. Sauté the chopped onion, shredded carrots, and diced celery until softened and the onion is translucent, about 5-7 minutes.
3. Step 3
   Sprinkle the flour over the sautéed vegetables and stir constantly for 1-2 minutes to create a roux. Gradually whisk in the chicken broth, bringing the mixture to a gentle simmer.
4. Step 4
   Add the diced potatoes, dried basil, dried parsley flakes, salt, and pepper to the simmering broth. Bring back to a simmer, then reduce heat, cover, and cook until potatoes are tender, about 15-20 minutes.
5. Step 5
   In a separate saucepan, melt the remaining 2 tablespoons of butter with the milk over low to medium heat until warm. Remove the soup from heat, stir in the Velveeta cheese until melted and smooth, then stir in the sour cream.
6. Step 6
   Return the browned ground beef to the pot. Gently heat the soup over low heat until warmed through, being careful not to boil. Taste and adjust seasonings as needed. Serve hot.

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.