Cheesy Hamburger Potato Soup (Print Version)
# Ingredients:
→ Main Components
01 -
Medium onion, chopped finely
02 -
Two fresh garlic cloves, minced
03 -
Five medium potatoes, peeled and chopped into small cubes
04 -
A pound of freshly ground beef
→ Dairy and Liquids
05 -
2 tablespoons of butter
06 -
A full cup of thick cream
07 -
A cup of cheddar cheese, grated fresh
08 -
Three cups of rich beef broth
→ Spices and Toppings
09 -
Freshly chopped chives for serving
10 -
Salt and ground black pepper to season
# Instructions:
01 -
Warm up your soup pot over a medium flame and melt the butter. Add the ground beef and break it up as it cooks to a nice brown color.
02 -
Mix in the garlic and onion with the cooked beef. Keep stirring for around five minutes until the onion turns soft and see-through.
03 -
Mix the chopped potatoes with your beef and pour in the broth. Let things boil gently, then lower the heat and let it softly cook until the potatoes are fork-tender, roughly 20-25 minutes.
04 -
Add the cream and the shredded cheese. Stir constantly until the cheese has melted entirely, leaving you with a smooth and silky texture.
05 -
Flavor with some salt and pepper. Before you dish it up, sprinkle the top with those fresh chives for a little extra kick.
# Notes:
01 -
This dish keeps well in the fridge for up to five days. Perfect for reheating as leftovers.
02 -
If you want to kick the flavor up a level, try mixing in a little Worcestershire or a pinch of paprika.
03 -
If the soup turns thick after cooling, just stir in a bit more broth when you reheat it.