Description
Experience the ultimate comfort in a bowl with this creamy potato cheeseburger soup. Combining savory ground beef, tender russet potatoes, and a velvety sharp cheddar base, this hearty recipe offers all the satisfying flavors of a classic cheeseburger transformed into a nourishing, spoonable meal. Perfect for chilly days or busy weeknights, it delivers restaurant-quality warmth in under 45 minutes, making it a reliable favorite for the whole family.
Ingredients
1 lb lean ground beef
2 tbsp unsalted butter
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups russet potatoes, peeled and cubed
4 cups beef broth (alcohol-free)
1 tsp dried parsley
1/2 tsp smoked paprika
1/2 cup heavy cream
2 cups sharp cheddar cheese, shredded
Salt and black pepper to taste
Instructions
In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain excess fat and set beef aside.
In the same pot, melt butter and sauté onion, carrots, and celery until softened, about 5-7 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the potatoes, beef broth, parsley, and smoked paprika. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
Stir in the cooked beef and heavy cream, heating through.
Reduce heat to low and gradually stir in the shredded cheddar cheese until melted and smooth.
Season with salt and pepper to taste and serve warm.
Notes
For a thicker soup, mash a few of the potatoes against the side of the pot during the last few minutes of simmering. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.