Name: Cheesy Hamburger Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 lb lean ground beef; 1 cup diced yellow onions; ½ cup butter; ½ cup all-purpose flour; 3 cups chicken broth; 3 cups half-and-half cream; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp salt; 1 tsp pepper; 3 cups frozen diced hash brown potatoes; 1 cup chopped green onions; 2 cups shredded triple cheddar cheese blend

Description

Cheesy Hamburger Potato Soup is a hearty, creamy, one-pot comfort meal loaded with ground beef, potatoes, cheddar cheese, and rich cream. Perfect for cozy weeknights and family dinners.

Ingredients

Scale

1 lb lean ground beef

1 cup diced yellow onions

½ cup butter

½ cup all-purpose flour

3 cups chicken broth

3 cups half-and-half cream

1 tbsp garlic powder

1 tbsp onion powder

1 tsp salt

1 tsp pepper

3 cups frozen diced hash brown potatoes

1 cup chopped green onions

2 cups shredded triple cheddar cheese blend

Instructions

In a large pot over medium‑high heat, add the ground beef.
Add the diced yellow onions to the pot with the beef. As the beef cooks, crumble it well so it breaks into small pieces.
Once the ground beef is fully cooked and the onions have softened, reduce heat slightly and add the butter.
As soon as the butter melts, sprinkle in the flour. Stir everything together and keep cooking for about 3 minutes—this helps cook out the raw flour taste and form the base of your roux.
Pour in the chicken broth and whisk immediately, so the roux dissolves into the liquid and you form a thickened mixture.
Next, add the half‑and‑half cream and whisk again until smooth and well combined.
Stir in the garlic powder, onion powder, salt and pepper. Mix thoroughly to distribute the seasonings.
Add the frozen diced hash brown potatoes to the pot. Stir so they’re evenly distributed.
Lower the heat to medium, partially cover the pot (leaving the lid slightly ajar), and let the soup simmer for about 10 minutes, stirring often to allow the potatoes to cook through.
After 10 minutes of simmering, add the chopped green onions. Stir well.
Finally, add the shredded triple cheddar cheese. Stir until the cheese melts fully into the soup.
Serve immediately while hot and creamy. Enjoy!

Notes

Use fresh potatoes if preferred—just dice and extend cooking time. For lighter soup, use 2% milk and lean turkey. Reheats well and freezes for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup

Nutrition

Serving Size: 1 bowl
Calories: 559
Carbohydrates: 35g
Protein: 26g