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Cheesy Hamburger Potato Soup

A rich and creamy soup combining savory ground beef and velvety potatoes, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (Halal-certified)
  • 4 medium potatoes, peeled and diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
Liquids and Dairy
  • 4 cups beef broth (Halal-certified)
  • 1 cup shredded cheddar cheese
  • 1 cup heavy cream
Seasonings and Oils
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon dried thyme (optional)
  • 2 tablespoons olive oil
Garnish
  • Fresh parsley or chives for garnish (optional)

Method
 

Cooking Steps
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic to the pot.
  2. Sauté for about 3-4 minutes, until the onion is translucent.
  3. Add the ground beef to the pot. Cook until it's browned, breaking it up with a spoon as it cooks. Make sure there are no pink bits remaining. Drain excess fat if necessary.
  4. Stir in the diced potatoes, then pour in 4 cups of beef broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the potatoes are tender.
  5. Once the potatoes are soft, reduce the heat to low. Stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese until melted and creamy.
  6. Taste your soup and season it with salt, pepper, and dried thyme if you're using it.
  7. Ladle the soup into bowls, and garnish with fresh parsley or chives if desired. Enjoy your Cheesy Hamburger Potato Soup while it’s hot!

Notes

For substitutions, feel free to use ground turkey or chicken for the meat, or plant-based ground meat for a vegetarian option. Avoid curdling the cream and cheese by adding them slowly over low heat. Store leftovers in the fridge for up to 3 days or freeze for about a month.