Introduction
Cheesy Hamburger Potato Soup is a delightful dish that embodies comfort and satisfaction in every bowl. Perfect for chilly evenings or any time you crave a hearty meal, this soup combines the rich flavors of ground beef with tender potatoes and creamy cheddar cheese.
Why You’ll Love This Soup:
Rich and Creamy: The addition of whole milk and cheese creates a velvety texture that is both indulgent and comforting.
Hearty Ingredients: Loaded with protein from the beef and filling carbohydrates from the potatoes, this soup is a complete meal in itself.
Easy to Make: With simple ingredients and straightforward steps, it’s a great recipe for both novice and experienced cooks.
Family-Friendly: Kids and adults alike will enjoy the delicious flavors, making it a perfect choice for family dinners.
Ingredients:
1 lb ground beef 🍔
1 small onion, diced 🧅
3 cloves garlic, minced 🧄
4 cups potatoes, diced 🥔
4 cups beef broth 🍲
1 cup whole milk 🥛
2 cups shredded cheddar cheese 🧀
Instructions:
Brown the Beef: In a large pot, cook the ground beef over medium heat until browned. Drain excess fat.
Sauté Vegetables: Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent.
Add Potatoes and Broth: Stir in the diced potatoes and beef broth. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender.
Stir in Milk and Cheese: Once the potatoes are cooked, add the whole milk and shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy.
Season to Taste: Add salt and pepper to taste. You can also add herbs like thyme or parsley for extra flavor.
Storage Method for Cheesy Hamburger Potato Soup
To preserve the flavor and texture of your Cheesy Hamburger Potato Soup, follow these guidelines:
Short-Term Storage (3-4 Days):
Cool Quickly: Allow the soup to cool to room temperature within 2 hours to prevent bacterial growth.
Airtight Containers: Transfer the soup to shallow, airtight containers to speed up cooling and ensure freshness.
Refrigerate: Store in the refrigerator at or below
4
°
C
4°C (40°F). Avoid storing in the pot it was cooked in.
Long-Term Freezing (2-3 Months):
Prep for Freezing:
Portion Control: Divide the soup into single-serving portions for easy thawing.
Leave Room for Expansion: Fill containers only ¾ full to prevent bursting as the soup freezes.
Use Freezer-Safe Bags/Containers: Label with the date and contents.
Avoid Freezing Dairy (Optional): For better texture, freeze the soup before adding milk and cheese. Add fresh dairy when reheating.
Reheating Tips:
Stovetop: Warm over medium-low heat, stirring occasionally. Add a splash of milk or broth if the soup thickens.
Microwave: Heat in 1-minute intervals, stirring between each to ensure even warming.
Avoid Boiling: High heat can cause the cheese to separate or the soup to become grainy.
Key Notes:
Do Not Refreeze: Once thawed, consume within 24 hours.
Potato Texture: Potatoes may soften slightly after freezing. For better texture, use waxy potatoes (e.g., Yukon Gold).
Fat Separation: If the soup separates, blend briefly with an immersion blender or whisk vigorously.