Creamy Potato & Hamburger Soup
Ingredients:
1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
4 medium potatoes, peeled and diced
4 cups beef broth
1 cup heavy cream (or half-and-half for a lighter option)
1 cup shredded cheddar cheese (plus more for topping, if desired)
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper, to taste
2 tablespoons olive oil (or butter)
Chopped fresh parsley (for garnish)
Instructions:
Brown the Beef:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion is translucent, about 5-7 minutes. Drain excess fat if needed.
Add Potatoes and Broth:
Add the diced potatoes to the pot, then pour in the beef broth. Stir in Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Bring the mixture to a boil.
Simmer the Soup:
Reduce heat to a simmer and cover the pot. Let it cook for about 15-20 minutes, or until the potatoes are tender.
Make It Creamy:
Once the potatoes are cooked, stir in the heavy cream and shredded cheddar cheese. Continue to cook on low heat until the cheese is melted and the soup is heated through. Adjust seasoning with salt and pepper as needed.
Serve:
Ladle the soup into bowls and garnish with additional cheddar cheese and chopped parsley if desired. Serve warm with crusty bread or crackers.
