Hamburger cheddar potato soup represents the pinnacle of American comfort food evolution, merging three beloved ingredients into one satisfying dish. This hearty soup has gained popularity across households for its perfect balance of protein-rich ground beef, creamy melted cheddar, and hearty potatoes that create a meal substantial enough to serve as dinner. Unlike traditional potato soup, the addition of hamburger meat transforms this dish into a complete meal that satisfies hunger while delivering rich, savory flavors.
The Essential Hamburger Cheddar Potato Soup Recipe
Creating the perfect hamburger cheddar potato soup requires attention to ingredient quality and cooking technique. This tested recipe yields a rich, flavorful soup with the ideal texture—creamy without being overly thick, with distinct potato pieces and well-seasoned meat.
Complete Ingredient List
For a standard 6-8 serving batch of hamburger cheddar potato soup, you'll need:
- 1 pound ground beef (80% lean recommended)
- 3 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 1 large yellow onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cups chicken or beef broth
- 1 cup whole milk or half-and-half
- 2 cups shredded sharp cheddar cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Optional toppings: crispy bacon bits, green onions, additional shredded cheese
| Prep Time | Cook Time | Total Time | Servings | Calories per Serving |
|---|---|---|---|---|
| 20 minutes | 35 minutes | 55 minutes | 6 servings | 420 kcal |
Step-by-Step Preparation Guide
Follow these detailed instructions for the best hamburger cheddar potato soup experience. The key to exceptional flavor development lies in properly browning the meat and building layers of flavor before adding the dairy components.
Meat Browning Technique
Begin by heating a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef without breaking it apart immediately—let it develop a proper sear on one side before stirring. This Maillard reaction creates complex flavor compounds that form the foundation of your soup. Once browned (about 5-7 minutes), break the meat into smaller pieces and continue cooking until no pink remains. Drain excess fat, leaving approximately 1 tablespoon for cooking the vegetables.
Vegetable Sauté and Roux Preparation
Add the chopped onions, carrots, and celery to the pot with the browned hamburger. Cook for 5-7 minutes until the vegetables begin to soften. Push the meat and vegetables to one side of the pot and add the butter. Once melted, sprinkle in the flour and cook for 1-2 minutes, stirring constantly to create a roux that will thicken your soup without lumps.
Liquid Integration and Potato Cooking
Gradually whisk in the broth, ensuring no lumps remain from the roux. Add the diced potatoes, garlic powder, and smoked paprika. Bring to a gentle boil, then reduce heat to maintain a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender but not falling apart. Proper potato texture is crucial—overcooked potatoes will disintegrate and make your soup gluey rather than having distinct, hearty pieces.
Cheese Incorporation Method
Reduce heat to low before adding the milk or half-and-half. Stir in the shredded cheddar cheese gradually, a handful at a time, allowing each addition to melt completely before adding more. This slow incorporation prevents the cheese from becoming stringy or separating. Avoid boiling after adding dairy, as high heat can cause the cheese to become grainy. Season with salt and pepper to taste.
Common Mistakes to Avoid in Hamburger Cheddar Potato Soup
Even experienced cooks can encounter issues with this seemingly simple soup. Understanding these common pitfalls will help you achieve restaurant-quality results at home:
- Using pre-shredded cheese: The anti-caking agents in pre-shredded cheese can prevent proper melting, resulting in a grainy texture. Always shred your own cheese from a block for the smoothest results.
- Boiling after adding dairy: High heat causes dairy to curdle and cheese to separate. Keep the soup at a gentle simmer after adding milk and cheese.
- Overcooking the potatoes: Potatoes should be tender but still hold their shape. Test them with a fork at 15 minutes to prevent mushiness.
- Skipping the roux: The flour-butter mixture creates a stable base that prevents the soup from becoming watery when dairy is added.
- Adding all cheese at once: Gradual incorporation ensures smooth melting and prevents clumping.
Variations for Different Dietary Preferences
Hamburger cheddar potato soup adapts well to various dietary needs while maintaining its comforting essence:
Gluten-Free Version
Replace the all-purpose flour with a gluten-free alternative like cornstarch (use 1.5 tablespoons) or a gluten-free flour blend. Create a slurry with cold broth before adding to the soup to prevent lumps.
Lower-Fat Adaptation
Use lean ground turkey or chicken instead of hamburger, and substitute whole milk with evaporated skim milk. For the cheese, opt for a reduced-fat sharp cheddar which melts better than other low-fat cheese varieties.
Vegetarian Alternative
While not traditional "hamburger" soup, a satisfying vegetarian version can be made using plant-based ground "meat" and vegetable broth. Add mushrooms for umami depth that mimics the meaty flavor.
Serving and Storage Recommendations
Hamburger cheddar potato soup reaches its flavor peak when allowed to rest for 15-20 minutes after cooking, giving the flavors time to meld. Serve hot with crusty bread or crackers for dipping. The ideal serving temperature is between 160-170°F (71-77°C).
For storage, cool the soup completely before transferring to airtight containers. Properly stored, it will maintain quality for 3-4 days in the refrigerator. When reheating, do so gently over medium-low heat, adding a splash of broth if the soup has thickened too much. Freezing is possible for up to 2 months, though the dairy components may separate slightly upon thawing—simply whisk vigorously while reheating to restore smoothness.
Frequently Asked Questions
What type of cheddar cheese works best for hamburger cheddar potato soup?
Sharp cheddar provides the best flavor profile for this soup, offering a robust cheese taste that stands up to the other ingredients. Avoid mild cheddar as it lacks sufficient flavor intensity. For optimal melting and texture, always shred your own cheese from a block rather than using pre-shredded varieties which contain anti-caking agents that can cause graininess.
Can I make hamburger cheddar potato soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. First brown the hamburger and sauté the vegetables on the stove, then transfer everything except the dairy and cheese to the slow cooker with broth. Cook on low for 6-7 hours or high for 3-4 hours until potatoes are tender. Finish by creating a roux on the stove, adding milk, then stirring in the cheese before combining with the slow cooker contents.
Why does my hamburger cheddar potato soup become grainy?
Graininess typically occurs when cheese is exposed to high heat or added all at once. Always reduce heat to low before adding cheese, and incorporate it gradually, allowing each addition to melt completely before adding more. Using pre-shredded cheese (which contains starches to prevent clumping) can also cause graininess—shred your own cheese from a block for best results. Never let the soup boil after adding dairy components.
How can I thicken my hamburger cheddar potato soup if it's too thin?
If your soup needs thickening, create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold broth or milk until smooth. Gradually whisk this into your simmering soup and cook for 2-3 minutes until thickened. Alternatively, remove 1-2 cups of soup (primarily potatoes), mash them, and return to the pot. Avoid adding more roux at this stage as it can create an unpleasant flour taste.
What are the best potato varieties for hamburger cheddar potato soup?
Russet potatoes are ideal for this soup as they hold their shape well during cooking while providing the right amount of starch to help thicken the broth. Yukon Gold potatoes make a good alternative, offering a naturally buttery flavor and creamier texture. Avoid waxy potatoes like red potatoes which don't break down sufficiently to contribute to the soup's thickness.
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