Cheeseburger Potato Soup

Hello, thanks so much for joining me on my channel where today we’ll be making this cheeseburger potato soup. It’s very simple, it’s quick, and it’s easy and most importantly it is delicious.

Why You’ll Love This

It’s very simple, it’s quick, and it’s easy and most importantly it is delicious.

I feel the bouillon cubes have a little bit more flavor in it than the actual broth that comes in the can in the carton. So I prefer to use the bouillon cubes to make my beef broth.

Ingredients

Ground beef
2 tablespoons of butter
2 to 3 cloves of finely chopped finely diced garlic
1 small onion that’s been diced
1 teaspoon of onion powder
1 teaspoon of garlic powder
4 cups of diced potatoes
4 cups of beef broth
2 tablespoons of all-purpose flour
1 cup of milk, whole milk or 2% milk
2 cups of shredded cheese
Half cup of some sour cream
Freshly ground black pepper
Parsley
Chives

Instructions

I’m using a large pot to brown the ground beef in.
As we’re browning it we’re just going to crumble it down.
Once the beef is fully cooked, fully browned, we’re going to drain off the excess fat.
We’re going to set this aside.
In the same pot we’re going to melt two tablespoons of butter.
Adding in the two to three cloves of finely chopped finely diced garlic.
I’m adding in one small onion that’s been diced as well.
I’m going to saute this for about three to four minutes until the onions are opaque.
I’m going to go ahead and add in my teaspoon of onion powder.
This is garlic powder, a teaspoon of garlic powder and a teaspoon of onion powder.
I’m going to add in my four cups of diced potatoes.
So four cups of beef broth.
We’re just going to wait until it boils.
Once the potatoes start boiling, we’re going to turn the temperature down to low.
I’m going to cover this and we’re going to allow this to continue to cook for 15 to 20 minutes or until the potatoes are tender.
Combine two tablespoons of all-purpose flour with one cup of milk, whole milk or 2% milk.
I’m just going to whisk these together.
Ensure that there’s not any lumps.
And now I’m going to add this in with the soup mixture.
We’re going to let this cook on low for five minutes to allow it to thicken up.
So this is ready for the two cups of shredded cheese.
Quick stir.
Add the remaining cheese.
Also adding in a half cup of some sour cream.
Give this a stir.
Make sure the temperature is on low for sure.
And we’re going to add the beef back in.
We’re just going to let this cook on low for a few minutes just to let all those flavors mesh together to get that beef meshed in with the cheese sauce.
Now we’re just going to ladle some into a bowl.
I’m going to top this with some freshly ground black pepper.
And some parsley, just for a little color.

Cooking Tips

We don’t want any really large chunks of beef in the soup.

We don’t want to cook this too high because we don’t want to burn the garlic.

The reason why I use, I say two to three garlic cloves because some garlics are a lot bigger, some cloves are a lot bigger than others. So it just depended on the size and it depended on your taste preference. You can go with three. I went with two because the cloves were pretty, they were fairly, fairly large. So I didn’t want this to be too garlicy.

I don’t let that cook, I don’t let it cook that long. Let that seasoning cook too long on the onions and garlic.

I actually make mine, I just use the beef bouillon cubes and I cook it in the water because I feel the bouillon cubes have a little bit more flavor in it than the actual broth that comes in the can in the carton. So I prefer to use the bouillon cubes to make my beef broth.

Serving Suggestions

You can actually make this with steak as well, like a cheese steak. Potato soup. Cheesy potato soup.

You don’t have to use parsley. You can use chives if you want. You don’t have to use anything.

And there we have it. This is our cheesy potato. I guess we’ll call it like a cheeseburger potato soup.

Thanks so much.