Potato Soup with Cheesy Hamburger Filling Recipe

Ingredients:

For the Potato Soup:

• 4 large russet potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups milk (you can use half-and-half or cream for a richer soup)
• 2 tbsp butter
• 1/4 cup all-purpose flour
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper (or to taste)
• 1/2 tsp dried thyme (optional)
• 1/2 tsp paprika (optional)
• 1 cup shredded cheddar cheese (for stirring into the soup)
• Fresh chives or green onions for garnish (optional)

For the Cheesy Hamburger Filling:

• 1 lb ground beef
• 1 small onion, diced
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese (softened)
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. Prepare the Potato Soup:

• Cook the potatoes: In a large pot, add the diced potatoes, diced onion, and minced garlic. Cover with the chicken broth and bring it to a boil. Reduce the heat and let it simmer for 15–20 minutes, or until the potatoes are tender.
• Make the roux: In a separate small saucepan, melt the butter over medium heat. Once melted, add the flour and stir to create a roux (a smooth paste). Cook for about 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
• Combine: Slowly add the milk to the roux while whisking constantly to prevent lumps. Stir in the salt, pepper, thyme, and paprika. Let the mixture simmer for another 3-4 minutes, stirring occasionally, until it thickens.
• Mash the potatoes: Once the potatoes are tender, use a potato masher or immersion blender to mash the potatoes to your desired consistency (you can leave some chunks for texture or blend it smooth).
• Add the roux to the soup: Slowly add the roux mixture to the pot with the potatoes, stirring to combine. Let it simmer for another 5 minutes to thicken and ensure everything is heated through.
• Cheese it up: Stir in the shredded cheddar cheese and mix until melted and smooth.

2. Make the Cheesy Hamburger Filling:

• Cook the beef: In a large skillet over medium heat, cook the ground beef with the diced onion, breaking up the meat with a spoon as it cooks. Cook until browned and no longer pink, about 5–7 minutes. Drain any excess fat.
• Add seasonings: Stir in the garlic powder, paprika, salt, and pepper.
• Cheesy mixture: Reduce the heat to low and stir in the cream cheese until melted and fully combined. Then, add the shredded cheddar cheese and continue stirring until everything is melted and smooth.

3. Assemble and Serve:

• Ladle the hot potato soup into bowls.
• Top each serving with a generous scoop of the cheesy hamburger filling.
• Garnish with chopped chives or green onions if desired.

Tips:

• You can adjust the thickness of the soup by adding more milk or broth if you prefer a thinner consistency.
• For a richer flavor, you can add a splash of heavy cream to the soup instead of milk.
• The cheesy hamburger filling can also be made ahead of time and stored in the refrigerator for up to 2 days.