Grandma’s Cheesy Hamburger and Potato Soup (51 Minutes)

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Here is a comforting and hearty dish that brings warmth and nostalgia to any meal. This soup combines the heartiness of ground beef, the earthiness of potatoes, and the richness of cheese, topped with crispy bacon for added flavor and texture.

It’s a perfect recipe for those chilly days or when you crave something filling and soothing. The soup is easy to make, yet it packs a deliciously satisfying taste, reminiscent of cherished family gatherings.

  • Prep Time: 11 minutes
  • Cook Time: 40 minutes
  • Total Time: 51 minutes
  • Yield: 4–6 servings 1x

Ingredients

Units Scale

For the Soup:

  • 1 lb ground beef
  • 4 large potatoes, peeled and cubed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or beef broth
  • 2 cups milk
  • 2 cups cheddar cheese, shredded
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Optional: carrots or celery, chopped

For the Topping:

  • 4 slices bacon, cooked and crumbled
  • Extra shredded cheddar cheese

Instructions

  1. Cook Ground Beef (10 minutes): In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
  2. Sauté Vegetables (5 minutes): In the same pot, melt butter and sauté the chopped onion and minced garlic (and optional carrots/celery) until soft.
  3. Add Potatoes and Broth (15 minutes): Add the cubed potatoes to the pot. Pour in the chicken or beef broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
  4. Make Cheese Mixture (5 minutes): In a separate bowl, mix the flour with milk until smooth. Add this mixture to the pot. Stir in the shredded cheddar cheese. Cook until the cheese melts and the soup thickens. Season with salt and pepper.
  5. Prepare Bacon Topping (10 minutes): While the soup is cooking, fry the bacon in a skillet until crispy. Drain on paper towels and then crumble.
  6. Serve (5 minutes): Ladle the soup into bowls. Top each serving with extra shredded cheddar cheese and crumbled bacon.
  7. Enjoy (1 minute): Serve the soup hot, and enjoy the rich and comforting flavors.

Notes

The key to this soup is to simmer the potatoes until they’re just tender, ensuring a good texture in the final dish. The cheese should be added at the end of cooking to prevent it from separating.

The crispy bacon topping adds a delightful crunch and savoriness. This soup is not only a treat on cold days but also a wonderful way to bring a sense of warmth and family tradition to your dining table. Freeze any leftovers for a rainy day!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 30g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 90mg

Pair this with...

Cheddar Biscuits

First, heat up your oven. In a bowl, mix together all-purpose flour, baking powder, a sprinkle of salt, and a dash of garlic powder for that extra depth. Blend in cold, cubed butter until the mixture looks like chunky crumbs. Fold in a generous handful of sharp cheddar cheese, spreading the cheesy joy throughout. Gently mix in milk, just until the dough pulls together. Now, using a big spoon, drop heaping mounds of this dough onto a baking sheet. They'll be imperfect and that's part of their charm! Slide them into the oven, watching as they expand and brown, with bits of golden cheddar making their appearance. Once baked to perfection, let them cool a bit, but serve warm.

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

Olive Oil Tomatoes

Grab a bunch of fresh cherry tomatoes, washing them and patting dry. Preheat your oven to 400°F (200°C). In a mixing bowl, toss the tomatoes with a generous glug of olive oil, ensuring each tomato is gleaming with a light coat. Now, mince up some garlic – a couple of cloves should do – and sprinkle it over the tomatoes. Choose your preferred herbs; rosemary and thyme work beautifully, but basil or oregano can be divine too. Roughly chop or tear your herbs and add them to the bowl. Season everything with salt and pepper and give it a good mix. Spread this vibrant mixture on a baking sheet in a single layer. Pop it in the oven for about 20-25 minutes or until the tomatoes are soft and slightly shriveled.

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