Cheesy Hamburger Soup

A wholesome, filling soup. Perfect for any season.

Ingredients

Meat Mixture

• 1 pound ground beef
• 4 cups diced potatoes (about 2 lbs)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups shredded Dan and Debbie’s Creamery farmhouse cheddar cheese
• 1 cup Dan and Debbie’s Creamery whole milk
• 2 tablespoons all-purpose flour
• 2 tablespoons Dan and Debbie’s Creamery salted butter
• Salt and pepper, to taste
• Optional toppings: chopped green onions, crispy turkey bacon bits, additional shredded cheese

Instructions

1. Begin by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook until it’s browned, breaking it
   apart with a wooden spoon as it cooks. This step is where the soup gets its hearty, savory base. Once the beef is cooked
   through, drain any excess fat to keep the soup from becoming greasy.
2. Add the diced onion and minced garlic to the pot with the browned beef. Stir everything together and cook for about 3–4
   minutes, or until the onions become translucent and the garlic releases its irresistible aroma. This is where the magic starts
   to happen as the base of your soup comes to life.
3. Toss in the diced potatoes, stirring to coat them in the savory mixture of beef, onions, and garlic. The potatoes will soften as
   they cook, soaking up all the delicious flavors of the soup. At this stage, your kitchen will already smell amazing!
4. Carefully add the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the soup to a
   gentle boil, then reduce the heat to a simmer. Cover the pot and let the soup cook for 10–15 minutes, or until the potatoes are tender enough to pierce with a fork.
5. While the soup is simmering, it’s time to make the creamy cheese sauce. In a separate saucepan over medium heat, melt the
   butter. Whisk in the flour to form a roux, cooking for 1–2 minutes until it turns a light golden color. Slowly add the milk,
   whisking constantly to prevent lumps. Continue stirring until the sauce thickens, then remove it from heat and stir in the
   shredded cheddar cheese until smooth.
6. Pour the cheese sauce into the pot with the beef and potato mixture. Stir everything together until the soup is velvety and
   well-combined. Season with salt and pepper to taste. Let it simmer for another 5 minutes to meld the flavors.
7. Ladle the soup into bowls and top it with your favorite garnishes. Whether it’s a sprinkle of green onions, crispy turkey bacon bits, or an extra handful of shredded cheese, these finishing touches take the soup to the next level.