Instructions:
- Cook the Beef: In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat. Remove the beef from the pot and set it aside.
- Sauté Aromatics: In the same pot, add the butter. Once melted, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Make the Roux: Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to create a roux. This will help thicken the soup.
- Add Broth and Potatoes: Gradually stir in the beef broth, ensuring there are no lumps from the roux. Add the diced potatoes and bring the mixture to a boil. Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
- Combine Ingredients: Return the cooked ground beef to the pot. Stir in the milk and let it heat through. If using frozen peas, add them at this stage. Simmer for another 5 minutes.
- Add Cheese and Cream: Stir in the shredded cheese until it’s completely melted and incorporated. For extra creaminess, you can also add the sour cream. Stir until well combined.
- Season: Taste the soup and adjust seasoning with salt, pepper, and dried thyme or other preferred herbs.
- Serve: Ladle the soup into bowls and garnish with chopped green onions or fresh parsley if desired.
Tips:
- Texture: For a creamier texture, you can mash some of the potatoes in the pot with a potato masher or an immersion blender.
- Cheese Variety: Experiment with different cheeses like Monterey Jack, Colby, or a cheese blend for varied flavors.
- Vegetables: Feel free to add other vegetables such as carrots or celery for more flavor and nutrition.
Enjoy your hearty and cheesy Hamburger Potato Soup—it’s sure to warm you up and satisfy your cravings!