Guest post from Brigette Shevy
I like soups that are rich, creamy, and full of veggies and carbohydrates (who needs meat?). My husband, on the other hand, only eats soups that are hearty, meaty, and not rich (veggies optional).
This recipe is our happy compromise. The fact that it is inexpensive to make, feeds a crowd, and is full of ingredients you probably already have on hand means everyone wins!
The type and amount of meat are flexible. I often use a mixture of ground turkey, ground beef, and venison in place of the ground beef. Sausage would probably work quite well, also. And I always scrimp on the meat in soup recipes – so feel free to do the same (or leave it out completely… which I could never get by with at my house).
The chilly fall evenings are the perfect time to serve this filling, warm-me-up soup. Add some fresh bread and a tossed salad or veggie tray and you have a simple meal that’s good enough to serve to company.
My picky 4-year old requests this for dinner every. single. night!
Cheesy Hamburger Potato Soup
- ¾ – 1 pound ground beef (or less ;))
- 1 medium onion, finely chopped, or 2 teaspoon onion powder
- 2 cloves garlic, minced, or 1 teaspoon garlic powder
- 6-8 medium potatoes, peeled and cubed
- 2 carrots, peeled and chopped
- 2 teaspoon basil
- 1 teaspoon parsley
- 4 cups chicken or vegetable broth
- 2 cups milk
- 1/3 cup flour
- 1 cup shredded sharp cheddar cheese*
- ½ cup shredded parmesan cheese
- Salt and pepper to taste
In a medium-sized pot, combine the ground beef, onion, and garlic. Cook and stir until meat is no longer pink. Drain. Add the potatoes, carrots, basil, parsley and broth.
Bring to a rolling boil. Reduce heat to medium low. Simmer, covered, for 15-20 minutes or until vegetables are tender. Combine milk and flour in a blender. Blend until smooth (this only takes a few seconds in my Vita-Mix). Gradually pour the mixture into the soup, stirring constantly.
Cook and stir until soup is thickened and starting to boil. Add cheeses and continue cooking until cheese is melted (another minute or so). Add salt and pepper to taste. Ladle into bowls and sprinkle with additional cheese if desired.
Note: This is a soup you don’t want to cook too long as the potatoes will start getting mushy.
What are your favorite soup recipes?
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 5, 3 and 1). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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