Cheesy Hamburger Potato Soup

Ingredients

• 1 lb lean ground beef
• 1 cup yellow onions (diced)
• 0.5 cup butter
• 0.5 cup all-purpose flour
• 3 cups chicken broth
• 3 cups half-and-half cream
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 3 cups frozen diced hash brown potatoes
• 1 cup green onions (chopped)
• 2 cups triple cheddar cheese blend (shredded)

Steps

1. 1

   Place the ground beef in a large pot over medium-high heat.

2. 2

   Add the diced yellow onions to the pot.

3. 3

   Crumble the beef well as it cooks, and cook until fully cooked through.

4. 4

   Add the butter to the pot and let it melt.

5. 5

   Add the flour to the pot once the butter has melted.

6. 6

   Stir everything together well and continue cooking for 3 minutes.

7. 7

   Add the chicken broth and whisk until a thick mixture forms.

8. 8

   Add the half-and-half cream and whisk well.

9. 9

   Add the garlic powder, onion powder, salt, and pepper; whisk thoroughly.

10. 10

    Add the frozen diced hash brown potatoes and stir well.

11. 11

    Reduce the heat to medium. Simmer for 10 minutes, stirring frequently.

12. 12

    Add the chopped green onions and stir well.

13. 13

    Add the shredded cheddar cheese and stir well again.

14. 14

    Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat thoroughly; add more half-and-half or broth if needed to adjust the consistency. The source gives no specific reheating method.

Nutrition per serving

• soup
• main
• American
• comfort food
• stovetop
• cheesy
• make-ahead