Cheesy Hamburger Potato Soup

Ingredients

1 pound ground beef

5 medium potatoes, peeled and diced

1 small onion, sliced or finely chopped

2 cloves garlic, minced

3 quarts beef broth

1 cup heavy cream

1 cup shredded cheddar cheese

¼ cup butter

Salt and black pepper, to taste

Fresh chives, chopped for garnish

Brown the Beef:

Carne de Puerco Ranchero con Papas

In a large pot or Dutch oven, melt the butter over medium heat.

Add the ground beef and cook, breaking it apart as it browns.

Sauté the Aromatics:

Add the diced onion and minced garlic to the pot.

Cook for a few minutes until the onion becomes soft and translucent.

Add Broth and Potatoes:

Pour in the beef broth and add the diced potatoes.

Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20–25 minutes, or until the potatoes are tender.

Make It Cheesy and Creamy:

Stir in the heavy cream and shredded cheddar cheese.

Continue stirring until the cheese melts completely and the soup becomes rich and creamy.

Season and Garnish:

Taste and adjust with salt and pepper.

Ladle the soup into bowls and garnish with freshly chopped chives.