This Cheesy Hamburger Potato Soup is the ultimate comfort food—rich, creamy, and packed with ground beef, tender potatoes, and gooey melted cheese. It’s a one-pot meal that’s perfect for chilly days and ready in 30 minutes! 
Ingredients:(Serves 4-6)
1 lb ground beef 
1 tbsp butter 
1 small onion, diced 
2 cloves garlic, minced 
4 cups potatoes, peeled & diced 
(Yukon Gold or Russet work best)
(Yukon Gold or Russet work best)4 cups beef broth 
1 cup milk 
(or heavy cream for extra richness)
(or heavy cream for extra richness)2 cups shredded cheddar cheese 
1/2 cup sour cream 
1 tsp Worcestershire sauce
1/2 tsp paprika 
1/2 tsp dried thyme (optional)
Salt & black pepper, to taste 
2 tbsp cornstarch + 3 tbsp water (for thickening, optional)
Instructions:
Cook the Beef & AromaticsIn a large pot or Dutch oven, melt butter over medium heat.
Add ground beef and cook until browned (5-7 minutes), breaking it up as it cooks.
Stir in onion and garlic, cooking until softened (2-3 minutes).
Simmer the PotatoesAdd diced potatoes, beef broth, Worcestershire sauce, paprika, thyme, salt, and black pepper.
Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
Make it Creamy & CheesyIn a small bowl, mix cornstarch and water to make a slurry (if using).
Stir in milk, cheddar cheese, and sour cream, mixing until the cheese is fully melted and the soup is creamy.
If you want it thicker, stir in the cornstarch slurry and let it simmer for 5 more minutes.
Serve & Enjoy!Ladle the hot, cheesy soup into bowls.
Garnish with extra cheese, crispy bacon bits, or fresh parsley. 
Serve with crusty bread or biscuits for dipping! 
Tips & Variations:
Make it spicier: Add diced jalapeños or a dash of hot sauce. Bacon lovers: Stir in crispy bacon for an extra smoky flavor! Veggie boost: Add carrots, celery, or corn for extra texture. 
Dairy-free option: Use coconut milk and dairy-free cheese. 
This Cheesy Hamburger Potato Soup is creamy, hearty, and guaranteed to warm you up! Perfect for family dinners or meal prep.