Serving and Storage Tips:
- Serving: This soup pairs wonderfully with crusty bread, a side salad, or even garlic breadsticks for a more indulgent meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if the soup thickens.
- Freezing: While the soup can be frozen, the texture of the dairy may change upon reheating. For best results, freeze without the milk and cheese, then add them fresh when reheating.
Variations:
- Vegetarian Version: Swap the ground beef for plant-based crumbles or omit it altogether. Use vegetable broth instead of chicken or beef broth.
- Spicy Twist: Add diced jalapeños or a dash of hot sauce for a spicy kick.
- Loaded Soup: Top with crispy bacon bits, sour cream, or additional shredded cheese for a loaded baked potato vibe.
- Healthier Option: Use lean ground turkey or chicken instead of beef and opt for low-fat milk and cheese.
FAQ:
Can I make this soup in a slow cooker?
Yes! Brown the ground beef and sauté the aromatics beforehand, then add all ingredients except the milk, cream, and cheese to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the dairy components in the last 30 minutes.
What kind of potatoes work best?
Russet or Yukon Gold potatoes are ideal for this recipe due to their creamy texture when cooked.
Can I substitute the cheese?
Absolutely! Try a mix of cheddar and Monterey Jack or use Gruyère for a gourmet touch.
Is this recipe gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
Enjoy making this Cheesy Hamburger Potato Soup and share the love with your family and friends!
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