Creamy Potato & Hamburger Soup

Directions

Cook the Beef: In a large pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Sauté the Aromatics: Add the chopped onion and minced garlic to the pot with the cooked beef. Sauté for about 3-4 minutes, until the onion is soft and translucent.
Add the Potatoes and Broth: Stir in the diced potatoes, chicken or beef broth, salt, pepper, paprika, and thyme. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.
Make the Roux: In a separate small saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes, whisking constantly until the mixture is golden and bubbly. Gradually whisk in the heavy cream until smooth and thickened.
Combine and Simmer: Add the cream mixture to the pot with the soup, stirring well to combine. Simmer for another 5 minutes to allow the flavors to meld and the soup to thicken slightly.
Add the Cheese: Stir in the shredded cheddar cheese until melted and fully incorporated into the soup.
Serve: Ladle the soup into bowls and garnish with chopped green onions and bacon bits if desired. Serve hot and enjoy!

Cheese Options: Swap out cheddar for Colby Jack, Swiss, or a combination of your favorite cheeses.
Vegetable Additions: Add diced carrots, celery, or corn for extra nutrition and flavor.
Spicy Twist: Add a pinch of cayenne pepper or diced jalapeños for a spicy kick.

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally, until warmed through.
Freeze: This soup can be frozen for up to 2 months. Allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator and reheat before serving.

Side Dishes: Serve with a side of crusty bread, garlic bread, or a fresh green salad.
Drinks: Pair with a crisp white wine like Chardonnay or a light beer.