Uploaded October 2025 | Updated September 2026, 2 days ago
Cooler wet weather means it's time for soup! This is the Ravishing Mrs. Ritter's version of Cheesy Hamburger and Potato soup. It's a winner!
Ingredients:
2 pounds ground beef
6 large potatoes, peeled and cubed
1 large onion, chopped
5 cloves garlic, minced
6-7 cups beef broth (2-3 of the cups were water mixed with 2 tablespoons of beef bouillon)
2 1/2 cups heavy whipping cream, room temperature
4 cups shredded cheddar cheese
2 tablespoons salted butter
1 teaspoon each of salt and pepper (more/less to taste)
1/2 bag of carrot chips (probably equivalent to 2-3 carrots)
3-4 springs of fresh thyme
DIrections:
1. In a large pot over medium high heat, brown the ground beef. Drain off excess fat and set beef aside for later.
2. In the same pot over medium heat, add butter, onions, garlic, and carrots. Sautee until soft (about 10 minutes).
3. Add beef back in along with potatoes, thyme, salt and pepper. Bring to a boil and then turn heat down to a simmer. Cook 20 minutes or until potatoes are done.
4. Add cream and 3 cups of the cheese and stir well. Bring back to a simmer and cook until soup thickens to desired consistency.
5. Garnish with shredded cheese. Serve with buttered bread.
Cooler wet weather means it's time for soup! This is the Ravishing Mrs. Ritter's version of Cheesy Hamburger and Potato soup. It's a winner!
Ingredients:
2 pounds ground beef
6 large potatoes, peeled and cubed
1 large onion, chopped
5 cloves garlic, minced
6-7 cups beef broth (2-3 of the cups were water mixed with 2 tablespoons of beef bouillon)
2 1/2 cups heavy whipping cream, room temperature
4 cups shredded cheddar cheese
2 tablespoons salted butter
1 teaspoon each of salt and pepper (more/less to taste)
1/2 bag of carrot chips (probably equivalent to 2-3 carrots)
3-4 springs of fresh thyme
DIrections:
1. In a large pot over medium high heat, brown the ground beef. Drain off excess fat and set beef aside for later.
2. In the same pot over medium heat, add butter, onions, garlic, and carrots. Sautee until soft (about 10 minutes).
3. Add beef back in along with potatoes, thyme, salt and pepper. Bring to a boil and then turn heat down to a simmer. Cook 20 minutes or until potatoes are done.
4. Add cream and 3 cups of the cheese and stir well. Bring back to a simmer and cook until soup thickens to desired consistency.
5. Garnish with shredded cheese. Serve with buttered bread.
