Creamy Potato & Hamburger Soup: A Comforting Classic

In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the ground beef, breaking it up with a spoon, and cook until browned and fully cooked through. Drain any excess fat.
Sauté the Vegetables:

Add the chopped onion and minced garlic to the pot and cook until softened, about 3-4 minutes.
Add the Potatoes and Broth:

Add the diced potatoes, beef broth, thyme, rosemary, paprika (if using), salt, and pepper to the pot. Stir to combine and bring the mixture to a simmer.
Let the soup simmer for 15-20 minutes, or until the potatoes are tender.
Make the Soup Creamy:

Once the potatoes are tender, reduce the heat to low and stir in the milk and heavy cream.
Allow the soup to simmer for an additional 5-10 minutes, stirring occasionally.
Add Cheese and Final Seasoning:

Stir in the shredded cheddar cheese until it’s melted and fully incorporated. Taste and adjust the seasoning with more salt, pepper, or thyme as needed.
Serve:

Ladle the soup into bowls and garnish with fresh parsley or chives. Serve immediately with crusty bread or crackers on the side.
Serving and Storage Tips: