Creamy Potato & Hamburger Soup

Instructions:
1. Cook the Ground Beef:
In a large soup pot or Dutch oven, heat 1 tablespoon of butter over medium heat. Add the ground beef and cook, breaking it apart with a spoon until browned and fully cooked, about 5-7 minutes. Drain any excess grease, if necessary. Season with salt, pepper, dried thyme, and paprika. Stir to combine and set aside.
2. Sauté the Vegetables:
In the same pot, add 1 tablespoon of butter. Add the chopped onion and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.
3. Cook the Potatoes:
Add the diced potatoes to the pot and stir to combine with the onions and garlic. Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let the potatoes simmer for about 15-20 minutes, or until they are tender when pierced with a fork.
4. Add the Creaminess:
Once the potatoes are cooked, add the milk and heavy cream (if using) to the pot. Stir to combine, and let the soup simmer for an additional 5-10 minutes to let the flavors meld together.
5. Blend (Optional):
For a smoother texture, you can use an immersion blender to partially blend the soup, leaving some of the potatoes in chunks for texture. Alternatively, transfer about half of the soup to a blender, blend until smooth, and return it to the pot.
6. Add the Cheese (Optional):
If you’re using cheddar cheese, stir it into the soup until melted and fully incorporated. This step will give the soup a deliciously creamy, cheesy flavor.
7. Final Seasoning:
Taste the soup and adjust the seasoning with more salt and pepper if needed. If you prefer a little more richness, you can add more cream at this stage.
8. Serve and Garnish:
Ladle the soup into bowls, and garnish with fresh chopped parsley for a pop of color and freshness. Serve with a slice of crusty bread for dipping, and enjoy!