Taco Potato Hamburger Soup is beefy, cheesy and is so satisfying! Ground beef and tender bites of red potatoes are served in the most mouthwatering broth that’s made rich and bold from enchilada sauce, taco seasoning, heavy cream and more.
Heat a large pot or Dutch oven over medium-high heat, add the ground beef and cook until it's browned and fully cooked, breaking it apart with a spatula as it cooks.
Drain the fat from the pan then remove the beef from the pot and set aside.
Add in the oil and sauté the onions until they are soft and translucent, then mix in the garlic and cook for 30 seconds, until fragrant.
Mix in the chicken broth, potatoes, enchilada sauce, taco seasoning, salt, and pepper until well combined. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the potatoes are tender.
In a small bowl, whisk together the heavy cream and cornstarch until there are no lumps, then whisk in a spoon of the warm broth to bring it to temperature.
Slowly pour the cream mixture into the soup while stirring continuously. Let the soup simmer for an additional 5 minutes to allow it to thicken.
Remove the pot from the heat and stir in the shredded cheddar cheese until it's fully melted and incorporated into the soup.
Serve with freshly chopped green onions and extra cheese if desired.