Easy Cheesy Hamburger Potato Soup

Introduction

There’s nothing like a warm bowl of soup to bring comfort to your kitchen, and this Cheesy Hamburger Potato Soup does exactly that. It’s hearty, cheesy, and bursting with flavor thanks to tender potatoes, savory ground beef, and a creamy broth. This recipe combines the richness of a cheeseburger with the rustic coziness of a potato soup, making it a meal the whole family will love. Whether you’re cooking for a weeknight dinner or preparing for a casual gathering, this soup will win hearts with every spoonful.

My recipe story

This recipe came about during one of those evenings when I wanted comfort food but didn’t feel like making a complicated dish. I had some ground beef, potatoes, and a block of cheddar in the fridge. The idea of combining them into a creamy soup sounded like the perfect solution. Over time, I tweaked the recipe by adding onions, garlic, and a touch of cream, and it became a family favorite. It reminds me of cozy nights at home, when the aroma of bubbling soup fills the house, and everyone gathers around the table to enjoy a hearty meal.

Ingredient breakdown

The magic of this Cheesy Hamburger Potato Soup lies in its straightforward yet flavorful ingredients. Ground beef forms the savory base, giving the soup a hearty, meaty richness. Potatoes add substance and creaminess once they cook down, while onions and garlic deepen the flavor and provide aromatic warmth.

Cheddar cheese is the star of the show, melting into the soup to create a luscious, velvety texture. A splash of milk or cream enhances the richness, balancing the robust flavors of beef and potatoes. Pantry staples like salt, black pepper, and broth round out the dish, ensuring a perfectly seasoned, comforting bowl every time.

Equipment you’ll need

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Cutting board and sharp knife
• Measuring cups and spoons
• Cheese grater
• Ladle for serving

Step-by-step directions

1. Brown the beef: In a large pot, cook the ground beef over medium-high heat until browned and crumbly. Stir occasionally to ensure even cooking. Drain excess fat if needed, but leave a little for flavor.
2. Sauté the aromatics: Add diced onions and minced garlic to the pot with the beef. Cook until the onions are soft and fragrant, about 3–4 minutes, stirring often to avoid burning.
3. Add the potatoes: Stir in the peeled and diced potatoes. Mix them with the beef and onion mixture, allowing them to soak up the savory flavors before adding liquid.
4. Pour in broth: Add enough chicken or beef broth to cover the potatoes. Bring the mixture to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, about 15–20 minutes.
5. Make it creamy: Once the potatoes are soft, stir in milk or cream. This gives the soup its rich, velvety consistency and balances the heartiness of the beef and potatoes.
6. Add the cheese: Reduce the heat to low and stir in shredded cheddar cheese a handful at a time. Continue stirring until the cheese melts smoothly into the broth, creating a creamy, cheesy base.
7. Season to taste: Add salt, black pepper, and any optional herbs or spices. Taste as you go, adjusting to your liking.
8. Serve and enjoy: Ladle the soup into bowls, garnish with extra cheese, chives, or even crispy bacon bits if desired, and serve hot with bread or crackers.

Variations & substitutions

You can easily adjust this recipe to suit your tastes. Try swapping the ground beef for ground turkey or chicken if you prefer a lighter version. For extra vegetables, add carrots, celery, or corn during the simmering stage. If you want a spicier kick, toss in diced jalapeños or a pinch of cayenne pepper. Cheddar is classic, but other cheeses like Colby Jack, Monterey Jack, or Gouda also work beautifully.

Storage, freezing & make-ahead

This soup stores wonderfully, making it ideal for meal prep. Refrigerate leftovers in an airtight container for up to 4 days. Reheat slowly on the stovetop, stirring often. If you’d like to freeze it, allow the soup to cool completely, then store in freezer-safe containers for up to 2 months. Note that the texture may change slightly upon thawing because of the dairy, but reheating gently and stirring well restores creaminess. To make ahead, you can cook the beef and potatoes in advance, refrigerate, and finish the soup with cheese and cream right before serving.

Serving ideas & pairings

This soup shines as a main dish, but it pairs beautifully with sides. Serve it with crusty bread or garlic toast for dipping. A fresh green salad with a tangy vinaigrette balances the richness. For a cozy family meal, pair it with roasted vegetables or a simple fruit salad. If you’re entertaining, serve in bread bowls for a fun presentation.

FAQ

• Can I make this soup in a slow cooker? Yes, brown the beef first, then add all ingredients except cheese and cream to the slow cooker. Cook on low for 6–7 hours, stir in cheese and cream at the end.
• What potatoes work best? Russet or Yukon Gold potatoes are ideal—they become tender and creamy without falling apart.
• Can I use Velveeta instead of cheddar? Absolutely, Velveeta melts smoothly and makes the soup extra creamy.
• How do I thicken the soup? Mash a portion of the potatoes or stir in a cornstarch slurry if you want it thicker.
• Is this soup gluten-free? Yes, as long as you use gluten-free broth and check your cheese labels, this recipe is naturally gluten-free.

Final thoughts

Cheesy Hamburger Potato Soup is the kind of dish that never disappoints—it’s warm, satisfying, and full of flavors that feel like home. It’s versatile enough to adapt with what you have on hand, and simple enough for busy weeknights. Whether you enjoy it as a quick family dinner or prepare it ahead for cozy lunches, this soup will always bring comfort to the table. Once you try it, it’s bound to become a staple in your recipe collection.

Cheesy Hamburger Potato Soup

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• Author: Sarah White
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

A hearty, creamy soup with ground beef, tender potatoes, and melted cheddar—comfort in a bowl.

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Ingredients

• 1 lb ground beef

• 5 medium potatoes, peeled and diced

• 1 small onion, diced
• 2 cloves garlic, minced

• 4 cups beef or chicken broth

• 1 cup shredded cheddar cheese
• 1/2 cup milk or cream

• Salt, to taste

• Black pepper, to taste
• Optional: chives, bacon bits for garnish
  

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Instructions

1. In a large pot, brown the ground beef over medium heat until fully cooked, then drain excess fat.
2. Add diced onions and minced garlic to the beef and sauté until fragrant and softened.

3. Stir in the diced potatoes and mix with the beef and onions for a few minutes.

4. Pour in the broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15–20 minutes.
5. Stir in milk or cream to create a smooth, creamy base.

6. Gradually add shredded cheddar cheese, stirring until fully melted and combined.

7. Season with salt and black pepper to taste.
8. Serve hot, garnished with optional chives or bacon bits.
   

Notes

 For thicker soup, mash a few potatoes before adding cheese. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently to maintain creaminess.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American