I love making this cheesy hamburger potato soup when I want something hearty, comforting, and easy to pull together. It’s rich, creamy, and packed with tender potatoes, savory ground beef, and plenty of melted cheese. This soup always reminds me of cozy evenings and simple home-cooked meals that warm everyone up fast.
Why You’ll Love This Recipe
I like this recipe because it uses basic ingredients I usually already have in my kitchen. It’s filling enough to be a full meal, incredibly flavorful, and perfect for cold days. I also enjoy how flexible it is, since I can easily adjust the seasonings or add extra vegetables depending on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb ground beef
4 cups potatoes, peeled and diced
1 small onion, finely chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup milk
1 cup heavy cream
1.5 cups shredded cheddar cheese
2 tablespoons butter
2 tablespoons all-purpose flour
Salt, to taste
Black pepper, to taste
Paprika or dried parsley, optional for garnish
Directions
I start by browning the ground beef in a large pot over medium heat until it’s fully cooked. I drain any excess grease and set the beef aside. In the same pot, I melt the butter, then add the chopped onion and cook until soft. I stir in the garlic and let it cook for about 30 seconds.
Next, I sprinkle in the flour and stir well to form a roux. I slowly pour in the chicken broth while stirring to keep it smooth. I add the diced potatoes, bring everything to a gentle boil, then reduce the heat and let it simmer until the potatoes are fork-tender.
Once the potatoes are cooked, I stir in the milk, heavy cream, and cooked ground beef. I add salt and pepper to taste, then slowly mix in the shredded cheddar cheese until the soup becomes creamy and smooth. I let it simmer for a few more minutes before serving.
Servings And Timing
I usually get about 6 servings from this recipe.
Prep time is around 15 minutes, cooking time is about 30 minutes, so the total time comes to roughly 45 minutes.
Variations
I sometimes swap ground beef for ground turkey or chicken for a lighter version. When I want extra vegetables, I like adding corn, carrots, or celery. For a spicy twist, I mix in a pinch of cayenne pepper or diced jalapeños. Using different cheeses like Colby Jack or pepper jack also works well.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the soup on the stovetop over low heat, stirring often. If it thickens too much, I add a splash of milk or broth to loosen it up.
FAQs
Can I make this soup ahead of time?
Yes, I often make it ahead and store it in the fridge. The flavors get even better the next day.
Can I freeze cheesy hamburger potato soup?
I usually don’t recommend freezing it because the dairy can separate, but it’s possible if reheated gently and stirred well.
What potatoes work best for this recipe?
I prefer russet or Yukon gold potatoes because they become tender and creamy.
How can I make the soup thicker?
If I want it thicker, I mash some of the potatoes directly in the pot or add a little extra cheese.
Can I make this soup in a slow cooker?
Yes, I brown the beef first, then add everything except the dairy and cheese. I stir those in during the last 30 minutes.
Conclusion
I enjoy this cheesy hamburger potato soup because it’s comforting, satisfying, and simple to make. It’s one of those recipes I keep coming back to when I want a cozy, homemade meal that everyone loves.
Cheesy Hamburger Potato Soup is a hearty, creamy soup made with ground beef, tender potatoes, cheddar cheese, and a rich broth. It’s a comforting one-pot meal perfect for chilly days.
Ingredients
1 lb ground beef
4 cups potatoes, peeled and diced
1 small onion, finely chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup milk
1 cup heavy cream
1.5 cups shredded cheddar cheese
2 tablespoons butter
2 tablespoons all-purpose flour
Salt, to taste
Black pepper, to taste
Paprika or dried parsley, optional for garnish
Instructions
In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess grease and set beef aside.
In the same pot, melt butter and add chopped onion. Cook until softened, about 3–4 minutes. Stir in minced garlic and cook for 30 seconds.
Sprinkle in flour and stir constantly to form a roux.
Gradually pour in chicken broth, whisking to keep the mixture smooth.
Add diced potatoes, bring to a gentle boil, then reduce heat and simmer until potatoes are tender, about 15–20 minutes.
Return the cooked beef to the pot. Stir in milk and heavy cream, then season with salt and pepper to taste.
Gradually mix in shredded cheddar cheese, stirring until melted and smooth.
Simmer for another 5 minutes, then serve hot. Garnish with paprika or dried parsley if desired.
Notes
Substitute ground turkey or chicken for a leaner version.
Add veggies like corn, carrots, or celery for extra flavor and nutrition.
Use Colby Jack or pepper jack cheese for a flavor variation.
For added thickness, mash a portion of the potatoes in the pot.
Store leftovers in the fridge and reheat gently with added broth or milk if needed.
