Cheesy Hamburger Potato Soup is pure comfort in a bowl — hearty, creamy, and packed with flavor. Each spoonful blends tender potatoes, seasoned ground beef, and melted cheddar cheese into a cozy meal that tastes like home. It’s the kind of soup that warms you up on chilly evenings and brings everyone back for seconds.
This simple recipe combines the heartiness of a classic hamburger with the rich creaminess of a loaded potato soup. With just a few everyday ingredients, you can create a family favorite that’s both filling and incredibly satisfying.
Perfect for busy weeknights or relaxing weekends, this Cheesy Hamburger Potato Soup delivers that comforting homemade goodness you crave — all in one pot. Serve it with a sprinkle of shredded cheese, a dollop of sour cream, and a side of warm bread for the ultimate comfort meal.
Why You’ll Love This Soup
This Cheesy Hamburger Potato Soup is the ultimate comfort food — simple, creamy, and oh-so-satisfying. Every spoonful feels like a warm hug on a cold day.
- 🧀 Loaded with Flavor: Melted cheddar cheese and perfectly seasoned ground beef give this soup rich, savory depth.
- 🥔 Creamy and Hearty: Tender potatoes add body and texture, making every bite filling and delicious.
- 🕒 Quick and Easy: Made in one pot with simple ingredients — no fuss, just comfort.
- 🍲 Perfect for the Whole Family: Even picky eaters will love it — it’s cheesy, cozy, and packed with flavor.
- ❄️ Great for Leftovers: This soup reheats beautifully, so you can enjoy it again the next day.
Whether you’re craving something warm after a long day or planning a weekend dinner that feels extra cozy, this soup is a guaranteed hit. Pair it with crusty bread or a simple green salad for a complete meal that everyone will love.
Ingredients You’ll Need
Here’s everything you’ll need to make this rich, creamy, and satisfying soup:
| Ingredient | Quantity | Purpose and Notes |
|---|---|---|
| Ground Beef | 1 pound (450 g) | The base of the soup — hearty and full of flavor. Use lean (85%) if possible. |
| Potatoes | 4 cups, diced (about 4 medium) | Add texture and thickness. Russet or Yukon Gold potatoes work best. |
| Onion | 1 medium, finely chopped | Adds depth and sweetness to the broth. |
| Garlic Cloves | 3, minced | Enhances the flavor with a mild, savory aroma. |
| Carrots | 1 cup, diced | Brings subtle sweetness and color. |
| Beef Broth | 4 cups (1 liter) | Serves as the soup’s flavorful base. Use low-sodium broth for better control. |
| Cheddar Cheese | 2 cups, shredded | Sharp cheddar melts beautifully and adds rich creaminess. |
| Milk | 2 cups (480 ml) | Creates a smooth, creamy texture. Whole milk gives the best results. |
| Butter | 3 tablespoons | Used to sauté vegetables and make the roux. |
| All-Purpose Flour | 3 tablespoons | Thickens the broth naturally. |
| Salt | 1 teaspoon, or to taste | Brings out the natural flavors. |
| Black Pepper | ½ teaspoon | Adds gentle heat and balance. |
| Paprika | ½ teaspoon | Gives a warm, smoky touch and color. |
| Chives or Green Onions | 2 tablespoons, chopped | Fresh garnish for a bright finish. |
| Sour Cream (optional) | For topping | Adds a cool, creamy contrast. |
💡 Tip: You can easily double this recipe for meal prep or larger gatherings — it stores and reheats wonderfully.
Step-by-Step Instructions
This Cheesy Hamburger Potato Soup comes together in one pot with just a few simple steps. Follow along to make a creamy, comforting meal every time.
1. Brown the Beef
In a large soup pot or Dutch oven, heat 1 tablespoon of butter over medium heat.
Add the ground beef and cook for 5–7 minutes, breaking it apart as it browns.
Drain excess fat if needed, then transfer the beef to a bowl and set aside.
2. Sauté the Vegetables
In the same pot, melt the remaining 2 tablespoons of butter.
Add chopped onion, garlic, and carrots. Sauté for 3–4 minutes, stirring occasionally, until the onions become soft and fragrant.
3. Make the Roux
Sprinkle in the flour and stir for about 1 minute to coat the vegetables.
This helps thicken the soup and gives it a silky texture later.
4. Add the Broth and Potatoes
Slowly pour in the beef broth, stirring constantly to dissolve the roux.
Add the diced potatoes, salt, pepper, and paprika.
Bring to a gentle boil, then reduce heat to low and let it simmer for 15–20 minutes, or until the potatoes are tender.
5. Make It Creamy and Cheesy
Return the browned beef to the pot.
Stir in the milk and shredded cheddar cheese gradually, letting it melt fully.
Simmer for 5 more minutes, stirring often, until the soup becomes thick, creamy, and smooth.
6. Serve and Garnish
Ladle the hot soup into bowls.
Top with extra cheese, a dollop of sour cream, and a sprinkle of chopped chives or green onions.
💡 Pro Tip: For a thicker texture, mash some of the cooked potatoes in the pot before adding the cheese.
For a thinner soup, simply add more milk or broth.
Serving Suggestions & Storage Tips
This Cheesy Hamburger Potato Soup is rich, filling, and perfect for cozy dinners or weekend gatherings. Serve it fresh and creamy, then enjoy the leftovers just as much the next day.
🍽 Serving Ideas
- Crusty Bread or Dinner Rolls:
Perfect for soaking up every drop of creamy broth. Try garlic bread for an extra flavor boost. - Fresh Green Salad:
A light salad with vinaigrette balances the richness of the soup beautifully. - Toppings Bar:
Set out bowls of shredded cheese, sour cream, crispy bacon bits, or chopped chives so everyone can customize their bowl. - In a Bread Bowl:
For a fun, hearty presentation, serve the soup inside a hollowed-out sourdough loaf.
❄️ Storage
Let the soup cool completely before storing.
Transfer to airtight containers and refrigerate for up to 4 days.
When reheating, warm gently on the stove over low heat.
Add a splash of milk or broth if the soup thickens after chilling.
🧊 Freezing
For best results, freeze the soup before adding the cheese and milk.
Place cooled soup in freezer-safe containers or bags, leaving room for expansion.
Freeze for up to 3 months.
When ready to serve, thaw overnight in the fridge, reheat gently, and stir in the cheese and milk just before serving for that fresh, creamy texture.
💡 Tip: This soup actually tastes richer the next day as the flavors blend together — perfect for make-ahead lunches or cozy weeknight leftovers.
Cheesy Hamburger Potato Soup — FAQ
Quick answers for creamy, cheesy soup success.
Can I use ground turkey instead of beef?
Yes! Ground turkey is a great lean alternative. The flavor will be slightly lighter, but it still pairs beautifully with cheese and potatoes.
Can I make this soup ahead of time?
Absolutely. This soup reheats wonderfully. Prepare it a day in advance, store it in the fridge, and reheat gently over low heat before serving.
What type of cheese melts best in this soup?
Sharp cheddar is the top choice for flavor and smooth melting. You can also mix in Monterey Jack or Colby for a milder taste.
How can I make this soup thicker?
Mash a few of the potatoes in the pot or let the soup simmer uncovered for a few extra minutes. Both methods create a naturally thicker consistency.
Can I freeze this soup?
Yes, but for best results, freeze it before adding milk and cheese. When reheating, stir in the dairy at the end to keep the soup creamy and smooth.
Nutrition Information
Below is an approximate nutrition breakdown per serving (based on 6 servings). Actual values may vary depending on the ingredients you use.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Total Fat | 25 g |
| Saturated Fat | 13 g |
| Cholesterol | 95 mg |
| Sodium | 780 mg |
| Total Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Total Sugars | 5 g |
| Protein | 23 g |
| Calcium | 25% DV |
| Iron | 15% DV |
💡 Note: These values are estimates calculated using standard ingredients. For more precise results, refer to a nutrition calculator based on your specific brands.
Final Thoughts
This Cheesy Hamburger Potato Soup is the definition of homestyle comfort — creamy, hearty, and packed with flavor in every spoonful. It’s the perfect way to warm up on cold evenings or treat your family to a filling, satisfying dinner without spending hours in the kitchen.
For more cozy and comforting soup ideas, try this delicious recipe from Happily Home Baked:
It brings warmth, flavor, and that homemade touch your kitchen deserves.
Cheesy Hamburger Potato Soup – Cozy & Creamy Comfort
A rich, comforting one-pot soup combining seasoned ground beef, tender potatoes and melted cheddar cheese—perfect for chilly evenings.
Ingredients
- 1 lb (450 g) ground beef
- 4 cups diced potatoes (about 4 medium; Russet or Yukon Gold)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup diced carrots
- 4 cups beef broth (1 L, low-sodium preferred)
- 2 cups whole milk (480 ml)
- 2 cups shredded sharp cheddar cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons chopped chives or green onions (for garnish)
- Sour cream, optional topping
Cozy Little Things I’m Loving
These are small tools I actually reach for in my own kitchen all the time.
Professional Adjustable Mandoline Slicer
I use this slicer when prepping potatoes for soup—it gives consistent slices and makes prep so much faster. It’s one of those tools I reach for weekly.
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Enlarged Maple-Leaf LED String Lights
These autumn-inspired string lights set the cozy mood while the soup simmers—perfect for my kitchen when I want extra warmth and atmosphere.
View on AmazonThis section contains affiliate links. If you purchase through them, I may earn a small commission at no extra cost to you. Thank you for supporting the blog. 💛
Instructions
- Heat 1 tablespoon of butter in a large soup pot or Dutch oven over medium heat. Add the ground beef and cook for 5–7 minutes, breaking it apart as it browns. Drain excess fat and set the beef aside.
- In the same pot, melt the remaining 2 tablespoons of butter. Add the chopped onion, minced garlic and diced carrots. Sauté for about 3-4 minutes, stirring occasionally, until the onions soften and become fragrant.
- Sprinkle the flour over the vegetables and stir for about 1 minute to coat and cook the flour slightly—this forms a roux that will help thicken the soup.
- Slowly pour in the beef broth, stirring constantly to dissolve the roux. Add the diced potatoes, salt, pepper and paprika. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15-20 minutes or until the potatoes are tender.
- Return the browned ground beef to the pot. Then stir in the milk and shredded cheddar cheese gradually, allowing the cheese to fully melt and the soup to become smooth and creamy. Simmer for an additional 5 minutes, stirring often.
- Serve hot—ladle into bowls and garnish with extra cheddar cheese, a dollop of sour cream and chopped chives or green onions. For a thicker texture, mash a few potatoes in the pot before serving; for a thinner soup, add a bit more milk or broth.
Notes
Let the soup cool completely before storing. Refrigerate in airtight containers for up to 4 days. To freeze, omit the cheese and milk before freezing. Thaw overnight and stir in dairy just before reheating so the texture stays smooth and creamy.