Cheesy Hamburger Potato Soup is the kind of dish that feels like a warm hug on a chilly day. It combines tender chunks of potato, savory ground beef, and loads of melty cheese to create a comforting bowl that’s both filling and delicious. The creamy, cheesy broth brings everything together in a way that’s perfect for dinner any night of the week.
I love making this soup when I want something easy but still special. The best part? You can throw it all together in one pot, which means less cleanup and more time to relax. Plus, the cheesy flavor with the hearty beef and potatoes just feels like a treat that keeps everyone happy at the table. I always make a little extra because it tastes even better the next day!
My favorite way to enjoy this soup is with a slice of crusty bread or even some buttery crackers on the side. It’s a simple meal that never gets old, and it’s perfect for sharing with family or friends. Whenever I make this Cheesy Hamburger Potato Soup, it reminds me of cozy nights and good company, making it a dish I keep coming back to again and again.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the soup, giving it rich, meaty flavor. You can swap it for ground turkey or chicken for a lighter option.
Potatoes: Use starchy potatoes like Russets or Yukon Gold for soft, creamy texture. Waxy potatoes may stay firm and less creamy.
Cheddar Cheese: Sharp cheddar adds a bold cheesy taste. If you want a milder flavor, try Colby or Monterey Jack instead.
Milk or Cream: Whole milk works well for creaminess, but half-and-half or heavy cream will make it richer. You can use a dairy-free milk (like oat milk) for a lighter, non-dairy version.
How Do I Get the Soup Creamy Without It Separating?
The secret is making a roux—a mix of butter and flour—to thicken the soup smoothly.
- Melt butter over medium heat, then whisk in the flour and cook 1-2 mins to get rid of the raw taste.
- Gradually add milk or cream while whisking to prevent lumps.
- Once thickened, stir this into the soup broth and potatoes.
- Finally, off the heat, stir in the cheese slowly to avoid curdling.
Taking these steps helps the soup stay creamy and smooth instead of separating into oily patches and curds.
Equipment You’ll Need
- Large pot or Dutch oven – big enough to cook the beef and simmer the soup all in one place.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pot.
- Whisk – helps make the roux smooth and lump-free when adding milk or cream.
- Chef’s knife and cutting board – for chopping onions, garlic, and potatoes easily.
- Measuring cups and spoons – keep your seasonings and liquids just right every time.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still tastes great.
- Mix in cooked bacon bits for a smoky, crispy touch that adds extra flavor.
- Use pepper jack cheese instead of cheddar for a bit of spicy kick in the soup.
- Add chopped carrots or celery with the potatoes for extra veggie goodness and texture.
How to Make Cheesy Hamburger Potato Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 4 cups beef broth
- 1 cup whole milk or heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ teaspoon dried thyme or Italian seasoning (optional)
- 4 green onions or chives, chopped (for garnish)
- Sour cream (for serving, optional)
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and about 30 minutes to cook. It’s quick to get on the table, making it a perfect cozy meal on busy days.
Step-by-Step Instructions:
1. Cook the Beef and Onions
Heat a large pot or Dutch oven over medium heat. Add the ground beef and diced onion. Cook, stirring and breaking up the beef, until the beef is browned and the onions are soft, about 6-8 minutes. Drain any extra fat. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Potatoes and Seasoning
Stir in the diced potatoes, beef broth, smoked paprika, salt, pepper, and thyme if you’re using it. Bring the soup to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
3. Prepare the Creamy Base
While the potatoes cook, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to remove the raw flour taste.
4. Add Milk or Cream
Slowly whisk in the milk or cream into the roux, stirring continuously until the mixture thickens and becomes smooth.
5. Combine and Thicken the Soup
Pour the creamy milk mixture into the soup pot and stir well. Let it heat through for about 5 minutes to thicken the soup a bit.
6. Add the Cheese
Remove the pot from the heat. Slowly stir in the shredded cheddar cheese, mixing until the cheese is fully melted and the soup is smooth.
7. Serve
Taste and add more salt or pepper if needed. Serve the soup hot, topped with chopped green onions or chives and a dollop of sour cream if you like. Enjoy your warm, cheesy, comforting soup!
Can I Use Frozen Ground Beef for This Soup?
Yes! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it cook evenly and prevents added moisture in the soup.
Can I Make Cheesy Hamburger Potato Soup Ahead of Time?
Absolutely! Prepare the soup as directed, then cool and store it in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep it smooth. You might need to add a splash of milk or broth when reheating.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the soup for up to 2 months. Thaw overnight in the fridge before reheating.
Can I Substitute the Potatoes for Another Vegetable?
Yes, you can use diced cauliflower or turnips for a low-carb alternative. Just note that cooking times and texture may vary slightly, so keep an eye on them as they simmer.
