Cheesy Hamburger Potato Soup is a hearty, comforting meal that’s packed with tender potatoes, juicy hamburger meat, and plenty of melted cheese. It’s like a warm hug in a bowl, with creamy broth that brings all these simple ingredients together in the best way. The combination of potatoes and cheese makes it filling, while the hamburger adds a satisfying, savory touch.
I love making this soup on chilly days when I want something easy but still super tasty. One of my favorite things is how the cheese melts right into the soup, creating that rich, creamy texture that everyone always asks for seconds of. I like to use sharp cheddar because it gives the soup a little extra zing, but any good melting cheese will do the trick.
For serving, I usually grab a big spoonful and pair it with some crusty bread or a fresh green salad to lighten things up. This soup has a way of bringing people together, whether it’s for a casual weeknight dinner or a cozy weekend lunch. I always find myself looking forward to leftovers the next day because the flavors seem to get even better as they sit.
Key Ingredients & Substitutions
Ground Beef: This gives the soup its hearty, meaty flavor. If you want a leaner option, try ground turkey or chicken. For a veggie twist, use plant-based ground meat substitutes.
Potatoes: I like starchy potatoes like Russets for a thick, creamy texture. Yukon Golds work well too if you prefer a buttery flavor. Just avoid waxy potatoes which don’t break down as well in soup.
Cheddar Cheese: Sharp cheddar melts nicely and adds a nice tang. You can swap with Colby, Monterey Jack, or even a mild mozzarella if preferred. Grate the cheese yourself for better melt and flavor.
Milk or Heavy Cream: Heavy cream makes the soup richer, but whole milk works fine for a lighter version. For dairy-free, try coconut milk, but the flavor will change a bit.
How Do I Make a Smooth, Thick Soup Without Lumps?
The secret is the roux—mixing butter and flour before adding liquid. This step thickens the soup and prevents lumps.
- Cook diced onions and garlic first to build flavor.
- Melt butter, then sprinkle flour and stir constantly for 2 minutes. This cooks out the raw flour taste.
- Slowly whisk in beef broth bit by bit to combine smoothly.
- Keep stirring to avoid lumps as the soup thickens.
Patience during this step makes your soup creamy and evenly textured instead of clumpy. Enjoy the process—it’s the key to a cozy bowl of comfort!
Equipment You’ll Need
- Large Soup Pot or Dutch Oven – I prefer this because it heats evenly and lets me cook everything in one place.
- Wooden Spoon or Ladle – perfect for stirring the soup and scraping the bottom without scratching the pan.
- Measuring Cups and Spoons – to keep everything precise, especially with ingredients like broth and cheese.
- Grater – for shredding the cheese fresh, which melts better and tastes more vibrant.
- Knife and Cutting Board – to dice potatoes, onions, and garlic easily and safely.
Flavor Variations & Add-Ins
- Switch up the cheese: use Monterey Jack or Colby for a milder flavor that melts smoothly.
- Add veggies: throw in diced carrots, celery, or corn for extra color and texture.
- Spice it up: stir in some cayenne pepper or smoked paprika for a little heat or smoky flavor.
- Make it gluten-free: skip the flour and thicken with mashed potatoes or a cornstarch slurry instead.
Cheesy Hamburger Potato Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 4 large potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup whole milk or heavy cream
- 1 cup shredded sharp cheddar cheese (plus extra for garnish)
- 3 tbsp all-purpose flour
- 3 tbsp butter
- 1 tsp dried parsley (plus extra for garnish)
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Optional: 1/2 tsp smoked paprika for extra depth
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and brown the beef, 5 minutes for sautéing the onions and making the roux, and about 20 minutes for simmering the potatoes until tender. All in all, expect roughly 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Brown the Ground Beef:
In a large pot or Dutch oven, cook the ground beef over medium heat. Break it up with a spoon as it cooks. When the beef is fully browned, drain any extra fat and transfer the meat to a plate. Leave about 1 tablespoon of fat in the pot for flavor.
2. Sauté Onions and Garlic:
Add the diced onion to the pot and cook for about 3-4 minutes until soft. Stir in the minced garlic and cook for another minute until you can smell that wonderful aroma.
3. Make the Roux:
Pour in the butter and let it melt. Sprinkle the flour over the onion mixture and stir constantly for about 2 minutes. This step creates a thick base for your soup and cooks off the raw flour taste.
4. Add Broth, Potatoes, and Seasonings:
Slowly whisk in the beef broth to avoid lumps. Add the diced potatoes, dried parsley, thyme, salt, pepper, and smoked paprika if using. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender.
5. Combine Meat and Dairy:
Return the cooked ground beef to the pot and stir in the milk or cream. Warm the soup gently but do not let it boil after adding the dairy to keep it smooth and creamy.
6. Add Cheese and Finish:
Remove the pot from heat and stir in the shredded cheddar cheese until it melts completely, making your soup nice and creamy.
7. Serve and Garnish:
Ladle the soup into bowls, topping each serving with extra shredded cheddar and a sprinkle of fresh or dried parsley. Enjoy your warm, comforting bowl of cheesy hamburger potato soup!
Can I Use Frozen Ground Beef for This Soup?
Yes, just make sure to fully thaw it before cooking. Thaw in the fridge overnight or use the defrost setting on your microwave. Properly thawed beef ensures even cooking and better texture.
Can I Substitute Potatoes with Another Vegetable?
Sure! Cauliflower florets make a great low-carb alternative and cook quickly. Just add them toward the end of simmering since they soften faster than potatoes.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the cheese from separating.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors even improve after sitting overnight. Just reheat slowly before serving, and stir in a little extra milk or broth if the soup thickens too much.