There’s something magical about a steaming bowl of Cheesy Hamburger Potato Soup on a chilly night – it’s like a warm hug from the inside out! This recipe has been my go-to comfort food since I was a kid, when my mom would whip it up after snowy afternoons playing outside. The smell of browning beef and melting cheese would fill our tiny kitchen, and we’d all gather around the table, noses red from the cold, ready to dive in.
What I love most about this soup (besides how ridiculously delicious it is) is how simple it comes together. Just ground beef, potatoes, and cheese – basic ingredients that transform into something extraordinary. It’s the kind of meal that fills hungry bellies without fuss, perfect for busy weeknights or lazy weekends when you want something hearty without spending hours cooking.
Every spoonful takes me right back to those cozy family dinners, which is why this recipe holds such a special place in my heart. Now I make it for my own family, and I’m thrilled to share our version with you – complete with all the little tricks I’ve learned over the years to make it extra creamy, cheesy, and comforting.
Why You’ll Love This Cheesy Hamburger Potato Soup
Let me tell you why this soup has been on permanent rotation in my kitchen for years – it’s basically happiness in a bowl! Here’s what makes it so special:
- Weeknight superhero: From fridge to table in 35 minutes flat (even faster if you cheat and use pre-chopped potatoes like I sometimes do).
- Flavor bomb: That magical combo of savory beef, creamy potatoes, and melty cheddar cheese? Pure comfort food perfection.
- Pantry-friendly: Uses ingredients you probably already have on hand – no fancy grocery runs needed.
- Feeds a crowd: Doubles easily for potlucks or freezer meals (though good luck having leftovers!).
- Kid-approved: My picky eaters gobble this up without realizing they’re eating vegetables – shhh!
The best part? One pot means minimal cleanup. Now that’s my kind of cooking!
Cheesy Hamburger Potato Soup Ingredients
Here’s everything you’ll need to make this soul-warming soup. I’ve included all my little notes about why certain ingredients matter and easy swaps if you’re in a pinch!
- 1 lb ground beef (85% lean): The slight fat content keeps the soup rich without being greasy. If you drain it well, even 80% works fine in a pinch.
- 4 cups potatoes, peeled and diced: I prefer Yukon Golds – they hold their shape but get beautifully creamy. Russets work too, just cut them slightly bigger.
- 1 medium onion, chopped: Yellow onions are my go-to for that sweet, mellow flavor when cooked down.
- 2 cloves garlic, minced: Don’t skimp here – fresh is best! Jarred works in emergencies, but use 1 tsp instead.
- 4 cups beef broth: Homemade is amazing, but I usually use low-sodium store-bought to control the salt.
- 2 cups milk: Whole milk makes it extra creamy, but 2% works. For decadence, swap half for heavy cream or half-and-half.
- 2 cups sharp cheddar cheese, shredded: Always shred your own! Pre-shredded has anti-caking agents that make the texture grainy.
- 1 tsp salt: Start with this, then adjust at the end – broth saltiness varies.
- 1/2 tsp black pepper: Freshly cracked adds the best flavor.
- 1/2 tsp paprika: My secret weapon for depth – smoked paprika adds a fun twist.
For the broth base:
The cheesy magic:
Seasoning squad:
See? Nothing fancy, just real ingredients that work together like old friends. Now let’s make some soup!
How to Make Cheesy Hamburger Potato Soup
Alright, let me walk you through making this soup just like I do – with all the little tricks I’ve picked up over years of making it for my family. Trust me, once you get the hang of it, you’ll be making this on autopilot!
Step 1: Brown the Ground Beef
First things first – grab your favorite heavy-bottomed pot (I use my trusty Dutch oven) and crank the heat to medium. Toss in that ground beef and let it sizzle! Break it up with your wooden spoon as it cooks – you want nice little crumbles, not big chunks.
Here’s my pro tip: Don’t stir too much at first! Let it get some golden-brown bits on the bottom – that’s pure flavor waiting to happen. Once it’s no longer pink (about 5-6 minutes), tilt the pot and spoon out any excess grease. I leave about 1 tablespoon for cooking the onions – any more and your soup might get greasy.
Step 2: Sauté Onions and Garlic
Now toss in those chopped onions right into the beef drippings. Oh, that smell! Cook them for about 3 minutes, stirring occasionally, until they turn translucent and soft. You’ll know they’re ready when your kitchen suddenly smells like the best diner in town.
Add the garlic last – it only needs about 30 seconds to bloom its flavor. Don’t walk away here! Burnt garlic is the saddest kitchen tragedy.
Step 3: Simmer Potatoes
Time for the potatoes! Dump them in along with the beef broth. Bring everything to a lively boil, then immediately reduce to a gentle simmer. Cover the pot, but leave it cracked just a bit – we want some evaporation to concentrate those flavors.
Set your timer for 15 minutes, then check. The potatoes should be fork-tender but not mushy – think “perfectly cooked mashed potato” texture. Mine usually take about 18 minutes total. While waiting, I like to shred my cheese – none of that pre-shredded stuff!
Step 4: Add Dairy and Cheese
Okay, here’s where the magic happens! Turn the heat down to low – we don’t want to boil the milk. Slowly pour in the milk while stirring constantly. Now sprinkle in that gorgeous shredded cheese a handful at a time, letting each addition melt completely before adding more.
Warning: Don’t walk away now! Keep stirring gently until all the cheese is melted and the soup is gloriously creamy. If it seems too thick, add a splash more broth or milk. Taste it – does it need more salt or pepper? Now’s the time to adjust.
And voila! Your masterpiece is ready. Ladle it into bowls while it’s piping hot – the cheese pull is half the fun!
Tips for the Best Cheesy Hamburger Potato Soup
After making this soup more times than I can count, I’ve learned a few secrets that take it from good to “Oh my goodness, can I have the recipe?” delicious. Here are my can’t-live-without tips:
- Shred your own cheese: I know, I know – it’s extra work. But pre-shredded cheese has anti-caking agents that make your soup grainy. Freshly shredded melts like a dream! Pro tip: Pop the block in the freezer for 15 minutes first – it shreds like butter.
- Brown that beef right: Don’t just gray it – let it get some proper caramelization. Those crispy brown bits = flavor gold! Just remember to drain most (not all!) of the fat afterwards.
- Season in layers: A pinch of salt when browning the beef, another with the potatoes, and a final adjustment after adding cheese. This builds depth without over-salting.
- Keep the heat gentle with dairy: High heat makes milk separate and cheese clump. Low and slow is the way to go when adding these ingredients. If it starts looking grainy, whisk in a teaspoon of cornstarch slurry to bring it back.
- Secret flavor boosters: A splash of Worcestershire sauce or dash of hot sauce at the end adds incredible depth. My family never knows why mine tastes better than others – now you’re in on the secret!
Follow these simple tricks, and you’ll have soup that’ll make everyone ask for seconds (and the recipe!).
Cheesy Hamburger Potato Soup Variations
One of my favorite things about this soup is how easily you can mix it up based on what you’ve got in the fridge or just what you’re craving that day. Here are some of my favorite twists that keep this recipe exciting every time:
- Turkey twist: Swap the beef for ground turkey when I’m feeling lighter – just add an extra pinch of paprika and garlic to keep the flavor bold.
- Sweet potato surprise: Sometimes I use half regular potatoes, half sweet potatoes. The sweetness plays so nicely with the cheese! Just cut the sweets smaller since they cook faster.
- Veggie-loaded: Toss in a handful of diced carrots with the onions, or stir in some frozen peas right at the end. My kids don’t even notice the extra veggies when they’re swimming in cheese!
- Spicy version: A can of diced green chiles or a few shakes of hot sauce turns this into a totally different (but equally delicious) beast.
- Different cheeses: I love using pepper jack for a kick, or a mix of cheddar and mozzarella for ultimate stringy, gooey goodness.
- Slow cooker method: Brown the meat first, then dump everything except dairy in the crockpot for 4 hours on low. Stir in milk and cheese at the end – perfect for busy days!
The beauty is that no matter how you tweak it, this soup always comes out comforting and delicious. What variations will you try first?
Serving Suggestions for Cheesy Hamburger Potato Soup
Now that you’ve made this glorious pot of cheesy goodness, let’s talk about how to serve it up right! I’ve found that the perfect accompaniments can turn this soup from a simple meal into something truly special. Here’s how my family loves to enjoy it:
- Crusty bread is a must: A warm baguette or hearty sourdough is perfect for sopping up every last cheesy drop. My kids call it “soup dipping” and it’s half the fun of eating!
- Simple green salad: The crisp freshness of a basic garden salad cuts through the richness beautifully. I toss mine with just lemon juice and olive oil – no need to complicate things.
- Garnish game strong: Set out bowls of toppings and let everyone customize. Our favorites:
- Chopped green onions for fresh bite
- Crispy bacon bits (because everything’s better with bacon)
- Extra shredded cheese (obviously!)
- A dollop of sour cream for extra creaminess
- Freshly cracked black pepper for the adults
- Soup & sandwich combo: Pair it with a simple grilled cheese for the ultimate comfort food duo – we call this “soup’s best friend” in our house.
- For gatherings: Serve in mugs with assorted toppings on the side – makes for easy serving and casual eating.
Don’t forget to set out big spoons – you’ll want to get every last bit of that cheesy, potato-y goodness! And pro tip: Have extra napkins ready. Between the melted cheese and eager dunking, things might get deliciously messy.
Storing and Reheating Cheesy Hamburger Potato Soup
Now, let me share my tried-and-true methods for keeping and enjoying leftovers of this soup – because let’s be real, you’ll probably have some (though in my house, it’s a rare miracle when we do!). Over the years, I’ve learned exactly how to keep that creamy texture perfect for round two.
Fridge storage is a breeze: Just pop any leftovers in an airtight container – I prefer glass because it doesn’t absorb smells. The soup keeps beautifully for 3-4 days in the fridge. A little tip? Press plastic wrap directly on the surface before sealing to prevent that weird skin from forming.
Reheating is where the magic happens: My favorite method is on the stovetop over low heat. Pour in a splash of broth or milk as you warm it – the potatoes tend to soak up liquid overnight. Stir gently but constantly to prevent sticking. If it looks a bit separated at first, don’t panic! Just keep stirring – it’ll come back together as it heats.
Avoid the microwave if you can – it tends to make the cheese grainy. But if you’re in a hurry, microwave in 30-second bursts, stirring between each, and add that extra liquid I mentioned. And whatever you do, no boiling! High heat is the enemy of creamy soups.
One thing to note: This soup doesn’t freeze well. Dairy-based soups tend to separate when frozen and thawed, losing that velvety texture we love. Trust me, I’ve tried every trick in the book – it’s just better fresh or refrigerated!
Cheesy Hamburger Potato Soup FAQs
Over the years, I’ve gotten so many questions about this soup from friends and family (and plenty from my own trial-and-error experiments!). Here are answers to the ones that come up most often:
Can I freeze Cheesy Hamburger Potato Soup?
Honestly? I don’t recommend it. Dairy-based soups like this tend to separate when frozen – the cheese gets grainy and the texture turns watery when thawed. Trust me, I’ve tried every trick (even adding cornstarch before freezing), and it just never tastes quite right after. Your best bet is to enjoy it within 3-4 days in the fridge – not usually a problem in my house!
How can I make the soup thicker?
If your soup seems too thin, here’s my go-to fix: Use a potato masher or immersion blender to mash about a quarter of the potatoes right in the pot. They’ll release starch and thicken everything up beautifully without needing extra flour or cornstarch. Alternatively, let it simmer uncovered for a few extra minutes to reduce – just stir frequently so the cheese doesn’t stick!
What’s the best way to reheat leftovers?
Always reheat gently! The stovetop is best – low heat with frequent stirring and a splash of milk or broth to loosen it up. Microwaving can work in a pinch, but do it in short bursts (30 seconds) with stirring in between to prevent that awful “separated cheese” look.
Can I make this soup in a slow cooker?
Absolutely! Brown the beef first (don’t skip this step!), then add everything except the dairy to your crockpot. Cook on low for 4 hours or until potatoes are tender. Stir in the milk and cheese during the last 30 minutes – this keeps the dairy from curdling. Perfect for coming home to a ready-made meal!
What can I use instead of cheddar cheese?
The cheese world is your oyster! My favorite swaps:
- Pepper Jack for a spicy kick
- Colby or Monterey Jack for milder flavor
- Gruyère for extra richness (pricey but oh-so-good)
- A mix of whatever’s in your cheese drawer – I often do half cheddar, half mozzarella
Just steer clear of pre-shredded cheeses – they never melt as smoothly!
Nutritional Information
Okay, let’s talk numbers – because let’s be honest, when something tastes this good, we all want to know what we’re getting into! Here’s the nutritional breakdown for my Cheesy Hamburger Potato Soup per serving (about 1 generous cup). Just remember – these are estimates based on my exact ingredients, and your results might vary depending on the brands you use or any tweaks you make.
- Calories: 380 (but totally worth every single one!)
- Fat: 22g (10g saturated) – hello, delicious cheese!
- Carbs: 25g (3g fiber, 5g sugar)
- Protein: 20g – that beef and cheese combo packs a punch
- Sodium: 850mg (use low-sodium broth if you’re watching this)
A few quick notes: Using leaner beef or low-fat cheese will change these numbers, as will adding extra veggies. But honestly? Sometimes comfort food is just about the comfort – and this soup delivers that in spades!
Made this recipe? I’d love to see your cheesy creations! Tag me on social media so I can admire your soup masterpieces. Check out more delicious recipes on Pinterest!
35-Minute Cheesy Hamburger Potato Soup You’ll Crave Forever
- Total Time: 35 mins
- Yield: 6 servings
- Diet: Low Lactose
Description
A hearty and comforting soup combining ground beef, potatoes, and cheese for a filling meal.
Ingredients
- 1 lb ground beef
- 4 cups potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups milk
- 2 cups cheddar cheese, shredded
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
- Brown the ground beef in a large pot over medium heat.
- Add onion and garlic, cook until softened.
- Stir in diced potatoes and beef broth. Bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Add milk, cheese, salt, pepper, and paprika. Stir until cheese melts.
- Serve hot.
Notes
- For extra creaminess, use half-and-half instead of milk.
- Top with additional cheese or green onions if desired.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
