Cheesy Hamburger Potato Soup is a hearty, comforting dish that brings together creamy cheese, tender potatoes, and savory ground beef in one warm bowl. It’s the kind of soup that feels like a big, cozy hug, perfect for chilly days or whenever you need a filling meal that hits the spot.
I love how this soup combines simple, everyday ingredients to create something so satisfying. The melted cheese adds a smooth richness, while the browned hamburger gives it a nice meaty depth without being too heavy. I often add a little extra cheese on top and a sprinkle of green onions for a fresh pop of color and flavor.
One of my favorite ways to serve this soup is with a big slice of crusty bread or some buttery crackers on the side. It’s a great one-pot meal that makes everyone feel at home, and it always gets requests to make it again soon. If you’re looking for a soup that’s easy to love and easy to make, this one’s a winner!
Key Ingredients & Substitutions
Ground beef: This is the heart of the soup, adding rich flavor and protein. You can swap it with ground turkey or chicken for a lighter version.
Potatoes: I recommend russet or Yukon gold for their creamy texture when cooked. Sweet potatoes work too, for a different but tasty twist.
Cheddar cheese: Sharp cheddar gives that classic cheesy punch. If you want a milder taste, use mild cheddar or Monterey Jack.
Milk or heavy cream: Cream adds richness to the soup. Use half-and-half or even a non-dairy milk like oat milk for a lighter or dairy-free version.
Flour: This helps thicken the soup into a creamy consistency. For a gluten-free option, try cornstarch or a gluten-free flour blend.
How Do You Make a Smooth, Creamy Cheese Sauce in the Soup?
Getting the cheese sauce just right can be tricky. Here’s what works best:
- First, make a roux by cooking butter, onions, garlic, and flour together. This cooks out the raw flour taste and thickens the soup.
- Gradually whisk in the beef broth to avoid lumps and let the potatoes soften in the broth.
- Add milk or cream, warming gently without boiling to prevent curdling.
- Slowly stir in shredded cheese in small batches, letting it melt fully before adding more. Overheating cheese can make it grainy.
- Season last, so you can adjust salt and pepper after tasting the cheese’s saltiness.
Following these steps will give you a velvety smooth, cheesy soup with no graininess. I always melt the cheese slowly and low to keep it creamy!
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for browning beef and simmering soup evenly without hot spots.
- Wooden spoon – great for stirring the roux and scraping the pot without scratching.
- Whisk – helps mix flour into butter and broth smoothly to avoid lumps.
- Sharp knife and cutting board – makes peeling and dicing potatoes and onions easy and safe.
- Measuring cups and spoons – for accurate liquid and spice measurements.
Flavor Variations & Add-Ins
- Replace ground beef with ground turkey or chicken for a leaner soup that’s still hearty.
- Add cooked and crumbled bacon for a smoky crunch that pairs well with potatoes and cheese.
- Mix in sautéed mushrooms or steamed broccoli for extra veggies and texture.
- Use pepper jack cheese instead of cheddar for a little spicy kick.
How to Make Cheesy Hamburger Potato Soup
Ingredients You’ll Need:
- 1 pound ground beef
- 4 large potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup milk or heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and black pepper to taste
- 1/2 teaspoon smoked paprika (optional)
- 1/4 cup chopped green onions or chives (for garnish)
How Much Time Will You Need?
Getting this comforting soup ready takes about 10 minutes of prep time and approximately 25-30 minutes of cooking time. So, in under 45 minutes, you’ll have a warm, cheesy bowl ready to enjoy!
Step-by-Step Instructions:
1. Brown the Ground Beef:
In a large pot over medium heat, cook the ground beef, breaking it into small pieces until it’s fully browned. Drain the extra fat and set the beef aside.
2. Cook the Onions and Garlic:
Using the same pot, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 4-5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.
3. Make the Roux:
Sprinkle the flour over the onions and garlic, stirring constantly. Cook this mixture for 2-3 minutes until it turns golden and thickens slightly. This helps make the soup creamy.
4. Add Broth and Potatoes:
Slowly whisk in the beef broth to avoid lumps. Then add the diced potatoes. Bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
5. Combine Beef, Milk, and Spices:
Stir the cooked ground beef back into the pot. Pour in the milk or cream and add smoked paprika if you like. Warm the soup gently — don’t let it boil to keep it smooth.
6. Melt the Cheese:
Gradually add the shredded cheddar cheese, stirring until it’s all melted and the soup is rich and creamy.
7. Season and Serve:
Taste and add salt and black pepper as needed. Serve hot, garnished with chopped green onions or chives for a fresh finish.
Can I Use Frozen Ground Beef for This Soup?
Yes, you can! Just make sure to fully thaw the ground beef in the fridge overnight before cooking. Pat it dry to remove any excess moisture, which helps it brown better.
Can I Substitute Potatoes with Sweet Potatoes?
Absolutely! Sweet potatoes add a natural sweetness and creamy texture to the soup. Just keep the cooking time the same until they’re tender.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator 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?
Yes! Prepare the soup fully, then cool it completely before refrigerating. When reheating, warm slowly to avoid curdling the dairy and stir in a little extra milk if it seems too thick.