Cheesy Hamburger Potato Soup is a cozy, warm bowl full of hearty flavors and creamy textures. It’s packed with tender potatoes, juicy ground beef, and plenty of melted cheese that makes every spoonful feel like a comforting hug. The mix of savory hamburger and cheesy goodness makes this soup a total winner on chilly days.
I love making this soup when I want something easy but filling—it’s like a one-pot meal that quietly steals the show. The best part is how the cheese melts into the broth, turning it into this rich, velvety treat. I usually sprinkle a little extra cheese on top and add some crunchy crackers for dipping. It always brings everyone around the table, asking for seconds!
This soup reminds me of simple family dinners where no one worries about fancy dishes. Just a warm bowl of comfort that hits the spot every time. If you’re looking for a meal that’s easy to make and feels like a little celebration in a bowl, this Cheesy Hamburger Potato Soup is the way to go. It really never gets old in our house!
Key Ingredients & Substitutions
Ground Beef: This is the heart of the soup, giving it a rich, meaty flavor. You can swap it with ground turkey or chicken for a lighter option, but beef gives the best classic taste.
Potatoes: I like to use Yukon Gold or Russet potatoes because they hold their shape well and add creaminess when cooked. Sweet potatoes can be a tasty twist if you want something different.
Cheddar Cheese: Sharp cheddar brings a nice tang and melts smoothly into the soup. If you don’t have cheddar, Colby or Monterey Jack are good alternatives for that cheesy pull.
Milk or Heavy Cream: Heavy cream makes the soup richer, while milk keeps it lighter. You can also try half-and-half for a balance between the two.
How Do I Get the Soup Creamy Without Clumps?
The secret is using the flour and butter to make a smooth base before adding broth. Here’s how:
- After cooking beef, stir in melted butter and sprinkle flour slowly over the mixture.
- Keep stirring for 1-2 minutes to cook the flour fully and avoid a raw taste.
- Add broth gradually while stirring constantly to prevent lumps from forming.
- Simmer gently to let the potatoes cook and the broth thicken.
This step helps the soup develop a smooth, creamy texture and hold together nicely when cheese is added later. Taking your time here makes a big difference!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering the soup all in one place.
- Wooden spoon or sturdy spatula – great for stirring the beef and flour mixture without scratching your pot.
- Sharp knife and cutting board – makes chopping potatoes, onions, and garlic quick and safe.
- Measuring cups and spoons – helps you add the right amounts of broth, milk, and seasonings every time.
- Cheese grater – if you buy block cheese, grating it fresh melts smoother and tastes better than pre-shredded.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter soup option.
- Add cooked crispy bacon bits for extra smoky flavor and crunch on top.
- Stir in some chopped spinach or kale near the end for a pop of color and added nutrients.
- Try using pepper jack cheese instead of cheddar to add a subtle spicy kick.
Cheesy Hamburger Potato Soup
Ingredients You’ll Need:
- 1 lb ground beef (hamburger)
- 4 cups potatoes, peeled and diced (about 4 medium potatoes)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups shredded cheddar cheese
- 1 cup milk (or heavy cream for richer texture)
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Salt and black pepper to taste
- 2 tbsp chopped green onions or chives (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 25-30 minutes to cook, including simmering until the potatoes are tender and the flavors meld together.
Step-by-Step Instructions:
1. Brown the Beef and Cook Aromatics:
In a large pot over medium heat, cook the ground beef until it’s fully browned, breaking it up with a spoon as it cooks. Drain any excess fat if needed. Then add the finely chopped onion and minced garlic, cooking until the onions become soft and clear, about 3-5 minutes.
2. Make the Soup Base:
Stir in the butter and let it melt. Sprinkle in the flour and keep stirring for 1-2 minutes to cook out the raw flour taste. Slowly add the beef broth while stirring to avoid lumps. Toss in the diced potatoes and bring the soup to a boil.
3. Simmer and Add Dairy:
Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes until the potatoes are tender. Lower the heat, slowly stir in the milk or cream, and gently warm without boiling.
4. Add Cheese and Season:
Gradually stir in the shredded cheddar cheese until melted and smooth. Season the soup with salt and black pepper to your taste. Serve hot, garnished with freshly chopped green onions or chives for a pop of color and fresh flavor.
Can I Use Frozen Potatoes for This Soup?
Yes, you can! Just thaw the frozen diced potatoes beforehand and drain any excess water. This helps prevent the soup from becoming too watery.
What Can I Substitute for Cheddar Cheese?
Sharp cheddar gives great flavor, but you can switch to Colby, Monterey Jack, or even a mild mozzarella for a different cheesy twist. Just make sure to use a cheese that melts well.
How Should I Store Leftovers?
Keep any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to keep it creamy and smooth.
Can I Make This Soup Vegan or Vegetarian?
To make it vegetarian, swap ground beef for sautéed mushrooms or lentils and use vegetable broth. For vegan, also substitute the cheese and milk with plant-based alternatives like vegan cheese and almond or oat milk.
