Cheesy Hamburger Potato Soup Recipe – Cozy, Cheesy Comfort in a Bowl

Introduction

The kitchen filled with a warm, cheesy aroma and I instantly felt at home — that’s the feeling I get every time I make Cheesy Hamburger Potato Soup. The first spoonful is creamy, a little salty, and oddly nostalgic; it always reminds me of family dinners on Sunday nights. If you like food that hugs you from the inside, then this soup will become one of your go-to meals. For another take on beefy potato soups, check out this comforting version I love: Cheesy Beef and Potato Soup.

Why You’ll Love It

• Quick and easy to make, even on busy weeknights.
• Comforting homemade flavor that fills the whole house.
• Made with simple ingredients you probably already have.
• Great for feeding a crowd or saving for leftovers.
• Always a crowd-pleaser — kids and adults both ask for seconds.

Ingredients You’ll Need

• 1 lb ground beef
• 4 cups diced potatoes (about 3 medium potatoes)
• 1 small onion, chopped
• 2 cloves garlic, minced (Fresh garlic gives it that extra flavor boost.)
• 3 cups chicken broth
• 1 1⁄2 cups milk
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 2 tbsp flour
• 3 tbsp butter (Use unsalted butter so you can control the salt.)
• Salt and pepper to taste
• Optional toppings: chopped green onions, crumbled bacon, extra shredded cheese

For another creamy spin on the idea, you might peek at a similar recipe here: Creamy Hamburger Potato Soup.

How to Make It

1. Heat a large pot or Dutch oven over medium. Then add the ground beef and brown it, breaking it up with a spoon. You’ll hear that soft sizzle — that’s when it’s just right.
2. Drain any excess fat, set the beef aside, and wipe the pot lightly if needed. Next, melt the butter in the same pot.
3. Add the chopped onion and minced garlic. Stir and cook until they soften and smell sweet, about 2–3 minutes. The kitchen will smell amazing.
4. Sprinkle in the flour and stir constantly for about 1 minute, until the flour turns a light golden color. This step gives the soup body.
5. Gradually whisk in the chicken broth, then pour in the milk. Whisk to keep lumps away, and bring the mixture to a gentle simmer.
6. Add the diced potatoes, and simmer until the potatoes are tender, about 10–15 minutes. You’ll be able to pierce them easily with a fork.
7. Stir the cooked ground beef back into the pot, then add the shredded cheddar and heavy cream. Cook, stirring, until the cheese melts and the soup turns thick and creamy.
8. Season with salt and pepper to taste. Finally, ladle into bowls and top with green onions, bacon, or extra cheese if you like. For another twist on the classic, see this hearty recipe: Hamburger Potato Soup #2.

Kitchen Tips

• Time-saver: Cut your potatoes into small, even cubes so they cook faster and more evenly.
• Fix for curdling: If the soup looks grainy after adding dairy, remove from heat and whisk vigorously, or add a splash more milk while stirring.
• Flavor twist: Stir in a spoonful of Dijon mustard or a pinch of smoked paprika for a smoky, tangy lift. Also, try adding a handful of corn for sweetness. For ideas on creamy bases, check this helpful guide: Best Cream of Potato Soup.

Serving Ideas

Serve Cheesy Hamburger Potato Soup piping hot on a chilly night. It’s perfect for family dinner, a cozy date night at home, or when friends drop by. Pair it with crusty bread, buttery dinner rolls, or a simple green salad. Top each bowl with chopped green onions and crumbled bacon for crunch and color, and then add an extra sprinkle of cheddar if you’re feeling indulgent.

Storing & Leftovers

• Fridge: Cool to room temperature, then store in an airtight container for up to 3 days.
• Freezer: Freeze in portions (leave out extra cream if possible) for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm slowly over low heat, stirring often. Add a splash of milk or broth if it seems too thick.
• Leftover idea: Turn leftovers into a loaded baked potato topping or use as a filling for a savory pot pie.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day because the flavors meld together.

Q: Can I swap any ingredients?
A: Of course! Use ground turkey or a mix of cheeses, and switch to half-and-half if you don’t have heavy cream. Cheesy Hamburger Potato Soup is forgiving.

Q: What’s the best way to serve it?
A: Serve it fresh and hot, with crunchy bread for dunking and a bright topping like green onions.

Q: How do I know it’s perfectly cooked?
A: The potatoes should be tender but not falling apart, and the soup will coat the back of a spoon when it’s thick enough.

Final Thoughts

This soup has become my little late-fall ritual: simple, warm, and somehow exactly what you need after a long day. It brings together that melty cheese feeling with the homey texture of potatoes and the savory comfort of ground beef. So, grab your favorite mug, scoop a big bowl, and make this Cheesy Hamburger Potato Soup your new weeknight hero.

Conclusion

If you want more variations or a step-by-step visual, I like this creamy take on the dish from Dear Crissy: Hamburger Potato Soup (Best Creamy Recipe!). Also, Allrecipes offers a classic, well-loved version you can compare and adapt from: Cheeseburger Soup Recipe.

Cheesy Hamburger Potato Soup

A comforting and creamy soup made with ground beef, potatoes, and cheddar cheese, perfect for cozy weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soups

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Soup Base

• 1 lb ground beef
• 4 cups diced potatoes (about 3 medium potatoes)
• 1 small onion, chopped
• 2 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
• 3 cups chicken broth
• 1.5 cups milk
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 2 tbsp flour
• 3 tbsp butter Use unsalted butter so you can control the salt.
• Salt and pepper to taste

Optional Toppings

• chopped green onions
• crumbled bacon
• extra shredded cheese

Method

 

Preparation

1. Heat a large pot or Dutch oven over medium heat and add the ground beef. Brown it while breaking it up with a spoon.
2. Drain any excess fat, set the beef aside, and wipe the pot lightly if needed. Melt the butter in the same pot.
3. Add the chopped onion and minced garlic. Stir and cook until they soften and smell sweet, about 2–3 minutes.

Cooking

1. Sprinkle in the flour and stir constantly for about 1 minute until the flour turns a light golden color.
2. Gradually whisk in the chicken broth and then add the milk. Bring the mixture to a gentle simmer.
3. Add the diced potatoes and simmer until they are tender, about 10–15 minutes.
4. Stir the cooked ground beef back into the pot, then add the shredded cheddar and heavy cream. Cook, stirring, until the cheese melts and the soup turns thick and creamy.
5. Season with salt and pepper to taste. Ladle into bowls and top with green onions, bacon, or extra cheese if desired.

Notes

For time-saving, cut your potatoes into small, even cubes. If the soup looks grainy after adding dairy, whisk vigorously or add a splash more milk. Stir in a spoonful of Dijon mustard or a pinch of smoked paprika for extra flavor.