Cheesy Hamburger Potato Soup Recipe – Cozy, Cheesy, Weeknight Comfort

Introduction

The kitchen smelled like buttered bread and warm onions as I stirred the pot, and that first cheesy whiff always makes me smile. Right away I knew this Cheesy Hamburger Potato Soup would fix what ailed the day—simple, honest, and filling. This always takes me back to Sunday dinners. If you like a creamier take, I sometimes compare it to my creamy hamburger potato soup for a slightly richer version.

Why You’ll Love This

• Ready in about an hour, so it works for busy nights.
• Budget-friendly with humble pantry staples.
• Kid-approved—kids usually ask for seconds.
• Great for leftovers and easy meal prep.
• Feels indulgent, yet straightforward to make.

Here’s a quick snapshot so you can scan at a glance.

Quick Recipe Snapshot

• Servings: 4–6
• Prep time: 15 minutes
• Cook time: 35–40 minutes
• Total time: 50–55 minutes
• Skill level: Easy
• Taste: Savory, cheesy, comforting

You’ll feel confident making this; the steps are forgiving and the cues are simple.

Ingredients You’ll Need

• 1 lb ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups potatoes, peeled and diced
• 4 cups chicken broth
• 2 cups shredded cheddar cheese
• 1 cup milk
• 1 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste

Chef notes:

• Fresh garlic = bigger flavor.
• Use medium-cheddar for melting.
• Peel Yukon Golds for creamier texture.
• Unsalted broth lets you control salt.

Also, if you want a slightly different beef note, check my cheesy beef and potato soup for a variation I like.

How to Make It

1. First, heat the olive oil in a large pot over medium heat. Add the diced onion and garlic and cook until soft and fragrant, about 3–4 minutes—listen for a gentle sizzle.
2. Next, add the ground beef and break it up with a spoon. Cook until no pink remains and edges start to brown, about 6–8 minutes; then drain excess grease so the soup stays clean-tasting.
3. Then stir in the diced potatoes and pour in the chicken broth. Bring to a boil, and immediately reduce to a simmer. Cook until potatoes are tender when pierced with a fork, about 15–20 minutes.
4. Meanwhile, lower the heat and pour in the milk and heavy cream. Stir gently so the dairy warms through without boiling—keep bubbles small.
5. Gradually add the shredded cheddar, stirring constantly so the cheese melts into a smooth, glossy soup. Watch the texture; it should thicken slightly.
6. Finally, taste and season with salt and pepper. Let the soup simmer another 5–10 minutes so flavors marry and the broth becomes velvety. Serve hot and garnish as you like.

If you want step-by-step photos, I follow similar timing in my other hamburger potato soup guide.

Kitchen Tips (From My Kitchen)

1. Time-saver: Dice potatoes ahead and store in cold water in the fridge for up to 24 hours.
2. Common mistake + fix: If cheese clumps, lower heat and stir in a splash more milk; that will loosen it.
3. Simple variation: Add a pinch of smoked paprika or chopped thyme for a smoky-herbal note.

Serving Ideas

• Weeknight dinner: Bowl the soup with crusty bread and a green salad.
• Comfort lunch: Top with extra shredded cheddar and a sprinkle of black pepper.
• Game day: Add crispy bacon bits and scallions for texture.
• Make it hearty: Serve with toasted cheese sandwiches for dunking.
  Garnish with green onions, crumbled bacon, or extra cheddar for contrast.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze cooled soup in portioned containers for up to 3 months (leave room for expansion).
• Reheat: Warm gently over low heat, adding a splash of milk to restore creaminess.
  Leftover idea: Turn it into a loaded potato bowl with roasted veggies and a fried egg.

FAQs

Q: Can I make this ahead?
A: Yes—make it a day ahead, chill, then gently reheat and stir in a splash of milk to refresh the texture.

Q: What can I substitute for heavy cream?
A: You can use half-and-half or extra milk plus a tablespoon of butter per cup for richness, though the soup will be a touch lighter.

Q: How do I know it’s done?
A: The potatoes should be fork-tender and the broth slightly thickened. Also, the cheese should be fully melted and silky.

Q: Can I freeze Cheesy Hamburger Potato Soup?
A: Yes; freeze in sturdy containers. Thaw overnight and reheat slowly for best texture, and stir well before serving. For more freezing tips, see my freezing guide and notes.

Final Thoughts

I love how this bowl feels like a warm hug on a cold night—simple ingredients, honest flavor, and a little bit of kitchen comfort. Tweak the cheese, add a favorite herb, and make it your own. I hope you enjoy making and sharing this one as much as I do; it’s my go-to when I want something filling and familiar. Try it soon—the Cheesy Hamburger Potato Soup

Conclusion

For another creamy take, check out this Hamburger Potato Soup (Best Creamy Recipe!) which inspired a few tips I use. Also, for a no-Velveeta approach with similar flavors, I like this Cheesy Hamburger Potato Soup (Simple Ingredients, No Velveeta).

Cheesy Hamburger Potato Soup

A comforting and easy-to-make cheesy soup loaded with ground beef, potatoes, and lots of cheese, perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 5 servings

Course: Main Course, Soup

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 3 cloves garlic, minced Fresh garlic = bigger flavor.
• 4 cups potatoes, peeled and diced Peel Yukon Golds for creamier texture.
• 4 cups chicken broth Use unsalted broth to control salt.
• 2 cups shredded cheddar cheese Use medium-cheddar for melting.
• 1 cup milk
• 1 cup heavy cream Can substitute with half-and-half.
• 1 tbsp olive oil
• Salt and pepper to taste

Method

 

Preparation

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic and cook until soft and fragrant, about 3–4 minutes.
2. Add the ground beef and break it up with a spoon. Cook until no pink remains and edges start to brown, about 6–8 minutes; then drain excess grease.
3. Stir in the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender, about 15–20 minutes.
4. Lower the heat and pour in the milk and heavy cream. Stir gently to warm through without boiling.
5. Gradually add the shredded cheddar, stirring constantly until melted into a smooth soup. Watch for thickening.
6. Taste and season with salt and pepper. Simmer another 5–10 minutes before serving.

Notes

Time-saver: Dice potatoes ahead and store in cold water for up to 24 hours. If cheese clumps, lower heat and add a splash more milk. For variation, add smoked paprika or chopped thyme.