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Bowl of cheesy hamburger potato soup garnished with herbs and cheese

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.