Cheesy Hamburger Potato Soup is a cozy, hearty bowl filled with tender potatoes, flavorful ground beef, and plenty of melty cheese. It’s the kind of soup that feels like a warm hug on a chilly day, with a creamy texture that’s just right and a comforting mix of familiar flavors.
I love making this soup when I want something easy but satisfying. The combination of browned hamburger and soft potatoes simmered together creates such a great base, then adding cheese takes it to the next level. I usually sprinkle a little extra cheese on top just before serving because you can never have too much cheese in a potato soup!
This soup is perfect on its own or paired with a crusty piece of bread for dipping. It’s a hit with everyone in my family, and I’ve found it’s perfect for weekday dinners or when I want to bring something warm and filling to share. If you’re looking for a simple way to make comfort food at home, this cheesy hamburger potato soup is sure to please.
Key Ingredients & Substitutions
Ground Beef: This adds rich flavor and protein. If you prefer leaner options, ground turkey or chicken work fine. For a vegetarian twist, try cooked lentils or plant-based beef alternatives.
Potatoes: Yukon Gold or Russet potatoes are great because they hold their shape well. If you’re short on time, frozen diced potatoes can be a handy substitute.
Cheddar Cheese: Sharp cheddar gives a nice tangy depth. You can swap for Colby, Monterey Jack, or even a mild mozzarella if you want a less sharp taste.
Milk or Half-and-Half: Use whole milk for creaminess, or half-and-half for an even richer soup. For dairy-free, unsweetened almond or oat milk are decent alternatives but keep the flavor mild.
How Can You Make the Soup Thick and Creamy Without Lumps?
The key is the flour and butter mixture, called a roux, which thickens the soup smoothly.
- First, sauté the veggies in butter, then sprinkle on flour while stirring constantly. Cook 1-2 minutes to cook out the raw flour taste.
- Slowly whisk in beef broth, adding little by little while whisking helps avoid lumps.
- Simmer gently to let the mixture thicken before adding potatoes and meat.
- When adding milk, stir slowly on low heat to keep the soup creamy without curdling.
Doing these steps carefully gives you a perfectly smooth, creamy soup base that holds all the flavors together nicely.
Equipment You’ll Need
- Large pot or Dutch oven – great for browning the beef and simmering the soup all in one pan.
- Wooden spoon or silicone spatula – helps stir the soup without scratching your pot.
- Measuring cups and spoons – for accurate ingredient amounts, especially flour and spices.
- Cheese grater – to shred your cheddar cheese fresh for the best melt and flavor.
- Knife and cutting board – to chop potatoes, carrots, onions, and garlic easily.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version.
- Add cooked bacon bits for smoky, crispy texture that pairs well with cheesy soup.
- Stir in frozen corn or peas near the end for extra sweetness and color.
- Mix in a pinch of smoked paprika or cayenne pepper if you want a slight spicy kick.
How to Make Cheesy Hamburger Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef (hamburger)
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 1 cup diced carrots
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup whole milk or half-and-half (for creaminess)
- 1 1/2 cups shredded sharp cheddar cheese
- 3 tbsp all-purpose flour
- 3 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried parsley or 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
- Chopped fresh chives or green onions for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to cook, making it a cozy and quick meal ready in around 35 to 40 minutes total.
Step-by-Step Instructions:
1. Brown the Ground Beef:
In a large pot or Dutch oven, heat it over medium heat. Add the ground beef and cook until fully browned, breaking it apart with a spoon as it cooks. Once browned, drain any excess grease and set the beef aside for now.
2. Cook the Vegetables and Make the Roux:
Using the same pot, melt the butter over medium heat. Add the diced onions, carrots, and minced garlic. Stir and sauté until the veggies are soft and fragrant, about 5 minutes. Sprinkle the all-purpose flour over the vegetables and stir well to coat everything evenly. Cook for 1 to 2 minutes to remove the raw flour taste, stirring constantly.
3. Add Broth and Simmer:
Slowly whisk in the beef broth, stirring constantly to avoid lumps. Let the mixture cook and thicken slightly. Then add the diced potatoes, cooked ground beef, dried thyme, and parsley. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover and cook for 15 to 20 minutes until potatoes are tender.
4. Finish with Milk and Cheese:
Turn the heat to low and slowly stir in the milk or half-and-half. Warm gently—do not boil—to keep the soup creamy and smooth. Season with salt and pepper. Finally, stir in the shredded cheddar cheese until it melts completely and blends nicely into the soup.
5. Serve and Garnish:
Ladle the soup into bowls. If you like, sprinkle with chopped fresh chives or green onions on top for a fresh burst of color and flavor. Serve warm, and enjoy your comforting, cheesy hamburger potato soup!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time. Just add them a few minutes earlier in the cooking process since they cook faster than fresh potatoes.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup completely, then cool and refrigerate it. When ready to serve, reheat slowly on the stove and add extra milk or broth if it thickens too much.
What Can I Substitute for Half-and-Half?
If you don’t have half-and-half, use whole milk or a mixture of milk and cream. For a dairy-free option, unsweetened almond or oat milk works well, though it may alter the flavor slightly.
