Cheesy Hamburger Potato Soup is a hearty, comforting bowl filled with tender potatoes, savory ground beef, and plenty of melty cheese that brings everything together. It’s a simple mix of flavors that feels both warm and satisfying, perfect for chilly days or anytime you want a cozy meal.
I love making this soup when I’m craving something easy but filling. The combination of browned hamburger and soft potatoes makes it feel like a full meal in one bowl, and the cheese adds that creamy touch that everyone seems to love. I usually sprinkle a little extra cheese on top just before serving—that little bit of extra gooeyness makes it really special.
My favorite way to enjoy this soup is with a slice of crusty bread or a warm dinner roll to soak up the yummy broth. It’s also great for feeding a crowd because it’s simple, tasty, and satisfying. Every time I make it, people keep asking for seconds, which tells me it’s a real keeper in the recipe collection.
Key Ingredients & Substitutions
Ground beef: This gives the soup its meaty flavor and texture. You can swap it for ground turkey or chicken if you want a lighter option. For a vegetarian version, try lentils or crumbled tofu instead.
Potatoes: Russet or Yukon Gold potatoes work best because they hold their shape while getting tender. Sweet potatoes can be a tasty twist if you want a slightly sweeter flavor.
Cheddar cheese: Sharp cheddar brings a rich, tangy taste to the soup. If you don’t have cheddar, Colby or Monterey Jack can be good substitutes. For dairy-free, use a plant-based cheese or omit it, adding a splash of non-dairy milk for creaminess.
Milk or heavy cream: This makes the soup creamy and smooth. You can use half-and-half or a plant-based milk like oat or almond for a different texture and flavor.
How Do You Get the Cheese to Melt Smoothly Without Clumping?
Melting cheese evenly into soup can be tricky. Follow these easy tips:
- Add cheese slowly and stir constantly. Adding it all at once can cause clumps.
- Keep the soup at low heat when adding cheese. Too hot makes the cheese separate.
- Use shredded cheese instead of blocks—it melts faster and smoother.
- If needed, warm the cheese slightly before mixing it in to help it melt better.
These steps help keep your soup creamy and cheesy without any stringy or oily bits. I always find patience and gentle stirring make all the difference!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering the soup all in one pot.
- Wooden spoon or silicone spatula – helps you stir without scratching your pot.
- Chef’s knife – for chopping potatoes, carrots, onion, and celery easily.
- Cutting board – to keep your countertop clean while preparing veggies.
- Measuring cups and spoons – to get your ingredients just right.
- Grater – for shredding cheddar cheese fresh, which melts better than pre-shredded.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a leaner soup that still packs protein.
- Add cooked bacon bits for a smoky, salty punch that pairs well with cheesy potatoes.
- Stir in chopped spinach or kale near the end for a boost of color and extra nutrients.
- Use a mix of cheeses like mozzarella or pepper jack to add a different flavor or mild heat.
How to Make Cheesy Hamburger Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 tbsp olive oil (optional, for browning beef)
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 1 cup diced carrots
- ½ cup diced celery
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup whole milk or heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried parsley (plus extra fresh parsley for garnish)
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare your ingredients and 30 minutes to cook the soup, totaling roughly 40 minutes until it’s ready to enjoy.
Step-by-Step Instructions:
1. Brown the Ground Beef:
In a large pot or Dutch oven, add the ground beef and cook over medium heat until it’s no longer pink, breaking it up as it cooks. If you like, heat olive oil first to prevent sticking. Once browned, drain any excess fat and set the beef aside.
2. Sauté the Vegetables:
Using the same pot, melt the butter over medium heat. Add the diced onion, carrots, celery, and minced garlic. Stir and cook until the vegetables soften, about 5 minutes.
3. Make the Base:
Sprinkle flour over the cooked vegetables and stir well to coat. Cook this mixture for 1-2 minutes to remove the raw flour taste.
4. Add Broth and Seasonings:
Slowly pour in the beef broth while stirring constantly to avoid lumps. Add dried thyme, dried parsley, salt, and pepper. Stir everything together.
5. Cook the Potatoes and Beef:
Return the cooked ground beef to the pot along with the diced potatoes. Bring the soup to a boil, then reduce the heat to simmer. Let it cook gently until the potatoes are tender, about 15-20 minutes.
6. Add Cream and Cheese:
Turn the heat down low and slowly stir in the milk or heavy cream. Gradually add shredded cheddar cheese, stirring constantly to melt it smoothly into the soup.
7. Final Taste and Serve:
Check the flavor, adding more salt and pepper if needed. Serve the soup warm with extra cheddar cheese and a sprinkle of fresh parsley on top for a fresh finish.
Can I Use Frozen Ground Beef for This Soup?
Yes, you can! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it brown evenly and prevents extra moisture from affecting the soup’s texture.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually improve after sitting for a few hours. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally, and add a splash of milk if it looks too thick.
What Can I Substitute for Potatoes?
If you want, use sweet potatoes or cauliflower florets instead. Sweet potatoes give a slightly sweeter note, while cauliflower keeps it lower carb. Just adjust cooking time accordingly since these may soften quicker.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. To reheat, warm it slowly on the stove or in the microwave, stirring occasionally to keep it creamy and prevent separation.
