Cheesy Hamburger Potato Soup Recipe

There’s something about a warm, hearty bowl of cheesy hamburger potato soup that feels like a comforting hug on a chilly evening. This rich and creamy soup combines savory ground beef, tender potatoes, and a velvety cheese base to create a dish that’s as satisfying as it is delicious.

this Recipe

I first came across a version of this recipe during a family gathering when my aunt whipped it up in under an hour. It was love at first bite, and since then, I’ve made it my mission to perfect the recipe for busy weeknights and cozy weekends alike. Let’s dive into what makes this soup a true winner.

Why You'll Love This Cheesy Hamburger Potato Soup

Get ready to add this soup to your list of go-to comfort meals. It’s quick, flavorful, and guaranteed to please the whole family.

First, the combination of ground beef and potatoes makes this soup hearty enough to be a full meal. You don’t need a side dish to feel satisfied, but a slice of crusty bread is always welcome.

Second, it’s incredibly easy to prepare. With just one pot and about 40 minutes, you’ll have a steaming bowl of deliciousness ready to serve. Minimal cleanup is a bonus!

Next, the flavors are perfectly balanced. The creamy cheese base, seasoned beef, and tender potatoes come together to create a taste that’s both indulgent and comforting.

Lastly, this recipe is budget-friendly. It uses simple pantry staples and common ingredients, making it an affordable option for feeding a hungry crowd or meal prepping for the week.

Ingredients Notes

This cheesy hamburger potato soup relies on a handful of key ingredients to create its magic. Here’s what you need to know about each one:

Ground Beef
Opt for lean ground beef (85/15 works well) to keep the soup flavorful without too much grease. If you prefer, you can substitute with ground turkey or chicken for a lighter version.

Potatoes
Russet potatoes are the best choice here. Their starchy texture helps thicken the soup, creating a luscious consistency. Dice them into small, even pieces so they cook evenly.

Cheese
Sharp cheddar cheese is my favorite for this recipe. It adds a bold, tangy flavor that balances the richness of the soup. Grate it fresh for the creamiest results; pre-shredded cheese doesn’t melt as smoothly.

Broth
Chicken or beef broth works well, depending on your flavor preference. I like to use low-sodium broth so I can control the saltiness of the soup.

Seasonings
A mix of garlic powder, onion powder, paprika, and a touch of dried thyme brings depth to the soup. Don’t skip the salt and pepper for seasoning to taste.

For equipment, you’ll need a large pot or Dutch oven and a sturdy ladle for serving.

How To Make This Cheesy Hamburger Potato Soup

Making this soup is as simple as can be. Follow these easy steps for a perfect bowl every time:

Start by browning ground beef in a large pot over medium heat. Break it into crumbles as it cooks and season with a pinch of salt and pepper. Once browned, drain any excess grease and set the beef aside.

In the same pot, add a drizzle of olive oil and sauté diced onions until they’re soft and translucent. Toss in minced garlic and cook for another minute until fragrant.

Next, pour in the broth and bring it to a gentle boil. Add the diced potatoes and reduce the heat to simmer. Let the potatoes cook until tender, about 15-20 minutes.

While the potatoes cook, prepare the cheese sauce. In a separate saucepan, melt butter over low heat and whisk in flour to create a roux. Gradually add milk, stirring constantly, until the mixture thickens. Stir in shredded cheddar cheese until smooth.

Once the potatoes are cooked, return the ground beef to the pot. Slowly pour in the cheese sauce, stirring to combine. Add seasonings and adjust to taste.

Simmer the soup for 5-10 minutes, letting the flavors meld together. If it feels too thick, add a splash of milk or broth to adjust the consistency.

Storage Options

This soup stores beautifully, making it ideal for leftovers or meal prep.

To refrigerate, transfer the soup to an airtight container once it’s completely cooled. It will stay fresh for up to 4 days. Reheat it on the stove over low heat, adding a bit of broth or milk to restore its creamy texture.

For freezing, portion the soup into freezer-safe containers, leaving some space for expansion. It will keep well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Avoid freezing soup with potatoes if you can. They tend to get grainy when reheated, so if you’re planning to freeze, consider cooking the potatoes fresh when you’re ready to serve.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are a few ideas to mix things up:

• Swap the ground beef for Italian sausage for a spicier, more robust flavor.
• Add some veggies like carrots, celery, or spinach for extra nutrients.
• Use a blend of cheeses, such as mozzarella or Monterey Jack, for a milder, creamier finish.
• Turn up the heat with a pinch of red pepper flakes or a dash of hot sauce.
• For a gluten-free version, thicken the soup with cornstarch instead of a flour-based roux.

Don’t be afraid to get creative and make this soup your own. Once you master the base recipe, the possibilities are endless!

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