Cheesy Hamburger Potato Soup is a hearty and comforting bowl full of tender potatoes, seasoned ground beef, and gooey melted cheese. It’s the kind of soup that feels warm and satisfying, with every spoonful bringing together creamy cheese and savory flavors that just hit the spot. The potatoes add a nice soft texture that makes the soup filling and cozy on cooler days.
I love making this soup when I want something simple but incredibly tasty that the whole family will enjoy. One of my favorite parts is how easy it is to throw together in one pot—ground beef cooks up quickly, then you add the potatoes and cheese, and before you know it, the whole kitchen smells amazing. It’s perfect for busy nights when you want a delicious meal without a lot of fuss.
My favorite way to eat this soup is with a slice of crunchy bread on the side for dipping. It’s also great warmed up the next day because the flavors blend even more. Whenever I serve this, I always get smiles and requests for seconds. It’s definitely one of those recipes I keep coming back to whenever I need a cozy, cheesy fix.
Key Ingredients & Substitutions
Ground beef: This is the heart of the soup, giving it a rich, meaty flavor. If you want a leaner option, try ground turkey or chicken. For a vegetarian twist, use plant-based crumbles instead.
Potatoes: I like using Yukon gold or red potatoes because they hold their shape well in soup and add a creamy texture. Russets work too but can get mushy if overcooked. You can peel or leave skins on for extra nutrients.
Cheddar cheese: Sharp cheddar adds the perfect tang and meltiness. If you can’t find cheddar, Colby or Monterey Jack are good options. For a dairy-free version, try a plant-based shredded cheese.
Milk or half-and-half: This makes the soup creamy and smooth. Whole milk works great, but half-and-half or heavy cream makes it richer. For lactose intolerance, unsweetened almond or oat milk can work—just watch the texture.
How Do I Get the Cheese to Melt Smoothly Without Clumping?
Cheese can get grainy if added too quickly or at high heat. Here’s how to get it creamy:
- Stir in the milk or half-and-half first and heat gently over low heat.
- Add shredded cheese little by little, stirring constantly to help it melt evenly.
- Keep the heat low to avoid overheating and causing the cheese to separate.
- If the soup feels too thick, add a splash of broth or milk to loosen it up.
Taking time during this step makes all the difference for a smooth, cheesy soup you’ll want to savor.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning the beef and simmering the soup all in one pot.
- Wooden spoon or spatula – helps you break up the ground beef and stir the soup without scratching your pot.
- Chef’s knife – for chopping potatoes and veggies quickly and safely.
- Cutting board – gives you a stable surface for all your chopping.
- Ladle – makes serving the soup into bowls easy and neat.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey for a lighter option that stays tasty.
- Add diced bell peppers or mushrooms with the onions for extra flavor and texture.
- Stir in cooked bacon bits before serving to add a smoky, crispy touch.
- Use pepper jack cheese instead of cheddar to spice things up a bit.
Cheesy Hamburger Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 4 medium potatoes, peeled and diced
- 1 cup onion, finely chopped
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup corn (fresh, canned, or frozen)
- 2 cups shredded cheddar cheese
- 1 cup milk or half-and-half
- 2 tablespoons butter
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 green onions, sliced for garnish
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook, so you’ll have a warm, cheesy soup ready in under 40 minutes. It’s a great option for an easy weeknight meal that still feels special and filling.
Step-by-Step Instructions:
1. Cook the Vegetables and Beef:
In a large pot or Dutch oven, melt the butter over medium heat. Add chopped onions, celery, carrots, and garlic. Cook them, stirring occasionally, for about 5 minutes until the vegetables soften.
Next, add the ground beef. Break it apart with your spoon and cook until it’s fully browned and no longer pink. If there’s excess fat, drain it off.
2. Add Potatoes, Corn, and Broth:
Stir in the diced potatoes, corn, dried basil, and oregano. Pour in the beef broth. Bring the mixture to a boil, then lower the heat and let it simmer gently for 15 to 20 minutes. You’ll know it’s ready when the potatoes are tender when pierced with a fork.
3. Make it Cheesy and Creamy:
Turn the heat down to low. Slowly stir in the milk or half-and-half and the shredded cheddar cheese. Keep stirring until the cheese is fully melted and the soup looks smooth and creamy. If it seems too thick, add a little more milk or broth.
Season with salt and pepper to taste.
4. Serve and Garnish:
Ladle the soup into bowls. Sprinkle sliced green onions and chopped fresh parsley on top for a fresh, colorful touch. Enjoy it warm with crusty bread for dipping if you like!
Can I Use Frozen Potatoes for This Soup?
Yes, you can! Just make sure to thaw them completely before adding to the soup to ensure even cooking and prevent excess water in your broth.
Can I Substitute Milk with a Dairy-Free Alternative?
Absolutely! Unsweetened almond milk or oat milk work well as dairy-free substitutes, though the soup may be slightly less creamy. Add cheese alternatives if you want to keep that cheesy flavor.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to keep the cheese from separating.
Can I Freeze Cheesy Hamburger Potato Soup?
Freezing is possible but can change the texture of the potatoes and cheese. If you do freeze it, thaw in the fridge overnight and reheat slowly, stirring well before serving.
