How to Make the Best Cheesy Hamburger Potato Soup at Home

Cozy up with a steaming bowl of cheesy hamburger potato soup—a hearty, flavor-packed comfort food that’s perfect for chilly days. This creamy, savory dish brings together the best of a classic burger and rich, velvety soup in every spoonful. Ready to discover your new favorite weeknight dinner? Let’s dive into what makes this recipe irresistibly crave-worthy.

Cheesy Hamburger Potato Soup

Description

Imagine wrapping yourself in a cozy blanket on a chilly evening — that is exactly what a bowl of cheesy hamburger potato soup feels like. This hearty and comforting dish combines the rich flavor of ground beef with tender chunks of potato, all immersed in a velvety blanket of cheddar cheese. It is like your favorite cheeseburger and rustic potato soup met in a warm embrace. Each bite delivers the boldness of seasoned beef, the earthiness of potatoes, and the gentle pull of melted cheese.

The aroma alone will draw everyone into the kitchen — buttery onions and garlic sizzling alongside browned beef, followed by creamy broth thickening with cheddar and cream. It is a meal that transports you to the heart of home cooking, evoking memories of family dinners and chilly nights made warmer by a simmering pot on the stove. This soup is not just a dish — it is an experience, one spoonful at a time.

Why You’ll Love This Recipe

Cheesy hamburger potato soup is a weeknight winner for families and food lovers alike. It comes together in just one pot, saving you time on cleanup while delivering full-bodied flavor. Whether you are making it ahead for the week or needing a satisfying dinner on the fly, this soup is flexible and rewarding.

Perfect for picky eaters and comforting for cold months, this dish is made with straightforward ingredients you probably already have in your kitchen. It can also be customized with your favorite vegetables or cheeses. It is a beautiful blend of convenience and indulgence that tastes like it took much longer than it did.

Serving and Storage Tips

Once cooked, allow the soup to cool slightly before transferring any leftovers into airtight containers. It will keep in the refrigerator for up to four days and reheats well on the stovetop or in the microwave. Simply stir occasionally to ensure even heating.

To freeze, let the soup cool completely and portion it into freezer-safe containers or heavy-duty freezer bags. It will keep well frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove over medium-low heat, stirring often to maintain its creamy consistency. You can also prep ingredients like diced potatoes and cooked beef a day ahead and store them separately in the fridge for a quick assembly the next day.

Course, Cuisine

Course: Dinner, Soup, Main
Cuisine: American

Servings, Prep Time, Cook Time, Total Time, Serving Size

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 2 cloves garlic minced
• 4 cups diced peeled russet potatoes
• 3 cups low sodium chicken broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon Worcestershire sauce
• 1 cup whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons all purpose flour
• 2 tablespoons unsalted butter
• 2 green onions sliced for garnish

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Medium mixing bowl
• Measuring spoons
• Measuring cups
• Ladle

Instructions

1. Brown the beef: In a large soup pot over medium heat, add the olive oil and ground beef. Break the meat into small pieces with a wooden spoon as it cooks. Sauté until browned and no longer pink. Drain off any excess grease if needed, but leave a little for flavor.
2. Add aromatics: Stir in the diced onion and garlic. Cook for 3 to 4 minutes until the onions become translucent and fragrant. This is the base layer of flavor, so be patient and let everything soften up nicely.
3. Build the soup base: Add the diced potatoes to the pot along with the chicken broth, salt, pepper, smoked paprika, and Worcestershire sauce. Give it a good stir. Bring to a gentle boil, then reduce the heat to medium-low and simmer uncovered for 15 minutes, or until the potatoes are fork-tender.
4. Make the creamy roux: In a separate pan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes, whisking constantly to prevent lumps. You will start to smell the nutty aroma of the roux as it cooks — that is your cue.
5. Whisk in dairy: Slowly pour in the milk and cream while whisking continuously. Keep whisking until the mixture is smooth and thickened — this usually takes about 4 to 5 minutes. This step adds richness and helps create that silky texture we love in creamy soups.
6. Combine and melt cheese: Pour the creamy mixture into the soup pot with the beef and potatoes. Stir well to combine, then add the shredded cheese gradually, one handful at a time. Stir after each addition to ensure it melts fully and stays smooth.
7. Final simmer: Let the soup gently simmer uncovered for another 5 minutes to let all the flavors mingle. Give it an occasional stir to prevent anything from sticking to the bottom.
8. Taste and serve: Give the soup a final taste. Add more salt or pepper if needed. Ladle into bowls and top each serving with sliced green onions for a fresh bite of flavor.

Nutrition per serving

Recipe Notes

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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Cheesy Hamburger Potato Soup

A hearty, comforting soup combining the rich flavor of ground beef, tender potatoes, and creamy cheddar cheese. It’s like your favorite cheeseburger and rustic potato soup in a cozy, one-pot meal — perfect for chilly nights and family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Soup, Main

Cuisine American

Servings 6 servings

Calories 480 kcal

Ingredients

  

1x2x3x

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 2 cloves garlic minced
• 4 cups diced peeled russet potatoes
• 3 cups low sodium chicken broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon Worcestershire sauce
• 1 cup whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons all purpose flour
• 2 tablespoons unsalted butter
• 2 green onions sliced for garnish

Instructions

 

• In a large soup pot over medium heat, heat olive oil and add the ground beef. Cook until browned, breaking it up into small pieces with a wooden spoon. Drain excess grease if needed.
• Add diced onion and minced garlic to the pot. Sauté for 3 to 4 minutes until softened and fragrant.
• Stir in the diced potatoes, chicken broth, salt, black pepper, smoked paprika, and Worcestershire sauce. Bring to a gentle boil, then reduce the heat and simmer for about 15 minutes or until the potatoes are fork-tender.
• While the potatoes cook, in a separate pan melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes to form a roux.
• Slowly whisk the milk and cream into the roux until smooth and thickened, about 4 to 5 minutes. Remove from heat.
• Stir the milk mixture into the soup and bring it to a low simmer. Add the shredded cheddar cheese one cup at a time, stirring until melted and fully incorporated.
• Simmer the soup on low for an additional 5 minutes to allow all the flavors to meld together. Stir occasionally to prevent sticking.
• Taste the soup and adjust seasoning if needed. Ladle into bowls and garnish with sliced green onions before serving.

Nutrition

Calories: 480kcalCarbohydrates: 30gProtein: 22gFat: 32gSodium: 780mgFiber: 3gSugar: 4g

Keyword hamburger soup, cheesy potato soup, one pot meal, comfort food, fall soup

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