Nothing warms you up like a big bowl of cheesy hamburger potato soup—it’s like a hug in a bowl! This recipe takes me straight back to snowy afternoons at Grandma’s house, where she’d whip up this hearty soup with whatever she had on hand. The combination of savory ground beef, tender potatoes, and melty cheddar cheese is pure comfort food magic. It’s the kind of meal that fills your kitchen with the most delicious smells and brings everyone running to the table. Best part? It comes together in about 30 minutes with simple ingredients you probably already have!

Why You’ll Love This Cheesy Hamburger Potato Soup

This soup isn’t just delicious—it’s the kind of meal that’ll make you want to lick the bowl clean. Here’s why it’s become my go-to recipe:

• Creamy perfection: That velvety cheese sauce clinging to every bite? Absolute magic.
• Filling without being heavy: Potatoes and beef keep you satisfied, but it won’t leave you in a food coma.
• 30 minutes from pot to table: Faster than ordering takeout on a busy weeknight.
• Kid-approved: Even my pickiest eater asks for seconds (and thirds!).
• Budget-friendly: Uses simple ingredients you likely have in your pantry right now.
• Leftovers taste even better: Flavors meld overnight for next-day deliciousness.

Trust me, once you try this soup, it’ll become a regular in your dinner rotation. It’s that good.

Ingredients for Cheesy Hamburger Potato Soup

Here’s everything you’ll need to make this cozy, comforting soup – I promise it’s all simple stuff! I’ve learned through trial and error that these exact ingredients make the perfect balance of flavors and textures.

• 1 lb ground beef (80/20 blend recommended) – That little bit of extra fat adds so much flavor!
• 1 medium onion, diced – About 1 cup, but I never measure – just eyeball it
• 3 cloves garlic, minced – Fresh is best, but 1 tsp garlic powder works in a pinch
• 4 cups potatoes, peeled and diced – Russets hold up best, but Yukon Golds work too
• 4 cups beef broth – Low-sodium lets you control the salt level
• 2 cups whole milk – The fat content helps prevent curdling
• 2 cups sharp cheddar cheese, freshly shredded – Pre-shredded doesn’t melt as smoothly
• 1 tsp salt – Start with this, then adjust to taste
• 1 tsp black pepper – Freshly cracked if you’ve got it
• 1 tsp paprika – Smoked paprika adds amazing depth

See? Nothing fancy – just good, honest ingredients that come together to make something truly special. Now let’s get cooking!

How to Make Cheesy Hamburger Potato Soup

Okay, let’s get cooking! This soup comes together in just a few simple steps, but I’ve learned some tricks along the way that make all the difference. Follow along and you’ll have the creamiest, most comforting bowl of soup in no time.

Browning the Beef

First things first – grab your favorite heavy-bottomed pot (I swear by my Dutch oven for this) and heat it over medium-high heat. No oil needed – we’re using that delicious beef fat! Crumble in your ground beef and let it get nice and browned, stirring occasionally. This is where all that rich flavor starts building.

Here’s my pro tip: once the beef is browned, tilt the pot and spoon out any excess grease (leave about 1 tablespoon for flavor). Too much fat makes the soup greasy instead of creamy. Then toss in your onions and garlic – the smell at this point is absolutely heavenly!

Simmering the Soup

Now for the potatoes! Stir them in along with the beef broth and bring everything to a lively boil. Once it’s bubbling away, reduce the heat to medium-low and let it simmer gently for about 15 minutes. You’ll know the potatoes are perfect when they’re fork-tender but not mushy – test one at the 12 minute mark just to be safe.

Resist the urge to stir too much – we want those potatoes to hold their shape. If the soup looks too thick at this point, just add a splash more broth. Too thin? Mash a few potato pieces against the side of the pot to thicken it up naturally.

Adding Cheese

Here comes the magic! Turn the heat down to low – this is crucial to prevent the cheese from separating. Slowly pour in the milk while stirring constantly. Now sprinkle in that glorious cheddar a handful at a time, stirring patiently until each addition melts completely before adding more.

My grandma taught me this next trick: never let the soup boil after adding cheese! High heat makes cheese grainy and weird. Keep it on low until everything is silky smooth. Taste and adjust the seasoning – sometimes I add an extra pinch of paprika or black pepper at this stage.

And that’s it! Your cheesy hamburger potato soup is ready to warm hearts and bellies. Ladle it into bowls while it’s piping hot – that first cheesy, potato-y, beefy bite is pure comfort food bliss.

Tips for Perfect Cheesy Hamburger Potato Soup

After making this soup more times than I can count (my family begs for it weekly!), I’ve picked up some foolproof tricks that take it from good to “Oh my goodness, what IS this magic?” levels of deliciousness:

• Shred your own cheese: Those pre-shredded bags are convenient, but the anti-caking agents make the texture grainy. A block of sharp cheddar shredded fresh melts into silky perfection.
• Low and slow with dairy: When adding milk and cheese, keep that burner on low heat. High temps make dairy separate faster than my kids dividing Halloween candy.
• Potato perfection: Cut potatoes into even ½-inch cubes – too big and they won’t cook through, too small and they’ll turn to mush. Russets hold their shape best.
• Creamy secret weapon: Stir in ¼ cup heavy cream at the end for extra richness. It’s the difference between “this is good” and “I need the recipe NOW” reactions.
• Season in layers: Add a pinch of salt when browning the beef, another with the potatoes, then final adjustments after adding cheese. This builds flavor beautifully.
• Thickness tweaks: Too thick? Add broth. Too thin? Mash some potatoes against the pot or simmer uncovered for 5 minutes.
• Leftover magic: Soup thickens as it cools – just stir in a splash of milk when reheating to bring back that creamy texture.

One last tip? Make a double batch – this soup disappears faster than you’d believe!

Variations on Cheesy Hamburger Potato Soup

One of the best things about this soup is how easily you can tweak it to suit your mood or what’s in your fridge! Here are my favorite ways to mix it up – I’ve tried them all, and each version brings something special to the table.

• Cheese swaps: Pepper jack gives a nice kick, while smoked gouda adds incredible depth. For extra creaminess, try half cheddar and half velveeta (don’t judge me – it melts like a dream!).
• Veggie boost: Toss in diced carrots with the potatoes – they add sweetness and color. Frozen corn or peas stirred in at the end work great too (my kids love spotting the “hidden” veggies).
• Protein plays: Ground turkey works if you’re watching fat, but add an extra teaspoon of paprika for flavor. Bacon crumbles on top? Yes please! I sometimes use leftover roast beef instead of ground – just shred it and add with the broth.
• Spice it up: A can of diced green chiles or a dash of cayenne pepper wakes up all the flavors. My husband adds hot sauce to his bowl – the heat cuts through the richness beautifully.
• Creamy alternatives: Replace half the milk with evaporated milk for extra richness without heaviness. For a lighter version, use 2% milk and reduce the cheese slightly (but why would you? Kidding… mostly).
• Herb magic: Fresh thyme or rosemary stems simmered with the potatoes add amazing aroma – just fish them out before adding cheese. A sprinkle of fresh parsley or chives at the end makes it look fancy too!

The beauty of this recipe is that it’s practically foolproof – feel free to get creative! Just remember the golden rule: keep that heat low when adding dairy, no matter what variations you try. Now go make it your own!

Serving Suggestions for Cheesy Hamburger Potato Soup

This hearty soup is practically a meal on its own, but I love rounding it out with a few simple sides that make it feel extra special. Here’s what I serve with it on cozy nights:

• Crusty bread or rolls: My family fights over who gets to dunk last! A warm baguette or buttery garlic bread soaks up every drop of that cheesy broth.
• Simple green salad: Something crisp and fresh balances the richness perfectly – just toss some greens with vinaigrette. My go-to is baby spinach with sliced apples and a light honey mustard dressing.
• Pickled veggies: The tang cuts through the creaminess so well. I always have a jar of pickles or pepperoncini on the table – their crunch and acidity are magic with this soup.
• Cheese toasties: For the ultimate comfort meal, serve with grilled cheese sandwiches (I use sourdough and extra cheddar – because clearly there’s never enough cheese).
• Baked potato toppings: Set out bowls of sour cream, crumbled bacon, and sliced green onions – let everyone customize their bowl just like a loaded baked potato!

My favorite way to serve it? In big, wide soup bowls with all the toppings and sides scattered across the table family-style. There’s something about passing bread baskets and salad bowls that turns a simple soup dinner into a real occasion. Enjoy!

Storing and Reheating Cheesy Hamburger Potato Soup

Now let’s talk leftovers – because let’s be honest, this soup tastes even better the next day! Here’s how I store and reheat it to keep that perfect creamy texture:

Storing: Pour any leftovers into airtight containers while they’re still slightly warm (not hot!) and pop them in the fridge. This soup keeps beautifully for about 3 days. I’ve tried freezing it, but honestly? The dairy tends to separate when thawed, so I don’t recommend it unless you’re okay with a slightly grainy texture.

Reheating: The key is gentle heat! I always use the stovetop over medium-low, stirring frequently and adding a splash of milk or broth as it warms up. This brings back that silky consistency we love. If you must use the microwave (no judgment – busy mornings happen!), do it in 30-second bursts, stirring between each and adding liquid as needed.

Here’s my favorite leftover hack: The soup thickens as it cools, so I sometimes spread the cold leftovers in a baking dish, top with extra cheese, and broil for the most amazing cheesy potato casserole! It’s like getting two completely different meals from one pot.

Nutritional Information

Here’s the scoop on what’s in each comforting bowl of this cheesy hamburger potato soup. Just remember – these are estimates (my grandma never measured anything precisely either!), and your exact nutrition will depend on the specific ingredients you use.

• Serving Size: About 1½ cups (trust me, you’ll want seconds)
• Calories: Around 350 per serving
• Protein: 20g – thanks to that beef and cheese!
• Carbohydrates: 25g
• Fiber: 3g from the potatoes and onions
• Sugars: 5g (mostly natural from the milk and veggies)
• Fat: 18g (9g saturated from the cheese and beef)
• Sodium: 800mg (use low-sodium broth if watching salt intake)

Remember – these numbers are just guidelines. If you use turkey instead of beef or low-fat cheese, your counts will be different. I don’t stress too much about the numbers with this soup – sometimes comfort food is worth every delicious calorie!

Common Questions About Cheesy Hamburger Potato Soup

Over the years, I’ve gotten so many questions about this soup (probably because my friends keep begging me to make it!). Here are the answers to everything you might wonder – straight from my trial-and-error experience:

• “Can I freeze this soup?” I hate to say it, but freezing isn’t ideal. The dairy tends to separate when thawed, giving it a grainy texture. If you must freeze, stir well when reheating and add extra milk – it’ll be edible but not as creamy as fresh.
• “Is pre-shredded cheese okay?” It works in a pinch, but honestly? The anti-caking agents in bagged cheese make it melt less smoothly. If you’ve got 2 extra minutes to shred a block yourself, it makes all the difference in texture.
• “My soup is too thin/thick – help!” No worries! Too thin? Mash some potatoes against the pot or simmer uncovered for 5 minutes. Too thick? Just stir in more broth or milk until it’s just right – I usually keep extra on hand for this.
• “Can I make this in a slow cooker?” Absolutely! Brown the beef first (don’t skip this – it adds so much flavor), then dump everything except the milk and cheese in the crockpot. Cook on low 6-8 hours, stir in dairy at the end.
• “Why did my cheese clump?” Almost always because the heat was too high when adding it. Low and slow is the key! If it happens, try blending with an immersion blender – sometimes you can save it.

Still have questions? Just ask – I’ve probably made every possible mistake with this soup already, so I can save you the trouble!

30-Minute Cheesy Hamburger Potato Soup Your Family Craves

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• Author: Christina R. Jones
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Low Lactose

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Description

A hearty and comforting soup combining the flavors of cheesy hamburgers and potatoes.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups potatoes, diced
• 4 cups beef broth
• 2 cups milk
• 2 cups cheddar cheese, shredded
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika

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Instructions

1. Brown the ground beef in a large pot over medium heat.
2. Add the onion and garlic, sauté until softened.
3. Stir in the potatoes and beef broth. Bring to a boil.
4. Reduce heat and simmer for 15 minutes or until potatoes are tender.
5. Add the milk and cheese, stirring until the cheese melts.
6. Season with salt, pepper, and paprika.
7. Serve hot.

Notes

• For a thicker soup, mash some of the potatoes before adding the cheese.
• You can substitute ground turkey for a lighter version.
• Store leftovers in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 60mg

Keywords: cheesy hamburger potato soup, comfort food, easy dinner