If there’s one thing I’ve learned as a Texas mama of three, it’s that dinner needs to be two things: comforting and easy. And this Cheesy Hamburger Potato Soup checks both boxes in the most delicious way. Imagine all the cozy vibes of a loaded baked potato, but in a creamy, cheesy soup that hugs you from the inside out. Perfect for chilly nights, busy weeknights, or when the family insists they’re starving right now.
And the best part? This one comes together in about 40 minutes with pantry staples you probably already have on hand. Yep, you just found your new go-to fall and winter dinner!
Table of Contents
Why You’ll Love This Cheesy Hamburger Potato Soup
- Quick & easy – From stovetop to table in under an hour.
- Family-approved – Even picky eaters ask for seconds (trust me, I’ve tested this in my house of little critics).
- Budget-friendly – A hearty meal using simple ingredients.
- Freezer-friendly – Make a big batch and freeze leftovers for lazy days.
What Does Cheesy Hamburger Potato Soup Taste Like?
Think of it as the love child of a cheeseburger and a baked potato. It’s rich, creamy, and packed with tender potatoes, savory beef, and gooey melted cheddar. Every bite is hearty, cheesy, and oh-so satisfying. My husband calls it “bowl-licking good”—and he’s not wrong.
Ingredients You’ll Need for Cheesy Hamburger Potato Soup
When it comes to making a soul-warming bowl of Cheesy Hamburger Potato Soup, the ingredients are simple, wholesome, and budget-friendly. Most of them are pantry or fridge staples, which means you can whip this recipe up on a weeknight without an extra grocery run (a big win for us busy moms!). Let’s break it down:
- Ground beef (1 lb): The heart of this recipe. Go for lean ground beef if you want to cut back on extra fat, but 80/20 will give you the richest flavor. If you prefer poultry, you could even swap it out with ground turkey (I’ve done this when I had turkey on hand—it’s just as delicious).
- Onion (1 small, diced): Adds sweetness and depth to the soup base. Don’t skip this little flavor hero!
- Garlic (3 cloves, minced): Because garlic makes everything better. It brings a warm, savory kick that balances the creaminess of the cheese.
- Potatoes (4 cups, peeled and diced): Russet potatoes work wonderfully because they soften into the broth and help thicken the soup. You can also use Yukon Golds for a buttery texture.
- Beef broth (4 cups): This is the flavorful liquid that ties everything together. If you only have chicken broth on hand, it works too (I’ve done that in a pinch!).
- Milk or heavy cream (1 cup): Heavy cream makes the soup luxuriously rich, while whole milk keeps it a bit lighter. Choose whichever fits your mood.
- Cheddar cheese (2 cups, shredded): Sharp cheddar is my favorite—it melts beautifully and adds that irresistible cheesy punch. Pre-shredded works, but shredding your own gives you a creamier result.
- Butter (2 tbsp): Used to create the roux (a fancy word for a butter-flour paste) that makes the soup creamy without lumps.
- All-purpose flour (2 tbsp): Partners with butter to thicken the broth. Don’t worry, it won’t taste “floury.”
- Seasonings:
- Smoked paprika (1 tsp): Adds a subtle smoky note that makes the soup taste like it simmered all day.
- Salt & black pepper: Adjust to taste—you’ll likely need a little more once the cheese is stirred in.
- Thyme or Italian seasoning (½ tsp, optional): Gives a herby depth of flavor.
- Green onions or chives (4, chopped): Fresh garnish that adds color and a mild onion bite.
- Sour cream (optional, for serving): Adds tang and creaminess—my kids love it as a “topping station” where they can dollop their own.
👉 If you love hearty soups like this one, you might also enjoy my Chicken Noodle Soup with Egg Noodles—another cozy classic that’s perfect for busy weeknights.
Step-by-Step Instructions for Making Cheesy Hamburger Potato Soup
One of the things I love most about Cheesy Hamburger Potato Soup is that it’s hearty and comforting without being fussy. You don’t need fancy tools—just a good pot, a whisk, and a little bit of love. Let’s walk through this together:
Step 1: Brown the Beef and Onions
Grab a large pot or Dutch oven (trust me, the bigger the better—you’ll want room for all that cheesy goodness!). Add your ground beef and diced onion. Cook over medium heat, stirring often, until the beef is browned and crumbly and the onion has softened—this takes about 6 to 8 minutes.
👉 Pro tip: Drain off any excess fat at this point to keep your soup from feeling greasy. Then, stir in your minced garlic and let it cook for just a minute until it smells fragrant. Garlic burns quickly, so keep an eye on it.
Step 2: Add the Potatoes and Seasonings
Next, stir in your diced potatoes, beef broth, smoked paprika, salt, black pepper, and thyme (if you’re using it). Give it all a good stir, then bring the mixture to a gentle boil. Once it’s bubbling, lower the heat to a simmer and let the potatoes cook until fork-tender—usually about 15 to 20 minutes.
👉 This is when your kitchen starts smelling like comfort in a pot.
Step 3: Make the Creamy Base
While the potatoes are cooking, let’s whip up the creamy magic that makes this soup so irresistible. In a small saucepan, melt your butter over medium heat. Sprinkle in the flour and whisk constantly for 1 to 2 minutes. This is called a roux, and it’s what gives Cheesy Hamburger Potato Soup that silky smooth texture. Don’t skip this step—it keeps the soup from turning watery.
Step 4: Add Milk or Cream to the Roux
Slowly pour in your milk or heavy cream, whisking continuously. At first, it might look a little lumpy, but keep whisking—it’ll smooth out into a thick, creamy sauce in just a few minutes. This step transforms your soup from “okay” to “restaurant-worthy.”
Step 5: Combine Everything
Pour your creamy roux mixture into the pot with the beef, potatoes, and broth. Stir well and let it all cook together for about 5 minutes. This helps the soup thicken slightly and ensures every spoonful is velvety and rich.
Step 6: Stir in the Cheese
Here’s the best part! Remove the pot from the heat before adding your shredded cheddar cheese. Stir it in slowly, one handful at a time, until it’s fully melted and the soup is gloriously cheesy. If you add it while still on the heat, the cheese can turn grainy—so patience pays off here.
Step 7: Taste and Serve
Give your soup a taste and adjust the salt and pepper if needed. Ladle it into bowls and top with chopped green onions or chives. Add a dollop of sour cream if you like—it gives the soup a tangy lift.
And there you have it—your homemade bowl of Cheesy Hamburger Potato Soup! It’s perfect with a slice of crusty bread, or even paired with a light salad if you want to balance out the richness.
👉 If you’re a soup lover like me, you might also want to try my Roasted Red Pepper Gouda Soup—it’s another cozy recipe that has a way of stealing the spotlight at dinner.
Tips and Tricks for Perfect Cheesy Hamburger Potato Soup
- Don’t skip the roux! It makes the soup creamy without being grainy.
- Sharp cheddar is best – it gives the soup that deep cheesy flavor.
- Make it lighter – Use ground turkey and 2% milk instead of beef and cream.
- Veggie boost – Toss in some carrots or celery when adding potatoes.
- Freezer-friendly – Store cooled soup in freezer bags up to 3 months.
Storage for Cheesy Hamburger Potato Soup
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze for 2–3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm slowly on the stove, stirring often. Add a splash of milk if it gets too thick.
FAQs
Can I make this in a slow cooker?
Yes! Brown beef and onions first, then add all ingredients (except cheese, milk, flour, butter). Cook on LOW 6–7 hours, stir in the creamy base and cheese before serving.
Can I substitute Velveeta for cheddar?
You sure can—Velveeta makes it extra creamy, though I prefer sharp cheddar for a richer flavor.
Can I use Yukon Gold potatoes?
Absolutely! They hold their shape well and add a buttery flavor.
Conclusion
There’s just something magical about a bowl of Cheesy Hamburger Potato Soup on a chilly evening. It’s hearty enough to fill up hungry bellies, cheesy enough to make everyone happy, and easy enough to whip up on a weeknight. This recipe has become a family favorite in my home, and I’m pretty sure it’ll be the same in yours.
If you loved this, check out my other cozy soups like Chicken Noodle Soup with Egg Noodles or Spicy Pumpkin Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Cheesy Hamburger Potato Soup Recipe: Quick, Creamy & Delicious
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Cheesy Hamburger Potato Soup is the ultimate comfort food—hearty, creamy, and packed with ground beef, tender potatoes, and melty cheddar cheese. Ready in just 40 minutes, it’s the perfect weeknight meal.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 4 cups beef broth
- 1 cup whole milk or heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ teaspoon dried thyme or Italian seasoning (optional)
- 4 green onions or chives, chopped (for garnish)
- Sour cream (for serving, optional)
Instructions
1. Heat a large pot or Dutch oven over medium heat. Add the ground beef and diced onion. Cook, stirring and breaking up the beef, until browned and the onions are soft, about 6–8 minutes. Drain any excess fat. Stir in minced garlic and cook for 1 more minute.
2. Add the diced potatoes, beef broth, smoked paprika, salt, pepper, and thyme (if using). Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes or until potatoes are tender.
3. In a separate small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly.
4. Slowly whisk in the milk or cream into the roux, stirring continuously until thickened and smooth.
5. Pour the creamy milk mixture into the soup pot and stir to combine. Simmer for about 5 minutes to heat through and thicken.
6. Remove the pot from heat. Stir in the shredded cheddar cheese until fully melted and smooth.
7. Taste and adjust seasoning if needed. Serve hot, garnished with chopped green onions or chives and a dollop of sour cream if desired.
Notes
For extra flavor, try using a mix of sharp and mild cheddar cheese. If you prefer a thicker soup, mash some of the potatoes before adding the cheese. This soup stores well—refrigerate leftovers in an airtight container for up to 3 days and reheat gently on the stovetop.
