When the temperatures drop (or even when they don’t), there’s nothing that hits quite like a big bowl of this Cheesy Hamburger Potato Soup. It’s creamy, rich, and packed with everything I love—seasoned ground beef, tender chunks of potato, melty cheddar, and just the right amount of garlic and onion to pull it all together.
This is the kind of soup that sticks to your ribs in the best way. It’s like a cheeseburger and a bowl of loaded potato soup had a baby—and it’s glorious. One pot, a handful of pantry ingredients, and about 30–40 minutes is all it takes to make this weeknight favorite that always gets scraped clean at my house.
Let me walk you through how I make it, why it works, and how you can customize it to fit your taste (or fridge contents).
Why This Soup Works So Well
It’s the perfect blend of cozy and satisfying, without a complicated ingredient list.
- Ground beef adds heartiness: It makes this feel like a full meal—not just a side or starter.
- Potatoes = creamy and filling: Russets or Yukon golds work great and break down slightly to help thicken the soup naturally.
- Cheddar cheese melts into everything: It’s creamy, sharp, and the main reason this soup feels indulgent.
- One-pot meal: Less cleanup, more comfort.
Ingredients You’ll Need
(Serves 4–6 | Prep Time: 10 mins | Cook Time: 30 mins)
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, diced (about 3–4 medium potatoes)
- 4 cups beef broth
- 1 cup whole milk (or half-and-half for extra richness)
- 2 cups shredded cheddar cheese (sharp or mild, your call)
- Salt and black pepper, to taste
- Optional: pinch of paprika, chopped parsley or chives for garnish
How I Make It (Step-by-Step)
1. Brown the Beef
I start by heating a large pot or Dutch oven over medium-high heat. I add the ground beef and cook until browned, breaking it apart as it cooks. Once it’s no longer pink, I drain off any excess grease to keep the soup from getting too oily.
2. Add Onion and Garlic
With the beef still in the pot, I toss in the diced onion and let it cook for about 3 minutes until softened. Then in goes the minced garlic, and I sauté for another minute until fragrant.
Tip: Don’t rush the onion here—getting it soft and lightly golden adds a subtle sweetness to balance the savory flavors.
3. Add Potatoes and Broth
Next, I stir in the diced potatoes and pour in the beef broth. I bring it to a boil, then reduce the heat and let it simmer uncovered for about 15–20 minutes, or until the potatoes are tender.
You’ll know it’s ready when you can easily pierce a chunk of potato with a fork.
4. Stir in the Milk and Cheese
Once the potatoes are tender, I stir in the milk (or half-and-half if I want it richer). I keep the heat low and slowly stir in the shredded cheddar cheese a handful at a time, letting it melt into the broth.
Pro tip: Don’t crank the heat here. Keep it low so the cheese melts smoothly and doesn’t separate.
5. Season and Finish
I taste the soup and add salt and pepper as needed. Sometimes I throw in a dash of paprika or a few red pepper flakes for a little warmth.
Once everything’s well combined and creamy, I let it simmer for another 5 minutes on low to bring all the flavors together.
How I Serve It
This soup is a full meal in a bowl, but here’s how I like to round it out:
- Crusty bread or garlic toast for dipping
- Side salad with a sharp vinaigrette to contrast the creaminess
- Topped with bacon bits or green onions if I’m feeling fancy
- A dollop of sour cream for a loaded potato vibe
Variations You Can Try
- Swap the meat: Ground turkey, chicken, or even sausage works great here.
- Add veggies: Corn, peas, or chopped carrots give extra texture and color.
- Make it spicy: Add diced jalapeños, cayenne, or pepper jack cheese.
- Go gluten-free: Just make sure your broth and cheese are certified GF—this recipe has no flour, so you’re already halfway there.
FAQs From My Kitchen to Yours
Q: Can I make this ahead?
A: Absolutely. It reheats well on the stove or in the microwave. Just add a splash of broth or milk to loosen it up if it thickens overnight.
Q: Can I freeze it?
A: Yes, but keep in mind soups with cheese and milk can sometimes separate when thawed. Freeze it in portions and reheat gently while stirring.
Q: What kind of potatoes work best?
A: Yukon golds hold their shape nicely and give a creamy texture, but russets break down a bit more and help naturally thicken the soup.
Q: Can I make it without dairy?
A: You can sub in plant-based milk and dairy-free cheese—it won’t be quite as creamy, but it’ll still be hearty and flavorful.
Final Thoughts
This Cheesy Hamburger Potato Soup is everything I want in a comfort dish: hearty, creamy, flavorful, and completely satisfying. It’s a one-pot wonder that feels indulgent but comes together with pantry staples and minimal effort.
Whether you’re feeding the family or just craving something warm and cozy, this recipe is a guaranteed hit. Trust me—make it once, and it’ll end up in your regular rotation.
And if you try it with your own twist, let me know—because I’m always up for another excuse to make this again.
Cheesy Hamburger Potato Soup
Ingredients
- 1 lb ground beef
- 1 cup whole milk (or half-and-half for extra richness)
- 2 cups diced potatoes
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large pot over medium heat, add the olive oil and ground beef. Cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- Add the chopped onion and minced garlic to the pot, and sauté until the onion is translucent.
- Stir in the diced potatoes and cook for another 2 minutes.
- Pour in the beef broth, bring to a boil, then reduce heat and let simmer for 15 minutes or until the potatoes are tender.
- Stir in the whole milk (or half-and-half) and shredded cheddar cheese until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste before serving.
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