Cheesy Hamburger Potato Soup
Cheesy Hamburger Potato Soup is a hearty and comforting dish that combines tender potatoes, seasoned ground beef, and plenty of melty cheese. This soup has a creamy texture with just…
Tip: save now, cook later.Cheesy Hamburger Potato Soup is a hearty and comforting dish that combines tender potatoes, seasoned ground beef, and plenty of melty cheese. This soup has a creamy texture with just the right amount of bite from the potatoes and savory flavor from the hamburger. It’s one of those meals that feels like a warm hug after a long day.
I love making this soup when the weather starts to get chilly because it fills the kitchen with such a delicious aroma and warms everyone up fast. One of my favorite parts is how the cheese melts right into the broth, making every spoonful rich and creamy without being too heavy. It’s super easy to throw together too, which makes it perfect for busy weeknights.
When I serve this soup, I like to add a sprinkle of fresh chives or green onions on top for a little extra color and a mild crunch. Sometimes, I’ll offer some crusty bread on the side to soak up all the cheesy goodness. This is definitely a family favorite that always comes with smiles and requests for seconds!
Key Ingredients & Substitutions
Ground beef: It adds rich flavor and protein. If you want a lighter option, try ground turkey or chicken. For a vegetarian twist, use plant-based crumbles.
Potatoes: Yukon Gold or Russets work best for their creamy texture when cooked. You can also try red potatoes for a firmer bite.
Cheddar cheese: Sharp cheddar brings depth and melts beautifully. If you prefer milder flavor, use mild cheddar or Monterey Jack cheese instead.
Butter and flour (for roux): This combo thickens the soup for a creamy texture. For a gluten-free version, replace flour with cornstarch or rice flour mixed with a little cold water.
Beef broth: It builds the soup base with savory notes. You can swap in chicken broth, vegetable broth, or even water with added seasonings.
How Do You Make the Cheese Sauce Smooth and Lumpy-free?
Making a creamy cheese sauce can seem tricky, but a few simple steps help keep it smooth:
- First, melt the butter over medium heat and whisk in the flour. Cook this mixture (roux) for 1-2 minutes to remove the raw flour taste.
- Slowly add the milk or cream while whisking constantly to avoid lumps.
- Keep stirring until the sauce thickens and becomes glossy.
- Lower the heat and add the shredded cheese gradually, stirring until it melts fully before adding more.
- Avoid boiling after cheese is added to prevent separation.
Taking these steps ensures a rich, velvety cheese sauce that blends perfectly into your soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering the soup all in one place.
- Medium saucepan – for making the cheese sauce smoothly without rushing.
- Whisk – helps you mix the roux and milk without lumps.
- Wooden spoon or spatula – to stir the soup and scrape the bottom gently.
- Sharp knife and cutting board – for chopping potatoes, carrots, and onions easily.
Flavor Variations & Add-Ins
- Swap ground beef with cooked sausage or ground turkey for a different taste and lighter option.
- Add cooked corn kernels or peas for a touch of sweetness and extra veggies.
- Use pepper jack cheese in place of cheddar to add a mild spicy kick.
- Stir in cooked bacon bits before serving for smoky, crispy flavor.
How to Make Cheesy Hamburger Potato Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 5 medium potatoes, peeled and diced
- 1 medium carrot, finely diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup milk or heavy cream
- 2 cups shredded sharp cheddar cheese, divided
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley or fresh parsley, chopped (for garnish)
- Optional: ¼ teaspoon paprika or cayenne for a subtle kick
Time Needed:
This recipe takes about 10 minutes to prepare and 25-30 minutes to cook. Overall, you can enjoy your warm, cheesy soup in around 40 minutes total.
Step-by-Step Instructions:
1. Brown the Beef and Cook Aromatics:
In a large pot or Dutch oven, heat it over medium heat. Add the ground beef, breaking it apart as it cooks until fully browned. Drain any excess fat. Then add the chopped onion, minced garlic, and diced carrot. Cook for 3-4 minutes until the veggies soften and smell delicious.
2. Simmer Potatoes and Broth:
Stir in the peeled and diced potatoes along with the beef broth. Bring the mixture to a boil, then lower the heat. Let it simmer uncovered for about 15-20 minutes, or until the potatoes become tender to the fork.
3. Prepare the Cheesy Sauce:
While the potatoes cook, melt butter in a small saucepan over medium heat. Add the flour and whisk continuously for 1-2 minutes to make a smooth roux (this helps thicken the soup). Slowly pour in the milk or cream while whisking to avoid lumps. Keep stirring until the sauce thickens nicely, then add 1 ½ cups of shredded cheddar cheese. Stir until the cheese is melted and the sauce is smooth.
4. Combine and Season:
Pour your cheesy sauce into the soup pot. Stir everything together well to combine that creamy goodness with the beef and potatoes. Sprinkle in salt, black pepper, and, if you like, a bit of paprika or cayenne for some extra warmth. Let the soup simmer 5 more minutes to blend the flavors.
5. Serve and Garnish:
Taste and adjust the seasoning if needed. Then ladle the hot soup into bowls. Top each bowl with the reserved shredded cheddar cheese and some fresh chopped parsley. Enjoy immediately with crusty bread or a simple salad for a filling meal!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time. Add them directly to the pot and adjust the simmering time slightly—cook until they’re tender, which may take a few minutes longer than fresh potatoes.
Can I Substitute the Ground Beef?
Absolutely! Ground turkey, chicken, or even sausage work well in this soup. Just cook them thoroughly in the first step before adding the vegetables and broth.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove over low heat, stirring occasionally to keep the cheese from separating.
Is It Possible to Make This Soup Dairy-Free?
Yes! Use a dairy-free milk alternative like oat or almond milk and substitute vegan cheese or nutritional yeast for the cheddar. You may want to thicken the soup with a bit more flour or a cornstarch slurry to maintain creaminess.