Cheesy Hamburger Potato Soup is a hearty and comforting bowl filled with tender chunks of potato, savory ground beef, and lots of melty cheese. This soup brings together simple, familiar ingredients into a warm dish that feels like a big, cozy hug in a bowl.
I love making this soup on chilly evenings when you just want something easy and filling. What makes it special for me is the way the cheese melts into the broth, creating a creamy texture that pairs perfectly with the savory hamburger and soft potatoes. It’s one of those recipes that everyone seems to enjoy, no matter their age.
To make this soup even better, I like to serve it with some crusty bread or crackers on the side for dipping. It’s a great meal for relaxing at home or sharing with family because it’s simple but satisfying. Whenever I make this soup, it always brings everyone together around the table for a warm and tasty meal.
Key Ingredients & Substitutions
Ground beef: This gives the soup its meaty flavor. If you want a leaner option, try ground turkey or chicken. For a vegetarian twist, cooked lentils or crumbled tofu work well too.
Potatoes: Use starchy potatoes like Russets for a creamier soup or Yukon Golds if you want them to hold shape better. I like Yukon Gold because they stay tender without falling apart.
Cheddar cheese: Sharp cheddar adds great flavor and richness. You can swap in Colby, Monterey Jack, or even a mix of cheeses for a twist. Just shred it fresh for the best melt.
Beef broth: This builds the base flavor. If you don’t have beef broth, chicken broth or vegetable broth are fine substitutes. Just adjust salt because some are salty already.
Flour and butter (roux): They thicken the soup giving it that creamy texture. For a gluten-free option, use cornstarch mixed with cold water instead.
How Do I Make Sure the Cheese Melts Smoothly Without Getting Clumpy?
Adding cheese to soups can sometimes cause it to clump or separate if done wrong. Here’s how to get that smooth, cheesy texture:
- Turn the heat to low before adding cheese. High heat can make it seize up.
- Add cheese gradually and stir constantly so it melts evenly.
- Use freshly shredded cheese, not pre-shredded. Pre-shredded has anti-caking agents that can prevent smooth melting.
- If your soup is too thick, add a splash of milk or broth while melting the cheese to keep it creamy.
- Avoid boiling the soup after cheese is in, as high heat can cause separation.
Following these tips helps keep your soup creamy and cheesy every time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering the soup all in one place.
- Wooden spoon or heat-resistant spatula – great for stirring without scratching your pot.
- Chef’s knife – to chop potatoes, onion, and bell pepper cleanly and safely.
- Cutting board – a sturdy surface for prepping your veggies and garlic.
- Measuring cups and spoons – helps you keep your broth, milk, and seasonings just right.
- Whisk – useful for mixing the roux smoothly and avoiding lumps.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner soup.
- Add cooked bacon bits for a smoky crunch that pairs well with the cheese.
- Mix in corn kernels or peas toward the end for a touch of sweetness and extra texture.
- Stir in a pinch of smoked paprika or cayenne pepper to give the soup a little heat and depth.
How to Make Cheesy Hamburger Potato Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 4-5 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 1 small red bell pepper, diced
- 3 cups beef broth
- 2 cups milk (whole milk or 2%)
- 2 cups shredded cheddar cheese (plus extra for garnish)
- 3 tbsp all-purpose flour
- 3 tbsp butter
- 2 cloves garlic, minced
- 1 tsp dried parsley or 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Optional: chopped chives for garnish
Time Needed:
This soup takes about 10 minutes to prepare and 25-30 minutes to cook. Overall, you’ll have a warm, cheesy, delicious meal ready in about 35-40 minutes.
Step-by-Step Instructions:
1. Brown the Ground Beef
Start by heating a large pot or Dutch oven over medium heat. Cook the ground beef until it’s fully browned and no longer pink, about 6-8 minutes. Drain any extra fat and set the beef aside.
2. Cook the Vegetables
In the same pot, melt the butter. Add the chopped onion, diced red bell pepper, and minced garlic. Sauté for about 4-5 minutes, until the veggies are soft and fragrant.
3. Make the Roux
Sprinkle the flour over the veggies and stir constantly for 1-2 minutes. This helps thicken the soup later.
4. Add Liquids and Potatoes
Slowly whisk in the beef broth and milk, stirring to avoid lumps. Once combined, add diced potatoes. Bring everything to a boil, then reduce heat and let it simmer until potatoes are tender, about 15-20 minutes.
5. Combine and Melt Cheese
Return the cooked ground beef to the pot. Slowly stir in the shredded cheddar cheese, letting it melt gradually for a creamy texture. If the soup thickens too much, add a bit more milk or broth.
6. Season and Serve
Season the soup with salt, pepper, and parsley to your liking. Serve hot, garnished with extra cheddar cheese and chopped chives if you like. This soup goes great with crusty bread or crackers on the side!
Can I Use Frozen Ground Beef for This Soup?
Yes, but be sure to fully thaw it first in the fridge overnight for even cooking. Avoid cooking from frozen as it can lead to uneven browning and texture.
Can I Substitute Potatoes with Another Vegetable?
You can swap potatoes for cauliflower florets to reduce carbs or use sweet potatoes for a slightly sweeter flavor. Just adjust the cooking time as needed, since cauliflower cooks faster.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove over low heat and stir occasionally to prevent the cheese from separating.
Can I Make This Soup Dairy-Free?
Absolutely! Use dairy-free milk like almond or oat milk and substitute the cheddar with a dairy-free cheese alternative that melts well. Keep in mind the texture and flavor might be slightly different.
