Cheesy Hamburger Potato Soup: Rich, Hearty, and Easy to Make

The first time I had cheesy hamburger potato soup, it was a chilly autumn evening at my grandmother’s kitchen table. She always had a knack for making simple ingredients shine, and this soup was no exception. The rich aroma of ground beef browning in butter, potatoes simmering until tender, and sharp cheddar melting into creamy goodness made the entire house smell like comfort. One spoonful, and I knew this dish would forever be one of my go-to recipes whenever I needed a cozy, filling meal.

This soup is like a hug in a bowl—hearty, cheesy, and brimming with flavor. It’s also incredibly versatile. Whether you prefer a classic stovetop method, a slow cooker set-it-and-forget-it approach, or even an Instant Pot version, this soup adapts beautifully. Let’s dive into everything you need to know to make the best cheesy hamburger potato soup right at home.

What Makes Cheesy Hamburger Potato Soup Special?

At its heart, cheesy hamburger potato soup is comfort food done right. It blends the savory richness of ground beef with the creamy starchiness of potatoes and the indulgent melt of cheese. Unlike plain potato soup, the beef adds a depth of flavor that makes this dish feel like a full meal instead of just a side. The addition of cheese takes it up another notch, creating a luscious, velvety finish.

What sets this soup apart from similar recipes like cheeseburger soup or beef and potato soup is its balance. It’s hearty without being overwhelming, creamy without being too heavy, and cheesy without overpowering the other flavors. Best of all, you can make it with simple pantry ingredients—no fancy cheeses or exotic seasonings required.

Ingredients and Substitutions

Choosing the right ingredients makes all the difference in flavor and texture. Here’s a handy breakdown:

Step-by-Step Instructions

Follow this simple method to get the perfect cheesy hamburger potato soup every time:

1. Brown the Beef
   In a large pot, melt butter and cook ground beef until browned. Drain excess fat if needed.
2. Sauté Aromatics
   Add onions, garlic, carrots, and celery. Cook until softened, about 5 minutes.
3. Add Potatoes and Stock
   Stir in diced potatoes and pour in stock. Simmer until potatoes are fork-tender, around 20 minutes.
4. Thicken the Base
   Whisk flour or cornstarch into cream or milk, then slowly stir into the soup. Simmer until slightly thickened.
5. Add Cheese
   Stir in shredded cheddar or Velveeta until melted and smooth. Adjust seasoning with salt, pepper, and herbs.
6. Serve
   Garnish with fresh dill, parsley, or crispy bacon bits. Serve hot with crusty bread.

Creamy vs. Chunky: Finding Your Style

Some like their cheesy hamburger potato soup silky smooth, while others prefer it chunky and rustic. Here’s how to get the texture you love:

• Smooth and Creamy: Blend half the soup with an immersion blender before adding cheese.
• Rustic and Chunky: Leave the potatoes and beef pieces whole for a hearty bite.
• Balanced: Blend just a portion for a thicker base while leaving chunks for texture.

Variations You’ll Love

The beauty of this soup lies in its adaptability. Here are some delicious twists:

• Cheeseburger Style: Add pickles, mustard, and ketchup for a fun cheeseburger-inspired version.
• Slow Cooker Soup: Cook everything on low for 6–7 hours or high for 3–4, then stir in cheese at the end.
• Instant Pot Soup: Cook on manual high pressure for 8 minutes, then quick release before adding cheese.
• Vegetarian Cheesy Soup: Swap ground beef for lentils or a plant-based substitute.
• Low-Carb Version: Replace some potatoes with cauliflower for fewer carbs.

Serving Suggestions

Pair your cheesy hamburger potato soup with sides that complement its richness:

• Crusty garlic bread or homemade rolls
• A crisp garden salad with vinaigrette
• Roasted vegetables like green beans or asparagus
• Toppings: green onions, bacon bits, jalapeños, or extra cheese

FAQs

Nutrition Breakdown (per serving)

Why This Soup Belongs in Your Recipe Collection

Few recipes check as many boxes as cheesy hamburger potato soup. It’s affordable, made with common ingredients, and versatile enough to please picky eaters or adventurous foodies alike. It’s hearty enough for a main course, but pairs beautifully with lighter sides if you’re hosting a bigger spread. Plus, it’s freezer-friendly and adaptable to dietary needs.

Conclusion

A steaming bowl of cheesy hamburger potato soup brings joy to any table. It’s creamy, cheesy, hearty, and endlessly customizable. From stovetop to slow cooker to Instant Pot, this soup works for any home cook. So, grab a pot, gather your ingredients, and start simmering—your next family favorite is waiting.

And if you love recipes like this, don’t forget to follow me on Pinterest for more comforting soups, easy dinners, and hearty one-pot meals.

Cheesy Hamburger Potato Soup

A hearty, cheesy soup loaded with lean ground beef, tender russet potatoes, and sharp cheddar in a creamy broth. Perfect for busy weeknights or cozy family dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1 pound lean ground beef browned and drained
• 4 medium russet potatoes, peeled and diced starchy potatoes recommended
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low-sodium beef broth homemade or store-bought
• 2 cups sharp cheddar cheese, shredded stir in off-heat for smooth melting
• 1 cup milk or heavy cream use cream for extra richness
• salt and black pepper to taste
• chopped chives or parsley for garnish

Method

 

1. Heat a large pot over medium heat. Add ground beef and cook until browned, breaking it into crumbles. Drain excess fat if needed.
2. Add chopped onion and minced garlic to the pot. Sauté 3–4 minutes until fragrant and softened.
3. Stir in diced potatoes and pour in beef broth. Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are tender.
4. Reduce heat to low. Stir in shredded cheddar cheese and milk (or cream), mixing until cheese melts and soup is smooth and creamy.
5. Taste and adjust seasoning with salt and pepper. Simmer gently 5 more minutes to meld flavors.
6. Serve hot, garnished with chopped chives or parsley. Pair with crusty bread or rolls.

Notes

For best flavor, properly brown the beef and sauté aromatics before adding broth. Use russet or Yukon Gold potatoes for creaminess. Stir cheese in off-heat to avoid clumping. Leftovers keep 3 days refrigerated or freeze up to 3 months. Reheat gently on the stovetop.