Cheesy Hamburger Potato Soup – Hearty, Cozy, and Family-Friendly

This is the kind of soup that makes a weeknight feel special. It’s rich, creamy, and packed with ground beef, tender potatoes, and melted cheese. Think of it like a cheeseburger meets loaded baked potato—only in a bowl and spoonable.

It’s simple to make, uses pantry staples, and tastes even better the next day. If you need a comforting dinner that satisfies everyone at the table, this is it.

Why This Recipe Works

Cheesy hamburger potato soup succeeds because it balances richness with familiar flavors. The ground beef brings hearty flavor, while potatoes add body without needing tons of cream.

A small amount of flour thickens the broth so the cheese melts smoothly without clumping. Aromatics like onion and garlic lay a savory base, and a splash of broth keeps it from feeling too heavy. The result is a creamy, cheesy bowl that feels indulgent but not over-the-top.

Shopping List

• Ground beef: 1 pound (80–90% lean)
• Russet or Yukon Gold potatoes: 4–5 medium, peeled and diced
• Yellow onion: 1 medium, diced
• Carrots: 2 medium, diced (optional but recommended)
• Celery: 2 stalks, diced (optional)
• Garlic: 3 cloves, minced
• Butter: 3 tablespoons
• All-purpose flour: 3 tablespoons
• Chicken or beef broth: 4 cups
• Milk or half-and-half: 1.5 cups
• Cheese: 2 cups freshly shredded sharp cheddar (plus a little for garnish)
• Worcestershire sauce: 1–2 teaspoons
• Mustard: 1 teaspoon yellow or Dijon (optional, boosts “cheeseburger” flavor)
• Smoked paprika: 1/2 teaspoon (optional)
• Salt and black pepper
• Green onions or chives: for topping
• Bacon: 3–4 slices, cooked and crumbled (optional but great)

How to Make It

1. Brown the beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it into small crumbles.

   Season with a pinch of salt and pepper. Transfer to a bowl and drain excess fat if needed, leaving about 1 tablespoon in the pot.

2. Sauté the aromatics: Add butter to the pot. Once melted, stir in the onion, carrots, and celery.

   Cook 5–6 minutes until softened. Add garlic and cook 30 seconds until fragrant.

3. Make a roux: Sprinkle the flour over the vegetables and stir to coat. Cook 1–2 minutes to remove raw flour taste.

   The mixture will look a bit pasty.

4. Add liquids: Slowly whisk in the broth, scraping up any browned bits. Bring to a gentle simmer. Add diced potatoes and return the browned beef to the pot.
5. Season and simmer: Stir in Worcestershire, mustard (if using), smoked paprika, 1 teaspoon salt, and 1/2 teaspoon pepper.

   Simmer 12–15 minutes, stirring occasionally, until the potatoes are fork-tender.

6. Make it creamy: Reduce heat to low. Stir in the milk or half-and-half. Do not boil after adding dairy to prevent curdling.
7. Add the cheese: Turn off the heat.

   Gradually add shredded cheddar by the handful, stirring after each addition until smooth. Taste and adjust salt and pepper.

8. Serve and garnish: Ladle into bowls. Top with crumbled bacon, a sprinkle of cheddar, and chopped green onions or chives.

Storage Instructions

Let the soup cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stove over low heat, adding a splash of broth or milk to loosen it if it thickens. You can microwave it in short intervals, stirring between bursts. Freezing is possible but not ideal, as dairy-based soups can separate; if you do freeze, thaw overnight in the fridge and reheat slowly while whisking.

For best texture, enjoy within a few days.

Why This is Good for You

This soup packs a satisfying mix of protein, carbs, and fat so it keeps you full and energized. Potatoes provide potassium and fiber, especially if you leave some peel on. Carrots and celery add vitamins and a bit of natural sweetness.

Using broth and a moderate amount of dairy keeps it creamy without relying solely on heavy cream. If you want to lighten it up, swap half the beef for turkey or add more vegetables.

What Not to Do

• Don’t boil after adding cheese: High heat can cause the cheese to separate and turn grainy.
• Don’t add pre-shredded cheese straight from the bag: Anti-caking agents can make the soup gritty. Shred your cheese fresh for best melt.
• Don’t rush the potatoes: Undercooked potatoes ruin the texture. Simmer until tender before adding dairy.
• Don’t skip seasoning: Taste as you go.

  A little extra salt or Worcestershire at the end can make the flavors pop.

• Don’t use super lean beef without fat: A bit of fat carries flavor. If using lean meat, add a touch more butter.

Recipe Variations

• Bacon cheeseburger style: Stir in crumbled bacon and a spoonful of ketchup at the end for classic burger vibes.
• Southwest twist: Add 1 teaspoon chili powder, 1/2 teaspoon cumin, and a can of diced green chiles. Top with pepper jack cheese.
• Mushroom melt: Sauté sliced mushrooms with the onions for extra umami depth.
• Veggie-loaded: Add corn, peas, or chopped spinach in the last few minutes of cooking.
• Lighter version: Use half ground turkey, swap half the milk for low-sodium broth, and reduce cheese by 1/2 cup.
• Gluten-free: Replace flour with 1.5 tablespoons cornstarch whisked into cold milk; add at the end and heat gently to thicken.
• Slow cooker: Brown beef and sauté aromatics first.

  Add everything except milk and cheese to the slow cooker and cook on Low 6–7 hours or High 3–4 hours. Stir in milk and cheese at the end on Warm.

FAQ

Can I use Velveeta instead of cheddar?

Yes, you can. Velveeta melts very smoothly and gives a classic, ultra-creamy texture.

For a balanced flavor, try half sharp cheddar and half Velveeta.

What potatoes are best?

Yukon Golds hold their shape and turn silky, while russets break down a bit more and thicken the soup. Both work well; choose based on your preferred texture.

How do I fix a soup that’s too thick?

Whisk in warm broth or milk a little at a time until you reach your desired consistency. Reheat gently and re-season with salt and pepper.

How do I prevent grainy cheese?

Turn off the heat before adding cheese, and add it gradually.

Use freshly shredded cheese and avoid bringing the soup back to a boil after it’s added.

Can I make it without dairy?

Yes. Use olive oil instead of butter, thicken with a cornstarch slurry, and stir in unsweetened almond milk or oat milk. For the “cheesy” flavor, add nutritional yeast or a dairy-free cheddar alternative.

Is this good for meal prep?

Absolutely.

It reheats well for several days. Store toppings like bacon and green onions separately and add them fresh when serving.

What can I serve with it?

Crusty bread, a simple green salad, or a side of roasted broccoli pairs nicely. Garlic toast is also great for dipping.

Can I add pasta or rice?

You can, but it will thicken the soup and soak up liquid over time.

If adding, cook them separately and stir in just before serving.

How spicy can I make it?

Add red pepper flakes, diced jalapeños, or swap some cheddar for pepper jack. Adjust to your heat preference.

What if I don’t have Worcestershire sauce?

Soy sauce works in a pinch. Start with 1 teaspoon and adjust to taste.

It adds savory depth without overpowering the soup.

Final Thoughts

Cheesy hamburger potato soup is the kind of recipe you’ll come back to all winter long. It’s easy, comforting, and endlessly customizable. Make it once and you’ll probably start keeping the ingredients on hand.

When you want a guaranteed crowd-pleaser with minimal fuss, this soup delivers every time.