Cheesy Hamburger Potato Soup

A hearty one-pot comfort meal loaded with ground beef, tender potatoes, and melty cheddar cheese.

Cheesy Hamburger Potato Soup is the kind of cozy, filling meal that hits the spot on a chilly night. It combines seasoned ground beef, soft potatoes, and sharp cheddar cheese in a rich, creamy broth. Made in just one pot with simple pantry ingredients, this soup is ideal for family dinners, potlucks, or when you need something warm and satisfying in under an hour.

Why You’ll Love This

• Hearty & satisfying: Packed with protein, carbs, and dairy for a full, filling meal
• One-pot recipe: Easy cleanup with minimal dishes
• Kid-friendly: Cheesy, creamy, and familiar flavors
• Customizable: Swap in other meats or veggies
• Perfect for cold weather: Warm, rich, and deeply comforting

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 pound ground beef
• 4 cups potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• Salt and pepper, to taste

Instructions

1. Sauté the Aromatics
   Heat olive oil in a large pot over medium heat. Add diced onion and garlic. Cook for 3–4 minutes, until softened and fragrant.
2. Cook the Ground Beef
   Add ground beef to the pot. Break it up with a spoon and cook until browned and cooked through. Drain any excess grease.
3. Add Potatoes and Broth
   Stir in diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
4. Add Dairy
   Pour in the milk and heavy cream. Stir to combine. Do not let the mixture boil—just heat through.
5. Melt Cheese
   Gradually add cheddar cheese while stirring constantly, until melted and soup is smooth.
6. Season and Finish
   Season with salt and pepper to taste. Simmer for an additional 5–10 minutes to thicken slightly.
7. Serve
   Ladle into bowls and serve hot. Top with extra cheese, crispy bacon, or green onions if desired.

Tips / Storage / FAQs

Tips:

• Use Yukon gold or russet potatoes for the best texture.
• Shred your own cheese for better melting and flavor.
• Don’t boil after adding cheese or dairy to avoid curdling.

Storage:

• Store in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove or in the microwave.

FAQs:

• Can I freeze this soup? It’s best fresh, as the cream and potatoes may change texture after freezing.
• Can I use ground turkey? Yes, ground turkey or sausage can be used for a twist on flavor.
• Can I make this gluten-free? Yes, the soup is naturally gluten-free. Just check your broth and cheese for added ingredients.

Final Thoughts

Cheesy Hamburger Potato Soup delivers all the comfort of a home-cooked meal with the ease of a one-pot recipe. Whether you’re cooking for a crowd or meal prepping for the week, this soup brings rich flavor, creamy texture, and endless warmth to your table. Pair it with a slice of crusty bread and you’ve got a complete, soul-satisfying dinner.

📖 Recipe

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Cheesy Hamburger Potato Soup

Warm up with Cheesy Hamburger Potato Soup—a hearty one-pot meal made with ground beef, potatoes, cheese, and creamy broth. Ready in under an hour.

Course Soup

Cuisine American

Keyword Cheesy Hamburger Potato Soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Ingredients

• 1 tablespoon olive oil
• 1 small onion diced
• 3 cloves garlic minced
• 1 pound ground beef
• 4 cups potatoes peeled and diced
• 4 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• Salt and pepper to taste

Instructions

Sauté the Aromatics

• Heat olive oil in a large pot over medium heat. Add diced onion and garlic. Cook for 3–4 minutes, until softened and fragrant.

Cook the Ground Beef

• Add ground beef to the pot. Break it up with a spoon and cook until browned and cooked through. Drain any excess grease.
• Add Potatoes and Broth
• Stir in diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.

Add Dairy

• Pour in the milk and heavy cream. Stir to combine. Do not let the mixture boil—just heat through.

Melt Cheese

• Gradually add cheddar cheese while stirring constantly, until melted and soup is smooth.

Season and Finish

• Season with salt and pepper to taste. Simmer for an additional 5–10 minutes to thicken slightly.

Serve

• Ladle into bowls and serve hot. Top with extra cheese, crispy bacon, or green onions if desired.

Notes

Use Yukon gold or russet potatoes for the best texture.

Shred your own cheese for better melting and flavor.

Don’t boil after adding cheese or dairy to avoid curdling.