Creamy, hearty, and wildly comforting — Cheesy Hamburger Potato Soup is the kind of bowl that warms you from the inside out. It combines juicy browned beef, tender potatoes, and melty cheddar into a silky, savory broth that feels like a hug on a chilly evening. Fun fact: many home cooks created this kind of soup by turning last night’s hamburger dinner into a new, delicious meal the next day — thriftiness meets comfort food!
This recipe is special because it’s incredibly simple, quick to prepare, and perfect for family dinners. If you love one-pot meals and cozy flavors, this soup will become a weeknight favorite. Want a different spin? Try pairing it with a casserole like this cheesy hamburger potato casserole for a full comfort-food lineup. Ready to get cooking? Let’s jump in and make a pot that everyone will ask for seconds of.
What is Cheesy Hamburger Potato Soup?
Have you ever wondered how a soup gets a name that sounds like an entire dinner plate in one bowl? Cheesy Hamburger Potato Soup is exactly that — it mashes up the best parts of a cheeseburger and a potato soup into one irresistible pot. Why call it that? Because it has ground hamburger, potato chunks, and cheesy goodness — all the classics rolled together. Who wouldn’t be curious about a dish that seems to promise that “the way to a man’s heart is through his stomach.” Maybe it was born when someone said, “Why not just put everything I love into one pot?” — and then did. Give it a try and see if its nickname doesn’t make perfect sense!
Why You’ll Love This
- Comfort in a bowl: The main highlight is the luscious, creamy texture with pockets of tender potatoes and bits of savory ground beef. Every spoonful is rich, cheesy, and satisfying.
- Budget-friendly and time-saving: Ground beef and potatoes are affordable pantry staples, so making this at home saves money compared to takeout or pre-made meals.
- Flavor boosters and toppings: A simple sprinkle of chopped green onions or extra cheddar elevates the whole dish — crispy bacon bits or a dash of hot sauce are great optional add-ins.
If you enjoy creamy potato soups like this cheddar broccoli potato soup, you’ll love how this version leans into the beefy, cheeseburger-style flavors. Go ahead — make a pot and see why it’s so loved by both kids and grown-ups.
How to Make:
Quick Overview
This Cheesy Hamburger Potato Soup is easy to make, with straightforward steps that come together in about 35-45 minutes. The prep is minimal: chopping an onion and dicing potatoes. The dish balances creamy texture from heavy cream and melted cheddar with hearty savory flavor from browned beef. Total time: about 10-15 minutes prep and 25-30 minutes cooking.
Ingredients
- 1 pound ground beef, raw
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups diced potatoes (about 2 medium potatoes), peeled or unpeeled, 1/2-inch pieces
- 4 cups beef broth, low-sodium or regular
- 1 cup shredded cheddar cheese, sharp or mild, packed
- 1 cup heavy cream, room temperature
- 1 teaspoon dried thyme
- Salt and pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon black pepper)
- 2 tablespoons olive oil
- Chopped green onions for garnish (optional)
Directions
- Prepare ingredients first: chop the onion, mince the garlic, dice the potatoes, and shred the cheddar if needed. Having everything ready keeps the cooking smooth.
- In a large pot, heat 2 tablespoons olive oil over medium heat until shimmering.
- Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent and softened, about 3-4 minutes.
- Increase heat to medium-high and add the 1 pound ground beef. Break it apart with a wooden spoon or spatula as it cooks.
- Cook the beef until browned and no longer pink, about 5-7 minutes. Season lightly with a pinch of salt and pepper while it cooks.
- Drain excess fat from the pot — tilt and spoon out or use a strainer to remove most grease, leaving flavor behind.
- Stir in the 4 cups diced potatoes, 4 cups beef broth, 1 teaspoon dried thyme, and additional salt and pepper to taste.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low or medium-low and simmer uncovered for 20-25 minutes, or until potatoes are tender when pierced with a fork.
- Once potatoes are cooked, lower the heat to low. Stir in 1 cup heavy cream and 1 cup shredded cheddar cheese gradually, stirring constantly until the cheese is fully melted and the soup is creamy.
- Taste and adjust seasoning with more salt and pepper if needed. If the soup seems too thick, add a splash of broth or water and gently reheat.
- Serve hot in bowls, garnished with chopped green onions and any desired toppings like crumbled bacon or extra shredded cheddar.
What to Serve With
- Crusty bread or garlic bread to soak up the creamy broth.
- A crisp green salad with lemon vinaigrette to cut through the richness.
- Warm dinner rolls or buttered cornbread for a classic comfort pairing.
- Pickles or a tangy coleslaw add a refreshing contrast to the hearty soup.
- For beverages, try iced tea, a light beer, or a fruity sparkling drink for family-friendly options.
Top Tips for Perfecting
- Use medium-starch potatoes (Yukon Gold or red potatoes) for a nice balance of creaminess and hold; russets break down more.
- If you prefer a thicker soup, mash a cup of the cooked potatoes against the side of the pot and stir to thicken naturally.
- To keep it lighter, substitute half-and-half for heavy cream, though richness will be slightly reduced.
- For extra depth, brown the beef until it gets little caramelized bits on the bottom, then deglaze with a splash of broth before adding the potatoes.
- Avoid adding cheese to very high heat — stir it in on low to prevent graininess or curdling.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3-4 days.
- Freezing: You can freeze this soup, but dairy can separate; for best results, freeze before adding cream and cheese. Freeze the base for up to 2 months, then thaw and add cream and cheese when reheating.
- Reheating: Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of broth or milk if the soup has thickened too much. Avoid boiling after adding cream to keep it smooth.
FAQs
What cheese works best in this soup?
Sharp cheddar gives the best tang and melt; mild cheddar works too. For extra creaminess, try a blend with a little Monterey Jack.
Can I use ground turkey instead of ground beef?
Yes, ground turkey is a good substitute. Brown it with a little olive oil and consider adding an extra pinch of salt since turkey is leaner.
Is this soup good for meal prep?
Absolutely. Make a batch for the week and reheat portions for quick lunches or dinners. Store in single-serve containers for convenience.
How can I make this soup vegetarian?
Replace the ground beef with hearty mushrooms or a plant-based crumble, and use vegetable broth instead of beef broth.
Can I make this in a slow cooker?
Yes — brown the beef and sauté onions first, then transfer everything to a slow cooker. Cook on low for 4-6 hours, add cream and cheese near the end to melt and combine.
Conclusion
This Cheesy Hamburger Potato Soup is proof that simple ingredients can create something unforgettable — creamy, savory, and comforting, yet quick enough for busy weeknights. It’s easy to customize, budget-friendly, and perfectly family-friendly. If you want inspiration for similar comforting bowls, check out this classic Hamburger Potato Soup (Best Creamy Recipe!) for another creamy take, or explore a hands-off option like Slow Cooker Cheeseburger Soup – The Country Cook for effortless slow-cooked flavor. Try this recipe tonight and share the warm bowls with family or friends — you’ll be glad you did.
Cheesy Hamburger Potato Soup
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Ingredients
- 1 pound Ground beef raw
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 4 cups Potatoes diced, about 2 medium potatoes, peeled or unpeeled, 1/2-inch pieces
- 4 cups Beef broth low-sodium or regular
- 1 cup Cheddar cheese shredded, sharp or mild, packed
- 1 cup Heavy cream room temperature
- 1 teaspoon Dried thyme
- 1 teaspoon Salt to taste
- 1/2 teaspoon Black pepper to taste
- 2 tablespoons Olive oil
- Chopped green onions for garnish (optional)
Instructions
- Prepare ingredients first: chop the onion, mince the garlic, dice the potatoes, and shred the cheddar if needed. Having everything ready keeps the cooking smooth.
- In a large pot, heat 2 tablespoons olive oil over medium heat until shimmering.
- Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent and softened, about 3-4 minutes.
- Increase heat to medium-high and add the ground beef. Break it apart with a wooden spoon or spatula as it cooks.
- Cook the beef until browned and no longer pink, about 5-7 minutes. Season lightly with a pinch of salt and pepper while it cooks.
- Drain excess fat from the pot — tilt and spoon out or use a strainer to remove most grease, leaving flavor behind.
- Stir in the diced potatoes, beef broth, dried thyme, and additional salt and pepper to taste.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low or medium-low and simmer uncovered for 20-25 minutes, or until potatoes are tender when pierced with a fork.
- Once potatoes are cooked, lower the heat to low. Stir in the heavy cream and shredded cheddar cheese gradually, stirring constantly until the cheese is fully melted and the soup is creamy.
- Taste and adjust seasoning with more salt and pepper if needed. If the soup seems too thick, add a splash of broth or water and gently reheat.
- Serve hot in bowls, garnished with chopped green onions and any desired toppings like crumbled bacon or extra shredded cheddar.