Cheesy Hamburger Potato Soup

There’s nothing like a steaming bowl of Easy Cheesy Hamburger Potato Soup to warm you up on a chilly evening. I still remember the first time I made this for my family – my youngest declared it “the best soup ever” between slurps, and now it’s our go-to comfort food when the weather turns cold. This recipe is pure magic: tender potatoes, savory ground beef, and melty cheese all swimming in a rich, creamy broth that comes together in under an hour. Trust me, once you try this hearty, satisfying soup, it’ll become a regular in your dinner rotation too!

Why You’ll Love This Easy Cheesy Hamburger Potato Soup

This soup is the ultimate weeknight hero, and here’s why:

• Comfort in a bowl: Creamy, cheesy, and packed with hearty potatoes – it’s like a warm hug after a long day
• Family-approved: My pickiest eater cleans his bowl every time (and asks for seconds!)
• Pantry-friendly: Uses simple ingredients you probably have on hand right now
• Quick fix: Ready in about 30 minutes – faster than pizza delivery!
• Budget-smart: Feeds a crowd for less than $10 (my kind of math)

Plus, the leftovers taste even better the next day – if you’re lucky enough to have any!

Ingredients for Easy Cheesy Hamburger Potato Soup

What I love about this recipe is how simple the ingredients are – just good, honest food that comes together beautifully. Here’s what you’ll need:

• 1 lb ground beef (or lamb for variation) – I prefer 80/20 for flavor, but lean works too
• 4 cups diced potatoes – about 3 medium russets, peeled if you like (I leave the skin on for extra texture)
• 1 onion, finely chopped – yellow or white, whatever’s in your pantry
• 3 cloves garlic, minced – fresh is best, but 1 tsp garlic powder works in a pinch
• 4 cups beef broth – homemade if you’ve got it, but boxed works great
• 2 cups shredded cheddar cheese – please grate it fresh! Pre-shredded just doesn’t melt the same
• 1 cup milk – whole milk makes it extra creamy, but any kind will do
• 2 tbsp butter – unsalted is my go-to
• Seasonings: 1 tsp salt, ½ tsp black pepper, ½ tsp paprika (smoked paprika adds amazing depth!)

See? Nothing fancy – just real ingredients that make magic together!

How to Make Easy Cheesy Hamburger Potato Soup

Alright, let’s get cooking! This soup comes together so easily – just follow these simple steps and you’ll have a pot of creamy, cheesy goodness in no time.

Step 1: Brown the Ground Beef

Grab your biggest pot (I use my trusty Dutch oven) and heat it over medium-high heat. Crumble in that ground beef – don’t crowd the pan or it’ll steam instead of browning nicely. Let it cook until it’s no longer pink, about 5-7 minutes, stirring occasionally. Now, here’s my secret: tilt the pot and spoon out most of the fat (keep about 1 tbsp for flavor). Your soup will be richer without being greasy!

Step 2: Sauté Onions and Garlic

Turn the heat down to medium and toss in your chopped onions. They should sizzle gently – if they start browning too fast, just lower the heat a bit. Cook until they’re soft and translucent, about 3 minutes. Then add the garlic (oh, that heavenly smell!) and cook for just 30 seconds more – don’t let it burn or it’ll turn bitter.

Step 3: Simmer Potatoes

Time for the potatoes! Stir them in along with the beef broth and all your seasonings. Bring everything to a boil, then reduce the heat to a gentle simmer. Let it bubble away for 15-20 minutes until the potatoes are fork-tender. Here’s a trick: if you want a thicker soup, mash about a quarter of the potatoes right in the pot with your spoon – instant creaminess!

Step 4: Add Cheese and Milk

Now for the best part – the cheese! But first, turn the heat down to low (this is important to prevent curdling). Slowly stir in the milk, then add the shredded cheese a handful at a time, stirring until fully melted before adding more. Keep the heat low and be patient – rushing this step can make the cheese separate. When it’s all smooth and dreamy, give it 5 more minutes to let the flavors marry, then dig in!

Tips for the Best Easy Cheesy Hamburger Potato Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “can I have the recipe?” amazing:

• Texture magic: Mash about a cup of the cooked potatoes against the side of the pot before adding cheese – it thickens the broth beautifully without needing flour
• Cheese matters: Always grate your own cheese! Pre-shredded has anti-caking agents that make it grainy when melted (I learned this the hard way)
• Season smart: Go easy on salt at first – the cheese adds saltiness. You can always add more, but you can’t take it out!
• Low and slow: When adding dairy, keep the heat gentle to prevent curdling – if your soup starts bubbling vigorously, take it off the heat for a minute
• Flavor boost: A splash of Worcestershire sauce (about ½ tsp) adds incredible depth – just don’t tell anyone your secret!

Oh, and one more thing – resist the urge to skip simmering time. Those 20 minutes let the potatoes release their starch, which makes the soup naturally creamy. Patience pays off!

Variations for Easy Cheesy Hamburger Potato Soup

This recipe is like my favorite pair of jeans – perfect as is, but so easy to dress up! Here are my favorite ways to mix it up:

• Meat swap: Try beef bacon or turkey bacon for extra smoky flavor – just crisp it first and stir in at the end
• Veggie boost: Toss in a cup of frozen corn or diced carrots with the potatoes – they cook in the same time
• Cheese please: Pepper jack makes it spicy, while gouda adds a rich depth (or mix in some cream cheese for extra silkiness)
• Broth change: Use chicken or vegetable broth if that’s what’s in your pantry – still delicious!

The best part? Every version still tastes like home.

Serving Suggestions

This soup is a meal all on its own, but I love to round it out with a few simple sides. My family’s favorite combo? A big hunk of crusty bread for dipping (that garlic bread you forgot about in the freezer works great in a pinch!) and a crisp green salad. Here’s what else pairs perfectly:

• Bread basket: Warm dinner rolls, buttery garlic toast, or even saltine crackers for crunch
• Fresh greens: A simple salad with tangy vinaigrette cuts through the richness
• Extra toppings: Let everyone customize with bowls of shredded cheese, diced green onions, or a dollop of sour cream

Pro tip: Set up a “soup bar” with toppings and sides – it makes weeknight dinner feel special!

Storage and Reheating

Here’s the good news – this soup actually gets better as the flavors mingle! But let me tell you exactly how to keep it tasting its best. First, let it cool completely before storing (I usually leave it on the counter about 30 minutes). Then transfer it to an airtight container – my trusty glass bowls with snap-on lids work perfectly. It’ll keep in the fridge for 3-4 days, though in my house it never lasts that long!

When you’re ready for round two, reheat it gently on the stove over low heat. The cheese can separate if you crank the heat too high (been there, done that). Stir it frequently and add a splash of broth or milk if it seems too thick – the potatoes really soak up liquid as it sits.

Now, can you freeze it? Sure, but the texture changes a bit. The potatoes get softer and the dairy can get grainy when thawed. If you must freeze, leave out the milk and cheese, then add them fresh when reheating. My mom’s trick? Freeze individual portions in mason jars (leave room for expansion!) for quick single servings later. Just thaw overnight in the fridge and warm slowly on the stove.

One last tip: if you’ve got leftovers but not enough for a full meal, stir in some cooked rice or pasta the next day to stretch it further. It’s like a whole new dish!

Nutritional Information

Now, let’s talk numbers – but remember, these are just estimates because we all tweak recipes our own way! Here’s the breakdown for one hearty bowl of this soup (about 1.5 cups):

• Calories: 380
• Protein: 20g (that beef and cheese really pack a punch!)
• Carbs: 25g
• Fiber: 3g (from those lovely potatoes and onions)
• Sugar: 4g
• Fat: 22g (11g saturated – it’s comfort food, after all)
• Sodium: 850mg (easy does it if you’re watching salt intake)

Important note: These numbers can swing depending on your ingredients – like using low-fat cheese or extra-lean ground beef. Even the size of your potato dice affects it! I once calculated my version versus my sister’s identical-looking soup, and hers came out 50 calories lighter because she skimmed more fat off the beef. Moral of the story? Treat this as a helpful guide, not gospel.

If you’re tracking closely, I’d recommend plugging your exact ingredients into a calculator – but honestly? Sometimes it’s okay to just enjoy the cheesy goodness without overthinking it!

Frequently Asked Questions

I’ve made this Easy Cheesy Hamburger Potato Soup so many times, I could probably do it in my sleep! Over the years, friends and family have asked me all sorts of questions about it. Here are the ones that come up most often:

Can I freeze this soup?

You can, but with a few caveats! The potatoes might get a bit softer, and the dairy can sometimes separate when thawed. My trick? Freeze the soup before adding the milk and cheese. When you’re ready to eat, thaw overnight in the fridge, reheat gently on the stove, then stir in fresh dairy at the end. Works like a charm!

Is pre-shredded cheese okay to use?

Well… technically yes, but I don’t recommend it. Those little anti-caking agents in pre-shredded cheese make it melt all grainy (trust me, I learned this the hard way!). A block of cheese takes just minutes to grate and makes such a difference in texture. Your soup will be silkier and more luxurious with freshly grated cheddar.

What if my soup is too thick/thin?

No worries – easy fixes! Too thick? Just stir in some extra broth or milk a splash at a time until it’s perfect. Too thin? Let it simmer uncovered for 5-10 more minutes to reduce, or mash a few more potatoes against the side of the pot to thicken it naturally. I’ve had to do both depending on my potatoes’ starch content!

Can I make this in a slow cooker?

Absolutely! Brown the beef and sauté the onions first (this step really builds flavor), then dump everything except the milk and cheese into your slow cooker. Cook on low for 6-7 hours or high for 3-4. Stir in the dairy during the last 30 minutes. Perfect for coming home to a ready-made meal!

What’s the best potato variety to use?

Russets are my go-to – they break down a bit and make the soup nice and creamy. Yukon Golds work great too if you want them to hold their shape better. Avoid waxy potatoes like red bliss – they stay too firm. Pro tip: if your russets are looking a little green, peel them first (those green bits can taste bitter).

Print