Name: Cheesy Hamburger Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef; 4 cups diced potatoes (Russet or Yukon Gold); 1 medium onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 4 cups beef broth; 1 cup milk; 1 cup heavy cream or half and half; 2 cups shredded cheddar cheese; 2 tbsp all-purpose flour; 2 tbsp butter; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika (optional); Chopped parsley or green onions for garnish (optional)

This Cheesy Hamburger Potato Soup is a comforting, hearty dish packed with ground beef, tender potatoes, and a creamy, cheesy broth that brings everything together beautifully. It’s a satisfying bowl that’s perfect for chilly nights or whenever I crave something cozy and filling.

Why You’ll Love This Recipe

I love how this soup brings together the savory flavors of a cheeseburger with the comforting texture of creamy potato soup. It’s rich, cheesy, and packed with protein and veggies, making it a full meal in one pot. Plus, it’s simple to make and uses pantry staples I often already have on hand. Whether I’m feeding my family or meal-prepping for the week, this soup never disappoints.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Potatoes (Russet or Yukon Gold work well)
Onion
Garlic
Carrots
Celery
Beef broth
Milk
Heavy cream or half and half
Shredded cheddar cheese
All-purpose flour
Butter
Salt
Black pepper
Paprika (optional, for added flavor)
Parsley or green onions for garnish (optional)

directions

In a large soup pot, I brown the ground beef over medium heat until fully cooked, then drain the excess grease.
I add butter to the pot and sauté the diced onions, garlic, carrots, and celery until softened.
I sprinkle in the flour and stir constantly for about a minute to make a quick roux.
Slowly, I pour in the beef broth, stirring to combine and avoid lumps.
I add in the diced potatoes, season with salt, pepper, and paprika, then bring the soup to a boil.
Once boiling, I reduce the heat and let it simmer for 15–20 minutes, or until the potatoes are fork-tender.
I stir in the milk and heavy cream, letting the soup simmer for another 5 minutes.
Finally, I add the shredded cheddar cheese and stir until it’s fully melted and the soup is creamy.
I garnish with chopped parsley or green onions before serving, if desired.

Servings and timing

This recipe yields about 6 servings.
Preparation time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I sometimes swap ground beef with ground turkey or chicken for a lighter version.
I use Velveeta or pepper jack cheese instead of cheddar when I want a creamier or spicier twist.
If I want more veggies, I stir in frozen corn or peas during the last 10 minutes of simmering.
For a gluten-free version, I use cornstarch instead of flour to thicken the soup.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I do so gently over medium heat on the stove or in the microwave in 30-second intervals, stirring in between to ensure the cheese doesn’t separate. If the soup thickens too much in the fridge, I add a splash of milk or broth to loosen it up.

FAQs

How do I prevent the cheese from curdling in the soup?

I always make sure to reduce the heat before adding the cheese and stir it in gradually. High heat can cause the cheese to separate or become grainy.

Can I freeze Cheesy Hamburger Potato Soup?

I don’t recommend freezing this soup since the dairy can separate when thawed, changing the texture. If I do freeze it, I leave out the dairy and cheese, then add those in fresh when reheating.

What type of potatoes work best?

I usually use Russet or Yukon Gold potatoes. Russets break down a bit and make the soup creamier, while Yukon Golds hold their shape better.

Can I make this in a slow cooker?

Yes, I brown the beef and sauté the veggies first, then transfer everything to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. I stir in the milk, cream, and cheese in the last 30 minutes.

How can I make it spicier?

I add a pinch of red pepper flakes, a diced jalapeño, or use pepper jack cheese to bring some heat to the soup.

Conclusion

Cheesy Hamburger Potato Soup is one of those recipes I keep coming back to when I want something comforting, easy, and delicious. It’s filling enough to be a complete meal, loved by both kids and adults, and versatile enough to tweak based on what I have in my kitchen. It’s truly a cozy bowl of joy.