Rich, savory ground beef, tender potatoes, and melty cheddar cheese come together in this ultra-cozy hamburger potato soup—like a cheeseburger in a bowl, only better.
There’s something soul-soothing about a steaming bowl of soup on a cold day…
The kind that fills the house with savory aromas and the heart with warmth. This Hamburger Potato Soup was one of my mom’s go-to recipes when the weather turned cool and everyone craved something hearty. I remember huddling up on the couch with a big bowl, the cheese stretching with every spoonful, the potatoes buttery-soft, and the beef richly flavored with spices.
It’s humble, satisfying, and incredibly easy to make. And the best part? It tastes even better the next day.
Key Ingredients
Ground Beef
Lean ground beef is the protein backbone of the soup. It adds richness and that savory flavor reminiscent of a classic hamburger. Browning it first gives the soup a flavorful base.
Potatoes
Russet or Yukon Gold potatoes work best—they become tender and slightly creamy as they cook. Potatoes soak up the broth and balance the meat and cheese with their mild flavor.
Cheddar Cheese
Sharp cheddar melts into the broth for a creamy, cheesy finish. It adds depth and turns this soup into pure comfort. Freshly shredded cheese melts better than pre-shredded.
Onion & Garlic
These aromatics build flavor early on. Sautéed in the beef drippings, they give the soup a cozy, home-cooked base.
Carrots & Celery
These add a classic soup texture, extra nutrition, and a hint of sweetness and earthiness to balance the richness.
Beef Broth
This forms the soup’s base and enhances the beefy flavor. Use low-sodium broth if you want more control over seasoning.
Cream or Milk
Stirred in at the end, this gives the soup its creamy texture. You can use heavy cream for indulgence or whole milk for a lighter feel.
Seasonings
Salt, pepper, thyme, and a dash of paprika bring warmth and balance without overpowering the core flavors.
Step-by-Step Instructions
1. Brown the Beef
In a large soup pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess grease, leaving a tablespoon for flavor.
2. Sauté Aromatics
Add chopped onion, garlic, celery, and carrots to the pot. Cook for 5–6 minutes until the vegetables are soft and fragrant.
3. Add Potatoes and Broth
Stir in diced potatoes and pour in the beef broth. Bring to a boil, then reduce heat to a simmer. Cook uncovered for about 15–20 minutes, or until potatoes are fork-tender.
4. Stir in Milk and Cheese
Once the potatoes are soft, stir in milk (or cream) and shredded cheddar cheese. Keep stirring until the cheese melts completely and the soup is smooth and creamy.
5. Season and Simmer
Add salt, pepper, thyme, and paprika to taste. Let the soup simmer gently for another 5 minutes to blend flavors.
6. Serve Hot
Ladle into bowls and garnish with extra shredded cheese, chopped green onions, or crumbled bacon for added texture and flair.
Serving Suggestions
Serve this hearty soup in deep bowls with a sprinkle of fresh herbs or extra cheese on top. A slice of buttery garlic bread or warm dinner rolls on the side makes it extra filling.
For a lighter touch, pair with a crisp green salad or roasted Brussels sprouts. Want a bit of crunch? Try topping with crushed Ritz crackers or crispy fried onions.
Storage & Reheating Tips
Refrigeration
Store in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium-low heat, stirring frequently to prevent the cheese from separating.
Freezing
Let the soup cool completely before transferring to freezer-safe containers. Freeze for up to 2 months. Note: The texture may change slightly due to the dairy. Reheat slowly and stir well to reincorporate.
Reheating Tip:
Add a splash of broth or milk when reheating to bring back creaminess and prevent thickness.
Why You’ll Love This Soup
This Hamburger Potato Soup is pure comfort in a bowl. It’s quick to prepare, family-friendly, and full of satisfying textures and flavors. Whether you’re feeding a crowd or just want leftovers for the week, it’s a recipe that delivers every time.
Customize it your way—add green beans, corn, or a pinch of cayenne for heat. Whatever you do, don’t skip that cheesy finish. 🧀
Let me know in the comments: do you like yours extra creamy or chunky and hearty?
Print
Hearty Hamburger Potato Soup: A Comforting Bowl of Creamy, Cheesy Goodness
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Hearty, creamy, and packed with flavor—this comforting soup blends ground beef, tender potatoes, and melty cheddar in every spoonful.
Ingredients
1 lb ground beef
1 small yellow onion, diced
2 garlic cloves, minced
2 medium carrots, chopped
2 celery ribs, chopped
4 cups potatoes, peeled and diced (Yukon Gold or Russet)
4 cups beef broth
1 cup milk or heavy cream
2 cups shredded cheddar cheese
1 tsp salt (or to taste)
½ tsp black pepper
½ tsp paprika
½ tsp dried thyme
Optional: green onions, bacon bits, or extra cheese for garnish
Instructions
Brown the Beef
In a large soup pot, cook ground beef over medium heat until fully browned. Drain grease, reserving about 1 tbsp in the pot.
Sauté Veggies
Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened and aromatic.
Simmer with Potatoes
Stir in diced potatoes and beef broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 15–20 minutes or until potatoes are fork-tender.
Add Cream & Cheese
Stir in milk and shredded cheddar. Cook over low heat, stirring until cheese is fully melted and soup is creamy.
Season & Serve
Add salt, pepper, paprika, and thyme. Simmer 5 more minutes. Serve hot with garnishes if desired.
Notes
Want it thicker? Mash a few potatoes in the pot.
For extra flavor, add a splash of Worcestershire sauce with the broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 420
- Sodium: ~980mg
- Carbohydrates: 26g
FAQ
Can I use ground turkey instead of beef?
Yes! Ground turkey is a great leaner substitute. Just make sure to season well to bring out the flavor.
Can I make it dairy-free?
You can use a plant-based milk like oat milk and skip the cheese, or substitute with dairy-free cheese alternatives. The flavor will change, but it’s still delicious.
How do I thicken the soup?
If you want it thicker, mash a few of the potatoes in the pot or add 1–2 tablespoons of cornstarch dissolved in a bit of cold milk before stirring in the cheese.
Can I make this in a slow cooker?
Yes! Brown the beef and sauté the veggies first, then transfer everything except the cheese and milk to the slow cooker. Cook on low for 6–7 hours. Stir in milk and cheese 30 minutes before serving.