Cheesy Hamburger Potato Soup is a hearty and comforting bowl filled with tender potatoes, savory ground beef, and plenty of melty cheese. The flavors blend together perfectly, making it a meal that feels warm and satisfying from the first spoonful to the last. It’s the kind of soup that fills your kitchen with delicious smells and makes everyone eager to sit down and eat.
I love making this soup when I want something easy but still full of flavor. Brown the hamburger, toss in diced potatoes and a good amount of cheese, and before you know it, you have a creamy, thick soup that’s just so good. A little tip I follow is to add some chopped onions and garlic early on for extra flavor—it makes a big difference without much extra effort.
My favorite way to enjoy this soup is with a warm slice of crusty bread or some crackers on the side. It’s perfect for a cozy dinner at home, especially on chilly nights. Every time I make it, I know it will bring a smile to everyone’s face and maybe a little extra happiness to the table.
Key Ingredients & Substitutions
Ground Beef: This adds rich, meaty flavor and heartiness to the soup. If you prefer, you can swap for ground turkey or chicken for a leaner option.
Potatoes: I like using Yukon Gold for their creamy texture, but Russets also work well. Try sweet potatoes for a twist and a touch of sweetness.
Cheddar Cheese: Sharp cheddar gives that classic cheesy taste. If you can’t find cheddar, Monterey Jack or Colby are good alternatives.
Milk or Half-and-Half: Using half-and-half makes the soup creamier, but regular milk works fine too. For dairy-free, try oat or almond milk, though the texture will be lighter.
How Do You Make the Soup Creamy Without Clumps?
The key is making a roux—a mix of butter and flour—to thicken the soup smoothly. Here’s what I do:
- Melt butter on medium heat, then stir in flour for about 1-2 minutes. This cooks out the raw flour taste.
- Slowly whisk in milk or half-and-half to avoid lumps, stirring constantly until it thickens.
- When adding the cheese, make sure the soup isn’t boiling. High heat can make cheese clump or separate.
This method gives the soup a lovely creamy texture that coats each bite. Patience and gentle stirring really pay off here!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning beef and simmering the soup all in one place.
- Small saucepan – ideal for making the roux and thickening the soup separately.
- Wooden spoon or silicone spatula – strong and gentle for stirring without scratching your pots.
- Whisk – helps mix the roux with milk smoothly to avoid lumps.
- Chef’s knife and cutting board – for chopping potatoes, onion, garlic, and peppers easily and safely.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter taste and less fat.
- Add corn kernels or frozen peas for a sweet pop and extra veggies.
- Mix in cooked bacon bits for a smoky crunch that pairs well with the cheese.
- Stir in a pinch of smoked paprika or chili powder for a mild smoky or spicy kick.
How to Make Cheesy Hamburger Potato Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced (about 3 medium potatoes)
- 1 cup diced red bell pepper
- 4 cups beef broth
- 1 cup milk or half-and-half
- 1 ½ cups shredded sharp cheddar cheese
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp dried Italian seasoning or dried basil
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Time Needed
This recipe takes about 10 minutes to prep and 25-30 minutes to cook, making it a quick and comforting meal you can enjoy in under an hour.
Step-by-Step Instructions:
1. Cook the Ground Beef and Vegetables
In a large pot or Dutch oven, cook the ground beef over medium heat until it’s fully browned. Drain any extra fat to keep it from being greasy. Then, add the diced onion and minced garlic to the pot and cook for 3-4 minutes until the onions are soft and smell delicious.
2. Add Potatoes, Peppers, and Broth
Mix the diced potatoes and red bell pepper into the pot. Pour in the beef broth. Bring everything to a boil, then turn the heat down to low and let it simmer until the potatoes are tender, which usually takes about 15 to 20 minutes.
3. Make a Creamy Roux
While the soup simmers, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux, which will help thicken your soup. Slowly whisk in the milk or half-and-half, stirring constantly until the mixture thickens, about 3-5 minutes.
4. Combine and Add Cheese
Once the potatoes are tender, pour the thickened milk mixture into the soup pot. Add the shredded cheddar cheese and stir gently until it melts and makes the soup creamy.
5. Season and Serve
Sprinkle in the Italian seasoning, and add salt and pepper to taste. Let the soup simmer an extra 5 minutes to let the flavors blend well. Before serving, garnish with fresh parsley if you like. This cozy soup is delicious with some crusty bread or warm biscuits on the side!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time. Just add them directly to the pot and simmer a bit longer until they’re tender, as frozen potatoes sometimes take a few extra minutes to cook through.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
What Can I Substitute for Ground Beef?
Ground turkey or chicken are great leaner options that work well in this soup. Just cook them the same way as ground beef. You can also use plant-based ground meat alternatives for a vegetarian take.
How Do I Prevent the Cheese from Clumping?
To avoid clumpy cheese, make sure to melt it into the warm soup off the heat or over very low heat. Adding cheese too quickly or at high heat can cause it to separate or become grainy.