Cheesy Hamburger Potato Soup

Cheesy Hamburger Potato Soup fills your bowl with warmth and flavor. Ground beef cooks with soft potatoes and melts into a cheesy, creamy broth. This soup comforts you on cold days and satisfies your hunger fast. Families love it because it uses simple ingredients from your kitchen. You can make it in one pot, so cleanup stays easy. Kids enjoy the cheeseburger taste, and adults like the hearty feel. I recall making this soup on a snowy afternoon everyone scooped up seconds before I could sit down. It mixes everyday foods into something special. Try this recipe when you want a cozy, tasty meal without much work.

Reasons to Try Cheesy Hamburger Potato Soup

Cheesy Hamburger Potato Soup mixes beef and cheese like a burger in a bowl. Potatoes add a soft, filling bite. The cheese melts smooth and creamy, making every spoonful rich. You taste savory meat with a hint of garlic and onion. This soup cleans out your fridge use leftover potatoes or beef. It cooks fast, so dinner hits the table in under an hour. Busy nights feel simpler with this one-pot dish. I love how it warms up the house and pulls everyone to the table for a chat.

Essential Ingredients Selection for Cheesy Hamburger Potato Soup

Good ingredients make this soup shine. Here’s what you need:

• Potatoes: Pick fresh russet potatoes. They stay firm and soak up flavor. Skip canned ones they get mushy.
• Ground Beef: Use 80/20 ground beef. It gives taste without too much grease.
• Cheese: Grab sharp cheddar. It brings a strong, tangy kick. Shred it fresh for better melting.
• Onion: Choose a yellow onion. It adds sweet, mild flavor when cooked.
• Garlic: Fresh garlic beats jarred stuff. I tried pre-minced once it lacked punch.
• Broth: Low-sodium chicken or beef broth keeps salt in check. Beef broth deepens the taste.
• Milk: Whole milk makes it creamy. Skim works, but it thins the soup.
• Flour: All-purpose flour thickens the broth. Swap it for gluten-free if needed.

Fresh picks lift the soup. Quality matters cheap cheese won’t melt right.

Instructions

Make Cheesy Hamburger Potato Soup with these steps:

1. Peel 4 medium russet potatoes. Cut them into small cubes.
2. Chop 1 medium yellow onion. Mince 2 garlic cloves.
3. Heat a large pot on medium. Cook 1 pound of ground beef until brown. Drain the fat.
4. Add onion and garlic to the pot. Cook 2-3 minutes until soft.
5. Stir in potatoes and 4 cups of low-sodium broth. Turn heat up to boil.
6. Lower heat. Simmer 15-20 minutes until potatoes soften.
7. Mix 1 cup of milk with 2 tablespoons of flour in a bowl. Stir until smooth.
8. Pour milk mix into the pot. Stir so it blends.
9. Add 2 cups of shredded cheddar cheese. Stir until it melts.
10. Taste. Add salt and pepper as you like. Serve hot.

What You Must Know About Cheesy Hamburger Potato Soup

Know these tips before you cook:

• Potatoes overcook fast. Test them at 15 minutes they should feel soft, not mushy.
• Cheese hates high heat. Simmer after adding it, or it turns grainy. I ruined a batch boiling it once.
• Soup too thick? Stir in extra broth. Too thin? Cook longer with the lid off.
• Salt comes from broth and cheese. Taste first, then sprinkle more if needed.
• Stir milk and flour well. Lumps sneak in if you skip this.

Experts watch the pot closely. Small fixes keep it perfect.

Helpful Tips

Try these ideas to make cooking easier:

• Use pre-shredded cheese for speed. Fresh melts smoother, though.
• Like spice? Add a dash of red pepper flakes.
• Swap milk for half-and-half. It gets extra creamy.
• Dice potatoes ahead. Store them in cold water so they don’t brown.

Serving Suggestions for Cheesy Hamburger Potato Soup

Serve this soup with fun extras:

• Sprinkle more cheese on top. Add chopped green onions for color.
• Dip crusty bread in it. My kids wipe their bowls clean with it.
• Pair it with a green salad. A little vinegar cuts the richness.
• Set out bacon bits. Let everyone pile them on.

Storage and Reheating

Save leftovers like this:

• Put soup in a sealed container. Keep it in the fridge for 4 days.
• Reheat on the stove over low heat. Stir often.
• Microwave a bowl for 30 seconds. Stir. Repeat until hot.
• Add a splash of milk if it thickens overnight.

Frequently Asked Questions about Cheesy Hamburger Potato Soup

Readers ask these a lot:

Can I use turkey instead of beef?
Yes. Ground turkey tastes lighter. I switch it up sometimes.

How do I make it vegetarian?
Skip beef. Use mushrooms or fake meat. Pick vegetable broth.

Why is my soup runny?
Cook it longer without a lid. Or mix 1 tablespoon of cornstarch with water and stir in.

Can I use a slow cooker?
Yes. Brown beef and onion first. Add everything but milk and cheese. Cook on low 6-8 hours. Add milk and cheese 30 minutes before eating.

Is it gluten-free?
Use gluten-free flour. Check broth labels too.

Nutrition Facts (Per Serving)

One bowl gives you:

• Calories: 350
• Protein: 20 grams
• Carbohydrates: 25 grams
• Fat: 18 grams
• Notes: Lots of protein. Make it gluten-free with the right flour.

Cheesy Hamburger Potato Soup

Cheesy Hamburger Potato Soup fills your bowl with warmth and flavor. Ground beef cooks with soft potatoes and melts into a cheesy, creamy broth. This soup comforts you on cold days and satisfies your hunger fast. Families love it because it uses simple ingredients from your kitchen.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 350 kcal

Ingredients

  

• Potatoes: Pick fresh russet potatoes. They stay firm and soak up flavor. Skip canned ones they get mushy.
• Ground Beef: Use 80/20 ground beef. It gives taste without too much grease.
• Cheese: Grab sharp cheddar. It brings a strong tangy kick. Shred it fresh for better melting.
• Onion: Choose a yellow onion. It adds sweet mild flavor when cooked.
• Garlic: Fresh garlic beats jarred stuff. I tried pre-minced once it lacked punch.
• Broth: Low-sodium chicken or beef broth keeps salt in check. Beef broth deepens the taste.
• Milk: Whole milk makes it creamy. Skim works but it thins the soup.
• Flour: All-purpose flour thickens the broth. Swap it for gluten-free if needed.

Instructions

 

• Peel 4 medium russet potatoes. Cut them into small cubes.
• Chop 1 medium yellow onion. Mince 2 garlic cloves.
• Heat a large pot on medium. Cook 1 pound of ground beef until brown. Drain the fat.
• Add onion and garlic to the pot. Cook 2-3 minutes until soft.
• Stir in potatoes and 4 cups of low-sodium broth. Turn heat up to boil.
• Lower heat. Simmer 15-20 minutes until potatoes soften.
• Mix 1 cup of milk with 2 tablespoons of flour in a bowl. Stir until smooth.
• Pour milk mix into the pot. Stir so it blends.
• Add 2 cups of shredded cheddar cheese. Stir until it melts.
• Taste. Add salt and pepper as you like. Serve hot.

Notes

This soup fits most diets but has dairy and meat. It’s filling, so one bowl keeps you full for hours.

comfort food, easy dinner, family-friendly, winter recipe