There’s something magical about a steaming bowl of Cheesy Hamburger Potato Soup on a chilly evening. When my kids smell this hearty soup simmering, they practically race to the kitchen with spoons ready! Last week, my son Alex actually abandoned his video game mid-level when the aroma of beef and cheese reached his room – a true miracle in our household. If you’ve ever struggled to find a meal that’s both satisfying and simple to prepare, this soup is your answer. The creamy texture, savory beef, and tender potatoes create a symphony of flavors that will transport you straight to comfort food heaven. I’m excited to share how you can create this soul-warming dish in your own kitchen tonight.
Table of Contents
Why You’ll Love It
- This Cheesy Hamburger Potato Soup combines creamy, cheesy goodness with hearty ground beef and potatoes – it’s basically a hug in a bowl!
- Perfect for busy weeknights when you need a filling meal without hours of kitchen time (my go-to lazy soup recipe when life gets hectic).
- Versatile enough to customize with whatever veggies are hiding in your refrigerator drawer.
- Makes incredible leftovers that taste even better the next day – something I learned from my Nonna who always said, “Soup needs time to dream.”
My grandmother would always make potato soup on rainy Louisiana afternoons, and I’ve carried that tradition into my own home, adding ground beef and cheese for an extra layer of comfort that transforms a simple soup into a complete meal.
Pure Comfort
This potato soup with ground beef isn’t just food – it’s emotional support in a bowl. There’s something about the combination of creamy potatoes, savory beef, and melty cheese that speaks directly to your soul. It’s what I serve when someone’s had a rough day, when we’re celebrating good news, or when the temperature drops below freezing. This cheesy hamburger soup has become our family’s signal that it’s time to slow down, gather around the table, and reconnect. It’s the ultimate cold day dinner that somehow makes even the darkest winter evening feel cozy.
What You Need
- 1 pound ground beef (80/20 works best for flavor)
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced (russets or Yukon golds)
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 4 cups chicken or beef broth
- 2 cups milk (whole milk gives the creamiest results)
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups shredded cheddar cheese (plus more for garnish)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1/4 cup chopped fresh parsley for garnish
The ground beef provides hearty protein, while potatoes add comforting starchiness. For dairy-free versions, substitute the milk with unsweetened almond milk and use dairy-free cheese alternatives. The bay leaf might seem insignificant, but it adds a subtle depth that pulls everything together – don’t skip it!
Time to Cook
- Prep Time: 15 minutes
- Cook Time: 30 minutes (stovetop) or 4-6 hours (crockpot)
- Total Time: 45 minutes (stovetop) or 4-6 hours + 15 minutes prep (crockpot)
- Difficulty: Easy
- Make-Ahead: Yes! Tastes even better the next day.
Steps to Make It
In a large Dutch oven or soup pot, brown the ground beef over medium-high heat, breaking it into small pieces as it cooks. When it’s about halfway done, add the diced onions and continue cooking until the beef is no longer pink and the onions are translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Drain excess fat if needed.
Add the diced potatoes, carrots, and celery to the pot. Pour in the broth, add the thyme and bay leaf, and season with salt and pepper. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes and vegetables are tender when pierced with a fork.
While the soup simmers, prepare the cheese sauce. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste (roux). Gradually whisk in the milk, stirring constantly to prevent lumps. Continue cooking until the mixture thickens slightly, about 3-5 minutes.
Remove the bay leaf from the soup. Stir the milk mixture into the soup, then add the shredded cheese a handful at a time, stirring until completely melted before adding more.
Let the soup simmer for another 5 minutes to allow the flavors to meld together. Don’t be surprised if your kitchen suddenly becomes the most popular room in the house – the aroma of this cheesy potato and hamburger soup is absolutely irresistible!
For a cheesy hamburger potato soup crockpot version: Brown the beef and onions, then transfer everything except the milk and cheese to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. During the last 30 minutes, stir in the milk and cheese until melted and creamy.
Make It Perfect
- For the creamiest texture, grate your own cheese rather than using pre-shredded. Pre-shredded cheese contains anti-caking agents that can make your soup slightly grainy.
- If your soup is too thick, simply add more broth or milk until you reach your desired consistency. Too thin? Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering soup.
- Always taste before serving – beef potato soup often needs a final adjustment of salt and pepper to make the flavors pop.
- A common mistake is boiling the soup after adding the cheese, which can cause it to separate. Keep it at a gentle simmer for the smoothest results.
Mix It Up
For a spicy kick, add a diced jalapeño with the vegetables and substitute pepper jack for half of the cheddar cheese. This variation warms you twice – once with temperature and once with heat!
Create a lighter version by using ground turkey instead of beef, low-fat milk, and reducing the cheese to 1 cup – it maintains the comfort factor while cutting calories.
For a fall harvest twist, add 1 cup of diced butternut squash along with the potatoes and finish with a sprinkle of nutmeg – it’s a seasonal celebration in every spoonful.
Perfect Partners
This easy dinner recipe for cold weather pairs beautifully with a simple green salad dressed with vinaigrette – the acidity cuts through the richness of the soup. For bread lovers, serve with crusty sourdough or warm garlic bread for dipping into that cheesy broth. If you’re serving this for a gathering, set up a toppings bar with crispy bacon bits, sliced green onions, extra cheese, and sour cream so everyone can customize their bowl.
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FAQs
Can I make this ahead?
Absolutely! This soup actually improves with time as the flavors meld together. Make it up to 2 days ahead and gently reheat on the stove, adding a splash of milk if needed to adjust consistency.
How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat portions gently in the microwave or on the stovetop over medium-low heat.
Can I freeze this soup?
Yes, but with a caveat. Freeze the base soup without the dairy components. When ready to eat, thaw completely, reheat, and then add fresh milk and cheese. This prevents the dairy from separating and becoming grainy.
What ingredient substitutions work?
Ground turkey or chicken works instead of beef. Sweet potatoes can replace regular potatoes. For a lower-carb version, substitute half the potatoes with cauliflower florets. Vegetable broth can replace chicken broth for a different flavor profile.
Time to Dig In
Cheesy Hamburger Potato Soup isn’t just a meal – it’s a moment to slow down and savor something truly satisfying. Whether you’re feeding a hungry family or looking for the perfect cold-weather comfort food, this hearty, cheesy creation delivers every time. The beauty of this recipe is in its simplicity and flexibility, making it accessible even on your busiest days. I’d love to hear how this soup becomes part of your family traditions – drop a comment below to share your experience or any creative twists you’ve added to make it your own!