Cheesy Hamburger Potato Soup is a rich, creamy bowl of comfort that combines savory browned beef, tender diced potatoes, and melty cheddar in a smooth, slightly thick broth. The texture is hearty yet silky thanks to a blend of milk and heavy cream, and the cheese folds in to make every spoonful satisfyingly cheesy. This recipe is easy and almost hands-off once the potatoes simmer — a perfect weeknight meal when you want something filling without fuss. Serve with crusty bread or a simple green salad for a full meal. If you like a slightly lighter version, try a linked baked potato-style variation for inspiration: baked potato soup using hash browns.
Why You’ll Love This Cheesy Hamburger Potato Soup
- Quick to make with simple ingredients you likely have on hand.
- One-pot cooking keeps cleanup minimal.
- Creamy, cheesy texture that feels indulgent without complicated steps.
- Ground beef adds familiar, hearty flavor that kids and adults love.
- Potatoes make the soup filling and comforting — like a warm hug in a bowl.
- Flexible for toppings: extra cheese, green onions, or crispy bacon bits (optional).
- Gentle simmering lets flavors meld without constant attention.
- Scales easily for leftovers or larger gatherings.
What Is Cheesy Hamburger Potato Soup?
Cheesy Hamburger Potato Soup is a creamy, savory soup made with browned ground beef, diced potatoes, and shredded cheddar cheese. It tastes rich and comforting with a balance of beefy depth from the hamburger and smooth, mild dairy notes from milk and heavy cream. The potatoes add body and a bit of starch that helps thicken the soup naturally.
The cooking method is simple stovetop simmering. You sauté the onion and garlic, brown the beef, simmer the potatoes in chicken broth until tender, then stir in milk, cream, and cheese until melted and smooth. The vibe is classic comfort food — great for chilly nights, easy weeknight dinners, or casual family meals.
Ingredients for Cheesy Hamburger Potato Soup
For the Base
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 4 cups chicken broth
For the Dairy & Finish
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 cup heavy cream
For Cooking
- 1 tbsp olive oil
- Salt and pepper to taste
To Serve (optional)
- Extra shredded cheddar cheese
- Crispy bacon bits
- Sliced green onions
Ingredient Notes (Substitutions, Healthy Swaps)
- Ground beef: Use lean ground beef to reduce grease. You can also use ground turkey or ground chicken as a milder, lower-fat substitute.
- Onion and garlic: Yellow or white onion works well. If you have onion powder, use 1 tsp as a quick swap. For garlic, 1/2 tsp granulated garlic replaces one clove.
- Potatoes: Russets give a fluffier texture; Yukon Golds stay creamier. Keep the potato size even so they cook at the same rate.
- Chicken broth: Vegetable broth is a good vegetarian-friendly swap (note: omit ground beef if going vegetarian). Beef broth can deepen the flavor if you prefer.
- Milk and heavy cream: For a lighter soup, swap heavy cream for additional milk (but expect a thinner texture). For richer flavor, use half-and-half in place of milk and reduce cream slightly.
- Cheese: Sharp cheddar melts well and adds flavor. You can mix in Monterey Jack or Colby for milder melts. Grate cheese yourself for smoother melting.
- Salt and pepper: Adjust to taste; the cheese and broth add sodium, so taste before adding more salt.
Step-by-Step Instructions
Step 1 – Sauté the aromatics
Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Cook until the onion softens and the garlic is fragrant, about 3–4 minutes. Stir often to avoid browning the garlic too much.
Visual cue: Onions should look translucent and glossy.
Step 2 – Cook the ground beef
Add 1 lb ground beef to the pot. Break it up with a spoon and cook until browned and fully cooked through. Drain any excess grease from the pot before moving on.
Pro cue: Use medium-high heat to get a little color on the beef for deeper flavor.
Step 3 – Add potatoes and broth
Stir in the 4 cups diced potatoes and 4 cups chicken broth. Bring the mixture to a boil, then reduce heat to low and let simmer for 15–20 minutes, or until potatoes are tender when pierced with a fork. Stir occasionally.
Visual cue: Potatoes should be easily pierced with a fork but not falling apart.
Step 4 – Add milk and cream
Pour in 1 cup milk and 1 cup heavy cream, stirring to combine. Warm the soup gently and avoid boiling after adding dairy to prevent curdling. Heat until the soup is just hot.
Pro cue: Keep heat low — small bubbles at the surface mean it’s hot enough.
Step 5 – Melt the cheese
Gradually add 2 cups shredded cheddar cheese, stirring constantly until it fully melts and the soup is smooth. Add cheese in small handfuls so it melts evenly and the texture stays creamy.
Visual cue: Soup should look silky and slightly thickened after all cheese is melted.
Step 6 – Season and simmer
Season with salt and pepper to taste. Let the soup simmer for another 5–10 minutes so flavors meld and the soup thickens slightly. Taste and adjust seasoning.
Pro cue: If soup thickens too much, thin with a splash of milk or broth.
Step 7 – Serve
Ladle soup into bowls and serve hot. Garnish with more shredded cheese, crispy bacon bits, or sliced green onions if desired.
Pro Tips for Success
- Brown the beef well: A little browning adds big flavor — don’t rush this step.
- Drain grease: Drain excess fat after browning to keep the soup from tasting greasy.
- Even potato size: Dice potatoes uniformly so they cook at the same pace.
- Don’t boil after adding dairy: High heat can separate the cream and make the texture grainy.
- Add cheese slowly: This avoids clumping and keeps the soup smooth.
- Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents and melts less smoothly.
- Taste at the end: Cheese and broth add salt; check seasoning after everything is combined.
- Hold garnishes until serving: Keep toppings fresh and crunchy by adding them right before eating.
Flavor Variations
- Optional: Bacon & Cheddar — Fry and crumble bacon, stir some in and sprinkle more on top for smoky crunch.
- Optional: Veggie boost — Add diced carrots or celery with the onions to add depth and fiber.
- Optional: Spicy kick — Add 1/4 tsp cayenne pepper or a few dashes of hot sauce when you add the dairy.
- Optional: Herb lift — Stir in fresh chopped parsley or chives right before serving.
- Optional: Beer-cheese style — Replace 1/2 cup of milk with a mild-flavored beer for a deeper flavor note (skip if avoiding alcohol).
- Optional: Potato mash-in — Remove 1 cup of cooked potato, mash it, and stir back in to naturally thicken the soup.
Serving Suggestions
- Serve with warm crusty bread or a baguette for dipping.
- A crisp green salad with vinaigrette cuts through the richness.
- Top with extra shredded cheddar and sliced green onions for color and bite.
- Offer crispy crumbled bacon at the table for guests to add as desired.
- Make bowls for casual gatherings — set out toppings like sour cream, chives, and cracked pepper.
- Pair with simple roasted vegetables on the side for a complete meal.
Make-Ahead, Storage & Reheating
- Make-ahead: You can cook the soup up to 24 hours ahead. Cool, refrigerate, and reheat gently.
- Prep-ahead: Dice potatoes and onion up to a day ahead and store in separate airtight containers. Brown the beef earlier and store refrigerated.
- Storage duration: Keep in the refrigerator for up to 3–4 days in a sealed container.
- Reheating best practice: Reheat on the stove over low to medium-low heat, stirring often. Add a splash of milk or broth while reheating to restore creaminess. Avoid high heat to prevent the dairy from separating.
- Texture changes: Potatoes may absorb more liquid overnight, so the soup can thicken. Thin with milk or broth when reheating if needed.
Storage and Freezing Instructions
- Freezing: Cream-based soups with potatoes often change texture when frozen and thawed. The dairy can separate and the potatoes can become grainy. If you must freeze, cool completely and freeze in airtight containers for up to 2 months. Thaw slowly in the refrigerator before reheating.
- Best practice instead of freezing full soup: Freeze the browned beef and the potato-broth mixture separately from the dairy and cheese. When ready to serve, thaw, combine, then add milk, cream, and cheese while gently heating. This helps preserve texture.
- If not freezing: Store in the fridge for up to 4 days and reheat on the stove for best results.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 520 kcal | 30 g | 28 g | 32 g | 3 g | 780 mg
Estimates vary by brands and portions.
FAQ About Cheesy Hamburger Potato Soup
Q: Why is my soup too thin?
A: Simmer longer to let it reduce, or mash a few potatoes into the soup to thicken. You can also add a small slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water, then simmer until thickened.
Q: Why did my soup separate or grain after adding dairy?
A: High heat can cause dairy to separate. Warm the milk and cream gently and avoid boiling after adding them. Use low heat and stir continuously when adding cheese.
Q: Can I use instant or frozen potatoes?
A: Fresh diced potatoes work best. Frozen cubed potatoes may release more water and change texture. If using hash browns, adjust cooking time and monitor thickness.
Q: How can I make this lower calorie?
A: Use lean ground beef or substitute ground turkey, swap heavy cream for additional milk or low-fat milk, and reduce cheese to 1 cup or use a lower-fat cheddar.
Q: Can I make this vegetarian?
A: Yes—replace ground beef with a plant-based crumble or extra veggies and use vegetable broth. Omit meat-based toppings.
Q: How do I know when potatoes are done?
A: Potatoes are done when a fork easily pierces them and they hold shape but are tender. Test a few pieces to be sure.
TastyInspo Notes
- Finish with a small sprinkle of flaky sea salt on top for a bright pop of flavor.
- For a creamier feel, stir in a spoon of butter right before serving.
- Offer grated cheese and chopped green onions on the side so guests can build their bowls.
- Serve in pre-warmed bowls to keep the soup hot longer.
- Use a mix of sharp and mild cheddar for complex flavor without overpowering saltiness.
Troubleshooting
- Bland flavor: Add more salt in small amounts and a dash of black pepper; a squeeze of lemon juice can brighten flavors.
- Too thick: Thin with warm chicken broth or milk until desired consistency.
- Too thin: Simmer longer uncovered or mash a portion of the potatoes into the soup to thicken.
- Burnt bottom: Immediately remove from heat, transfer to a clean pot, and continue simmering on low. Avoid stirring too vigorously if bits are stuck.
- Cheese clumping: Remove from heat and stir in cheese slowly in small batches; if clumps form, add a splash of milk and whisk smooth.
- Overcooked potatoes: Next time, reduce simmer time and cut potatoes slightly larger.
Final Thoughts
This Cheesy Hamburger Potato Soup is simple, rich, and deeply satisfying. It uses everyday ingredients and basic steps to produce a bowl that feels special without fuss. The mix of tender potatoes, savory beef, and melted cheddar makes it a reliable family favorite any time you want comfort in a bowl.
Conclusion
For more ideas and variations on hamburger-and-potato soups, see this helpful recipe round-up: Hamburger Potato Soup (Best Creamy Recipe!) – Dear Crissy.
Cheesy Hamburger Potato Soup
Ingredients
For the Base
- 1 lb ground beef Use lean ground beef to reduce grease.
- 1 small onion, diced Yellow or white onion works well.
- 3 cloves garlic, minced 1/2 tsp granulated garlic replaces one clove.
- 4 cups potatoes, peeled and diced Uniform size for even cooking.
- 4 cups chicken broth Vegetable broth is a good vegetarian-friendly swap.
For the Dairy & Finish
- 2 cups shredded cheddar cheese Sharp cheddar melts well.
- 1 cup milk Use more milk for a lighter soup.
- 1 cup heavy cream For richer flavor, use half-and-half in place of milk.
For Cooking
- 1 tbsp olive oil For sautéing.
- Salt and pepper to taste Adjust to taste.
To Serve (optional)
- Extra shredded cheddar cheese For garnish.
- Crispy bacon bits Optional topping.
- Sliced green onions Optional garnish.
Instructions
Preparation
- Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Cook until the onion softens and the garlic is fragrant, about 3–4 minutes.
- Add 1 lb ground beef to the pot. Break it up and cook until browned. Drain excess grease.
Cooking
- Stir in 4 cups diced potatoes and 4 cups chicken broth. Bring to a boil, then reduce heat to low and let simmer for 15–20 minutes, until potatoes are tender.
- Pour in 1 cup milk and 1 cup heavy cream, stirring to combine. Heat gently to avoid boiling.
- Gradually add 2 cups shredded cheddar cheese, stirring until it fully melts and the soup is smooth.
- Season with salt and pepper to taste. Let the soup simmer for another 5–10 minutes.
Serving
- Ladle soup into bowls and serve hot. Garnish with more shredded cheese, crispy bacon bits, or sliced green onions if desired.
