Name: Cheesy Hamburger Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb ground beef (about 450 g); 1 small onion, diced; 3 cloves garlic, minced; 4 cups potatoes, peeled and diced (about 4 cups / ~600 g); 4 cups chicken broth (about 960 ml); 2 cups shredded cheddar cheese (about 226 g); 1 cup milk (240 ml); 1 cup heavy cream (240 ml); 1 tbsp olive oil (15 ml); Salt and pepper to taste

Cheesy Hamburger Potato Soup is a rich, warm bowl of comfort that mixes savory ground beef, tender potatoes, and a creamy cheddar base. The texture is thick and velvety with chunks of potato and savory browned beef in every spoonful. It tastes cheesy, slightly buttery, and savory from the beef and garlic, with a smooth finish from milk and heavy cream. This version is simple to make on a weeknight and comes together in about 30–40 minutes. Serve it with crusty bread or a simple side salad for an easy, satisfying meal. For a quick online visual guide, see the easy cheesy hamburger potato soup guide.

Why You’ll Love This Cheesy Hamburger Potato Soup

Ready in under an hour with mostly hands-off simmer time.
Big, familiar flavors: browned beef, garlic, and sharp cheddar.
Thick, creamy texture without complicated techniques.
Uses pantry staples and simple tools—great for weeknights.
Flexible: swap milk or cheese types to match what you have.
Family-friendly and kid-approved—cheesy comfort food everyone eats.
Easy to stretch: doubles well for a crowd or to save for lunches.

What Is Cheesy Hamburger Potato Soup?

Cheesy Hamburger Potato Soup is a hearty soup built from sautéed onions and garlic, browned ground beef, diced potatoes simmered in chicken broth, then finished with milk, heavy cream, and melted cheddar. It tastes like a hybrid of classic beef stew and a creamy potato chowder — savory, rich, and comforting. The cooking method is stovetop: sauté, brown, simmer, then gently melt cheese into the hot liquid. The vibe is pure comfort food—perfect for chilly nights, casual family dinners, and simple meal prep.

Ingredients for Cheesy Hamburger Potato Soup

Main Ingredients

1 lb ground beef (about 450 g)
1 small onion, diced
3 cloves garlic, minced
4 cups potatoes, peeled and diced (about 4 cups / ~600 g diced)
4 cups chicken broth (about 960 ml)
2 cups shredded cheddar cheese (about 226 g)
1 cup milk (240 ml)
1 cup heavy cream (240 ml)
1 tbsp olive oil (15 ml)
Salt and pepper to taste

Ingredient Notes (Substitutions, Healthy Swaps)

Ground beef: Use leaner beef (90/10) for less fat, or ground turkey for a lighter version. Cooking time stays the same.
Onion and garlic: Shallots or a small leek work if you prefer a milder onion flavor.
Potatoes: Russet or Yukon Gold are best for texture; red potatoes hold shape better if you want chunkier pieces.
Chicken broth: Low-sodium broth gives you more control over salt. Vegetable broth works if you want no meat stock flavor.
Cheddar: Sharp cheddar gives more bite. For a milder soup, use mild cheddar. You can mix in a little Monterey Jack for creamier melt. (Optional)
Milk & heavy cream: For a lighter soup, use half-and-half instead of heavy cream and milk, but the soup will be slightly thinner. For dairy-free, try an unsalted, unsweetened oat or cashew milk plus a dairy-free cream alternative—note texture and flavor will change. (Optional)
Olive oil: Any neutral oil (canola, vegetable) works for sautéing.

Step-by-Step Instructions

Step 1 – Sauté the aromatics
Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Cook, stirring, until softened and fragrant, about 3–4 minutes.
Visual cue: Onions should be translucent and soft, not browned.

Step 2 – Cook the ground beef
Add 1 lb ground beef to the pot, breaking it up as it cooks. Cook until browned and cooked through, about 6–8 minutes. Drain any excess grease from the pot or use a spoon to remove pooled fat.
Pro cue: Browning the beef well adds a richer, deeper flavor—break larger pieces apart so you get uniform browning.

Step 3 – Add potatoes and broth
Stir in the 4 cups diced potatoes and 4 cups chicken broth. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes, or until potatoes are tender when pierced with a fork.
Visual cue: Potatoes should be soft but not falling apart.

Step 4 – Add milk and cream
Pour in 1 cup milk and 1 cup heavy cream, stirring to combine. Heat through gently over low heat. Avoid boiling after adding dairy or the texture may change.

Step 5 – Melt the cheese
Gradually add 2 cups shredded cheddar cheese to the pot, stirring constantly until the cheese is fully melted and the soup is smooth. Add salt and pepper to taste. If the soup seems too thick, stir in a splash of extra milk or broth until you reach the desired consistency.
Pro cue: Add cheese off heat or on the lowest setting to prevent graininess; slow melting gives a smooth finish.

Step 6 – Season and serve
Let the soup simmer an additional 5–10 minutes to let flavors meld and the soup thicken slightly. Ladle into bowls and serve hot. Optional garnishes: extra shredded cheese, crispy bacon bits, or sliced green onions.
Visual cue: Soup should coat the back of a spoon and hold a slow ripple when stirred.

Pro Tips for Success

Brown the beef fully for the best flavor. Don’t rush this step.
Drain excess grease to keep the soup from tasting greasy.
Keep heat low when adding milk, cream, and cheese to avoid curdling or grainy cheese.
Grate your own cheddar if possible; pre-shredded cheese often contains anti-caking agents that can affect melting.
Cut potatoes uniformly so they cook evenly; 1/2-inch cubes work well.
Taste near the end and adjust salt and pepper—low-sodium broth often needs seasoning.
If your soup becomes too thick as it cools, thin with a splash of milk, cream, or broth when reheating.

Flavor Variations

Optional: Add 1 teaspoon smoked paprika during Step 2 for a smoky depth.
Optional: Stir in 1 cup frozen corn with the milk and cream for a sweeter, textural contrast.
Optional: Swap half the cheddar for pepper jack to add a mild kick.
Optional: For herby notes, stir in 1 tablespoon chopped fresh parsley or chives just before serving.
Optional: Mix in a small can of diced green chilies for a Southwestern twist—start with a small amount and taste.
Optional: If you like extra veggies, sauté 1 cup diced carrots or celery with the onions at the start.

Serving Suggestions

Serve with warm crusty bread or garlic bread to soak up the creamy broth.
Offer a crisp green salad (vinaigrette) to cut the richness.
Top bowls with extra shredded cheddar and sliced green onions for color and flavor.
Serve with crackers or oyster crackers for a classic soup pairing.
For a heartier dinner, add a side of roasted vegetables or a grilled cheese sandwich.
Great for casual weeknight dinners, potlucks, or making ahead for meal prep lunches.

Make-Ahead, Storage & Reheating

Make-ahead: You can brown the beef and cook the potatoes ahead of time, then refrigerate both separately and finish with milk, cream, and cheese within 24 hours.
Storage: Cool soup to room temperature, transfer to airtight containers, and refrigerate up to 3–4 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if the soup has thickened in the fridge. Avoid boiling to keep the dairy smooth.
Texture changes: Potatoes can absorb liquid and firm up when stored; thin with liquid during reheating to restore the original texture.

Storage and Freezing Instructions

Freezing: This soup freezes, but dairy can change texture after freezing and thawing. If you plan to freeze, omit the milk, cream, and cheese; freeze the beef, potatoes, and broth only. Thaw, then reheat and finish with fresh milk, cream, and shredded cheddar for best results.
If you prefer to freeze the fully finished soup, expect a slight graininess in the dairy. Thaw slowly in the refrigerator and reheat gently, whisking to help smooth the texture.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
Approx. 575 kcal | 36 g | 21 g | 42 g | 2.5 g | 1,350 mg

Estimates vary by brands and portions.

FAQ About Cheesy Hamburger Potato Soup

How do I fix soup that’s too thick?
Add a splash of milk, cream, or broth while reheating and stir until you reach desired consistency.
Why did my cheese become grainy?
Overheating or boiling after adding cheese can split it. Melt cheese on low heat and remove from direct high heat if needed.
Can I use different cheese?
Yes. Sharp cheddar gives the best flavor; mild cheddar or a mix with Monterey Jack works too. Avoid processed cheese slices for the best texture.
How do I know when the potatoes are done?
Pierce a cube with a fork—if it slides off easily and is tender, they are done.
Can I make this vegetarian?
For a vegetarian version, use plant-based ground meat or skip the beef and use extra veggies; use vegetable broth.
Can I use skim milk to cut calories?
You can, but skim milk may make the soup thinner; consider keeping the heavy cream or using half-and-half for creaminess.

TastyInspo Notes

Finish with a small pinch of cracked black pepper for aroma right before serving.
A squeeze of lemon is unusual but can brighten the flavor for leftovers. Use sparingly.
When plating, wipe the rim of the bowl for a clean presentation before serving.
Offer extra shredded cheddar separately so diners can add more if they like a cheesier bowl.
For crisp contrast, serve with a small dish of chopped green onions or chives.

Troubleshooting

Bland taste: Check salt level and add a small pinch of salt, then taste again. Use low-sodium broth if you want more control.
Soup too watery: Simmer longer uncovered to reduce liquid, or mash a few potato pieces in the pot to thicken naturally.
Overcooked potatoes: If potatoes are falling apart, reduce simmer time next time and use a firmer potato variety like red potatoes.
Burning on bottom: Stir during the milk and cheese stage and keep heat low. Use a heavy-bottom pot to distribute heat evenly.
Greasy soup: Drain fat after browning the beef or blot with paper towels before adding broth.

Conclusion

This Cheesy Hamburger Potato Soup is a simple, satisfying meal that hits all the comfort-food notes: savory beef, tender potatoes, and creamy cheese. It’s flexible, easy to store, and great for busy nights or meal prep. For another take and step-by-step photos, check this Hamburger Potato Soup (Best Creamy Recipe!) – Dear Crissy.