I make this cheesy hamburger potato soup when I want something hearty, creamy, and deeply comforting. It combines seasoned ground beef, tender potatoes, and melted cheese into a rich bowl that feels like a full meal on its own.
Why You’ll Love This Recipe
I love how this recipe turns simple, affordable ingredients into something incredibly satisfying. The flavors are rich but familiar, and the texture is thick and creamy without being too heavy. I also appreciate how easy it is to customize depending on what I have in my kitchen. It’s perfect for cold days or whenever I want a cozy meal that doesn’t take too much effort.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef 4 medium potatoes, peeled and diced 1 small onion, finely chopped 2 cloves garlic, minced 3 cups chicken broth 1 cup milk 1 cup shredded cheddar cheese 2 tbsp butter 2 tbsp all-purpose flour 1/2 cup sour cream 1 tsp salt 1/2 tsp black pepper 1/2 tsp paprika 2 tbsp chopped parsley (optional for garnish)
directions
I start by browning the ground beef in a large pot over medium heat, breaking it apart as it cooks. Once fully cooked, I drain any excess fat and set the beef aside.
In the same pot, I melt the butter and sauté the chopped onion until soft, then I add the garlic and cook for another minute until fragrant.
I sprinkle in the flour and stir well to form a roux, cooking it for about a minute. Then I slowly pour in the chicken broth while stirring to avoid lumps.
I add the diced potatoes, salt, pepper, and paprika, then let everything simmer for about 15–20 minutes until the potatoes are tender.
Once the potatoes are cooked, I return the ground beef to the pot and pour in the milk. I let it heat through gently.
I stir in the shredded cheddar cheese until melted and smooth, then I add the sour cream and mix until creamy.
I taste and adjust seasoning if needed, then I serve it hot with a sprinkle of parsley on top.
Servings and timing
I usually get about 4 to 6 servings from this recipe. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
I sometimes swap the ground beef for ground turkey when I want a lighter version. If I want more vegetables, I toss in diced carrots or celery. For a bit of heat, I like adding a pinch of chili flakes or some diced jalapeños.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it on the stove over low heat and stir occasionally. If it gets too thick, I add a splash of milk or broth to loosen it up. I avoid boiling it to keep the creamy texture smooth.
FAQs
Can I freeze this soup?
I can freeze it, but I notice the texture may change slightly because of the dairy. I prefer freezing it before adding the milk and cheese, then finishing it fresh when reheating.
Can I use a different type of cheese?
I sometimes use Monterey Jack or a cheddar blend. It melts well and keeps the soup creamy.
How do I make it thicker?
If I want a thicker soup, I mash some of the potatoes directly in the pot or add a little extra flour when making the roux.
Can I make this in a slow cooker?
Yes, I brown the beef first, then add everything except the dairy to the slow cooker and cook on low for 6–7 hours. I stir in the milk, cheese, and sour cream at the end.
What potatoes work best?
I usually use russet potatoes because they break down slightly and help thicken the soup, but Yukon Gold also works well for a creamier texture.
Conclusion
I find this cheesy hamburger potato soup to be one of those reliable recipes that always delivers comfort and flavor. It’s simple, filling, and easy to adapt, which makes it a regular favorite in my kitchen.
A hearty, creamy, and comforting soup made with seasoned ground beef, tender potatoes, and melted cheddar cheese—perfect as a filling meal for cozy days.
Ingredients
1 lb ground beef
4 medium potatoes, peeled and diced
1 small onion, finely chopped
2 cloves garlic, minced
3 cups chicken broth
1 cup milk
1 cup shredded cheddar cheese
2 tbsp butter
2 tbsp all-purpose flour
1/2 cup sour cream
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
2 tbsp chopped parsley (optional)
Instructions
In a large pot over medium heat, brown the ground beef, breaking it apart as it cooks. Drain excess fat and set aside.
In the same pot, melt butter and sauté the chopped onion until soft. Add garlic and cook for 1 minute until fragrant.
Stir in the flour to form a roux and cook for about 1 minute.
Slowly pour in the chicken broth while stirring to avoid lumps.
Add diced potatoes, salt, pepper, and paprika. Simmer for 15–20 minutes until potatoes are tender.
Return the cooked beef to the pot and add the milk. Heat gently.
Stir in shredded cheddar cheese until melted and smooth.
Add sour cream and mix until fully combined and creamy.
Taste and adjust seasoning if needed. Serve hot, garnished with parsley if desired.
Notes
Swap ground beef with ground turkey for a lighter version.
Include carrots or celery for extra vegetables.
Add chili flakes or jalapeños for heat.
Mash some potatoes to naturally thicken the soup.
Freeze before adding dairy for better texture when reheating.
