I love making this cheesy hamburger potato soup when I want something warm, filling, and incredibly comforting. It combines hearty ground beef, tender potatoes, and a rich, creamy cheese base into a satisfying bowl that feels like a full meal.
Why You’ll Love This Recipe
I enjoy how simple and budget-friendly this recipe is while still delivering big flavor. It comes together in one pot, which makes cleanup easy. I also like how customizable it is—I can adjust the thickness, cheese level, or seasoning depending on what I’m craving. It’s perfect for cold days or whenever I want something cozy and homemade.
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, chopped 2 cloves garlic, minced 3 cups chicken broth 1 cup milk 1 cup heavy cream 2 cups shredded cheddar cheese 2 tbsp butter 2 tbsp all-purpose flour 1 tsp salt 1/2 tsp black pepper 1/2 tsp paprika 1/2 tsp dried parsley 1 cup frozen corn (optional) 1/2 cup diced carrots (optional)
directions
I start by cooking the ground beef in a large pot over medium heat until it’s fully browned, then I drain any excess fat. I add the chopped onion and garlic and cook for a few minutes until they soften and become fragrant.
Next, I stir in the diced potatoes, chicken broth, salt, pepper, paprika, and parsley. I bring everything to a boil, then reduce the heat and let it simmer for about 15–20 minutes until the potatoes are tender.
In a separate small pan, I melt the butter and whisk in the flour to create a roux. I cook it for about a minute, then slowly whisk in the milk and cream until smooth and slightly thickened.
I pour this creamy mixture into the soup and stir well. Then I add the shredded cheddar cheese and continue stirring until it melts completely. If I’m using corn or carrots, I add them at this stage and let everything simmer for another 5 minutes.
I taste and adjust seasoning if needed, then serve it hot.
Servings and timing
I usually get about 6 servings from this recipe. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
I sometimes swap ground beef for ground turkey if I want a lighter version. When I’m in the mood for extra richness, I mix in a bit of cream cheese. For a spicier twist, I sprinkle in a pinch of cayenne pepper or add diced jalapeños.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, I warm it gently on the stove over low heat, stirring often. If it thickens too much, I add a splash of milk or broth to bring it back to the right consistency.
FAQs
Can I freeze this soup?
I can freeze it, but I’ve noticed the texture may change slightly because of the dairy. I prefer freezing it before adding the cream and cheese, then adding those when reheating.
Can I make it in a slow cooker?
Yes, I brown the beef first, then add everything except the dairy and cheese to the slow cooker. I cook on low for 6–7 hours, then stir in the cream mixture and cheese at the end.
What type of potatoes work best?
I like using Yukon Gold or Russet potatoes because they become soft and creamy in the soup.
How do I thicken the soup more?
If I want it thicker, I add a bit more roux or mash some of the potatoes directly in the pot.
Can I use pre-shredded cheese?
I can, but I find freshly shredded cheese melts smoother and gives a better texture.
Conclusion
I find this cheesy hamburger potato soup to be one of the most comforting and satisfying meals I can make with simple ingredients. It’s rich, hearty, and perfect for sharing with family or enjoying as leftovers throughout the week. Once I make it, it quickly becomes a regular favorite in my kitchen.
