Cheesy Hamburger Potato Soup is the kind of dish that feels like a warm hug on a chilly day. It’s packed with tender potatoes, hearty ground beef, and plenty of melty cheese that makes every spoonful rich and comforting. This soup has a thick, creamy texture that’s perfect for cozy nights in.
I love making this soup when I want something filling but easy. The best part is how simple it is to throw together, yet it tastes like you’ve been cooking for hours. I always add a little extra cheese on top just before serving—because who can say no to more cheese? It’s a total crowd-pleaser in my house, and leftovers are even better the next day.
My favorite way to enjoy this soup is with a big piece of crusty bread for dipping. It’s perfect for dinner when you want something warm and satisfying but don’t want to fuss too much in the kitchen. Whenever I make it, friends always ask for the recipe, so I know it’s a winner every time!
Key Ingredients & Substitutions
Ground Beef: This gives the soup its hearty, meaty flavor. If you’d like a leaner option, try ground turkey or chicken. For a vegetarian twist, use plant-based “beef” or mushrooms for a similar texture.
Potatoes: Yukon Gold or Russet potatoes work great here. Yukon Gold stays creamy while Russets get fluffy. Avoid waxy potatoes like red potatoes, which won’t break down as well.
Cheddar Cheese: Cheddar brings that rich, melty goodness. Sharp cheddar adds more flavor, but mild cheddar keeps it creamy without overwhelming the soup. You can also mix in Monterey Jack for a smoother melt.
Flour & Butter (Roux): This combo thickens the soup nicely. If you need gluten-free, substitute flour with cornstarch or a gluten-free blend, but add it gradually to avoid lumps.
Milk or Half-and-Half: Half-and-half makes the soup richer, but milk works just fine for a lighter soup. For dairy-free, try unsweetened almond or oat milk—just keep it unsweetened to avoid altering the flavor.
How Do I Make the Soup Thick and Creamy Without It Being Too Runny?
The trick is in the roux and the cheese. Here’s how to get it just right:
- First, melt butter and add flour, cooking gently while stirring for 1-2 minutes. This removes the raw flour taste and starts thickening.
- Slowly whisk in cold milk or half-and-half to avoid lumps. Keep stirring until it turns thick and creamy.
- Add this creamy mixture to your soup pot and stir well to combine all flavors.
- Next, gradually add shredded cheese. Adding it slowly helps it melt smoothly without clumping or separating.
- If the soup seems too thick, add a little more broth or milk until you reach your favorite consistency.
A gentle simmer after adding the cheese helps everything blend perfectly. Avoid boiling once cheese is added, or it can get grainy. This method gives you a cozy, creamy soup every time!
Equipment You’ll Need
- Large pot or Dutch oven – I like using a big pot because it fits all the ingredients comfortably and heats evenly.
- Wooden spoon or spatula – makes stirring easy and gentle on the pan.
- Small saucepan – necessary for making the roux without messy splatters.
- Whisk – helps smoothly blend the milk into the roux and cheese into the soup.
- Measuring cups and spoons – keep things accurate for the best flavor and texture.
- Grater – for shredding the cheese fresh, which melts better and tastes better.
Flavor Variations & Add-Ins
- Use cooked bacon or sausage instead of ground beef for even more flavor.
- Stir in cooked corn or diced tomatoes for a touch of sweetness and color.
- Swap cheddar for pepper jack or Monterey Jack to add a spicy or mellow twist.
- Add some chopped fresh herbs like parsley or cilantro right before serving for freshness.
Cheesy Hamburger Potato Soup
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 1 cup green bell pepper, diced
- 4 cups beef broth
- 1 cup milk or half-and-half
- 2 cups shredded cheddar cheese, divided
- 3 tbsp all-purpose flour
- 3 tbsp butter
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp dried thyme (optional)
- 1/4 tsp paprika (optional)
- 2 green onions, chopped (for garnish)
Time Needed:
This soup takes about 10 minutes to prepare and 25 minutes to cook, so you’ll have a warm, cheesy meal ready in around 35 minutes. It’s a quick and cozy dinner option!
Step-by-Step Instructions:
1. Cook the Beef and Veggies:
In a large pot or Dutch oven, brown the ground beef over medium heat until it’s cooked through. Drain any extra fat. Add the chopped onion and minced garlic, then cook for 3-4 minutes until the onion is soft and fragrant.
2. Add Potatoes and Peppers:
Stir in the diced potatoes and green bell pepper. Cook everything together for 2 minutes to mix the flavors.
3. Make the Broth and Simmer:
Pour in the beef broth and add salt, black pepper, thyme, and paprika if you like. Bring the soup to a boil, then turn the heat down and let it simmer. Cook until the potatoes are tender, about 15 to 20 minutes.
4. Prepare the Creamy Cheese Sauce:
While the soup simmers, melt butter in a small saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, whisking all the time to avoid lumps. Slowly add the milk or half-and-half, stirring until the sauce thickens and becomes smooth and creamy.
5. Combine and Add Cheese:
Pour the creamy sauce into your soup pot and stir well. Add 1 ½ cups of the shredded cheddar cheese, stirring until it melts completely and the soup turns rich and creamy.
6. Finish and Serve:
Taste your soup and adjust the seasoning if necessary. Ladle the soup into bowls and sprinkle the remaining cheddar cheese and chopped green onions on top. Serve hot with some crusty bread if you like.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time. Just add them directly to the pot and simmer a bit longer until they’re tender since frozen potatoes can sometimes take extra time to cook through.
Can I Substitute Milk or Half-and-Half?
Absolutely! Whole milk works well, but for a richer soup, half-and-half or heavy cream is best. For a dairy-free option, try unsweetened almond or oat milk, though the texture may be slightly different.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much, add a splash of broth or milk when warming.
Can I Make This Soup Ahead of Time?
Yes! It actually tastes great the next day once the flavors meld. Make the full soup, then refrigerate. When reheating, add a little extra milk or broth if needed to loosen the consistency.