The Ultimate Comfort Food: Cheesy Hamburger Potato Soup

Hey there, friend! Can you smell that? It’s the kind of aroma that wraps around you the second you step through the front door after a long day. It’s savory, it’s cheesy, and it whispers promises of pure, unadulterated comfort. If your soul is craving a meal that feels like a warm hug, you’ve absolutely come to the right place.

Today, we’re making my legendary Cheesy Hamburger Potato Soup. This isn’t just any soup; it’s a one-pot wonder that turns simple, humble ingredients into a creamy, dreamy, and deeply satisfying masterpiece. Imagine tender chunks of potato and juicy ground beef swimming in a rich, velvety cheddar cheese broth. It’s the culinary equivalent of your favorite cozy sweater.

I know life gets busy. The thought of spending hours in the kitchen can feel daunting, which is exactly why this recipe is a weeknight superhero. It comes together in about 45 minutes, uses just one pot (hello, easy cleanup!), and is guaranteed to bring everyone running to the table. So, tie on your apron—the messy one with all the character—and let’s make a little magic together.

A Soup That Tells a Story

This recipe always takes me right back to my grandma’s kitchen. She was a wizard with a cast-iron skillet and a heart full of love. She didn’t believe in “fancy” food; she believed in good food. Her version of this soup was a staple after long, crisp autumn days spent raking leaves.

I can still see her, stirring the big enamel pot with a wooden spoon, the windows all fogged up from the steam. She’d always let me be in charge of adding the cheese, watching with wide eyes as the bright orange shreds slowly melted and swirled into the broth, transforming it into something magical. We’d eat it with thick slices of buttered bread, and the whole world would just fade away for a little while. This soup is that feeling for me—safety, love, and the simple joy of a shared meal. It’s my absolute pleasure to share that feeling with you.

Gathering Your Ingredients

One of the best things about this soup is its beautiful simplicity. Let’s walk through what you’ll need. I’ve included some of my favorite chef insights and substitution tips to make this recipe your own!

• 2 lbs Ground Beef: I like to use an 80/20 blend for the best flavor, but leaner beef works great too! Chef’s Insight: For a richer, deeper flavor, try browning the beef in batches to get a really good sear on it.
• 2 small Onions, diced: The aromatic foundation. Yellow or white onions are perfect here. Don’t rush cooking them!
• 6 cloves Garlic, minced: Because more garlic is always a good idea. It adds a wonderful savory backbone.
• 8 cups Potatoes, diced: I adore Yukon Golds for their buttery texture and thin skin (no peeling needed!), but russets work beautifully too. Just be sure to cut them into uniform ½-inch cubes so they cook evenly.
• 8 cups Beef Broth: This is the soul of your soup. Use a good-quality, low-sodium broth so you can control the seasoning. Substitution Tip: Chicken or vegetable broth are fine swaps if that’s what you have on hand.
• 2 cups Whole Milk: This gives the soup its creamy base without being overly heavy. Substitution Tip: Half-and-half or even heavy cream will make it extra decadent, while 2% milk is a lighter option.
• 4 cups Shredded Cheddar Cheese: This is non-negotiable! Please, please shred your own cheese from a block. Pre-shredded bags contain anti-caking agents that can make your soup grainy and prevent it from melting smoothly. A sharp or medium cheddar gives the best flavor.
• Flavor Twist: 1 tsp Smoked Paprika or a pinch of Red Pepper Flakes: My secret weapon! The smoked paprika adds a subtle, smoky depth, while the red pepper flakes give just a hint of warmth. You won’t regret adding one of these!
• Optional for Topping: Chopped Chives or Green Onions: A pop of fresh color and a slight oniony bite that cuts through the richness perfectly.

Let’s Get Cooking: Your Step-by-Step Guide

Alright, let’s fire up the stove! Grab your largest soup pot or Dutch oven—we’re doing this all in one vessel. I’ll be right here with you, sharing my best tips and tricks for a flawless soup.

Step 1: Brown the Beef to Perfection
Place your large pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s beautifully browned and no pink remains. This is where we build our first layer of flavor. Chef’s Hack: Don’t be tempted to constantly stir! Let the beef sit for a minute or two to develop a nice brown crust on the bottom of the pot. Once the beef is cooked, drain off the excess grease. I like to leave a tablespoon or two for cooking the onions, as it adds fantastic flavor.

Step 2: Sauté the Aromatics
Reduce the heat to medium and add your diced onions to the pot with the beef. Sauté for about 3-4 minutes, until they become soft and translucent. Now, add the minced garlic and cook for just one more minute until it’s incredibly fragrant. Watch it closely! Garlic burns in a heartbeat, and we want it golden and aromatic, not bitter.

Step 3: Build the Soup Base
It’s time for the potatoes and broth! Stir in your evenly diced potatoes, making sure they’re all coated in that savory beef and onion mixture. Then, pour in all 8 cups of beef broth. Crank the heat back up to high and bring everything to a rolling boil. Once it’s bubbling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 15-20 minutes. You’ll know it’s ready when you can easily pierce a potato cube with a fork. Chef’s Tip: A gentle simmer is key here—a hard boil can make the potatoes break down and become mushy.

Step 4: Create the Creamy, Cheesy Magic
This is the best part! Turn the heat down to the lowest possible setting. Now, stir in the 2 cups of whole milk. This brings the temperature down, which is exactly what we want before adding the cheese. Now, gradually add your freshly shredded cheddar cheese, one handful at a time, stirring constantly. Let each handful melt completely before adding the next. This patience is the secret to a smooth, non-grainy soup! Keep stirring until the soup is luxuriously thick and creamy. If you’re using the smoked paprika or red pepper flakes, stir them in now.

Step 5: The Final Touch
Taste your masterpiece! Does it need a little more salt? A crack of black pepper? Adjust the seasoning to your liking. And remember, the soup will continue to thicken as it sits, so don’t worry if it seems a little thin at first.

How to Serve Your Masterpiece

Ladle this glorious, steaming soup into deep bowls. The presentation is part of the fun! I love to top each bowl with an extra little handful of cheese, a generous sprinkle of freshly chopped chives or green onions for a fresh contrast, and a good grind of black pepper. This soup is a meal in itself, but it’s divine served with a thick, crusty baguette for dipping or a side of simple, buttery garlic bread. For a lighter touch, a simple green salad with a tangy vinaigrette balances the richness perfectly.

Make It Your Own: Delicious Variations

This soup is a fantastic canvas for your creativity! Here are a few of my favorite twists:

• Loaded Baked Potato Style: Stir in ½ cup of real bacon bits and a cup of sour cream along with the cheese. Top with more bacon, cheddar, and sliced green onions.
• Tex-Mex Fiesta: Swap the cheddar for a Pepper Jack blend. Add a can of diced green chiles and a tablespoon of taco seasoning with the onions. Top with crushed tortilla chips and a dollop of cool sour cream.
• Veggie-Packed Powerhouse: Sauté a cup of diced carrots and celery with the onions. A cup of frozen corn or peas stirred in at the end is also wonderful.
• Lighter Version: Use ground turkey or chicken, low-fat milk, and reduced-fat cheese. It’s still incredibly comforting!
• Creamier “Chowder” Version: For an ultra-rich soup, replace one cup of the broth with an 8-ounce block of cream cheese, cubed and stirred in until melted before adding the milk.

Chef’s Notes from My Kitchen to Yours

This recipe has been a living, evolving thing in my kitchen for years. The first time I made it, I made the classic mistake of using pre-shredded cheese. The soup was still tasty, but it had a slightly grainy texture. Lesson learned! Now, I always keep a block of cheddar in the fridge specifically for this soup.

Another funny kitchen story? I once accidentally doubled the smoked paprika. I was talking a mile a minute to a friend and just lost count. We ended up with “Spicy Smoky Surprise Soup,” and you know what? It was a hit! It just goes to show that sometimes the best recipes come from happy accidents. Don’t be afraid to play and adjust the flavors to suit your mood. This is your kitchen, your rules!

Your Soup Questions, Answered!

Q: My soup turned out a bit grainy. What happened?
A: This is almost always because of pre-shredded cheese. The cellulose coating prevents it from melting smoothly. For next time, definitely shred your own from a block! Also, ensure your soup is off the boil and not too hot when you add the cheese. High heat can cause the dairy to separate.

Q: Can I make this soup in a slow cooker?
A: Absolutely! Brown the beef and sauté the onions and garlic on the stove first (this step is crucial for flavor). Then, transfer everything except the milk and cheese to your slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4, until potatoes are tender. About 30 minutes before serving, stir in the milk and shredded cheese until melted.

Q: The soup is too thin for my liking. How can I thicken it?
A: No problem! Make a quick slurry by mixing 2 tablespoons of cornstarch with ¼ cup of cold water until smooth. Stir this into the simmering soup (after adding the milk but before the cheese) and let it cook for a few minutes until thickened. You can also use a potato masher to gently mash some of the potatoes right in the pot—they’ll release their natural starches and thicken the broth beautifully.

Q: How long will leftovers last, and can I freeze this soup?
A: Stored in an airtight container, leftovers will keep in the fridge for 3-4 days. Reheat gently on the stovetop over low heat to prevent the dairy from separating. I don’t recommend freezing, as the dairy and potatoes can become grainy and watery upon thawing. It’s best enjoyed fresh!

Cheesy Hamburger Potato Soup

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• Author: OliviaBennett

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Description

Creamy, cheesy, and packed with tender potatoes and savory beef—a one-pot hug in a bowl!

Prep Time: 15 min | Cook Time: 30 min | Servings: 8

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Ingredients

Scale 1x2x3x

• 2 lbs ground beef (80/20 or lean)

• 2 small onions, diced

• 6 cloves garlic, minced

• 8 cups diced potatoes (Yukon Gold or Russet)

• 8 cups beef broth (low-sodium preferred)

• 2 cups whole milk (or half-and-half for richer soup)

• 4 cups freshly shredded cheddar cheese (medium or sharp)

• 1 tsp smoked paprika or pinch red pepper flakes (optional)

• Salt & black pepper, to taste

• Optional toppings: chopped chives or green onions

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Instructions

1. Brown the Beef:
   In a large pot over medium-high heat, brown ground beef until no pink remains. Drain excess fat, leaving 1–2 tbsp for flavor.

2. Sauté Aromatics:
   Add onions and sauté 3–4 min until soft. Stir in garlic and cook 1 min until fragrant.

3. Build Soup Base:
   Add potatoes and pour in beef broth. Bring to a boil, then reduce heat to low. Cover and simmer 15–20 min, until potatoes are tender.

4. Add Milk & Cheese:
   Reduce heat to lowest. Stir in milk, then gradually add shredded cheddar, one handful at a time, stirring until smooth. Add smoked paprika or red pepper flakes if using.

5. Season & Serve:
   Taste and adjust with salt and pepper. Serve hot, topped with extra cheese and chives or green onions.

Notes

• Grainy Soup: Use freshly shredded cheese; add off-heat or at very low temp.

• Slow Cooker: Brown beef and sauté aromatics first. Cook all except milk & cheese on LOW 6–7 hrs or HIGH 3–4 hrs. Add milk & cheese 30 min before serving.

• Thickening Soup: Stir in a cornstarch slurry (2 tbsp cornstarch + ¼ cup cold water) after milk, or mash some potatoes in pot.

• Storage: Keep in airtight container in fridge 3–4 days. Reheat gently; avoid freezing.

Nutrition

• Calories: 480cal Per Serving
• Fat: 28g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 28g

Nutritional Information*

*Please note: This is an estimated nutritional breakdown. Values can vary based on specific ingredients used.

Per Serving (based on 8 servings):
Calories: 480 | Protein: 28g | Carbohydrates: 30g | Fat: 28g | Fiber: 3g

Final Thoughts: A Bowlful of Comfort

And there you have it—a pot of pure, unapologetic comfort that’s as easy to make as it is to love. This Cheesy Hamburger Potato Soup is more than just a recipe; it’s a warm, hearty embrace in a bowl, a tribute to simple ingredients, and a guaranteed way to turn an ordinary day into something special.

I hope this soup becomes a cherished part of your own story, creating cozy memories around your table just like it has around mine. So ladle it up, top it generously, and savor every delicious, comforting spoonful.