This cheesy hamburger potato soup brings together browned ground beef, tender potatoes, and melted cheddar in a creamy broth. One pot and a handful of pantry items are all you need.
Onion and garlic cook in butter first, the beef browns right in the same pot, and the potatoes simmer in beef broth until soft. Milk and cheese go in at the very end for a smooth finish.
Table of Contents
Why This Cheesy Hamburger Potato Soup Recipe Works
Sauteing the onion and garlic in butter before adding the beef lays down a sweet, savory base for the whole pot.
Diced potatoes release starch as they simmer, which thickens the broth naturally without any flour or cornstarch.
Adding the milk and cheese once the heat is low keeps the soup smooth instead of grainy or curdled.
Ingredients for Cheesy Hamburger Potato Soup
- For the base: 2 tablespoons unsalted butter, 1 medium chopped onion, 2 cloves minced garlic, and 1 pound ground beef.
- For the soup: 4 cups diced russet potatoes, 4 cups low sodium beef broth, 1 cup whole milk, and 1 cup shredded cheddar cheese.
- For the seasoning: 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Ground beef. Brown it until no pink remains and drain the fat so the soup tastes rich but not oily.
Potatoes. Russets break down a little and thicken the soup, while waxy potatoes hold their shape better.
Beef broth. Low sodium broth lets you control the salt, since the cheese and beef already add plenty.
Whole milk. It gives the soup a creamy body, and stirring it in slowly helps it blend without shocking the pot.
Cheddar cheese. Freshly shredded cheddar melts more smoothly than the pre shredded kind, which has a coating that resists melting.
How to Make Cheesy Hamburger Potato Soup
1. Melt the butter. Melt the butter in a large pot over medium heat and let it foam gently before adding anything else.
2. Soften the aromatics. Add the chopped onion and garlic and cook, stirring often, until the onion is soft and fragrant.
3. Brown the beef. Add the ground beef and cook, breaking it up, until no pink remains, then drain off any excess fat.
4. Simmer the potatoes. Stir in the diced potatoes and beef broth, bring to a boil, then lower the heat and simmer fifteen to twenty minutes until tender.
5. Mash a few pieces. Press some of the potatoes against the side of the pot for a thicker, more velvety soup.
6. Add the dairy. Lower the heat, stir in the milk and cheddar until melted and smooth, then season with salt and pepper.
7. Serve hot. Ladle the soup into bowls and serve while it is steaming.
How to Serve Cheesy Hamburger Potato Soup
Serve the soup in warm bowls with garlic cheese rolls or crispy fried cornbread for dunking. A fresh cucumber tomato feta salad cuts through the richness, and homemade corn salsa makes a bright topping or side. Finish each bowl with extra cheddar and a crack of pepper. Sliced green onions add a fresh finish.
How to Store and Reheat Cheesy Hamburger Potato Soup
Cool the soup within two hours and refrigerate it in a covered container for three to four days. Freezing is not recommended because the potatoes turn grainy once thawed. Reheat gently on the stove, stirring often, until the soup reaches 165 degrees F, and add a splash of milk if it has thickened.
Tips and Variations for Cheesy Hamburger Potato Soup
Cut evenly. Dice the potatoes into pieces of the same size so they finish cooking at the same time.
Check the beef. Make sure the beef reaches 160 degrees F and shows no pink before adding the broth.
Thicken naturally. Mashing a few potato pieces against the pot thickens the soup without flour or cornstarch.
Mind the heat. Keep the soup at a gentle simmer after adding the dairy, because a hard boil can make milk separate.
Vary the cheese. Monterey Jack or pepper jack can replace some of the cheddar, and carrots or celery can join the pot for extra vegetables.
Flag the allergens. This soup contains milk from the butter, milk, and cheddar, and the broth may contain soy or wheat.
Handle leftovers safely. Never leave the soup on the counter for more than two hours, and stir it as it reheats so it warms evenly.
Check trusted guidance. The University of Nebraska guide to serving soup safely has handy tips for holding and reheating soup.
Frequently Asked Questions About Cheesy Hamburger Potato Soup
What potatoes work for cheesy hamburger potato soup?
Russet potatoes thicken the broth as they break down, while Yukon Gold potatoes hold their shape and taste buttery.
Can I make cheesy hamburger potato soup in a slow cooker?
You can brown the beef and aromatics first, then simmer everything on low until the potatoes are tender, adding the dairy near the end.
How do I thicken cheesy hamburger potato soup?
Mash some of the cooked potatoes in the pot, then simmer a few extra minutes before adding the milk and cheese.
Can I freeze this soup?
Freezing is not recommended because the potatoes turn grainy and the dairy can separate once thawed.
Can I use ground turkey?
Yes. Cook ground turkey to 165 degrees F and add a little extra butter, since it is leaner than beef.
Cheesy Hamburger Potato Soup
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 16 oz ground beef 80/20
- 2 tbsp unsalted butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cup diced russet potatoes 1/2 inch pieces
- 4 cup low sodium beef broth
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
Cooking
- Saute. Melt the butter in a large pot. Cook the onion and garlic for 4 minutes until soft.
- Brown. Add the beef and cook until no pink remains. Drain off the fat.
- Simmer. Add the potatoes and broth. Boil, then simmer for 15 to 20 minutes until tender.
- Finish. Reduce the heat and stir in the milk and cheddar until melted. Season with salt and pepper.
- Serve. Ladle into bowls and serve hot.
