This Cheesy Hamburger Potato Soup is the ultimate bowl of comfort — thick, creamy, and loaded with hearty ground beef, tender potatoes, and melted cheese. It’s everything you love about a cheeseburger and a baked potato combined into one cozy, satisfying soup. Each spoonful delivers savory, cheesy goodness with chunks of soft potatoes, flavorful beef, and just the right touch of seasoning.
Perfect for chilly evenings or busy weeknights, this one-pot meal comes together easily with simple, budget-friendly ingredients. You’ll love how the creamy texture and rich flavor make it feel indulgent, while still being filling and family-friendly. Pair it with crusty bread, a green salad, or even a sprinkle of crispy bacon for the ultimate comfort food experience.
Whether you’re looking for a weeknight dinner, a cozy weekend meal, or something to meal prep ahead, this Cheesy Hamburger Potato Soup is a crowd-pleaser that never disappoints.
Why You’ll Love This Recipe Cheesy Hamburger Potato Soup
- Creamy, cheesy, and full of comforting flavors.
- Made with everyday ingredients in under 40 minutes.
- One-pot meal — easy cleanup and minimal effort.
- Great for meal prep and leftovers.
- Kid-friendly and hearty enough for adults, too.
Ingredients You’ll Need
For the Soup Base:
- 1 lb (450 g) ground beef (lean preferred)
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 4 cups beef broth (or chicken broth)
- 1 1/2 cups milk (whole or 2%)
- 1 cup heavy cream (or half-and-half for lighter version)
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and black pepper to taste
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme (optional)
For the Cheese Blend:
- 2 cups shredded sharp cheddar cheese (freshly grated)
- 1/2 cup mozzarella cheese (optional for extra stretch)
Optional Garnishes:
- Chopped green onions or parsley
- Crispy bacon bits
- Extra shredded cheese
How to Make Cheesy Hamburger Potato Soup
Step 1: Brown the beef
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, breaking it apart with a spatula, until browned and no pink remains (about 5–7 minutes). Drain excess grease and set beef aside.
Step 2: Sauté aromatics
In the same pot, melt 2 tablespoons of butter. Add chopped onion and cook until softened, about 3–4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
Step 3: Add potatoes and broth
Add diced potatoes, beef broth, salt, pepper, paprika, and thyme (if using). Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes, or until the potatoes are tender when pierced with a fork.
Step 4: Make the creamy base
In a small bowl, whisk together flour and milk until smooth (this prevents lumps). Slowly pour the mixture into the pot, stirring constantly. Add the cooked beef back into the pot. Continue cooking for another 5–7 minutes, stirring frequently, until the soup thickens slightly.
Step 5: Add cheese and cream
Reduce heat to low. Stir in heavy cream and gradually add shredded cheese, one handful at a time, stirring until melted and smooth. Taste and adjust seasoning with more salt and pepper if needed.
Step 6: Serve
Ladle the soup into bowls and top with crispy bacon bits, chopped green onions, or extra cheese. Serve hot with a slice of toasted bread or dinner rolls.
Tips for the Best Results
- Use freshly shredded cheese — pre-shredded cheese doesn’t melt as smoothly due to anti-caking agents.
- Dice potatoes evenly so they cook at the same rate.
- Add cheese slowly over low heat to prevent curdling.
- For extra richness, add a dollop of sour cream or cream cheese.
- To thicken soup more: mash some potatoes directly in the pot or simmer uncovered for a few minutes.
- Make it spicy: add a pinch of cayenne or top with jalapeños for heat.
Variations & Substitutions
- Bacon Cheeseburger Soup: Add 4–5 slices of crispy cooked bacon into the soup before serving.
- Vegetable version: Add chopped carrots, celery, or peas for extra nutrients.
- Low-carb version: Swap potatoes for cauliflower florets.
- Turkey or Chicken Version: Replace ground beef with ground turkey or shredded chicken.
- Cheese options: Swap cheddar for Colby Jack, Monterey Jack, or a blend of your favorites.
- Loaded baked potato twist: Stir in sour cream and sprinkle extra bacon and chives on top.
What to Serve With Cheesy Hamburger Potato Soup
Cheesy Hamburger Potato Soup pairs beautifully with:
- Warm crusty bread or garlic toast
- Homemade biscuits or dinner rolls
- A crisp green salad or Caesar salad
- Roasted vegetables
- Grilled cheese sandwiches for a hearty combo
For a comforting meal, serve it with a side of pickles or a light dessert like apple crisp or brownies.
Storage & Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop over low heat, stirring often. Add a splash of milk or broth to thin it out if needed. Avoid boiling once cheese is added to prevent separation.
Recipe FAQs
Can I make this soup in a slow cooker?
Yes. Brown the beef and onions first, then transfer everything (except cheese and cream) to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in cheese and cream during the last 15 minutes.
Can I use frozen potatoes?
Yes. Frozen diced or shredded potatoes (like hash browns) work great for a shortcut — just reduce the simmer time slightly.
How can I make it lighter?
Use low-fat milk, half the cheese, and skip the heavy cream. It will still be flavorful and creamy.
Why is my cheese clumping?
The soup may be too hot. Always reduce heat before adding cheese, and stir continuously as it melts.
Can I make it vegetarian?
Yes — use vegetable broth and replace the beef with sautéed mushrooms or plant-based crumbles.
How thick should it be?
It should be creamy and hearty, not watery. If too thin, mash some potatoes or stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water).