Cheesy Hamburger Potato Soup

Cheesy Hamburger Potato Soup is the kind of hearty, soul-warming dish that brings comfort with every spoonful. It combines the richness of ground beef, the tenderness of simmered potatoes, and the velvety warmth of melted cheddar and cream—all layered into one cozy bowl.

The aroma alone feels like home, filling the kitchen with the nostalgic scent of butter, onions, and simmering broth.

This is a soup built on simplicity and satisfaction. Each ingredient contributes to a depth of flavor that unfolds as the potatoes soften and the cheese melts into the broth, transforming it into a thick, indulgent chowder-like soup. It’s the perfect recipe for cold evenings, busy weeknights, or anytime you crave something hearty, comforting, and undeniably delicious.

Why People Will Love Cheesy Hamburger Potato Soup Recipe

It delivers true comfort in a bowl, blending creamy broth, tender potatoes, and savory beef into a warm, soothing meal that feels like home.

The flavors are rich yet familiar, making it appealing to both picky eaters and those who appreciate hearty, rustic dishes.

The combination of cheese and cream creates luxurious depth, turning a simple soup into a satisfying, indulgent experience.

It’s incredibly filling and nourishing, making it perfect for cold evenings, family dinners, or feeding a crowd without fuss.

The recipe is approachable and uses everyday ingredients, allowing home cooks of any skill level to create a dish that tastes slow-cooked and crafted with care.

Each bite offers layers of texture, from the melt-in-your-mouth potatoes to the tender ground beef and velvety broth.

It’s customizable and flexible, easily adapted with extra vegetables, different cheeses, or added seasonings without losing its comforting essence.

Leftovers taste even better, as the flavors deepen and meld overnight—making this soup great for meal prep or next-day lunches.

Key Ingredients

Ground Beef:

The hearty backbone of the soup, adding depth, richness, and a savory warmth that infuses every spoonful with comforting flavor.

Potatoes:

Tender, creamy, and naturally thickening, the potatoes soften into the broth, helping create the velvety, chowder-like texture that makes this soup so satisfying.

Onion & Garlic:

These aromatics form the flavor foundation—sweet, earthy, and fragrant—enhancing the savory notes of the beef while adding subtle complexity to the broth.

Beef Broth:

The soul of the soup, providing a robust, meaty base that absorbs the potatoes’ starch and transforms into a rich, deeply flavored broth.

Heavy Cream:

This ingredient brings luxurious smoothness, tempering the beef’s intensity with a silky, comforting creaminess.

Cheddar Cheese:

Melted into the hot broth, the cheddar adds a sharp, savory richness that elevates the entire dish, giving it depth and indulgence.

Butter:

Adds a gentle richness and helps sauté the aromatics, building the base flavor that anchors the entire soup.

Fresh Chives:

A bright, herbal finishing touch that cuts through the creaminess, adding freshness and visual appeal to each bowl.

Expert Tips

Brown the beef deeply to build the soup’s foundation.

Don’t rush the browning step—allow the beef to sear and develop browned bits (fond) on the bottom of the pot. These caramelized bits dissolve into the broth later, adding a richer, more complex flavor.

Cut the potatoes into uniform pieces for even cooking.

Equal-sized cubes ensure that all potatoes become tender at the same time. Irregular cuts lead to some pieces turning mushy while others stay firm, affecting texture and consistency.

Layer your seasoning at multiple stages.

Lightly season the beef as it browns, again when adding broth, and finally before serving. This builds depth and ensures the soup isn’t flat or bland by the end.

Simmer gently—don’t boil aggressively.

A slow simmer allows the potatoes to soften naturally and release their starch, which thickens the broth without making it gluey. Vigorous boiling breaks potatoes apart too quickly and can give the soup a grainy texture.

Add the cream and cheese off the heat for the smoothest result.

High heat can cause dairy to separate. Turn the heat low—or even off—before stirring in the heavy cream and cheddar to achieve a perfectly silky, cohesive soup.

Use sharp cheddar for maximum flavor.

Mild cheddar melts well but doesn’t bring much depth. Sharp or extra-sharp cheddar infuses the soup with bold, savory richness that balances the creamy base.

Let the soup rest for 5–10 minutes before serving.

Resting allows the flavors to settle and the broth to thicken slightly, giving you a more cohesive, full-bodied soup.

Add fresh chives right before serving for brightness.

Their fresh, oniony pop cuts through the richness of the cream and cheese, adding contrast and balancing the overall flavor profile.

Cheesy Hamburger Potato Soup

Ingredients

1 pound ground beef

5 medium potatoes, peeled and diced

1 small onion, sliced or finely chopped

2 cloves garlic, minced

3 quarts beef broth

1 cup heavy cream

1 cup shredded cheddar cheese

¼ cup butter

Salt and black pepper, to taste

Fresh chives, chopped for garnish

Instructions

Brown the Beef:

In a large pot or Dutch oven, melt the butter over medium heat.

Add the ground beef and cook, breaking it apart as it browns.

Sauté the Aromatics:

Add the diced onion and minced garlic to the pot.

Cook for a few minutes until the onion becomes soft and translucent.

Add Broth and Potatoes:

Pour in the beef broth and add the diced potatoes.

Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20–25 minutes, or until the potatoes are tender.

Make It Cheesy and Creamy:

Stir in the heavy cream and shredded cheddar cheese.

Continue stirring until the cheese melts completely and the soup becomes rich and creamy.

Season and Garnish:

Taste and adjust with salt and pepper.

Ladle the soup into bowls and garnish with freshly chopped chives.

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Important Notes When Making Cheesy Hamburger Potato Soup

The quality of your beef sets the tone for the entire soup.

Using leaner beef reduces excess grease, while higher-fat beef adds richness—just be sure to drain off the extra if it becomes overwhelming. Whichever you choose, the browning step is where the soup builds its deepest flavor.

Potatoes naturally thicken the soup as they cook.

As they simmer, they release starch that transforms the broth into a creamy, hearty base. Avoid over-stirring during cooking to keep some chunks intact and preserve a pleasant texture.

Heavy cream must be added gently to prevent curdling.

Adding cream over high heat can cause separation. Reduce the heat or momentarily remove the pot from the burner before stirring it in for a smooth, velvety result.

Cheddar cheese can make or break the texture.

Shred the cheese yourself for best melting. Pre-shredded cheddar contains anti-caking agents that prevent smooth melting and can create a grainy finish.

Salt levels will vary depending on your broth.

Beef broth brands differ greatly in sodium content, so always taste before adding additional salt. Start lightly and adjust at the very end to avoid oversalting.

Allow the soup to sit for a few minutes before serving.

Resting helps the flavors meld and gives the broth time to thicken naturally, resulting in a richer and more cohesive soup.

Leftovers will thicken significantly.

As the potatoes continue absorbing liquid, the soup becomes much thicker after refrigeration. Simply thin with broth, milk, or water when reheating to restore the original consistency.

Use fresh chives as a necessary contrast, not just a garnish.

They brighten the heavy, cheesy base with fresh, herbal notes that lift the entire dish and keep it from feeling too heavy.

How to Enjoy Cheesy Hamburger Potato Soup After Cooking

Let the soup rest for a few minutes to deepen the flavor.

Once the soup is done, allow it to sit off the heat for 5–10 minutes. This short rest helps the potatoes settle, the cheese integrate fully, and the broth naturally thicken to its most luxurious, velvety consistency.

Stir gently before serving to redistribute richness.

The cheese, cream, and beef juices can settle in layers. Give the pot a slow, gentle stir to ensure every ladleful includes creamy broth, tender potatoes, and savory beef in perfect balance.

Serve in warm bowls for peak comfort.

Warm your bowls with hot water for a minute before adding the soup. A warm bowl keeps the soup hotter longer and enhances the cozy, comforting experience.

Finish with fresh elements to lift the richness.

Add chopped chives, green onions, or a sprinkle of black pepper right before serving. These fresh, bright flavors cut through the creamy base and give the dish depth and contrast.

Pair with sides that match its comforting energy.

Enhance the meal with:

crusty bread or garlic toast for dipping
a simple green salad to add freshness
roasted vegetables for extra texture

These sides complement the soup’s richness without overwhelming it.

Customize each bowl for the perfect bite.

Add optional toppings like:

extra cheddar
crumbled bacon
a dollop of sour cream
hot sauce for a kick

Each addition adds a new layer of texture and personality to the dish.

Savor the textures with intention.

Let each spoonful give you the full experience—
the soft potatoes, the hearty beef, the silky broth, and the mellow sharpness of the melted cheddar. This is a dish meant to be enjoyed slowly, with warmth and comfort in every bite.

Enjoy leftovers with small adjustments.

As the soup thickens in the fridge, reheat gently with a splash of milk, cream, or broth to restore its original consistency. The flavors are often even deeper and more satisfying the next day.

Nutrition Information:

For Cheesy Hamburger Potato Soup

Frequently Asked Questions:

Can I make this soup thicker or thinner?

To thicken, mash a few cooked potatoes in the pot or add extra shredded cheese.

To thin, stir in more broth or a splash of milk/cream until it reaches your preferred consistency.

What type of potato works best for this soup?

Russet potatoes create a creamier, softer texture as they break down while cooking.
Yukon Gold potatoes hold their shape better and add a buttery flavor.
Either works—choose based on the texture you prefer.

Can I substitute the ground beef with another protein?

Absolutely.
This recipe also works wonderfully with:

Ground turkey (lighter)

Ground pork (richer)

Italian sausage (adds extra flavor)
Just be sure to brown the meat well for maximum depth.

Can this soup be made ahead or stored for later?

Yes.

Refrigerate for up to 3–4 days.

The soup will thicken in the fridge—just add a splash of broth or milk when reheating.
Avoid freezing if possible since potatoes may become grainy, but it can be frozen for up to 2 months if texture isn’t a concern.

Why did my cheese clump instead of melting smoothly?

Cheese can clump if:

The heat is too high when added

The cheese wasn’t freshly shredded

Acidic broth (very salty or low-quality) interfered with melting

Fix:
Use freshly shredded cheddar, lower the heat before stirring it in, and mix constantly for a silky finish.

How do I prevent the potatoes from breaking apart too much while simmering?

Cook the soup at a gentle simmer, not a rapid boil.
High heat causes potatoes to crumble.
Using Yukon Gold potatoes can also help because they hold their shape better than russets.

When should I add the cheese to avoid curdling or graininess?

Always add the shredded cheddar after reducing the heat to low and once the soup is no longer boiling.
High heat can cause cheese to separate.
Use freshly shredded cheese for smooth melting—pre-shredded cheese contains anti-caking agents that can create lumps.

Can I brown the beef and onions at the same time to save time?

Yes—if your pot is large enough.
Just make sure the beef browns properly, not steams.
If the pot becomes crowded, cook the beef in batches to get better caramelization and richer flavor.

What if the soup is too thin after adding cream and cheese?

You can thicken it by:

Mashing a few cooked potatoes and stirring them in

Adding extra shredded cheddar

Letting the soup simmer uncovered for 5–10 minutes
Avoid adding flour or cornstarch—potatoes thicken naturally.

When is the best time to taste and adjust the seasoning?

Season after the cheese has melted and the soup is fully assembled.
Cheese, broth, and butter all add salt, so waiting until the end ensures you don’t over-salt the soup.