Cheesy Hamburger Potato Soup Recipe

Cheesy Hamburger Potato Soup is a creamy, flavorful dish that’s loaded with ground beef, tender potatoes, and melted cheese. Perfect for cold days or anytime you’re craving a hearty, satisfying meal, this soup is a crowd-pleaser that’s simple to prepare and pairs well with crusty bread or a side salad.

Ingredients

For the Soup:

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium russet potatoes, peeled and diced
• 2 medium carrots, diced or grated
• 2 celery stalks, chopped
• 4 cups chicken or beef broth
• 1 cup water (optional, to adjust thickness)
• 1 teaspoon dried parsley
• ½ teaspoon smoked paprika (optional, for depth)
• Salt and pepper to taste

For the Creamy Base:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk or heavy cream
• 2 cups shredded cheddar cheese
• ½ cup Parmesan cheese, grated (optional, for extra flavor)

Optional Garnishes:

• Chopped green onions or parsley
• Additional shredded cheese

Step-by-Step Instructions

Step 1: Brown the Beef

1. In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it up into small pieces.
2. Once fully browned, drain any excess grease and set the beef aside.

Step 2: Sauté the Vegetables

1. In the same pot, add the diced onion, carrots, and celery. Sauté for 5–7 minutes, until softened.
2. Stir in the garlic and cook for another minute until fragrant.

Step 3: Cook the Potatoes

1. Add the diced potatoes to the pot along with the cooked beef.
2. Pour in the broth and water (if using), then stir in the parsley, paprika, salt, and pepper.
3. Bring to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are tender.

Step 4: Make the Creamy Base

1. In a separate saucepan, melt the butter over medium heat.
2. Whisk in the flour to create a roux, cooking for 2–3 minutes until golden and smooth.
3. Gradually whisk in the milk, stirring constantly, until thickened, about 3–4 minutes.

Step 5: Combine and Add Cheese

1. Slowly pour the creamy base into the soup pot, stirring to combine.
2. Add the shredded cheddar cheese and Parmesan, stirring until fully melted and incorporated.

Step 6: Taste and Serve

1. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
2. Ladle the soup into bowls and garnish with crumbled bacon, green onions, or extra cheese as desired.

Serving and Storage Tips

Serving:

• Perfect for: Weeknight dinners, meal prep, or comforting family meals.
• Portion size: This recipe makes about 6–8 servings.

Storage:

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Avoid freezing, as the creamy base may separate. If freezing is necessary, freeze the soup base before adding the cream and cheese.

Reheating:

• Reheat gently on the stovetop over low-medium heat, stirring frequently. Add a splash of milk or broth if the soup thickens.

Helpful Notes

• Potato Choice: Russet potatoes work best due to their starchy texture, but Yukon Golds are a good alternative.
• Cheese Tip: Use freshly shredded cheese for the creamiest texture. Pre-shredded cheese may not melt as smoothly.
• Thickening Alternative: For a gluten-free option, skip the roux and blend a portion of the soup to thicken it naturally.

Tips from Well-Known Chefs

• Chef Julia’s Tip: “For added flavor, deglaze the pot with a splash of beer or white wine after sautéing the vegetables.”
• Chef Michael’s Tip: “Layering Parmesan cheese with cheddar creates a deeper, more complex cheese flavor.”
• Chef Lisa’s Tip: “A pinch of cayenne pepper or red chili flakes adds a subtle kick that balances the creaminess.”

Frequently Asked Questions

1. Can I use ground turkey instead of beef?

Yes! Ground turkey is a leaner option and works well in this recipe.

2. How can I make this soup dairy-free?

Use plant-based milk and cheese alternatives, and replace butter with olive oil.

3. Can I add more vegetables?

Absolutely! Corn, zucchini, or green beans are excellent additions.

4. What’s the best way to make the soup thicker?

Mash some of the potatoes directly in the pot or add an extra tablespoon of flour to the roux.

5. Can I make this soup in a slow cooker?

Yes! Cook the beef and sauté the onions beforehand, then add all ingredients (except the roux and cheese) to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, adding the creamy base and cheese at the end.

6. What’s a good side dish for this soup?

Serve with crusty bread, garlic toast, or a simple green salad.

7. How can I make it spicier?

Add diced jalapeños, red chili flakes, or a splash of hot sauce.

8. Can I freeze leftovers?

The soup base freezes well, but the creamy ingredients may separate. Add the cheese and cream after reheating if freezing.

9. What’s the best cheese to use?

Sharp cheddar is classic, but Monterey Jack, Gruyère, or a blend of cheeses can add unique flavor.

10. How long does it take to make this soup?

From start to finish, this soup takes about 40–50 minutes.