There’s something about this soup that just shuts everybody up — in the best way. After a long day of work, errands, and maybe stepping on one too many LEGO bricks, this cheesy hamburger potato soup comes in like a warm hug. It’s rich, creamy, comforting, and ridiculously easy to make. Plus, it’s one of those rare meals that somehow pleases both picky toddlers and ravenous adults.
This isn’t one of those soups that leaves anyone asking, “What’s for dinner?” afterward. It is dinner. Satisfying, simple, and shockingly good for how little effort it takes.
Let’s break it down.
What You’ll Need
- 1 lb ground beef
- 5 medium potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- Salt and pepper to taste
- Fresh chives for garnish (optional, but a nice touch if hosting or pretending to have it all together)
Pro Tips
1. Shred the cheese from a block. The pre-shredded kind is convenient, but doesn’t melt nearly as smoothly. Plus, there’s something therapeutic about grating cheese while the soup simmers.
2. Go with a hearty potato. Yukon Gold or Russets hold their own in the broth without falling apart. They also bring that velvety, starchy bite everyone loves.
3. Hide some veggies if needed. Diced carrots, celery, or even peas can sneak in for a little extra nutrition. Great option if the tiny humans at the table won’t notice (or won’t care once the cheese hits).
4. Add Worcestershire sauce. Just a teaspoon makes the broth taste like it simmered all day, even if it didn’t.
5. Let it sit. If time allows, letting the soup rest for 20–30 minutes before serving actually deepens the flavor. Reheats like a dream too.
Tools You’ll Need
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle for serving
Substitutions and Variations
- Ground meat: Swap in ground turkey or chicken for a lighter version. Plant-based crumbles also work for vegetarian households.
- Dairy-free: Use full-fat coconut milk in place of cream and dairy-free shredded cheese.
- Low-carb: Sub the potatoes for cauliflower florets (roasted first for best flavor).
- Add heat: A pinch of red pepper flakes or diced jalapeño will warm things up.
Make Ahead Tips
- Dice potatoes and onions earlier in the day and store them in a bowl of water in the fridge to keep them from browning.
- This soup tastes even better the next day. The flavors settle and deepen after a night in the fridge.
Instructions
- In a large pot, melt the butter over medium heat. Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in the onion and garlic. Cook until the onion is soft and translucent.
- Add diced potatoes and beef broth. Bring to a boil, then reduce to a gentle simmer.
- Simmer for 20–25 minutes, or until potatoes are fork-tender.
- Stir in heavy cream and shredded cheese. Keep stirring until the cheese is fully melted and the soup is smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with chives if feeling fancy (or just because they’re in the fridge).
Nutritional Breakdown (approximate per serving)
- Calories: 400
- Protein: 20g
- Carbs: 30g
- Fat: 25g
- Fiber: 3g
- Sugar: 2g
Dietary Swaps & Meal Pairing
- Gluten-free: Naturally gluten-free as long as broth and cheese are verified safe.
- Pairing ideas: Crusty sourdough bread, simple arugula salad with lemon vinaigrette, or roasted green beans.
- Time-saving tip: Use pre-diced frozen potatoes in a pinch. Just be sure to adjust cooking time slightly.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days.
- Freeze in individual portions for up to 2 months. Thaw overnight in the fridge.
- Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or cream if it thickens too much.
FAQ
Can milk be used instead of cream? It can, but expect a thinner soup. Half-and-half is a better option for a creamy texture without going full heavy cream.
How to thicken the soup? Mash some of the cooked potatoes directly in the pot or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
Is this kid-friendly? Very. Especially when served with bread for dipping. Bonus points if dinner gets quiet.
Can this be made in a slow cooker? Yes. Brown the beef first, then add everything except cream and cheese to the slow cooker. Cook on low for 6–7 hours. Stir in cream and cheese in the last 15 minutes.
Wrap Up
This Cheesy Hamburger Potato Soup checks all the boxes: easy, filling, family-approved, and made with ingredients already in the pantry. It’s a one-pot wonder that works for busy weeknights, cozy weekends, or any day that calls for something warm and satisfying.
If you try it out, leave a comment and share how it turned out—or what twists were added. Questions are always welcome too.
