Cheesy Hamburger Potato Soup 🥔🧀🍲

By: Rabia

A creamy, comforting soup loaded with ground beef, tender potatoes, and melty cheese — the perfect cozy dinner for chilly nights.

🥘 Recipe Card

Servings & Timing

  • Prep Time: 15 minutes

  • Cook Time: 30 minutes

  • Total Time: 45 minutes

  • Yield: 6 servings

Dietary Badges:

  • Family-Friendly

  • Comfort Food

  • High-Protein

✅ Ingredients (Quick View)

  • Ground beef

  • Onion (chopped)

  • Garlic (minced)

  • Potatoes (peeled and diced)

  • Carrots (chopped, optional)

  • Celery (chopped, optional)

  • Beef broth

  • Milk or half-and-half

  • Cheddar cheese (shredded)

  • Cream cheese (softened, optional for extra creaminess)

  • Butter & flour (for roux)

  • Salt & black pepper

  • Paprika or Italian seasoning (optional)

📖 Instructions (Quick View)

  1. Brown beef and onion in a soup pot; drain excess fat.

  2. Stir in garlic and cook 1 minute.

  3. Add potatoes, carrots, celery, and broth; simmer until potatoes are tender (15–20 minutes).

  4. In a separate pan, make a roux with butter and flour, then whisk in milk. Add to soup.

  5. Stir in shredded cheddar (and cream cheese if using) until melted.

  6. Season with salt, pepper, and paprika to taste.

  7. Serve hot with extra cheese or crusty bread.

🔑 Notes

  • Use sharp cheddar for bold flavor.

  • Yukon Gold potatoes give the best creamy texture, but russets also work.

  • Add cream cheese if you want it extra rich.

🌟 Introduction

This Cheesy Hamburger Potato Soup is pure comfort in a bowl. Think of it as a cross between loaded baked potatoes and a hearty cheeseburger — transformed into a creamy, soul-warming soup. It’s simple, budget-friendly, and comes together in under an hour, making it a perfect weeknight dinner for the whole family.

🥄 Step-by-Step Cooking Guide

1. Brown the beef & onion
In a large pot or Dutch oven, cook ground beef and onion over medium heat until beef is browned. Drain excess grease.

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2. Add garlic & veggies
Stir in garlic and cook until fragrant (about 1 minute). Add diced potatoes, carrots, and celery.

3. Pour in broth & simmer
Add beef broth, making sure veggies are covered. Bring to a boil, then reduce to a simmer. Cook 15–20 minutes, until potatoes are fork-tender.

4. Make the creamy base
In a separate saucepan, melt butter and whisk in flour to make a roux. Slowly whisk in milk or half-and-half until smooth and slightly thickened.

5. Combine & melt cheese
Stir the creamy mixture into the soup pot. Add shredded cheddar cheese and cream cheese, stirring until fully melted and smooth.

6. Season & serve
Taste and adjust seasoning with salt, pepper, and paprika. Serve hot with extra cheese, green onions, or crispy bacon crumbles on top.

🥬 Ingredient Notes & Substitutions

  • Beef: Ground turkey or chicken can be swapped for a lighter option.

  • Potatoes: Yukon Golds hold shape; russets break down for a thicker soup.

  • Cheese: Sharp cheddar is best, but Colby Jack or Monterey Jack also work.

  • Milk/Cream: Half-and-half gives creaminess without being too heavy; whole milk works too.

  • Vegetables: Skip carrots/celery if you prefer a smoother, cheesier soup.

🍽 Variations & Serving Suggestions

  • Loaded Version: Top with sour cream, bacon bits, and chives (like a baked potato!).

  • Spicy Twist: Add diced jalapeños or a dash of hot sauce.

  • Vegetable Boost: Toss in corn or peas for more color and nutrition.

  • Serve With: Crusty bread, garlic breadsticks, or a crisp green salad.

❄️ Storage & Make-Ahead

  • Refrigerator: Store in airtight containers up to 3 days.

  • Freezer: Best not frozen (dairy can separate), but if needed, freeze without cheese and add cheese when reheating.

  • Reheating: Warm gently on stovetop, adding a splash of milk if too thick.

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⚖️ Nutrition (per serving, ~6 servings)

  • Calories: ~380

  • Protein: 22g

  • Carbs: 26g

  • Fat: 20g

  • High-protein, hearty, and filling.

❓ Frequently Asked Questions

Q: Can I make this in a slow cooker?
A: Yes! Brown the beef first, then add all ingredients (except cheese and milk) to the slow cooker. Cook on low 6–7 hours or high 3–4. Stir in cheese and milk at the end.

Q: How can I thicken the soup more?
A: Use extra flour in the roux, or mash a few of the potatoes directly in the pot.

Q: Can I make this ahead of time?
A: Yes, but wait to add the cheese until reheating for the best creamy texture.

💌 Final Notes

This Cheesy Hamburger Potato Soup is the kind of cozy, stick-to-your-ribs meal that keeps everyone coming back for seconds. It’s hearty, budget-friendly, and endlessly customizable.

Rabia
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