I remember a rainy evening when I wanted something comforting but easy for dinner, and the whole family gathered around bowls of warm, creamy Cheesy Hamburger Potato Soup while the kettle hissed in the background, the kitchen smelled like melting cheese and browned beef, and everyone claimed a favorite spoon.
Why You’ll Love It
This soup is a friendly weeknight winner, creamy without fuss and hearty enough to feel like a full meal, it is perfect when you want something you can make with pantry staples and a bit of time on the stove, kids and adults both tend to love the cheesy richness and the familiar savory flavor of ground beef, and it fits into busy evenings while still feeling like a cozy treat.
Serves 4
Prep Time: 15 minutes |
Cook Time: 30 minutes |
Total Time: 45 minutes
Ingredients
- 1 lb (450 g) ground beef, 85% lean
- 1 tbsp olive oil or vegetable oil
- 1 medium onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced (about 4 cups or 1 lb)
- 4 cups low sodium beef broth
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1 cup half and half
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 tsp Worcestershire sauce (optional)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp chopped fresh chives or green onions for garnish
- 4 slices rustic sourdough or crusty bread, toasted
Instructions
- Heat a large pot over medium heat and add the olive oil, add ground beef and cook, breaking into small pieces, until browned and no longer pink, about 6 to 8 minutes, drain excess fat if needed.
- Add the chopped onion to the pot and cook until soft and translucent, about 4 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.
- Add diced potatoes and beef broth, bring to a simmer, cover and cook until potatoes are tender, about 12 to 15 minutes.
- Meanwhile in a small saucepan melt the butter over medium heat, whisk in the flour and cook 1 to 2 minutes to form a roux, slowly whisk in half and half until smooth and slightly thickened, remove from heat.
- Once potatoes are tender, stir the roux and half and half mixture into the soup, add Worcestershire sauce if using, then stir in 1 cup of the shredded cheddar until melted and smooth, season with salt and pepper to taste.
- If you like a creamier texture, lightly mash some of the potato chunks with the back of a spoon, then sprinkle the remaining 1/2 cup cheddar on top to melt, garnish with chopped chives and serve with toasted sourdough on the rim.
Recipe Variations
- Turkey and Veggie Swap Use lean ground turkey and add diced carrots and celery for extra vegetables and a lighter flavor.
- Bacon Cheddar Boost Stir in crisp bacon pieces and use smoked cheddar for a deeper smoky profile.
- Broccoli Cheddar Mix Add 1 cup steamed broccoli florets near the end of cooking for a broccoli cheddar inspired version.
- Dairy Free Option Replace half and half and cheddar with dairy free cream and dairy free cheese alternatives and use olive oil instead of butter.
Make Ahead: You can brown the beef and chop the vegetables a day ahead, store separately in airtight containers in the refrigerator for up to 24 hours, cooked soup keeps well for 3 days refrigerated, reheat gently on the stove and stir in extra half and half or broth if it thickens, do not freeze with dairy added well because texture can change, if you want to freeze portion out the base soup before adding the half and half and cheese and freeze for up to 2 months, thaw overnight and finish with dairy when reheating.
Frequently Asked Questions
Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken work well and make a lighter soup, brown them the same way and season to taste.
How can I make the soup thicker or thinner?
For thicker soup mash a few potatoes or simmer uncovered to reduce, for thinner add extra broth or a splash of milk until desired consistency.
Is it okay to use pre shredded cheese?
Pre shredded cheese can be convenient but sometimes contains anti caking agents that affect melting, for best texture grate a block of cheddar yourself.
Can I freeze this soup after making it?
It is best to freeze before adding dairy, freeze the base for up to 2 months and add half and half and cheese when reheating for best texture.
Cheesy Hamburger Potato Soup
This soup is a friendly weeknight winner, creamy without fuss and hearty enough to feel like a full meal, it is perfect when you want something you can make with pantry staples and a bit of time on the stove, kids and adults both tend to love the cheesy richness and the familiar savory flavor of ground beef, and it fits into busy evenings while still feeling like a cozy treat.
Ingredients
- 1 lb (450 g) ground beef, 85% lean
- 1 tbsp olive oil or vegetable oil
- 1 medium onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced (about 4 cups or 1 lb)
- 4 cups low sodium beef broth
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1 cup half and half
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 tsp Worcestershire sauce (optional)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp chopped fresh chives or green onions for garnish
- 4 slices rustic sourdough or crusty bread, toasted
Instructions
- Heat a large pot over medium heat and add the olive oil, add ground beef and cook, breaking into small pieces, until browned and no longer pink, about 6 to 8 minutes, drain excess fat if needed.
- Add the chopped onion to the pot and cook until soft and translucent, about 4 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.
- Add diced potatoes and beef broth, bring to a simmer, cover and cook until potatoes are tender, about 12 to 15 minutes.
- Meanwhile in a small saucepan melt the butter over medium heat, whisk in the flour and cook 1 to 2 minutes to form a roux, slowly whisk in half and half until smooth and slightly thickened, remove from heat.
- Once potatoes are tender, stir the roux and half and half mixture into the soup, add Worcestershire sauce if using, then stir in 1 cup of the shredded cheddar until melted and smooth, season with salt and pepper to taste.
- If you like a creamier texture, lightly mash some of the potato chunks with the back of a spoon, then sprinkle the remaining 1/2 cup cheddar on top to melt, garnish with chopped chives and serve with toasted sourdough on the rim.
Conclusion
This Cheesy Hamburger Potato Soup is the kind of simple, forgiving recipe that builds confidence because it uses basic steps and familiar ingredients to deliver a big comforting result, it fits both busy nights and cozy slow evenings, and it encourages small experiments like swapping proteins or adding vegetables so you can make it your own, take your time with the browning and the cheese and enjoy the warm satisfaction of a bowl made with care.
