Cheesy Hamburger Potato Soup

This ultra comforting cheesy hamburger potato soup is what I reach for on cold weeknights when everyone is starving and I want something crowd pleasing and filling Without fail it makes the kitchen smell incredible and gets everyone excited for dinner

I whipped up a version of this for friends years ago after a snowball fight and the whole pot disappeared within an hour It has become a winter tradition around here and my little one requests extra cheese every single time

Ingredients

• Ground beef: brings savory flavor and hearty protein Look for eighty percent lean for best taste
• Russet potatoes: give that fork tender texture Choose firm unblemished potatoes for even cooking
• Small onion and fresh garlic: create the flavor base Chop fine for even release of aroma
• Chicken broth: adds depth Opt for low sodium to control seasoning
• Milk: makes everything creamy Use whole milk for richer soup
• Shredded cheddar cheese: melts in for bold cheesy goodness Freshly shred if you can as it melts smoother
• Sour cream: finishes the soup with a tangy note Full fat adds extra body
• Butter: works to sauté vegetables and make that creamy sauce Unsalted is best
• Flour: thickens the soup Try all purpose for smoothest results
• Seasoning salt: punches up the flavor Use your favorite blend
• Black pepper: brings gentle heat Fresh cracked wakes up the dish
• Optional green onions and bacon: add contrast and crunch I love green onions for a sharp fresh pop

Instructions

Brown the Beef:

In a large soup pot cook ground beef over medium heat Break it up with a spoon and stir occasionally until it is browned and cooked through This should take about six to eight minutes Drain off any excess fat so the soup does not end up greasy

Sauté Aromatics:

Add diced onion and minced garlic to the pot with the beef Cook for two to three minutes stirring often You are looking for the onion to soften and the garlic to become fragrant but not brown This step lays down an aromatic foundation for layers of flavor

Simmer the Potatoes:

Add diced potatoes chicken broth seasoning salt and black pepper to your pot Stir to combine then bring everything to a boil over medium high heat Once boiling reduce heat to low and cover Simmer for fifteen to twenty minutes until potatoes are fork tender Stir a couple times as they cook

Make the Creamy Sauce:

While the potatoes simmer melt butter in a small saucepan over medium heat Whisk in the flour and stir for a minute so the flour loses its raw flavor Slowly pour in milk a little at a time as you whisk this stops lumps from forming Keep whisking until the mixture is smooth and just starting to thicken Turn off the heat

Combine and Melt the Cheese:

Pour your creamy sauce into the soup pot with the potatoes and beef Stir well to combine Sprinkle in the shredded cheddar cheese and stir until the cheese has fully melted and blended in This is when the soup goes from tasty to extraordinary

Finish with Sour Cream:

Add sour cream to the pot and gently stir to blend everything together Simmer the soup over low heat for another five minutes so it comes together in a silky finish Taste and adjust seasoning if needed

Serve and Top:

Ladle the soup into bowls and top with chopped green onions or crumbled cooked bacon if you want more texture Serve warm and enjoy that melty cheesy goodness

I love using sharp cheddar in this soup because the cheese flavor stands out and is never lost in the creamy broth My youngest always sneaks little cubes of cheese before they even make it into the pot and it turns meal prep into our own little tradition

Storage Tips

Let leftovers cool to room temperature before storing Refrigerate in an airtight container for up to four days For longer storage freeze in portioned containers When reheating gently warm over low heat and stir to keep the base creamy If it seems too thick add a splash of broth or milk

Ingredient Substitutions

Ground turkey or chicken works well if you want to lighten things up You can swap the potatoes for Yukon golds if that is what you have and they will hold their shape nicely Try pepper jack for a little kick of spice or Colby cheese for mellow flavor

Serving Suggestions

This soup goes hand in hand with a thick slice of toasted sourdough bread If you want a full meal serve with a side salad for a fresh crunch I have also served it in homemade bread bowls for a next level dinner on weekends

Cultural and Seasonal Notes

Potato soups like this are classics across so many cold weather regions adding the hearty hamburger twist makes it distinctly American This recipe pops up in our house every winter especially after sledding or movie marathons It is the ultimate cozy dish to gather friends and family

Seasonal Adaptations

Add sweet corn kernels in summer for extra pop Stir in chopped spinach or kale in the last few minutes for greens Top with fresh chives when they are in season for brightness

Success Stories

My neighbor borrowed the recipe and messaged me that her kids who normally avoid potatoes had three bowls each Another friend preps a double batch and brings it to cozy cabin weekends It reliably wins rave reviews every time

Freezer Meal Conversion

Let the soup cool completely before transferring to freezer safe containers Leave a bit of room for expansion Reheat slowly over low heat on the stove or in the microwave stirring often The texture stays lovely and the flavor is still spot on

Make it your own by mixing up the toppings or cheeses You will love how cozy and satisfying every bite is

Recipe FAQs

→ How do I keep the soup thick and creamy?

Prepare a roux with butter and flour, then slowly whisk in milk to create a smooth, creamy base before adding it to the pot.

→ Can I substitute the ground beef?

Yes, try ground turkey or chicken for a lighter flavor, or use plant-based alternatives for a vegetarian option.

→ Which potatoes work best?

Russet potatoes are ideal for their soft texture when cooked, but Yukon Gold can also be used for a slightly different taste.

→ How can I add extra flavor?

Add toppings like crispy bacon or chopped green onions, or mix in herbs such as thyme or parsley for freshness.

→ Is it possible to make this soup ahead?

Yes, it stores well in the fridge for up to three days. Gently reheat on the stovetop, stirring to maintain creaminess.