There’s nothing quite like the comforting aroma of a hearty soup wafting through the kitchen, especially on a chilly evening. This Cheesy Hamburger Potato Soup is a family favorite around our house that never fails to bring everyone to the dinner table with a smile. Picture this: creamy, cheesy goodness paired with tender chunks of potato and seasoned ground beef. It’s a delicious blend that’s not only satisfying but also incredibly easy to whip up, making it the perfect weeknight recipe or a cozy gathering staple. Whether you’re looking to warm up after a long day or need to please some picky eaters, this soup is here to save the day with just one pot and simple ingredients. Plus, it’s a great way to use up what you have on hand while creating a dish that’s sure to be a hit. Ready to bring this mouthwatering goodness to your home? Here’s exactly how to make it.
Ingredients
For the Soup
- 1 pound ground beef
- 4 cups russet potatoes, peeled and diced
- 4 cups low sodium beef broth
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Dairy
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
Cheddar cheese can be swapped with any favorite melting cheese.
Why You'll Love This Recipe
- One-Pot Wonder — Cleanup is a breeze with everything cooked in a single pot, making it perfect for busy weeknight dinners.
- Creamy Comfort — The combination of heavy cream and cheddar cheese creates a rich, velvety texture that's irresistibly comforting on chilly nights.
- Kid-Approved Flavors — With familiar ingredients like ground beef and cheesy goodness, this soup is a hit with picky eaters and the whole family.
- Versatile Ingredients — It's an excellent opportunity to use up any leftover vegetables or pantry staples, minimizing waste and maximizing flavor.
- Quick to Make — From prep to table in under an hour, you'll have a hearty meal ready to savor without spending all day in the kitchen.
Recipe At a Glance
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6 servings
Instructions
- Place a large heavy soup pot over medium-high heat.
- Add the ground beef to the pot and break it apart with a wooden spoon.
- Cook the beef for 6 to 8 minutes until fully browned with no pink remaining.
- Drain excess grease from the pot and transfer the browned beef to a clean bowl.
- Reduce the heat to medium and add the unsalted butter to the pot.
- Add the diced onion and cook for 4 minutes until softened.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the all-purpose flour over the onion mixture and stir continuously for 1 minute.
- Slowly pour in the low sodium beef broth while whisking until the mixture is smooth.
- Add the diced russet potatoes to the pot.
- Add the dried parsley, garlic powder, onion powder, black pepper, and salt.
- Increase the heat to medium-high and bring the soup to a gentle boil.
- Reduce the heat to medium-low and cover the pot.
- Simmer for 15 to 20 minutes until the potatoes are fork tender.
- Return the cooked ground beef to the pot.
- Pour in the whole milk and heavy cream, stirring until evenly combined.
- Simmer uncovered for 5 minutes over low heat.
- Gradually add the shredded cheddar cheese and stir until completely melted.
- Keep the soup below a boil after adding the dairy and taste for seasoning adjustments.
- Remove the pot from the heat and let the soup rest for 5 minutes.
- Ladle the soup into bowls and serve hot. Enjoy your cozy family dinner!
Storage & Reheating
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Refrigerator: Allow the soup to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. When storing, try to place a piece of plastic wrap directly on the surface of the soup to prevent a skin from forming.
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Freezer: This creamy soup does not freeze well due to the milk and cream, which can change texture and become grainy once thawed. It’s best to consume any leftovers within a few days or make a smaller batch if you anticipate not finishing it.
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Reheating: To reheat, transfer the desired portion to a pot and warm it over low to medium heat. Stir frequently to ensure even heating and to prevent the soup from sticking to the bottom. If the soup thickens too much during storage, add a splash of milk or broth while reheating to reach your desired consistency. Alternatively, you can reheat it in the microwave; use a microwave-safe bowl and heat in 30-second intervals, stirring in between, until warmed through.
Recipe Tips
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Browning the Beef is Key — Make sure the beef is fully browned (no pink) for the best flavor. Undercooking it can lead to a greasy soup; a proper sear adds depth to the broth.
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Potato Texture Cue — Check the potatoes between 15 to 20 minutes of simmering. They should be fork-tender but not falling apart. Overcooked potatoes can turn into mush, affecting the soup's texture.
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Timing for Dairy Addition — Add the whole milk and heavy cream only after the soup has simmered and the potatoes are tender. This prevents curdling and ensures a creamy consistency.
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Cheese Melting Tip — When adding cheese, do it gradually and stir continuously to prevent clumping. If the cheese doesn’t melt smoothly, lower the heat to avoid scorching.
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Shortcut with Prepping Ingredients — To save time, you can prep the potatoes and onions the day before. Store them in a sealed container in the fridge to streamline the cooking process on soup day.
What to Serve With This
- Garlic Breadsticks — The buttery, garlicky flavors perfectly complement the creamy richness of the soup while adding a satisfying crunch.
- Crisp Garden Salad — A light, fresh salad with vinaigrette cuts through the creamy intensity and adds a refreshing contrast to the meal.
- Pale Ale — The crisp, hoppy notes of a pale ale enhance the savory flavors of the hamburger soup, balancing out the richness without overpowering it.
- Apple Crisp — The warm, cinnamon spice of apple crisp brings a comforting ending to the meal that pairs perfectly with the heartiness of the soup.
Substitutions & Variations
- Ground Turkey or Chicken — Substitute 1 pound of ground beef with ground turkey or chicken for a leaner option. This swap works well while still providing a hearty texture in the soup.
- Milk Alternatives — Use almond milk or oat milk in place of whole milk for a dairy-free version. These alternatives maintain a creamy consistency while accommodating lactose intolerance or a dairy-free diet.
- Yukon Gold Potatoes — Swap russet potatoes for Yukon Gold potatoes, which offer a slightly creamier texture and a buttery flavor, enhancing the overall richness of the soup.
- Cream Cheese or Sour Cream — Incorporate 1/2 cup of cream cheese or sour cream at the end for a tangy twist and extra creaminess, altering the flavor profile beautifully without compromising the dish's integrity.
Frequently Asked Questions
Can I use a different type of ground meat instead of beef?
Yes, you can substitute ground turkey or chicken for a leaner option, or even use ground sausage for added flavor, but be mindful of adjusting the cooking time if using a different meat.
What can I use in place of russet potatoes?
Yukon Gold or red potatoes can be used as alternatives; however, keep in mind that different potato varieties may change the texture slightly, and you may need to adjust cooking times accordingly.
Can this soup be made ahead of time and frozen?
While this soup does not freeze well due to the dairy content, you can prepare the base of the soup (beef, onions, potatoes, and broth) ahead of time and freeze it; just add the dairy ingredients when you're ready to serve.
Why is my soup too thick after storing?
If the soup becomes too thick after refrigeration, it has likely absorbed moisture; simply add a splash of milk or broth while reheating to achieve your desired consistency.