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Cheesy Hamburger Potato Soup

Cheesy Hamburger Potato Soup is the ultimate comfort food—rich, creamy, and loaded with savory goodness. This one-pot meal combines seasoned ground beef, tender potatoes, and melty cheddar cheese in a velvety, flavorful broth. With its hearty texture and bold flavors, this soup is perfect for chilly nights, family dinners, or when you need a satisfying, home-cooked meal.

Inspired by classic cheeseburgers, this soup features ingredients like Worcestershire sauce, mustard, and smoked paprika, giving it a unique, mouthwatering depth. The best part? It’s easy to customize! Swap out the protein, adjust the spice level, or make it gluten-free with a few simple tweaks. Plus, it stores and reheats beautifully, making it a great option for meal prep.

Whether you’re a soup lover or just craving something warm and cheesy, this recipe is sure to become a household favorite!

For more cozy meal ideas, explore Pinterest’s fall soup recipes and learn about the best cheese choices with this Wikipedia guide on cheddar cheese.

Ingredients

Scale
  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 3 cups potatoes, peeled and diced
  • 2 cups shredded cheddar cheese
  • 1 cup milk
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup chopped green onions (for garnish)

Instructions

  1. In a large pot over medium heat, cook the ground beef until browned. Drain excess fat and set aside.
  2. In the same pot, melt butter and sauté diced onion and garlic until soft.
  3. Stir in the flour and cook for 1 minute to make a roux.
  4. Gradually pour in beef broth, stirring to avoid lumps. Add diced potatoes and bring to a simmer. Cook for 15-20 minutes until potatoes are tender.
  5. Return the cooked ground beef to the pot. Stir in Worcestershire sauce, mustard, smoked paprika, salt, and black pepper.
  6. Lower the heat and mix in milk, heavy cream, and shredded cheddar cheese. Stir until smooth and creamy.
  7. Let the soup simmer for a few more minutes, then serve hot, garnished with chopped green onions.

 

Notes

  • Best Cheese to Use: Always opt for freshly shredded cheddar cheese to ensure smooth melting. Pre-packaged shredded cheese contains anti-caking agents that can make the soup grainy.
  • Potato Choices: Russet potatoes break down slightly for a creamier texture, while Yukon Gold hold their shape better.
  • Thickening the Soup: If the soup is too thin, mash some of the potatoes or add a cornstarch slurry.
  • Preventing Curdling: Keep the heat low when adding milk and heavy cream to avoid separation.
  • Make It Spicy: Add jalapeños, cayenne pepper, or a splash of hot sauce for extra heat.
  • Storage Tips: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat slowly on the stovetop, stirring frequently.

For more comfort food inspiration, check out Pinterest’s collection of cheesy soup recipes.