Oh, this soup is like a warm hug in a bowl! It’s creamy, cheesy, hearty, and perfect for those chilly days when you just want something comforting and easy to make.
My kids absolutely love this one—it’s a family favorite that always gets a thumbs-up at the dinner table. The best part?
It’s made with simple, budget-friendly ingredients, and you can have it ready in no time. Let’s dive in and make some magic!
What You’ll Need
- 1 lb ground beef
- 4 medium russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cups chicken or beef broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 2 cups shredded cheddar cheese (plus extra for topping)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional, for a smoky twist)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Pro Tips
- Brown the beef properly – Don’t rush this step! Let the beef develop a nice sear for added flavor.
- Cut the potatoes evenly – This ensures they cook at the same rate and makes the soup extra creamy.
- Shred your own cheese – Pre-shredded cheese often has anti-caking agents that can affect how it melts.
- Add cheese slowly – Stir it in a handful at a time to keep the soup smooth and creamy.
- Make it kid-friendly – If your kids aren’t fans of celery or onion, dice them really small or blend the soup slightly at the end.
Tools You’ll Need
- Large soup pot
- Wooden spoon or spatula
- Potato peeler
- Chef’s knife and cutting board
- Measuring cups and spoons
- Ladle
Substitutions and Variations
- Swap the ground beef for ground turkey or sausage for a different flavor.
- Use half-and-half instead of heavy cream for a lighter version.
- Add diced bacon for extra smokiness.
- Substitute cheddar with pepper jack for a spicy kick.
- Sneak in some extra veggies, like spinach or frozen peas, for added nutrition.
Make-Ahead Tips
This soup stores beautifully! Make it ahead and refrigerate it for up to 3 days. Just reheat it gently on the stove and add a splash of milk if it gets too thick.
How to Make Cheesy Hamburger Potato Soup
1. Brown the Ground Beef
Heat a large soup pot over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned. Drain any excess fat.
2. Sauté the Veggies
Add butter to the pot with the beef. Once melted, stir in the onions, carrots, and celery. Cook until softened, about 5 minutes.
3. Add Flour and Broth
Sprinkle flour over the veggies and beef, stirring to coat. Slowly pour in the broth, stirring constantly to avoid lumps. Add the diced potatoes, garlic powder, and smoked paprika. Simmer for 15-20 minutes until the potatoes are tender.
3. Add Milk, Cream, and Cheese
Stir in the milk and heavy cream. Reduce the heat to low and add the cheese, one handful at a time, stirring until melted and creamy. Adjust seasoning with salt and pepper.
4. Serve and Enjoy!
Ladle the soup into bowls, top with extra cheese and fresh parsley, and serve with crusty bread or crackers.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth to thin it out if needed. This soup also freezes well—just skip adding the cheese before freezing, then stir it in when reheating.
Let’s Get Cooking!
There’s nothing quite like a warm, cheesy bowl of soup to bring the family together. I hope this recipe brings as much joy to your home as it does to mine! If you give it a try, drop a comment below and let me know how it turned out—or if you made any fun twists. Happy cooking! 🧡