cheesy hamburger potato soup has saved my hide more times than I can count. We’re talking hungry family, not much time, and—wait for it—barely anything in the fridge except ground beef and potatoes. This is my “it’s cold, let’s fix this fast” go-to. If you love feel-good bowls, you might also want to peek at some of these other cozy soup recipes for inspiration. Or, hey, if broccoli cheese is more your jam someday, there’s also deliciously creamy broccoli cheese soup you’ll love that knocks it out of the park. But let’s chat about the home-run soup right here. 
Why You’ll Love This Recipe
Listen, not to be dramatic, but this cheesy hamburger potato soup just does not disappoint. My whole family—even my “potatoes are boring” teenager—keeps asking for seconds. The smell alone sort of hugs your whole kitchen, and don’t even get me started on how it tastes the next day.
First thing, it’s uncomplicated. There’s nothing fancy to fuss with—just basic stuff you probably have kicking around already. Second thing, this recipe is super forgiving. Maybe you want to use turkey? Sure! Craving a little more spice? Toss it in. It’s like the best comfort food handshake you’ll ever get.
Alright, one more thing—I’ve tried a hundred potato soups and none have hit that magical, cheesy, filling balance quite like this one. My neighbor once tried it and called it “liquid cheeseburger heaven.” Plus, cleanup is no headache. Sometimes you just need a win, you know?
“This is my go-to soup when I’m craving something hearty. Even my picky husband loved it. I made it for my book club and everyone wanted the recipe.” — Susan, happy reader
How to Make Hamburger Potato Soup
Let’s break it down so even your high schooler could pull this off. Start by browning about a pound of ground beef in a big soup pot. Drain the grease if you want to keep it lighter. Throw in some diced onion and sauté till soft-ish. Smells amazing already, right? Now, toss in peeled potatoes—just chop them bite-size, nothing fancy.
Next is what I call the “dump and hope” part: pour in some beef broth, a pinch of salt, black pepper, and garlic powder (or go wild with your own favorite spices). Simmer until the potatoes soften. Overcooked isn’t the end of the world, by the way.
When the potatoes are tender, add a load of shredded cheddar cheese. Let it melt completely, stirring as you go. At this point, you can add a splash of milk or half and half to get that rich creaminess. Taste test (careful, lava-hot) and adjust seasoning. That’s it. Done.
Pro tip from someone who learned the hard way: if you let the cheese clump, just stir more. It smooths out eventually. Your patience will be rewarded.
Substitutions and Variations
Maybe your fridge looks sad sometimes. Maybe not everyone at your table does beef or likes cheddar. No problem. You can use ground turkey or even a plant-based “meat”—nobody’s judging your creativity. Sometimes I use half cheddar, half Monterey Jack, just for kicks.
If potatoes are running low, toss in some frozen hash browns. I’ve used peeled baked potatoes from last night’s dinner in a pinch, too—malarkey, I know, but it works. For a veggie boost, stir in some carrots, corn, or a handful of spinach right before the cheese step.
I once swapped in veggie broth because, well, I ran out of beef. The world didn’t end and my kids still slurped their soup. Old bay? Paprika? Even a dab of hot sauce if you like drama. You’re the boss of your bowl.
Best Tips
After messing up a few times, let me save you from my rookie mistakes. First, dice your potatoes kind of small so they cook quick and even. Second, use freshly shredded cheese for max meltiness. Pre-bagged cheese sometimes gets all weird and gritty.
Go easy on the salt until after you add the cheese—the cheese brings a lot already. If you feel it’s not thick enough, mash a couple potato chunks right in the pot. Simple fix. Oh, and if you want an extra pop of flavor? A splash of Worcestershire sauce makes it taste like absolute five-star restaurant stuff.
One thing: don’t skip the taste test before serving. Each batch comes out a touch different, honestly. Everyone’s got a preference so just go with your gut.
How to Store Hamburger Potato Soup
Let’s talk leftovers, shall we? Cool your cheesy hamburger potato soup before you stash it away. Pop it into any old tightly-sealed container. Fridge will keep it tasty for three or four days, if it lasts that long (mine never does, but miracles happen).
If you want to freeze some, spoon portions into zip bags or freezer containers. It’ll keep a month, maybe a little longer. To reheat, a quick spin in the microwave or a gentle simmer on the stove is all you need. If it’s too thick, just stir in a skim of milk or broth till it looks right. Easy fix, trust me.
Serving Suggestions
Here’s the part I always mess up—making sides. If you’re in a rush, just add crackers or a crusty bread slab. My favorite ways to serve this soup:
- Sprinkle more shredded cheese and green onion on top.
- Serve with warm buttered rolls or savor the flavor easy ranch potatoes recipe for everyone.
- Pair it with a {whipping up a delicious starbucks potato chive bake at home} for bonus cozy factor.
- Some folks even crumble bacon bits over their bowl for an extra crunch.
There’s no wrong way, really—just whatever sounds good after a long day.
Common Questions
Can I use instant potatoes?
You can, in a total pinch, but you’ll miss out on the nice texture from fresh potato chunks.
Does this soup freeze well?
Yep! Just let it cool first. It freezes up fine for a month. Reheat, add a little milk, stir, and you’re all set.
What can I do if my soup is too thin?
Quick trick: Mash up a few potatoes in the pot to thicken it up, or stir in a little instant mashed potato.
Can I make this cheesy hamburger potato soup in a slow cooker?
Absolutely—brown the meat first, then dump everything except the cheese. Cook on low about six hours, cheese goes in last half hour.
My soup is salty—help!
Toss in a peeled potato chunk and cook it for a few minutes. Or, add a splash of cream and see if that helps.
Soup Night Just Got a Whole Lot Better
If you’re on the hunt for something filling, cheesy, and family-approved, this recipe for cheesy hamburger potato soup should be on your shortlist. It’s the kind of meal that makes everyone pause and say, “Wow, did you really make this?” If you’re itching to try some other flavors, you might want to see this hearty creamy Italian white bean soup for cozy nights, or even give warm and cozy tomato florentine soup you can whip up fast a look. If you need even more ideas, Hamburger Potato Soup (Best Creamy Recipe!) and this Cheeseburger Soup Recipe are worth bookmarking. You can even check the handy ingredient list at Cheesy Hamburger Potato Soup Ingredients: 1 lb ground beef 5 … if you prefer a step-by-step walk-through. No matter how you tweak it, warm soup like this is pure, simple joy at the end of a long day.
Hamburger Potato Soup
Ingredients
Method
- Brown the ground beef in a large soup pot over medium heat.
- Drain the grease if desired, then add the diced onion and sauté until soft.
- Add the diced potatoes to the pot.
- Pour in the beef broth, salt, pepper, and garlic powder.
- Simmer until the potatoes are tender.
- Stir in the shredded cheddar cheese and let it melt.
- For extra creaminess, add a splash of milk or half and half.
- Taste and adjust seasoning before serving.
