Cheesy hamburger potato soup is a one-pot stovetop soup made with ground beef, diced potatoes, beef broth, milk and shredded cheddar. It takes 35 minutes from start to finish and serves 4 to 6. It needs no flour or roux, and it contains no pork ingredients.
Quick Facts
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Servings | 4–6 servings |
| Method | Stovetop, one large pot |
| Difficulty | Easy |
Why This Soup Works
The soup is built from a short list of everyday ingredients, and each one has a job.
- Ground beef and beef broth give the soup a savory, meaty base.
- Diced potatoes make it filling enough to serve as a full meal.
- Whole milk and cheddar turn the broth creamy and thick once the cheese melts, with no flour or roux.
- One pot means the beef, onion and garlic flavors stay in the soup, and there is less to wash.
Cheesy Hamburger Potato Soup Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 4 cups beef broth
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- Salt & pepper to taste
- Optional: green onions, parsley, or crumbled crackers for topping
Ingredient Notes
- Potatoes: Cut the pieces to a similar size so they finish cooking at the same time. Starchier potatoes such as russets break down more and make a thicker soup. Waxy potatoes such as Yukon Golds hold their shape better.
- Cheddar: Shred it from a block if you can. Pre-shredded cheese is coated with anti-caking starch, which can make the soup less smooth.
- Salt: Beef broth and cheddar are both salty, so taste the soup before adding any salt.
How to Make Cheesy Hamburger Potato Soup
- Brown the beef. In a large pot over medium heat, cook the ground beef until browned. Drain excess fat if needed.
Cue: no pink remains in the meat. - Add aromatics. Stir in the diced onion and minced garlic. Sauté for 2–3 minutes until fragrant and soft.
Cue: the onion looks soft and the garlic smells fragrant. - Simmer the potatoes. Add the diced potatoes and pour in the beef broth. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender (about 15–20 minutes).
Cue: a fork slides into a potato cube with little resistance. - Make it creamy and cheesy. Stir in the milk and shredded cheddar cheese. Keep stirring until the cheese melts and the soup becomes thick and creamy.
Cue: no shreds of cheese are visible and the broth looks smooth. - Season to taste. Add salt and pepper as needed. Garnish if desired.
- Serve hot. Ladle into bowls and top with your favorite garnishes.
Food safety note: USDA advises cooking ground beef to an internal temperature of 160°F (71°C). Color alone is not a reliable sign of doneness, so check with a food thermometer if you are unsure.
Tips and Common Mistakes
- Uneven potato pieces: Large and small chunks cook at different speeds, so some end up mushy and others stay firm. Dice them evenly and test with a fork.
- Grainy or stringy cheese: If the soup is bubbling hard when the cheese goes in, lower the heat. High heat can make melted cheese separate.
- Soup too thick: Stir in a small splash of milk or broth until it loosens.
- Soup too thin: Simmer a few more minutes before serving, or press a few potato cubes against the side of the pot with a spoon.
- Over-salting: Season at the end, after the cheese has melted into the broth.
Toppings and Variations
The original recipe suggests green onions, parsley or crumbled crackers on top. These optional changes are not part of the original recipe, so adjust to your taste:
- Swap part of the cheddar for another good melting cheese.
- Serve with crusty bread for dipping.
How Do I Store and Reheat Leftover Soup?
Cool the soup, then refrigerate it in an airtight container. USDA advises eating refrigerated leftovers within 3 to 4 days. Reheat gently on the stove over low heat, stirring often, until steaming hot. If it has thickened in the fridge, loosen it with a splash of milk or broth.
Can I Freeze Cheesy Hamburger Potato Soup?
Yes, but the texture may change. Potatoes can turn soft or grainy after freezing, and dairy-based soups can separate when thawed. Freeze in portion-size containers, thaw in the refrigerator, and stir well while reheating on the stove.
Frequently Asked Questions
What goes well with cheesy hamburger potato soup?
Crusty bread and crackers both work well. A simple green salad adds freshness next to the rich soup.
Can I use a different type of potato?
Yes. Use the same amount, 4 cups peeled and diced. Russets give a thicker soup, and Yukon Golds keep their shape.
How do I make the soup thicker?
Simmer it a few more minutes, or mash a few potato cubes against the side of the pot. The recipe already gets its body from the milk, cheddar and potatoes, so no flour is needed.
Why is my cheese soup grainy?
The heat is usually too high when the cheese melts. Lower the heat, keep stirring, and shred the cheese yourself from a block if you can.
Can I make the soup ahead of time?
Yes. Make it a day ahead, refrigerate it in an airtight container, and reheat it gently on the stove. Add a splash of milk or broth if it has thickened.
