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A bowl of cheesy hamburger potato soup featuring chunks of potatoes, ground beef, and creamy, cheesy broth, topped with shredded cheddar

Cheesy Hamburger Potato Soup

A creamy, cheesy, and hearty bowl of comfort, this Cheesy Hamburger Potato Soup combines tender potatoes, savory ground beef, and gooey melted cheese for the ultimate comfort food experience. Perfect for chilly nights or family dinners!
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Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Cuisine: American
Keyword: Cheesy Hamburger Potato Soup
Servings: 6 Servings

Ingredients

  • 1 lb ground beef
  • 4 medium potatoes Russet or Yukon Gold, peeled and diced
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups chicken or beef broth
  • 1 ½ cups shredded cheddar cheese
  • 1 cup milk or heavy cream
  • 2 tbsp all-purpose flour or cornstarch optional, for thickening
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika or thyme optional
  • Optional Add-ins:
  • 1 cup diced carrots or celery
  • Cooked bacon bits
  • Sliced green onions

Instructions

Stovetop Instructions:

  • Brown the beef:
  • In a large pot over medium heat, cook the ground beef until browned and crumbly. Drain excess grease and set the beef aside.
  • Sauté aromatics:
  • In the same pot, add the onion and garlic. Cook until softened and fragrant, about 2-3 minutes.
  • Simmer the soup:
  • Add the diced potatoes and broth. Bring the mixture to a boil, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
  • Thicken the soup:
  • In a small bowl, whisk together milk and flour or cornstarch. Gradually stir this into the soup, cooking until it thickens.
  • Add the cheese:
  • Stir in shredded cheddar cheese, a handful at a time, until fully melted. Add salt, pepper, and paprika to taste.
  • Serve hot with your favorite toppings or sides.

Crockpot Instructions:

  • Brown the ground beef in a skillet, then transfer it to the crockpot.
  • Add potatoes, onions, garlic, broth, and seasonings to the crockpot. Stir to combine.
  • Cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
  • Thirty minutes before serving, stir in milk and shredded cheese until melted and creamy. Adjust seasonings as needed.
  • Serve hot and enjoy!

Notes

  • Cheese Tip: Use freshly shredded cheese for a smoother texture, as pre-shredded cheese may not melt as well.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Reheating: Reheat gently on the stove or microwave. Add a splash of milk or broth to adjust consistency.
  • Customizable: Add bacon bits, jalapeños, or green onions for extra flavor.