A warm and comforting soup made with ground beef, potatoes, and melted cheddar cheese, perfect for cozy family dinners.

Be warned, this soup will make the house smell like a warm hug and someone will ask for the recipe before you even set the bowl on the table.
Steam will fog the windows, butter-scented air will twine with the smell of garlic and onion, and potatoes will simmer until tender enough to mash with the back of a spoon.
I love how Cheesy Hamburger Potato Soup turns an ordinary weeknight into a cozy family memory, and yes, it freezes beautifully for those nights when you need a little comfort in a hurry.
If you love the idea of soups that feel like a blanket, you might also enjoy exploring more fall soups and cozy bowl ideas that pair perfectly with crusty bread and warm smiles.

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Why Cheesy Hamburger Potato Soup Is Worth Turning on the Oven For

This soup is pure, simple comfort. It brings together ground beef, soft potatoes, and a warm, cheesy broth that tastes like home.
It is the kind of meal that invites everyone to lean in, take a deep breath, and say, "Mmm." Families adore it for its familiar flavors, and busy cooks love it for how fast it comes together.

I remember the first time I made a version of this for a snowy Sunday. The kids had been sledding, noses red and cheeks glowing, and the house filled with the scent of simmering potatoes. They hovered by the pot like little satellites. That’s when I knew this recipe belonged in the regular rotation.

This soup works for weeknights, casual gatherings, and lazy weekend lunches. It stretches to feed a crowd and shrinks into a cozy single-serving when you need it. Serve it in deep bowls with a scattering of cheddar, a sprinkle of green onions, and maybe a crunchy slice of toasted bread. That moment when someone tips their bowl back to sip the last cheesy drop? That is the reward.

How to Make Cheesy Hamburger Potato Soup

“If your kitchen smells like butter and brown sugar, you’re doing it right.”

Let me give you the short version before we roll up our sleeves. You brown the beef with onion and garlic, add cubed potatoes and broth, simmer until tender, then finish with milk, cream, and cheese for a silken, rich bowl that hugs your insides.
The soup will start out fragrant, look chunky and rustic as the potatoes soften, and finish glossy and thick once the cheese melts into the liquid. The surface will glint with melted cheddar and the aroma will invite everyone to the table.

If you like exploring cozy bowls, try pairing this with ideas from other soup trends and fall-ready recipes to create a themed dinner night. You can keep it low-fuss or dress it up with toppings and sides.

Ingredients You’ll Need

1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
4 cups potatoes, peeled and diced
4 cups chicken broth
2 cups shredded cheddar cheese
1 cup milk
1 cup heavy cream
1 tbsp olive oil
Salt and pepper to taste

Friendly notes: use real butter for the best flavor if you swap in butter for olive oil. Don’t skip the pinch of salt; it makes the savory flavors pop and balances the creaminess. For the cheese, freshly shredded cheddar melts more smoothly than pre-shredded bags because it has no anti-caking agents.

You might want to prep your toppings while the soup simmers. A handful of crumbled bacon, some sliced green onions, and a few extra handfuls of shredded cheese make the final bowl feel festive. If you like texture, toast chopped bread cubes in a little butter for crunchy homemade croutons.

If you are short on time, use pre-peeled and cubed potatoes from the grocery store. And for a heartier riff, swap half the potatoes for diced sweet potato for a sweet-and-savory twist that warms you from the inside out.

These fall soup ideas can help you round out the menu when you are hosting a crowd or planning a cozy week of leftovers.

Step-by-Step Directions

Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
Tip: Keep the heat moderate so the garlic softens without browning; browned garlic can taste bitter.
Add the ground beef to the pot, breaking it up as it cooks until browned and fully cooked.
Tip: Use a wooden spoon to break the beef into small pieces for even texture in every spoonful.
Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce heat to low and let simmer for 15-20 minutes, until potatoes are tender.
Tip: If you like a thicker soup, mash a few potato pieces against the pot wall to release starch and naturally thicken the broth.
Pour in the milk and heavy cream, stirring to combine, and heat through without boiling.
Tip: Warm the milk slightly before adding if the pot feels very hot; sudden heat can curdle dairy.
Gradually add the shredded cheddar cheese, stirring until fully melted.
Tip: Add the cheese in small handfuls and stir slowly; this prevents clumping and gives a shiny, smooth finish.
Season to taste with salt and pepper, and let simmer for an additional 5-10 minutes.
Tip: Taste before salting too heavily. Cheddar can bring its own saltiness, and the broth may already be seasoned.
Serve hot, garnished with additional toppings like shredded cheese or bacon bits.
Tip: A small squeeze of fresh lemon or a sprinkle of chopped parsley brightens the final bowl if you want a lift.

These steps are straightforward and forgiving. The soup holds well, so you can walk away for a bit and come back to a happy pot. If the soup seems a touch thin after adding cheese, stir in a spoonful of instant mashed potato flakes or a slurry of flour and water to thicken gently.

If you want to add a leafy green, stir in a few handfuls of baby spinach in the last minute of simmering. It wilts quickly and adds color and nutrients without changing the cozy flavor profile.

Serving Cheesy Hamburger Potato Soup With Love

Serve this soup steaming hot in deep bowls. Pile extra shredded cheddar on top and let it melt into gooey ribbons. A sprinkle of crispy bacon or a scattering of chives makes every bowl feel special and like you meant to go the extra mile.

This soup pairs beautifully with a thick slice of buttered rye or a hunk of crusty sourdough. Tear the bread and dip it; the contrast between chewy bread and creamy soup is a small, everyday miracle. For a lighter dinner, pair bowls of soup with a crisp green salad tossed in a tangy vinaigrette.

Make it a family-style dinner: set out bowls of toppings and let everyone dress their soup. Kids love letting loose with shredded cheese and bacon bits, and adults appreciate the little customization. It turns dinner into a tiny celebration.

Serve it at potlucks, too. It travels well if you keep it slightly thinner in transit and finish the cheese and toppings on-site for that fresh, glossy finish. If you are hosting, set out bowls of crackers, extra cheese, and warm bread to make the table feel welcoming and abundant.

How to Store and Enjoy Later

Leftovers are a joy with this soup. Cool the pot to room temperature within two hours, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over medium-low heat, stirring often so the dairy warms without separating.

To freeze, cool fully and portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. When reheating from frozen, warm gently and stir in a splash of milk if it seems thick or grainy. The texture returns beautifully when you add a little liquid and reheat slowly.

If you find the soup slightly stiffer after refrigeration, don’t worry. A quick stir in a bit of milk or broth will loosen it. If the cheese seems to separate, whisk briskly over low heat until it comes back together. A tiny bit of mustard stirred in can also help re-bind the dairy and boost flavor.

For travel or lunch prep, pack soup in an insulated thermos and it will stay nicely warm for several hours. Add cheese and crispy toppings separately to keep textures crisp until you are ready to eat.

Tips, Tricks, and Sweet Secrets

Cheese choice matters. Use a medium-to-sharp cheddar for full flavor. Mild cheddar melts but can leave the soup a bit shy on personality. If you like, blend a bit of Gruyere or Monterey Jack for extra silkiness.
Brown the beef well. Those browned bits on the bottom of the pot carry deep, savory flavor. Scrape them up with a splash of broth while you deglaze. That little move makes the whole pot sing.
Texture play. For a creamier base, blend half the soup with an immersion blender before adding the final cheese. For rustic comfort, leave the potatoes chunky. Both are absolutely valid and delicious.
Add a vegetable boost. Throw in diced carrots or celery with the onion for more color and depth. They soften into sweet little notes that balance the savory beef and cheese.
Swap dairy carefully. If you want lighter soup, use whole milk and skip the heavy cream, but reduce the amount of cheese slightly. It will still be cozy, just a touch lighter.

A tiny habit I cherish is reserving a cup of shredded cheese to add just as I serve. The immediate melt and shine on top makes that first spoonful feel indulgent. It is a simple trick that adds theater and comfort at the table.

Try to taste and adjust. A final pinch of black pepper or a few drops of Worcestershire sauce can transform the flavor. It is a personal touch that says you cooked from the heart.

Delicious Variations

Smoky Bacon and Herb: Crisp bacon and stir in chopped fresh thyme or rosemary at the end for a woodsy perfume. Top with crumbled bacon and a sprig of thyme.
Tex-Mex Twist: Add a teaspoon of cumin and a pinch of chili powder with the onions, finish with a squeeze of lime and a handful of chopped cilantro. Serve with crushed tortilla chips for crunch.
Creamy Mushroom Upgrade: Sauté sliced mushrooms with the onion until deeply golden before adding the beef. The mushrooms bring earthy depth that pairs beautifully with cheddar.
Cheddar and Chive Deluxe: Stir in a dollop of sour cream at the end and top with a generous mound of chopped chives for a tangy, fresh finish.
Veggie-Friendly Swap: Use plant-based ground meat or lentils in place of beef, and choose a sharp vegan cheddar for melting if you want to make this vegetarian. The potatoes and broth keep the bowl satisfying.

Think about the season when you tweak the soup. In fall, add a pinch of smoked paprika and top with roasted pumpkin seeds for crunch. In spring, a sprinkle of bright herbs like tarragon or parsley wakes the flavors up.

FAQs About Cheesy Hamburger Potato Soup

Q: Can I make this soup ahead of time?
A: Yes, make it a day ahead and reheat gently. Flavor often deepens overnight, and you can finish with fresh cheese and toppings when you serve.

Q: What if I want a thicker soup?
A: Mash a few potato chunks against the pot side, or stir in a tablespoon of instant mashed potato flakes. A small flour slurry also works—mix 1 tablespoon flour with 2 tablespoons cold water, stir into the pot, and simmer to thicken.

Q: Can I use a different cheese?
A: Absolutely. Try sharp cheddar, Colby, Monterey Jack, or a blend. Avoid processed cheeses with stabilizers that can make the texture gummy.

Q: Is this freezer-friendly?
A: Yes. Cool fully and freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat slowly with a splash of broth or milk.

Q: How do I make it kid-friendly?
A: Keep toppings simple: extra cheese, croutons, or small cubes of ham. Keep spices mild and let kids assemble their bowls to make dinner fun.

These short answers should help you feel confident whether you are adapting the recipe or planning ahead. Don’t be afraid to experiment; soup is forgiving and rewards small, thoughtful tweaks.

A Final Bite

If you make this Cheesy Hamburger Potato Soup once, it will slip into your weekly rhythm faster than you expect. It is the kind of dish that gathers people, warms hands, and encourages second helpings. Serve it with love, and watch it become a memory that comes up again and again at the table.

Conclusion

If you want another take on this comforting theme, check out a creamy variation at Dear Crissy’s Hamburger Potato Soup for a slightly different finish and helpful serving ideas.
For a version that skips processed cheese and uses simple ingredients, take a peek at From Scratch Farmstead’s Cheesy Hamburger Potato Soup for inspiration and swaps that keep things real and satisfying.

Bake, simmer, and share. You are one pot away from a cozy night in.