A warm, creamy, and comforting soup that combines hearty ground beef, tender potatoes, and melted cheddar cheese. It’s everything I crave on a chilly day and always hits the spot.
Why You’ll Love This Recipe
I adore how this soup is just pure comfort in a bowl. The savory beef and tender potatoes blend seamlessly with the creamy broth and gooey cheese for a meal that’s both rich and satisfying. It’s easy to make, crowd-pleasing, and perfect for when I want something filling without a lot of fuss.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
1 lb ground beef
-
1 small onion, diced
-
3 cloves garlic, minced
-
4 cups potatoes, diced
-
4 cups beef broth
-
1 cup whole milk
-
2 cups shredded cheddar cheese
directions
-
Brown the beef: I cook the ground beef in a large pot over medium heat until no longer pink. I drain any excess fat.
-
Sauté aromatics: I add the diced onion and minced garlic to the pot and sauté for about 3–4 minutes, until they’re soft and fragrant.
-
Add potatoes and broth: I stir in the diced potatoes and pour in the beef broth. Then I bring everything to a boil, reduce the heat, and simmer for about 15–20 minutes, until potatoes are tender.
-
Finish with milk and cheese: I lower the heat, stir in the whole milk, and gradually add the shredded cheddar, stirring continuously until the cheese is fully melted and the soup becomes creamy.
-
Season to taste: I taste and season with salt and pepper as needed.
-
Serve: I ladle the soup into bowls and enjoy it hot for maximum comfort.
Servings and timing
This recipe yields about 6 servings.
-
Prep time: 10 minutes
-
Cook time: 30 minutes
-
Total time: About 40 minutes
storage/reheating
I store leftovers in airtight containers in the fridge for up to 3 days. To reheat, I warm the soup gently on the stovetop or in the microwave, stirring occasionally. If it becomes too thick, I add a splash of milk or broth to loosen it up.
FAQs
What can I use instead of ground beef?
I’ve used ground turkey or sausage for a tasty variation. Both offer a different flavor but still make the soup hearty and delicious.
Can I make this soup ahead of time?
Absolutely—I often make it a day ahead. Just reheat slowly and add a bit of milk to restore creaminess, since the potatoes may absorb some liquid.
Is there a vegetarian option?
Yes—I swap the ground beef for cooked lentils or plant-based sausage and use vegetable broth. It’s still rich and flavorful without the meat.
What cheese works best?
I stick with sharp cheddar for its bold flavor and great melting quality. But I’ve also mixed in Monterey Jack or Gruyère for a tasty twist.
Can I freeze the soup?
I do freeze it sometimes. I cool it completely, put it in freezer-safe containers, and freeze for up to 2 months. I thaw it overnight in the fridge and gently reheat, stirring in a bit of milk to refresh the texture.
Conclusion
This cheesy hamburger potato soup is one of my go-to comfort foods. It’s easy to prepare, incredibly satisfying, and versatile enough to accommodate different proteins or dietary preferences. I hope this bowl of creamy goodness keeps you cozy and content, just like it does for me!
