There’s something deeply satisfying about a soup that combines all the hearty, comforting elements of a perfect winter meal into one steaming bowl. This cheesy hamburger potato soup delivers exactly that – tender chunks of potato, savory ground beef, and rich melted cheese all swimming in a creamy, flavorful broth that warms you from the inside out. It’s the kind of soup that makes your kitchen smell like home and transforms even the coldest, dreariest day into something cozy and inviting.
What makes this soup truly special is how it brings together familiar ingredients in a way that feels both nostalgic and completely satisfying. The combination of ground beef and potatoes creates a hearty base that’s substantial enough to serve as a complete meal, while the melted cheddar cheese adds that irresistible richness that makes every spoonful feel like a warm hug. It’s comfort food at its finest – unpretentious, deeply flavorful, and guaranteed to please everyone at the table.
I developed this recipe during a particularly brutal winter when my family was craving something that would stick to their ribs and chase away the cold. The inspiration came from combining two beloved comfort foods – loaded baked potato soup and classic hamburger soup – into one incredible dish that delivers the best of both worlds. It’s since become our go-to soup for cold weather, sick days, and any time we need something that feels like pure comfort in a bowl.
Ingredients
For the Soup Base:
- 1 pound ground beef (80/20 blend for best flavor)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Main Components:
- 4 cups Yukon Gold potatoes, peeled and diced (about 1/2-inch cubes)
- 4 cups beef broth
- 1 cup chicken broth (for extra depth)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
For the Creamy Finish:
- 1 cup heavy cream
- 1 1/2 cups sharp cheddar cheese, freshly shredded
- 1/2 cup cream cheese, softened
- 2 tablespoons all-purpose flour (for thickening)
- 2 tablespoons cold water
For Garnish:
- 1/2 cup sharp cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled
- 3-4 green onions, chopped
- 1/4 cup sour cream
- Fresh chives, chopped
- Freshly cracked black pepper
Instructions
Begin by preparing all your ingredients, as this soup comes together relatively quickly once you start cooking. Dice the onion, mince the garlic, and cube the potatoes into uniform 1/2-inch pieces for even cooking.
Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. The combination of oil and butter prevents the butter from burning while adding rich flavor to the base of your soup.
Add the diced onion to the pot and cook for 4-5 minutes, stirring occasionally, until the onion becomes translucent and fragrant. This foundation of properly cooked onions is crucial for developing deep flavor throughout the soup.
Add the minced garlic and cook for another 30 seconds until aromatic. Be careful not to let the garlic burn, as it can turn bitter and affect the entire soup’s flavor.
Add the ground beef to the pot, breaking it up with a wooden spoon as it cooks. Cook for 6-8 minutes until the beef is completely browned and no pink remains. You want to develop some caramelization on the meat for maximum flavor.
If there’s excess fat in the pot, drain off all but about 1-2 tablespoons. A little fat adds flavor, but too much will make your soup greasy.
Add the diced potatoes to the pot and stir to combine with the beef and onion mixture. Cook for 2-3 minutes, allowing the potatoes to absorb some of the flavors from the meat and aromatics.
Pour in the beef broth and chicken broth, then add the thyme, oregano, bay leaf, salt, pepper, and smoked paprika. The combination of broths creates more complex flavor than using just one type, while the spices add warmth and depth.
Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the potatoes are fork-tender but not falling apart. You want them to hold their shape while being completely cooked through.
While the soup simmers, prepare your thickening mixture by whisking the flour with cold water until smooth. This slurry will help thicken the soup without creating lumps.
Once the potatoes are tender, stir in the flour mixture and simmer for 2-3 minutes until the soup begins to thicken slightly. Remove the bay leaf at this point.
Reduce the heat to low and slowly stir in the heavy cream, being careful not to let the soup boil once the cream is added, as this can cause it to curdle.
Add the softened cream cheese, stirring until it’s completely melted and incorporated. The cream cheese adds extra richness and helps create that perfectly smooth, creamy texture.
Gradually add the shredded cheddar cheese, stirring constantly until it’s completely melted and the soup is smooth and creamy. Add the cheese in small handfuls to prevent it from clumping.
Taste and adjust seasonings as needed. You might want more salt, pepper, or even a splash of hot sauce for heat.
Remove from heat and let the soup rest for 5 minutes to allow the flavors to meld and the consistency to settle.
Ladle into bowls and garnish generously with additional shredded cheese, crumbled bacon, chopped green onions, a dollop of sour cream, and fresh chives. Finish with freshly cracked black pepper for the perfect presentation.
Flavor & Texture Notes
This cheesy hamburger potato soup delivers incredible layers of flavor and texture that make every spoonful satisfying and comforting. The ground beef provides savory, meaty richness that forms the hearty foundation of the soup, while the tender potatoes add substance and help create the perfect thick, creamy consistency.
The combination of beef and chicken broths creates a complex, well-rounded base that’s more flavorful than using just one type of broth. The herbs and spices – thyme, oregano, and smoked paprika – add warmth and depth without overpowering the core flavors.
The cheese component is where this soup really shines. The sharp cheddar provides that classic, tangy cheese flavor that pairs perfectly with potatoes, while the cream cheese adds silky smoothness and extra richness. The heavy cream ties everything together, creating a luxurious mouthfeel that coats the spoon perfectly.
The texture is wonderfully varied – tender chunks of potato and seasoned ground beef in a creamy, cheese-laden broth that’s thick enough to be substantial but still smooth and spoonable. Each bowl delivers that perfect balance of hearty and comforting.
Tips & Variations
Choose the right potatoes for the best results. Yukon Gold potatoes hold their shape well while becoming tender and creamy, making them ideal for soup. Russets can work but may break down more, creating a thicker, more rustic texture.
Don’t rush the cheese-melting process. Add it gradually over low heat and stir constantly to prevent clumping or separation. If your cheese does clump, you can often save it by whisking vigorously or using an immersion blender briefly.
For extra flavor depth, brown the ground beef really well – those caramelized bits add incredible flavor to the final soup. Don’t be afraid to let it get quite brown.
Make this soup your own with different add-ins: diced bell peppers, corn kernels, or even jalapeños for heat. Mushrooms also work wonderfully and add extra umami depth.
For a lighter version, you can substitute half-and-half for the heavy cream and reduce the amount of cheese slightly, though the soup won’t be quite as rich.
Try different cheese combinations – smoked cheddar, Gouda, or even pepper jack can create interesting flavor variations while maintaining that creamy, melted texture.
Storage & Make-Ahead
This soup keeps exceptionally well and actually improves in flavor after sitting overnight as all the ingredients have time to meld together. Store covered in the refrigerator for up to 4 days.
When reheating, do so gently over medium-low heat, stirring frequently. You may need to add a splash of broth or cream to restore the proper consistency, as the soup tends to thicken when cold.
The soup can be frozen for up to 3 months, though the texture may change slightly due to the dairy content. Thaw overnight in the refrigerator and reheat gently, whisking to restore smoothness.
For make-ahead convenience, you can prepare the soup through the point of adding the potatoes and broth, then refrigerate overnight. Finish with the cream and cheese when ready to serve.
Serving Suggestions
This hearty soup is substantial enough to serve as a complete meal, especially when paired with crusty bread, dinner rolls, or cornbread for dipping. The bread helps soak up every delicious drop and adds satisfying carbohydrates.
A simple green salad with vinaigrette provides a fresh, acidic contrast that cuts through the richness of the soup and adds nutritional balance to the meal.
For the ultimate comfort food experience, serve with grilled cheese sandwiches made with the same type of cheddar used in the soup. The combination is pure comfort food perfection.
This soup pairs wonderfully with a light, crisp beer or a medium-bodied red wine that can stand up to the rich flavors without being overwhelmed.
FAQ
Can I make this soup in a slow cooker? Yes! Brown the beef and onions in a skillet first, then transfer to the slow cooker with the remaining ingredients except cream and cheese. Cook on low for 6-8 hours, then stir in the cream and cheese during the last 30 minutes.
Why did my soup curdle when I added the cream? This usually happens when the soup is too hot when the cream is added. Always reduce heat to low and add cream gradually while stirring constantly.
Can I use different types of ground meat? Absolutely! Ground turkey, chicken, or even ground sausage work well. Each will bring its own flavor profile to the soup.
How do I prevent the cheese from clumping? Make sure the soup isn’t too hot when adding cheese, add it gradually, and stir constantly. Using freshly shredded cheese rather than pre-shredded also helps.
Can I make this dairy-free? You can substitute coconut cream for the heavy cream and use dairy-free cheese alternatives, though the flavor and texture will be different from the traditional version.
This cheesy hamburger potato soup represents the pinnacle of comfort food – taking simple, familiar ingredients and combining them in a way that creates something truly special and satisfying. It’s the kind of soup that makes cold days bearable, brings families together around the dinner table, and creates the kind of food memories that last a lifetime. Whether you’re feeding a hungry crowd or just want to treat yourself to something wonderfully comforting, this soup delivers warmth, flavor, and pure satisfaction in every single spoonful.
