Cheesy Hamburger Potato Soup Recipe

This Cheesy Hamburger Potato Soup is a comforting and hearty meal perfect for chilly days. It combines ground beef, tender potatoes, and a rich, cheesy broth for a satisfying dish the whole family will love. Serve it with warm bread for the ultimate comfort food experience.

Ingredients

For the Soup:

1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
4 cups potatoes, peeled and diced (Yukon Gold or Russet work best)
4 cups beef broth
1 (14.5 oz) can diced tomatoes, drained
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, shredded
2 tbsp all-purpose flour
1 tsp Worcestershire sauce
1/2 tsp smoked paprika
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes (optional, for heat)
2 tbsp butter
2 green onions, chopped (for garnish)

Instructions

1. Brown the Ground Beef

In a large Dutch oven or heavy-bottomed pot, cook the ground beef over medium-high heat. Break it apart with a spoon and cook for 5-6 minutes until browned. Drain any excess grease and set the beef aside.

2. Sauté the Aromatics

In the same pot, melt butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another 30 seconds, stirring frequently to prevent burning.

3. Add the Potatoes and Broth

Sprinkle flour over the onion mixture, stirring continuously for 1 minute to create a light roux. Gradually add the beef broth, stirring well to avoid lumps. Stir in the diced potatoes, Worcestershire sauce, smoked paprika, black pepper, salt, oregano, and red pepper flakes (if using). Bring to a gentle boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.

4. Stir in the Dairy and Cheese

Lower the heat to medium-low and pour in the milk and heavy cream, stirring to combine. Add the cooked ground beef back to the pot, along with the diced tomatoes. Gradually stir in the cheddar and Parmesan cheese, one handful at a time, until fully melted. Continue stirring for 5 minutes until the soup thickens slightly. Taste and adjust seasoning if needed.

5. Serve and Enjoy

Ladle the soup into bowls and top with chopped green onions and extra shredded cheese. Serve warm with crusty bread, garlic toast, or crackers for dipping.

Cooking Tips & Notes

Choose the Right Potatoes: Yukon Gold potatoes hold their shape well and add a creamy texture, while Russet potatoes break down slightly, making the soup thicker.
Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Freshly shredded cheese melts much better.
Thicker or Thinner Soup? If you prefer a thicker soup, mash some of the potatoes with a spoon before adding the cheese. If you like it thinner, add a little more milk or broth.
Make It Spicier: Add more crushed red pepper flakes, a dash of hot sauce, or diced jalapeños for an extra kick.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium-low heat, stirring frequently. Add a splash of milk if needed to thin it out.

Serving Suggestions

With Bread: Pair with buttery garlic bread, toasted baguette slices, or warm dinner rolls.
With a Side Salad: A simple Caesar salad or mixed greens balances out the richness of the soup.
As a Loaded Soup: Top with crispy bacon bits, a dollop of sour cream, or crushed crackers for added texture and flavor.
With Extra Protein: For a heartier meal, serve alongside grilled cheese sandwiches or a club sandwich.

This Cheesy Hamburger Potato Soup is creamy, cheesy, and packed with flavor—perfect for cozy nights in. Enjoy!