Okay, so let’s talk comfort food. You know, the kind of meal that just wraps you up like a warm blanket on a chilly evening? For me, nothing, absolutely nothing, hits that spot quite like a big, steaming bowl of Cheesy Hamburger Potato Soup.

Seriously, this isn’t just soup; it’s a hug in a bowl. It’s got everything you want: the savory goodness of browned hamburger, tender potatoes, and that glorious, melty cheese that ties it all together. It’s substantial, it’s flavorful, and it’s surprisingly easy to whip up, even when you’re feeling a bit tired after a long day.

I remember the first time I really nailed this recipe. It was one of those rainy Saturday afternoons, and I just had this craving for something hearty. I tinkered with a few ideas, pulling a little from here and a little from there, and ended up with this absolute winner. My kitchen smelled amazing, and when I finally dished it up, the look on everyone’s faces was pure joy. From that day on, this Cheesy Hamburger Potato Soup became a regular in our rotation.

Over the years, I’ve made countless batches, tweaking things here and there to get it just right. So trust me, I know a thing or two about making a truly satisfying, stick-to-your-ribs kind of meal. This recipe is my go-to for when I need something delicious and fuss-free, and I can’t wait to share all my little secrets with you!

Why You’ll Love This Cheesy Hamburger Potato Soup

Why should this Cheesy Hamburger Potato Soup become your new favorite go-to? Oh, let me count the ways! It’s just got that special something.

Pure Comfort: It’s like a warm hug from the inside out. Perfect for chilly nights or when you just need something truly soul-soothing.
Surprisingly Easy: Don’t let the deliciousness fool you, this soup comes together without too much fuss. You don’t need to be a gourmet chef!
Packed with Flavor: The combination of savory beef, tender veggies, and rich cheese is absolute magic. Every spoonful is a treat.
Seriously Hearty: This is a meal, not just a starter. It’s substantial enough to fill you up and keep you satisfied.

Gathering Your Ingredients for Cheesy Hamburger Potato Soup

Before you even think about firing up the stove, let’s get organized! Having all your ingredients measured and ready to go, what chefs call “mise en place,” makes the whole process so much smoother. Trust me, you don’t want to be scrambling for the cheese when the soup is bubbling!

Essential Ingredients for Cheesy Hamburger Potato Soup

Ground Beef: You’ll need 1 pound. I usually go for a lean-ish ground beef, but honestly, whatever you have on hand works.
Onion: Just 1 large one, chopped up. It adds such a lovely base flavor.
Carrots: Grab 2, chopped. They bring a little sweetness and color.
Celery Stalks: 2 of these, also chopped. Adds that classic soup depth.
Beef Broth: A good 8 cups. This is the liquid base for our soup.
Cubed Potatoes: 4 cups. Any kind you like! Russets, Yukon Golds, whatever makes you happy. Just make sure they’re cut into bite-sized cubes.
All-Purpose Flour: You’ll need 1/2 cup. This is going to help thicken things up nicely.
Milk: 1/2 cup. Whole milk works best for richness, but 2% is fine too.
Shredded Cheddar Cheese: 2 cups. This is where the magic happens! Use a good quality cheddar that melts well.
Salt and Pepper: To taste, of course! Seasoning is key.

Your Equipment Guide for Cheesy Hamburger Potato Soup

Okay, before we dive into the actual cooking, let’s make sure you have the right gear ready. You don’t need anything fancy for this soup, just a few basic kitchen essentials. Think of these as your trusty sidekicks for soup success!

A Big Pot: You’ll need a nice large pot or Dutch oven. Something that can hold at least 8-10 quarts is perfect.
Wooden Spoon or Spatula: For browning the beef and stirring everything together.
Cutting Board and Knife: For chopping all those lovely veggies.
Small Bowl and Whisk: For making that smooth flour and milk mixture.

Crafting Your Cheesy Hamburger Potato Soup: Step-by-Step

Alright, deep breaths! Making this Cheesy Hamburger Potato Soup is super straightforward. Just follow these steps, and you’ll be enjoying a delicious bowl in no time. Think of it like following a treasure map, but the treasure is cheesy, meaty goodness!

Brown the Beef: Get that big pot or Dutch oven nice and warm over medium heat. Toss in your pound of ground beef. Break it up with your spoon and cook it until it’s all browned and no longer pink. Don’t rush this part; good browning adds flavor! Once it’s cooked through, carefully drain off any extra fat. You don’t want greasy soup!
Add the Veggies: Now, toss in your chopped onion, carrots, and celery right into the pot with the browned beef. Give everything a good stir and let them cook for about 5-7 minutes. You want them to soften up a bit, but they don’t need to be mushy yet. They’ll finish cooking in the broth.
Pour in the Broth: Time for the liquid! Pour in all 8 cups of beef broth. Give it another stir to make sure nothing is sticking to the bottom of the pot. Turn up the heat a little and bring the soup to a nice, gentle boil.
Add the Potatoes: Once it’s boiling, carefully add your cubed potatoes to the pot. Reduce the heat back down to a simmer. Let it cook, uncovered, for about 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce them with a fork.
Make the Thickener: While the potatoes are simmering, grab your small bowl and whisk. Measure out your 1/2 cup of all-purpose flour and 1/2 cup of milk. Whisk them together really well until you have a smooth mixture with no lumps. This is called a slurry, and it’s our secret weapon for thickening the soup!
Thicken the Soup: Now for the magic! Slowly, *slowly*, pour the flour and milk mixture into the simmering soup. **This is important:** stir constantly as you pour to prevent lumps. Keep stirring gently until the soup starts to thicken up. It won’t be super thick like gravy, but you’ll notice a difference. This usually only takes a few minutes after you’ve added all the mixture.
Stir in the Cheese: Lower the heat to low. Add your 2 cups of shredded cheddar cheese to the soup. Stir, stir, stir until all that cheesy goodness is completely melted and smooth. Don’t let it boil after adding the cheese, or it can get a weird texture.
Season and Serve: Taste your soup. Now is the time to add salt and pepper to your liking. Start with a little, taste, and add more if needed. Remember, the beef broth and cheese already have salt, so you might not need a ton. Serve it hot!

Tips for Making the Best Cheesy Hamburger Potato Soup

Want to make this Cheesy Hamburger Potato Soup absolutely *perfect*? Here are a few little tips I’ve picked up along the way that make a big difference:

Really Brown That Beef: Don’t just cook the pink out. Let that ground beef get some nice, brown crispy bits around the edges. That’s where a lot of the deep, savory flavor comes from!
Whisk the Slurry Smooth: When you mix the flour and milk, make sure there are *zero* lumps. Whisk it until it’s completely smooth before adding it to the soup. This prevents weird floury clumps in your finished soup.
Add the Slurry Slowly: Pouring that flour mixture in gradually while stirring is key. It helps it incorporate evenly and thickens the soup smoothly without any surprises.
Don’t Boil After Cheese: Once the cheese is in, keep the heat low and just stir until it’s melted. Boiling can sometimes make the cheese separate or get grainy, and we want that smooth, creamy cheese dream!

Customizing Your Cheesy Hamburger Potato Soup

This soup is fantastic as is, but it’s also super forgiving and easy to make your own! Feeling adventurous? Try tossing in some frozen corn or peas with the potatoes for extra color and nutrients. A pinch of smoked paprika or a dash of hot sauce can add a fun kick. Don’t have cheddar? Monterey Jack or a Colby-Jack blend works beautifully too! You could even swap the ground beef for ground turkey if you prefer.

Common Questions About Cheesy Hamburger Potato Soup

Lots of folks have questions when they’re making a new soup recipe, and that’s totally normal! Here are a few common ones I get about this Cheesy Hamburger Potato Soup:

Can I make Cheesy Hamburger Potato Soup ahead of time?

Absolutely! This soup actually tastes even better the next day after the flavors have had a chance to meld. Just cool it completely, then store it in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove.

Can I freeze Cheesy Hamburger Potato Soup?

Yes, but be aware that the potatoes can sometimes get a little softer or slightly mealy after freezing and thawing. The cheese can also change texture a bit. It’s definitely still edible and tasty, but for the best texture, I prefer to make it fresh or just refrigerate leftovers.

What kind of potatoes should I use for hamburger potato soup?

Honestly, whatever you like! Russets are classic and break down a little, which helps thicken the soup naturally. Yukon Golds or red potatoes hold their shape better if you prefer distinct potato pieces. Just make sure they’re cut into similar-sized cubes so they cook evenly.

Nutritional Information Disclaimer

Just a quick note: the nutritional info provided here is just an estimate. It can totally change depending on the specific brands you use or any tweaks you make to the recipe!

Share Your Cheesy Hamburger Potato Soup Experience

So, did you make this Cheesy Hamburger Potato Soup? I’d absolutely LOVE to hear about it! Leave a comment below, rate the recipe, or snap a pic and share it on social media – don’t forget to tag me!

Cheesy Hamburger Potato Soup: A Glorious Hug

Author: memorecipes.com
Total Time: 45 minutes
Yield: 6 servings 1x

Print Recipe

Description

A hearty and comforting soup with ground beef, potatoes, and cheese.

Ingredients

Scale

1 pound ground beef
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
8 cups beef broth
4 cups cubed potatoes
1/2 cup all-purpose flour
1/2 cup milk
2 cups shredded cheddar cheese
Salt and pepper to taste

Instructions

Brown ground beef in a large pot over medium heat. Drain excess fat.
Add onion, carrots, and celery to the pot and cook until softened.
Pour in beef broth and bring to a boil.
Add potatoes and simmer until tender.
In a small bowl, whisk together flour and milk until smooth.
Gradually stir the flour mixture into the soup, stirring constantly, until thickened.
Stir in cheese until melted and smooth.
Season with salt and pepper.
Serve hot.

Notes

You can use any type of potatoes you prefer.
Adjust the amount of cheese to your liking.
This soup can be made ahead of time and reheated.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 30g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg

Keywords: Cheesy Hamburger Potato Soup, hamburger soup, potato soup, beef soup, cheese soup