Cheesy Hamburger Potato Soup is a warm, delicious bowl of comfort that brings together savory ground beef, tender potatoes, rich cream, and melty cheddar cheese. If you’re looking for a hearty dish that feels like a hug from the inside, this soup delivers. With everyday ingredients and fairly simple steps, it’s perfect for a cozy dinner, especially when the weather turns cool.
Why You’ll Love This Cheesy Hamburger Potato Soup
– It’s hearty and filling; the ground beef and potatoes make it substantial enough to be a main.
– It’s rich and comforting. The butter‑flour roux, half‑and‑half cream, and shredded cheese give it a silky texture and indulgent flavour.
– It’s easy to make with one pot and straightforward steps; you’ll have dinner ready without excessive fuss.
– It’s family‑friendly, most people love cheeseburger flavours, and this soup gives you that vibe without turning on the grill.
– It’s versatile; you can add extra veggies, swap meats, or tweak seasonings to suit your taste.
Ingredients
- 1 lb lean ground beef
- 1 cup diced yellow onions
- ½ cup butter
- ½ cup all‑purpose flour
- 3 cups chicken broth
- 3 cups half‑and‑half cream
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 cups frozen diced hash brown potatoes
- 1 cup chopped green onions
- 2 cups shredded triple cheddar cheese blend
Step‑by‑Step: How to Make Cheesy Hamburger Potato Soup
- In a large pot over medium‑high heat, add the ground beef.
- Add the diced yellow onions to the pot with the beef. As the beef cooks, crumble it well so it breaks into small pieces.
- Once the ground beef is fully cooked and the onions have softened, reduce heat slightly and add the butter.
- As soon as the butter melts, sprinkle in the flour. Stir everything together and keep cooking for about 3 minutes—this helps cook out the raw flour taste and form the base of your roux.
- Pour in the chicken broth and whisk immediately, so the roux dissolves into the liquid and you form a thickened mixture.
- Next, add the half‑and‑half cream and whisk again until smooth and well combined.
- Stir in the garlic powder, onion powder, salt and pepper. Mix thoroughly to distribute the seasonings.
- Add the frozen diced hash brown potatoes to the pot. Stir so they’re evenly distributed.
- Lower the heat to medium, partially cover the pot (leaving the lid slightly ajar), and let the soup simmer for about 10 minutes, stirring often to allow the potatoes to cook through.
- After 10 minutes of simmering, add the chopped green onions. Stir well.
- Finally, add the shredded triple cheddar cheese. Stir until the cheese melts fully into the soup.
- Serve immediately while hot and creamy. Enjoy!
Helpful Tips
- When browning the ground beef, make sure to break it apart early so you get small crumbles rather than large chunks.
- Don’t skip cooking the flour with the butter for the full 3 minutes—this helps avoid a raw flour taste and ensures the soup has a smooth texture.
- Whisk when adding liquids to the roux so you avoid lumps.
- Use frozen hash browns for convenience, but if you prefer fresh diced potatoes, you can substitute (just adjust cooking time accordingly).
- When simmering with cream, avoid bringing it to a rapid boil—just a gentle simmer to prevent curdling.
- Use freshly shredded cheese if possible—pre‑shredded cheeses often contain anti‑caking agents that can affect melting behaviour.
- Taste and adjust salt & pepper at the end—seasonings can change once the cream and cheese are added.
- If the soup gets too thick after resting, you can thin slightly with extra chicken broth or a splash of water.
Substitutions And Variations
- Meat alternative: Swap in ground turkey or chicken for leaner protein.
- Potato alternative: Use diced fresh russet or Yukon Gold potatoes instead of frozen hash browns; allow extra cook time.
- Dairy alternative: If you prefer lighter, use 2% milk instead of half‑and‑half (but texture will be a little thinner).
- Cheese variation: Use sharp cheddar, Monterey Jack, or a cheddar‑Colby blend depending on taste.
- Extra veggies: Add diced carrots, celery, corn, or peas for more colour and texture.
- Spice it up: Add a pinch of cayenne, smoked paprika or chili flakes for heat.
- Broth swap: Use beef broth instead of chicken if you want a richer base.
- Vegetarian option: Use a plant‑based meat substitute, vegetable broth, and omit cheese or use vegan cheese.
Storage Instructions
- In the fridge: Cool the soup to near room temperature, then transfer to an airtight container. Store for up to 3‑4 days.
- Freezer: You can freeze leftovers for up to 3 months. Note: Cream‑based soups can sometimes change texture when frozen & reheated (may separate slightly).
- Reheating: Gently warm on the stove over low heat, stirring occasionally to prevent sticking. If too thick, add a little broth or milk to loosen. If using a microwave, heat in short intervals and stir in between.
Nutritional Information
-
Calories: ~376 kcal
-
Carbohydrates: ~35 g
-
Protein: ~25 g
-
Fat: ~15 g
Serving Suggestions
- Serve each bowl with chopped green onions or fresh herbs on top for brightness.
- A side of crusty bread, garlic bread or warm baguette pairs beautifully—perfect for dipping into the creamy broth.
- A crisp salad (mixed greens with vinaigrette) balances the richness nicely.
- For a fun twist, serve with crumbled bacon or sour cream dollop on top.
- If desired, garnish with extra shredded cheddar or a sprinkle of paprika for visual appeal.
Frequently Asked Questions About Cheesy Hamburger Potato Soup
Can I make this soup ahead of time and reheat later?
Yes, you absolutely can. One of the great things about this soup is that it reheats well. After cooking, let it cool slightly, then store in the fridge in an airtight container for up to 3‑4 days. When reheating, gently warm on the stove and stir often—because of the dairy, you’ll want to avoid high heat so it doesn’t separate. If the soup thickens too much in storage, simply add a little extra broth or milk when reheating to restore the desired consistency.
Can I freeze it?
Yes — you can freeze leftovers for up to about 3 months. However, because the recipe uses half‑and‑half cream and cheese, the texture may change slightly once thawed and reheated (the dairy may separate or become grainy). To mitigate this, thaw in the refrigerator overnight and reheat slowly, stirring and optionally adding a splash of fresh cream or milk. Many readers still find it delicious and convenient for a future meal.
I don’t have hash brown potatoes—can I use fresh potatoes?
Definitely. If you have fresh potatoes (russet or Yukon Gold work well), peel and dice them into ½‑inch cubes. Fresh potatoes will take a bit longer to cook until tender compared to frozen hash browns, so allow an extra 5‑10 minutes of simmering. Also note that fresh potatoes may release more starch into the soup, which could thicken it more—so adjust your broth if you prefer a thinner texture.
Final Thoughts
Thank you for joining me in cooking this Cheesy Hamburger Potato Soup—it’s a dish I genuinely love for its comfort, flavour, and ease. From the sizzling ground beef to the creamy broth and melty cheddar cheese, everything comes together into something truly satisfying. I hope you enjoy every spoonful, find joy in serving it to loved ones, and feel proud of making a dish this good. Here’s to warming your kitchen with great food, making memories over bowls of soup, and embracing the joy of simple, flavour‑packed meals. Happy cooking and enjoy!
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Cheesy Hamburger Potato Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Cheesy Hamburger Potato Soup is a hearty, creamy, one-pot comfort meal loaded with ground beef, potatoes, cheddar cheese, and rich cream. Perfect for cozy weeknights and family dinners.
Ingredients
1 lb lean ground beef
1 cup diced yellow onions
½ cup butter
½ cup all-purpose flour
3 cups chicken broth
3 cups half-and-half cream
1 tbsp garlic powder
1 tbsp onion powder
1 tsp salt
1 tsp pepper
3 cups frozen diced hash brown potatoes
1 cup chopped green onions
2 cups shredded triple cheddar cheese blend
Instructions
- In a large pot over medium‑high heat, add the ground beef.
- Add the diced yellow onions to the pot with the beef. As the beef cooks, crumble it well so it breaks into small pieces.
- Once the ground beef is fully cooked and the onions have softened, reduce heat slightly and add the butter.
- As soon as the butter melts, sprinkle in the flour. Stir everything together and keep cooking for about 3 minutes—this helps cook out the raw flour taste and form the base of your roux.
- Pour in the chicken broth and whisk immediately, so the roux dissolves into the liquid and you form a thickened mixture.
- Next, add the half‑and‑half cream and whisk again until smooth and well combined.
- Stir in the garlic powder, onion powder, salt and pepper. Mix thoroughly to distribute the seasonings.
- Add the frozen diced hash brown potatoes to the pot. Stir so they’re evenly distributed.
- Lower the heat to medium, partially cover the pot (leaving the lid slightly ajar), and let the soup simmer for about 10 minutes, stirring often to allow the potatoes to cook through.
- After 10 minutes of simmering, add the chopped green onions. Stir well.
- Finally, add the shredded triple cheddar cheese. Stir until the cheese melts fully into the soup.
- Serve immediately while hot and creamy. Enjoy!
Notes
Use fresh potatoes if preferred—just dice and extend cooking time. For lighter soup, use 2% milk and lean turkey. Reheats well and freezes for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: 559
- Carbohydrates: 35g
- Protein: 26g