Cheesy Hamburger Potato Soup
Whether you’re serving it for a family dinner, preparing a freezer-friendly batch for the week, or looking for an easy crowd-pleasing soup, this recipe will earn a permanent spot in your winter recipe rotation. Best of all, it’s simple to make with common pantry and fridge ingredients!
Yield: 6
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and sharp knife
- - Measuring cups and spoons
- Ladle for serving
- Potato peeler
Materials
- 1 lb ground beef 🍔 – Lean ground beef 80/20 or 85/15 works great. For a lighter option, use ground turkey.
- 1 small onion diced 🧅 – Adds savory depth and sweetness.
- 3 cloves garlic minced 🧄 – Boosts flavor.
- 4 cups potatoes peeled and diced 🥔 – Yukon Gold or Russet work well.
- 4 cups chicken or beef broth – Use low-sodium broth for better control of salt.
- 2 cups milk – Whole or 2% milk gives the soup a rich texture.
- 2 tablespoons flour – Helps thicken the soup.
- 2 tablespoons butter – Adds richness and flavor.
- 2 cups shredded cheddar cheese 🧀 – Sharp cheddar melts well and brings bold flavor.
- Salt and black pepper to taste
- 1/2 teaspoon paprika optional – Adds color and subtle smokiness.
- Chopped parsley or green onions for garnish (optional)
Instructions
Step 1: Brown the Beef
- In a large soup pot or Dutch oven over medium heat, cook the ground beef until browned and no longer pink. Break it up with a spoon as it cooks. Drain excess grease, then return the beef to the pot.
Step 2: Sauté Onion and Garlic
- Add the diced onion and cook for 3–4 minutes, until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Add Potatoes and Broth
- Add the diced potatoes to the pot along with the broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes, or until the potatoes are fork-tender.
Step 4: Make the Cheese Sauce
- While the potatoes are simmering, melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes to create a roux. Slowly whisk in the milk until smooth and slightly thickened. Turn off heat and stir in the shredded cheddar cheese until melted and creamy.
Step 5: Combine and Simmer
- Pour the cheese sauce into the soup pot with the potatoes and beef. Stir to combine everything into a smooth, cheesy base. Add salt, pepper, and paprika (if using). Simmer for another 5 minutes to allow flavors to meld.
Step 6: Garnish and Serve
- Ladle the soup into bowls and garnish with fresh chopped parsley or green onions, extra shredded cheese, or even crumbled bacon on top!