Why You’ll Love This Recipe

Hearty and Filling: Packed with protein from ground beef and carbohydrates from potatoes, this soup is a complete meal in a bowl.
Creamy and Cheesy: The addition of cheddar cheese and heavy cream creates a rich, velvety texture that’s irresistibly indulgent.
Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible for cooks of all levels.
Versatile: Easily adaptable to include your favorite vegetables or to accommodate dietary preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beef
Yukon Gold or Russet potatoes
onion
garlic
carrots
chicken broth
shredded cheddar cheese
heavy whipping cream
all-purpose flour
olive oil or butter
salt
black pepper
dried parsley

Directions

In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add diced onions and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
Add the ground beef to the pot, breaking it up as it cooks. Continue cooking until the beef is browned and fully cooked through. Drain any excess grease.
Stir in diced carrots and potatoes, cooking for another 5 minutes to begin softening the vegetables.
Sprinkle flour over the meat and vegetable mixture, stirring to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth while stirring. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes and carrots are tender.
Stir in shredded cheddar cheese until melted and fully incorporated. Pour in the heavy whipping cream, stirring to combine. Let the soup heat through for an additional 3-5 minutes.
Season with salt, black pepper, and dried parsley to taste. Serve hot.

Servings and Timing

Servings: Approximately 6
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: About 1 hour

Variations

Meat Options: Substitute ground beef with ground turkey or chicken for a lighter version.
Vegetable Additions: Add celery, bell peppers, or corn for extra flavor and nutrients.
Cheese Varieties: Try Monterey Jack, Gouda, or a blend for a different cheesy flavor.
Spicy Kick: Include red pepper flakes or diced jalapeños for some heat.

Storage/Reheating

Refrigeration: Cool the soup to room temperature and store in an airtight container in the refrigerator for up to 4 days.
Freezing: For best results, freeze the soup before adding cheese and cream. Store in airtight containers for up to 3 months. When ready to eat, thaw, reheat, then add cheese and cream.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. Add broth or milk if the soup has thickened.

FAQs

How can I make this soup gluten-free?

Use a gluten-free flour blend or cornstarch instead of all-purpose flour and ensure all other ingredients are gluten-free.

Can I make this soup in a slow cooker?

Yes, brown the beef and sauté the onions and garlic first, then transfer to a slow cooker with other ingredients except cheese and cream. Cook on low for 6-8 hours or high for 3-4 hours. Add cheese and cream near the end.

What potatoes are best for this soup?

Yukon Golds are great for a creamy texture that holds its shape, while Russets give a softer, thicker consistency.

Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts better and creates a smoother soup.

Is this soup spicy?

No, but you can add heat with red pepper flakes or spicy cheese if desired.

Can I make this soup ahead of time?

Absolutely! It stores and reheats well, making it great for meal prep.

Can I use milk instead of cream?

You can, though it will be less rich and creamy. Whole milk is a better substitute than skim.

What can I use instead of chicken broth?

Vegetable broth or beef broth are great alternatives.

Can I add other veggies?

Yes, feel free to include celery, corn, or green beans for extra flavor and texture.

How do I thicken the soup more?

Let it simmer uncovered longer, or mash some of the potatoes for a thicker texture.

Conclusion

Cheesy Hamburger Potato Soup is a cozy, satisfying dish that’s easy to make and packed with flavor. With its creamy texture, hearty ingredients, and comforting warmth, it’s sure to become a family favorite. Perfect for meal prep, weeknight dinners, or sharing with friends, this soup delivers comfort in every spoonful.

Cheesy Hamburger Potato Soup

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This Cheesy Hamburger Potato Soup is the ultimate comfort food — creamy, hearty, and loaded with ground beef, potatoes, cheddar cheese, and veggies. An easy one-pot meal perfect for chilly nights and meal prep. Keywords: cheesy hamburger soup, ground beef potato soup, creamy potato soup, comfort food soup.

Author: Laura
Prep Time: 20min
Cook Time: 30min
Total Time: 1hour
Yield: 6servings
Category: soup
Method: Stovetop
Cuisine: American

Instructions

In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add onion and garlic, sauté for 3–4 minutes until softened.
Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease.
Stir in diced carrots and potatoes. Cook for 5 minutes, stirring occasionally.
Sprinkle in flour, stir to coat the mixture, and cook for 1–2 minutes.
Slowly add chicken broth while stirring. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes and carrots are tender.
Stir in shredded cheddar cheese until fully melted. Add heavy cream and stir to combine. Simmer for another 3–5 minutes.
Season with salt, black pepper, and parsley. Serve hot.

Notes

Make it gluten-free by swapping flour for a gluten-free alternative or cornstarch.
For a lighter version, substitute the ground beef with ground turkey or chicken.
Add extra veggies like celery, bell peppers, or corn for variety.
Use freshly shredded cheese for the smoothest texture.
Store leftovers in the fridge for up to 4 days, or freeze (without cheese and cream) for up to 3 months.