Is there anything more comforting than a warm bowl of soup on a chilly evening? I think not! But what if I told you that soup could also be incredibly satisfying, packed with flavor, and… taste like a cheeseburger? Yes, you read that right! This Start With This Cheesy Hamburger Potato Soup is exactly what it sounds like – all the deliciousness of a classic cheeseburger, transformed into a creamy, hearty, and unbelievably easy-to-make soup. It’s a family favorite, a crowd-pleaser, and honestly, a bit of a game-changer. Forget ordering takeout, this is your new go-to comfort food.
Why You’ll Love This
Let’s be real, we all crave those classic burger flavors sometimes. But sometimes, you want something a little… different. This soup delivers on all fronts. Here’s why you’ll fall in love:
- Cheeseburger Flavor in Soup Form: Seriously, it’s uncanny. The browned beef, the seasonings, the cheese… it all comes together beautifully.
- Easy to Make: This isn’t a complicated, all-day affair. It comes together in about an hour, making it perfect for weeknights.
- Family-Friendly: Kids (and adults!) adore this soup. It’s a great way to get some veggies in, too!
- Customizable: Want to add bacon? Go for it! Different cheeses? Absolutely! This recipe is a fantastic base for your own creations.
- Comfort Food at its Finest: Warm, creamy, and utterly satisfying – this soup is a hug in a bowl.
Ingredients & Equipment
Here’s what you’ll need to make this magical soup:
Ingredients:
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 4 medium russet potatoes, peeled and cubed
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (plus more for garnish)
- Optional toppings: crumbled bacon, sour cream, chopped green onions
Equipment:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Potato peeler
- Measuring cups and spoons
- Immersion blender (optional, but recommended for a creamier texture)
Step-by-Step Instructions
- Brown the Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Sauté Aromatics: Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Liquids & Potatoes: Pour in the chicken broth, diced tomatoes (undrained), cream of mushroom soup, and Worcestershire sauce. Add the cubed potatoes, paprika, garlic powder, salt, and pepper.
- Simmer: Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
- Blend (Optional): If you prefer a creamier soup, use an immersion blender to partially blend the soup. Leave some chunks for texture, or blend until completely smooth – it’s up to you!
- Add Cheese: Remove the pot from the heat and stir in the shredded cheddar cheese until melted and smooth.
- Serve & Garnish: Ladle the soup into bowls and garnish with extra cheddar cheese, crumbled bacon, sour cream, and chopped green onions, if desired.
Pro Tips
- Don’t Skip Browning the Beef: This step is crucial for developing that rich, burger-like flavor.
- Adjust Seasoning: Taste the soup throughout the cooking process and adjust the salt, pepper, and other seasonings to your liking.
- Cheese Choice: While cheddar is classic, feel free to experiment with other cheeses like Monterey Jack, Colby Jack, or even a little pepper jack for a kick.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
- Thicken the Soup: If you prefer a thicker soup, you can mash some of the potatoes against the side of the pot or add a tablespoon of cornstarch mixed with a little cold water during the last few minutes of simmering.
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The soup may thicken as it sits, so you may need to add a splash of chicken broth or milk when reheating.
Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, or in the microwave in 2-minute intervals. Avoid boiling the soup after adding the cheese, as it may separate.
Freezing: While you can freeze this soup, the texture may change slightly upon thawing. It’s best to freeze it before adding the cheese. Allow to cool completely before transferring to a freezer-safe container. It can be frozen for up to 2-3 months.
Print
Cheesy Hamburger Potato Soup
- Total Time: 40 minutes
- Yield: 6 bowls 1x
Description
Cheesy Hamburger Potato Soup is the ultimate comfort food for chilly nights—rich, creamy, and hearty. Packed with tender potatoes, savory ground beef, and melty cheddar cheese, it’s a family-friendly dinner that warms you from the inside out. Quick, easy, and satisfying for any night of the week.
Ingredients
1 lb ground beef
5 medium potatoes, peeled and diced
1 medium onion, diced
2 carrots, sliced
2 celery stalks, chopped
4 cups chicken broth
2 cups milk (whole or 2%)
2 cups shredded cheddar cheese
2 tbsp butter
2 tbsp flour (for thickening)
1 tsp garlic powder
1 tsp paprika
0.5 tsp black pepper
0.5 tsp salt (adjust to taste)
Optional garnish: chopped parsley or green onions
Instructions
1. In a large pot, brown the ground beef over medium heat. Drain excess fat.
2. Add onions, carrots, and celery. Sauté until softened, about 5 minutes.
3. Stir in butter and flour, cooking for 1 minute to form a roux.
4. Slowly whisk in chicken broth, scraping the bottom of the pot.
5. Add diced potatoes, garlic powder, paprika, salt, and pepper. Bring to a simmer.
6. Cook until potatoes are tender, 15–20 minutes.
7. Reduce heat to low, stir in milk and shredded cheddar cheese until melted and smooth.
8. Adjust seasoning to taste. Garnish with parsley or green onions and serve hot.
Notes
For a richer texture, mash a few potatoes in the soup.
Add heavy cream for extra creaminess.
Avoid boiling after adding cheese to prevent clumping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 95 mg