🧀 Cheesy Hamburger Potato Soup Recipe

Comfort food in a bowl — hearty, cheesy, beefy, and soul-warming.

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🥄 Introduction (Approx. 300 words)

When the weather cools down or you just need something deeply comforting, Cheesy Hamburger Potato Soup is the answer. It's rich, creamy, savory, and brimming with flavor. Imagine chunks of tender potato, seasoned ground beef, and melted cheddar cheese swimming together in a velvety broth — this soup is like a cozy hug in a bowl.

What makes this dish special is its simplicity. Made with humble pantry ingredients like ground beef, potatoes, onions, milk, and cheese, it’s both budget-friendly and family-approved. It's perfect for weeknight dinners when time is short but hunger is big.

This soup takes cues from several classic dishes: the stick-to-your-ribs nature of a loaded baked potato, the richness of a chowder, and the all-American flavor of a cheeseburger. It’s kid-friendly, freezer-friendly, and easy to customize with veggies, spices, or different cheeses.

In this detailed guide, you’ll learn how to:

• Choose the best potatoes for soup

• Brown and season your ground beef for maximum flavor

• Make a cheesy, creamy soup base from scratch (no Velveeta needed — unless you want it!)

• Customize the soup to your taste and dietary needs

• Store, freeze, and reheat like a pro

Ready to fill your kitchen with the smell of bubbling cheese and savory beef? Let’s dive in.

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🛒 Ingredients (Approx. 250 words)

For the Soup:

• 1 lb ground beef (80/20 or lean)

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 4 cups potatoes, peeled and diced (Yukon Gold or Russet)

• 3 cups low-sodium chicken broth (or beef broth)

• 1½ cups whole milk (or half & half)

• 1½ cups shredded sharp cheddar cheese

• ½ cup sour cream (for richness and tang)

• 3 tablespoons butter

• 3 tablespoons all-purpose flour (for roux)

• Salt and black pepper, to taste

• ½ teaspoon smoked paprika

• ½ teaspoon dried parsley

• ¼ teaspoon ground mustard (optional, enhances cheese flavor)

Optional Add-ins:

• 1 cup frozen corn or peas

• ½ cup diced carrots or celery

• ½ teaspoon crushed red pepper flakes (for heat)

• 1 cup cooked, crumbled bacon (for topping or stirring in)

Garnishes:

• Extra shredded cheese

• Chopped green onions or chives

• Crumbled bacon

• Fresh parsley

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🧰 Equipment Needed (Approx. 100 words)

You don’t need any fancy tools to make this soup. Here’s what you’ll use:

• Large soup pot or Dutch oven

• Wooden spoon or spatula

• Potato peeler and cutting board

• Medium saucepan (if making roux separately)

• Whisk (for the roux)

• Measuring cups and spoons

• Ladle for serving

Optional: An immersion blender if you like a creamier texture (though not required).

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🍳 Step-by-Step Instructions (Approx. 700–800 words)

Step 1: Prep Your Ingredients

• Peel and dice your potatoes into small, evenly sized chunks (~½ inch). Set aside in cold water to prevent browning.

• Dice the onion and mince the garlic.

• Grate your cheddar cheese and set it aside (pre-shredded cheese contains anti-caking agents that may prevent smooth melting).

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Step 2: Brown the Beef

1. Heat a large soup pot or Dutch oven over medium heat.

2. Add the ground beef and onion. Cook until the beef is browned and onion is soft (about 6–8 minutes). Use a wooden spoon to break up the meat.

3. Drain excess fat if necessary (leave a bit for flavor).

4. Stir in the garlic and cook for 1 minute until fragrant.

5. Season with salt, pepper, smoked paprika, and ground mustard.

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Step 3: Add the Potatoes and Broth

1. Add the diced potatoes to the pot and stir to coat with the beef mixture.

2. Pour in the chicken or beef broth.

3. Bring the mixture to a boil, then reduce heat to a simmer.

4. Cover and cook for 12–15 minutes, or until the potatoes are fork-tender.

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Step 4: Make the Cheese Roux

While the potatoes are cooking, make your cheese sauce base.

1. In a separate saucepan, melt 3 tablespoons butter over medium heat.

2. Add 3 tablespoons flour and whisk constantly for 1–2 minutes to make a roux.

3. Slowly whisk in the milk. Stir continuously until thickened (5–7 minutes).

4. Turn off the heat and stir in the cheddar cheese, a little at a time.

5. Stir in sour cream until smooth.

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Step 5: Combine and Simmer

1. Once potatoes are tender, reduce heat to low.

2. Slowly pour the cheese sauce into the soup pot with the beef and potatoes. Stir gently to combine.

3. Simmer on low heat for another 5–10 minutes to blend flavors. Do not boil once cheese is added, or it may separate.

4. Taste and adjust seasoning with salt, pepper, or extra paprika as needed.

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Step 6: Serve and Garnish

1. Ladle soup into bowls while hot.

2. Top with desired garnishes: more cheddar cheese, crumbled bacon, green onions, or parsley.

3. Serve with warm crusty bread, garlic toast, or a simple green salad.

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🧀 Tips for Success (Approx. 200 words)

• Use freshly grated cheese for a smoother, silkier melt.

• Don't overcook the potatoes. You want them soft but not mushy.

• Add cheese off heat to avoid curdling or gritty texture.

• Balance the flavors. The sour cream adds tang that offsets the richness of the cheese and beef — don’t skip it!

• Make it thicker: For thicker soup, mash some of the potatoes with a fork before adding cheese sauce.

• Make it creamier: Use heavy cream instead of milk for an indulgent version.

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🔄 Variations (Approx. 200 words)

This recipe is incredibly versatile. Try these variations:

Low-Carb:

• Substitute diced cauliflower for potatoes.

• Use heavy cream instead of milk.

• Use lean ground turkey or chicken.

Spicy:

• Add diced jalapeños or green chiles.

• Stir in ½ teaspoon cayenne or chipotle powder.

Extra Veggie:

• Add corn, carrots, celery, or even spinach.

• Stir in frozen peas at the end for color and sweetness.

Cheeseburger Soup Style:

• Top with chopped pickles and shredded lettuce before serving (yes, really — tastes like a cheeseburger!).

Southwest-Inspired:

• Add black beans, corn, and taco seasoning.

• Swap cheddar for pepper jack or a Mexican blend.

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🥣 Serving Suggestions (Approx. 150 words)

Cheesy Hamburger Potato Soup is a complete meal, but you can round it out beautifully with:

• Toasted garlic bread or cheddar biscuits

• Simple green salad with tangy vinaigrette to cut through the richness

• Roasted broccoli or green beans for veggies

• Apple slices or pickled veggies on the side for acidity

To serve a crowd, keep warm in a slow cooker on low, and let guests ladle it themselves with a toppings bar.

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🧊 Storage & Reheating (Approx. 150 words)

Refrigerate:

• Store in an airtight container for up to 4 days.

• Soup may thicken as it sits — thin with a splash of milk or broth when reheating.

Freeze:

• Cool completely before freezing in freezer-safe containers.

• Best used within 2 months.

• Note: Dairy-based soups can sometimes separate slightly when thawed — stir well while reheating.

Reheat:

• Reheat gently on the stove over medium-low, stirring often.

• In the microwave, heat in 1-minute intervals, stirring between bursts.

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📊 Nutrition Estimate (Approx. 100 words)

Per serving (1 of 6):

• Calories: ~500–600

• Protein: 25–30g

• Fat: 30–35g

• Carbohydrates: 30–40g

• Sodium: ~800mg

• Fiber: 2–4g

• Sugar: 5–8g

Nutrition varies depending on exact ingredients and optional add-ins. Reduce calories and fat by using leaner beef, skim milk, or low-fat cheese.

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❤️ Final Thoughts (Approx. 100 words)

Cheesy Hamburger Potato Soup is a classic example of how comfort food can be easy, affordable, and incredibly satisfying. With just a few ingredients and under an hour of cook time, you’ll have a rich, creamy, and savory soup that fills the kitchen with mouthwatering aromas and warms everyone’s belly. It’s a great meal for busy families, casual dinners, or cold nights when you want something hearty and homemade.

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