When the weather turns chilly, nothing warms the soul quite like a bowl of hearty Cheesy Hamburger Potato Soup. This comforting dish combines the savory goodness of seasoned ground beef with tender potatoes and a rich, velvety cheese broth that will have everyone asking for seconds.
I created this recipe on a cold winter evening when I needed something substantial yet simple to feed my hungry family. The combination of familiar flavors makes this soup an instant classic—it’s essentially a cheeseburger and fries transformed into a cozy, spoonable meal that satisfies even the pickiest eaters.
Why You’ll Love This
- One-pot wonder that minimizes cleanup while maximizing flavor
- Ready in just 45 minutes, perfect for busy weeknights
- Hearty enough to serve as a complete meal
- Kid-friendly flavors that adults will equally enjoy
- Leftovers taste even better the next day as flavors continue to meld
Ingredients
- 1 pound ground beef
- 3/4 cup onion, finely chopped
- 3/4 cup carrots, shredded
- 3/4 cup celery, diced
- 4 cups potatoes, peeled and diced
- 4 tablespoons butter, divided
- 2 cups Velveeta processed cheese, cubed (or 2 cups shredded cheddar cheese)
- 1 1/2 cups milk
- 1/4 cup sour cream
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon black pepper, to taste
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it into small pieces as it cooks. Drain off any excess fat and set the cooked beef aside.
- In the same pot, add 1 tablespoon of butter. Once melted, add the chopped onion, shredded carrots, and diced celery. Stir in the dried basil and parsley flakes. Cook until the vegetables become tender, about 5 minutes.
- Pour in the chicken broth and add the diced potatoes and cooked ground beef back to the pot. Bring everything to a boil, then reduce the heat to a simmer. Cover and cook for 10-12 minutes, or until the potatoes are easily pierced with a fork.
- While the soup simmers, melt the remaining 3 tablespoons of butter in a small skillet over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, until the mixture turns light golden brown and smells slightly nutty.
- Gradually stir the roux into the soup, mixing well to incorporate. Continue cooking for 2-3 minutes until the soup begins to thicken.
- Reduce the heat to low. Add the cubed Velveeta or shredded cheddar cheese in batches, stirring until completely melted and smooth after each addition. Slowly stir in the milk, salt, and pepper. Heat through without allowing the soup to boil, which could cause the dairy to separate.
- Just before serving, stir in the sour cream until well blended. Taste and adjust seasonings if needed. Serve hot with your favorite garnishes like extra cheese, chopped green onions, or crumbled bacon.
Tips & Variations
- For a thicker soup, mash some of the potatoes against the side of the pot during cooking
- Substitute ground turkey or plant-based meat alternative for a lighter version
- Add diced carrots and celery with the onions for extra vegetables
- Try pepper jack cheese instead of cheddar for a spicy kick
- Make it loaded by topping with crispy bacon bits, green onions, and a dollop of sour cream
- For meal prep, prepare through step 5, then finish with dairy products when reheating
Serving Suggestions
This hearty soup is practically a meal in itself, but pairs wonderfully with a simple green salad dressed with vinaigrette to cut through the richness. For a true comfort food experience, serve alongside buttery garlic bread or warm pretzel rolls for dipping into that cheesy broth.
For a fun presentation, offer toppings in small bowls so everyone can customize their soup—try diced avocado, crushed tortilla chips, sliced green onions, or an extra sprinkle of sharp cheddar.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently over medium-low heat, adding a splash of milk if needed to restore creamy consistency
- Soup is ready when potatoes can be easily pierced with a fork but still hold their shape
- Not recommended for freezing due to dairy content, which may separate when thawed
FAQs
Can I make this soup in a slow cooker?
Yes! Brown the beef, onions, and garlic first, then transfer to a slow cooker with the potatoes, broth, and seasonings. Cook on low for 6-7 hours, then stir in the flour (mixed with a little water), milk, butter, and cheese during the last 30 minutes.
My soup isn’t thick enough. What can I do?
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the simmering soup and cook for an additional 5 minutes until thickened.
Can I use frozen hash browns instead of fresh potatoes?
Absolutely! Frozen diced hash browns work well and reduce prep time. Add them directly to the soup without thawing, but you may need to adjust cooking time slightly.
What’s the best cheese to use for this soup?
Medium or sharp cheddar provides the best flavor, but a mixture of cheeses like cheddar, Colby, and Monterey Jack creates wonderful depth. Pre-shredded cheese works but freshly grated melts more smoothly.
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