Go Back

Cheesy Hamburger Potato Soup

Cheesy hamburger potato soup is a thick, creamy American comfort bowl made by simmering potatoes until tender, then stirring in melted cheddar for a golden finish. Ground beef and diced vegetables create hearty texture in every spoonful.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef base
  • 1 lb ground beef 80/20 for best flavor and browning.
Potatoes and vegetables
  • 3 lb russet potatoes Peel and cube for even simmering.
  • 1 onion Dice small for quick sauté.
  • 3 carrots Dice evenly with the celery.
  • 3 celery Dice evenly with the carrots.
  • 4 garlic Minced for blending into the soup.
Soup and flavorings
  • 4 cup beef broth Use low-sodium if you prefer to control salt.
  • 1 can (10.5 oz) cream of mushroom soup Stir in to thicken as the soup simmers.
  • 1 tsp Worcestershire sauce Adds savory depth.
  • 1 tsp garlic powder Seasoning layer.
  • 2 cup shredded cheddar Shred fresh if possible for smoother melting.
  • 1 cup heavy cream Stir in after mashing some potatoes for creaminess.
  • 1 salt To taste.
  • 1 pepper To taste.
Topping
  • 1 green onions Slice for a fresh finish.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown ground beef in a large pot over medium-high heat, breaking it up until cooked through. Drain the fat and remove the beef, then set it aside.
Sauté vegetables
  1. Sauté onion, carrots, and celery in the pot for 5 minutes, stirring until the vegetables soften. Add garlic and cook for 1 minute, stirring to prevent burning.
Simmer the soup
  1. Add beef broth, potatoes, cream of mushroom soup, Worcestershire sauce, and garlic powder to the pot and stir to combine. Bring to a boil, then simmer for 20 minutes until the potatoes are tender.
Thicken and finish
  1. Mash some of the potatoes in the pot to thicken the soup, then stir in heavy cream. Return the browned beef to the pot and stir until combined.
  2. Add shredded cheddar and stir until melted and glossy throughout the soup. Season with salt and pepper to taste, then top with sliced green onions before serving.

Notes

For the thickest texture, mash about one-third of the potatoes and keep the soup at a gentle simmer so it doesn’t break. Store in the refrigerator up to 4 days; reheat gently on the stovetop, adding a splash of broth or cream if needed. Freezing is not recommended due to texture changes from dairy, but you can prep the browned beef and chopped vegetables ahead for faster cooking. For a lighter option, use half-and-half instead of heavy cream and reduced-fat cheddar (expect a slightly thinner soup).