The first time I made this Cheesy Hamburger Potato Soup, a thick blanket of snow was falling outside, and my family was craving something deeply comforting. I remember the sizzle of the ground beef in my Dutch oven, the earthy smell of browning meat mingling with the sharp scent of onion. As it simmered, my entire kitchen filled with a warm, cheesy, and savory aroma that promised pure coziness in a bowl. When we finally sat down with steaming mugs of it, the silence that fell over the table—broken only by the sound of spoons and happy sighs—told me everything. This wasn’t just soup; it was a hug from the inside out, a simple, hearty masterpiece that has earned a permanent spot in my cold-weather rotation.
Why You’ll Love This Recipe
You will absolutely love this recipe because it takes the familiar, beloved flavors of a cheeseburger and a baked potato and transforms them into the most satisfying, spoonable comfort food imaginable. It’s incredibly forgiving, uses pantry staples, and comes together in one pot, which means less cleanup. Whether you’re feeding a hungry family on a busy weeknight or need a crowd-pleaser for game day, this soup delivers rich flavor, creamy texture, and total contentment with every single bite. It’s the culinary equivalent of your favorite cozy sweater.
Ingredients
- 1 lb ground beef (I use 80/20 for flavor)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced (about 3-4 medium russets)
- 4 cups beef broth
- 1 cup whole milk or half-and-half
- 1.5 cups shredded cheddar cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon paprika
- Salt and black pepper, to taste
- Optional for garnish: crispy cooked bacon bits, sliced green onions, extra shredded cheese, sour cream
A few personal notes on ingredients: The fat ratio on the ground beef matters here. I’ve tried it with ultra-lean beef and missed the richness. An 80/20 blend gives you flavorful drippings to cook your onions in, which builds a better soup base. For the potatoes, starchy russets are my go-to because they break down slightly and help thicken the soup naturally. And please, shred your own cheese from a block! Pre-shredded bags contain anti-caking agents that can make your soup grainy and less smooth. The extra two minutes of shredding makes a silky, luxurious difference.
Equipment Needed
- A large Dutch oven or heavy-bottomed soup pot
- Wooden spoon or sturdy spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Cheese grater
Your most important tool is a good, heavy pot. A Dutch oven distributes heat evenly, preventing the dairy from scorching on the bottom—a lesson I learned the hard way with a thin pot. A wooden spoon is perfect for stirring without scratching the pot’s surface. You’ll also need a reliable knife for dicing the potatoes evenly so they cook at the same rate. Trust me, taking the time to dice them uniformly prevents some pieces from being mushy while others are still crunchy. The cheese grater is non-negotiable for that fresh, melty cheddar.
Step-by-Step Instructions
We start by building our flavor foundation. In my Dutch oven over medium-high heat, I brown the ground beef with the diced onion. I break the meat up well with my wooden spoon and let it get a nice, deep brown color—this isn’t the step to rush. That browning equals big flavor. Once the beef is cooked through and the onions are soft and translucent, I drain off most of the excess fat, leaving about a tablespoon in the pot. Then, I stir in the minced garlic and cook for just one more minute until fragrant. That smell is the starting gun for a great soup.
Next, I create a quick roux right in the same pot. I push the beef mixture to the sides and add the two tablespoons of butter to the center. Once melted, I sprinkle in the two tablespoons of flour and whisk constantly for about a minute. This cooks out the raw flour taste and creates the base that will thicken our soup beautifully. Don’t skip this! It’s what gives the soup body and prevents it from being watery. Then, I slowly pour in the beef broth while whisking continuously to avoid any lumps.(See the next page below to continue…)