Easy Hamburger Potato Soup with Cheese

Enjoy all the flavors of a cheeseburger in a cozy bowl with this Easy Hamburger Potato Soup with Cheese! Made with ground beef, tender potatoes, and a rich, cheesy broth, this comforting soup is perfect for chilly evenings. Quick to prepare and packed with hearty ingredients, it’s a family-friendly meal that’s gluten-free and sure to please.

Why You’ll Love This Recipe

• Combines the flavors of a cheeseburger with creamy potato soup.
• Quick and easy to make in just 40 minutes.
• Naturally gluten-free and packed with protein and veggies.
• Comfort food that’s perfect for chilly nights or weeknight dinners.
• Easily customizable with your favorite toppings or add-ins.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb ground beef
• 4 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup milk
• 2 cups cheddar cheese, shredded
• 1 tablespoon butter
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• Fresh parsley or green onions, chopped (for garnish)

Directions

Step 1: Cook the Ground Beef

1. Brown the Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned and fully cooked. Drain excess fat and set aside.

Step 2: Sauté the Aromatics

2. Sauté Onions and Garlic: In the same pot, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3–4 minutes. Add the minced garlic and cook for an additional minute, stirring frequently.

Step 3: Build the Soup Base

3. Add the Potatoes and Broth: Stir in the diced potatoes, beef broth, salt, paprika, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are tender.

Step 4: Make it Creamy

4. Blend (Optional): For a thicker soup, use an immersion blender to partially blend the soup, leaving some chunks for texture.
5. Add Milk and Cheese: Stir in the milk and shredded cheddar cheese, mixing until the cheese is melted and the soup is creamy. Return the cooked ground beef to the pot and heat through.

Step 5: Serve

6. Garnish and Serve: Ladle the soup into bowls and garnish with chopped parsley or green onions. Serve hot with crusty bread or crackers.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Spicy Kick: Add diced jalapeños, hot sauce, or a pinch of cayenne pepper for extra heat.
• Bacon Lovers: Stir in cooked, crumbled bacon for added flavor.
• Vegetable Boost: Add diced carrots, celery, or corn to make it heartier.
• Dairy-Free Option: Use plant-based milk and dairy-free cheddar for a lactose-free version.
• Loaded Style: Top with sour cream, extra cheese, or diced pickles for a loaded cheeseburger vibe.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze cooled soup in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of milk or broth to adjust the consistency if needed.

FAQs

1. Can I use a different type of cheese?

Yes, sharp cheddar, Colby Jack, or a cheese blend works well in this recipe.

2. What type of potatoes are best for this soup?

Yukon Gold or russet potatoes are ideal for their creamy texture and ability to hold up in soups.

3. Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey or chicken can be substituted for a lighter version.

4. How can I thicken the soup?

Blend a portion of the soup with an immersion blender or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.

5. Can I make this soup in a slow cooker?

Yes, combine all ingredients except milk, cheese, and butter in the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in milk, cheese, and butter during the last 30 minutes.

6. Can I add pasta to this soup?

Yes, small pasta shapes like elbow macaroni or ditalini can be added during the last 10 minutes of cooking.

7. Is this soup spicy?

No, it’s mild, but you can add spices like chili powder or hot sauce to make it spicy.

8. Can I use pre-cooked potatoes?

Yes, add pre-cooked or leftover potatoes in the last 5–10 minutes of cooking.

9. Can I make this soup vegetarian?

Yes, use vegetable broth and replace ground beef with plant-based crumbles or beans.

10. What sides go well with this soup?

Serve with garlic bread, a fresh salad, or a side of roasted vegetables for a complete meal.

Conclusion

Easy Hamburger Potato Soup with Cheese is the ultimate comfort food, combining the hearty flavors of a cheeseburger with the warmth of a creamy potato soup. Perfect for chilly evenings or weeknight dinners, this satisfying dish will quickly become a family favorite. Try it today for a deliciously cozy meal!

Easy Hamburger Potato Soup with Cheese

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• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup, Comfort Food
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

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Description

Savor the flavors of a cheeseburger in this rich and creamy Hamburger Potato Soup! Made with ground beef, cheddar cheese, and hearty potatoes, this gluten-free comfort food is perfect for chilly evenings or a satisfying family meal.

 

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Ingredients

Units USM Scale 1x2x3x

Meat:

• 1 lb ground beef

Produce:

• 4 medium potatoes (peeled and diced)
• 1 medium onion (finely chopped)
• 2 garlic cloves (minced)
• Fresh parsley or green onions (chopped, for garnish)

Canned Goods:

• 4 cups beef broth

Baking & Spices:

• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika

Dairy:

• 1 tbsp butter
• 1 cup milk
• 2 cups cheddar cheese (shredded)

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Instructions

Cook the Ground Beef:

1. Brown the Meat:
   • In a large pot or Dutch oven, cook the ground beef over medium heat until browned and fully cooked. Drain excess grease and set the beef aside.

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Sauté the Aromatics:

2. Cook the Onion and Garlic:
   • In the same pot, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3–4 minutes. Add the minced garlic and cook for 1 minute until fragrant.

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Add the Potatoes and Broth:

3. Simmer the Soup:
   • Add the diced potatoes, beef broth, salt, pepper, and paprika. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are tender.

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Make it Creamy:

4. Add Milk and Cheese:
   • Stir in the milk and shredded cheddar cheese, reserving a little cheese for garnish if desired. Stir until the cheese is melted and the soup is creamy.
5. Add the Beef:
   • Return the cooked ground beef to the pot and mix well. Simmer for an additional 5 minutes to allow the flavors to meld.

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Serve:

6. Garnish and Enjoy:
   • Ladle the soup into bowls and garnish with fresh parsley or green onions and additional cheddar cheese. Serve warm with crusty bread or crackers.

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Notes

• For extra flavor, add 1 tsp Worcestershire sauce or a dash of hot sauce.
• Substitute ground turkey or chicken for a lighter option.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.