How to Make Cheesy Hamburger Potato Soup Perfectly
Introduction
Every bowl of Cheesy Hamburger Potato Soup I make takes me back to the cold winter nights in culinary school—hungry, exhausted, and craving comfort. This soup? It hugged the soul. Now, I’m giving you the same perfection—deeply savory, luxuriously cheesy, and spoon-licking good.
Prep Time
15 Minutes
Cook Time
35 Minutes
Servings
6 Persons
Diet Type
Hearty Comfort Food
Difficulty
Beginner
Rating
⭐⭐⭐⭐⭐
Why This Recipe Works
Ingredients for Recipe
1 lb ground beef: 80/20 preferred for flavor; drain only if excessively fatty.
4 medium russet potatoes, peeled & diced: starchy type for thickening and texture.
1 small yellow onion, finely chopped: don’t skip; this builds base flavor.
2 cloves garlic, minced: fresh is key; jarred won’t cut it.
4 cups low-sodium beef broth: homemade or high-quality carton.
1 cup whole milk: avoid skim; you need that fat for creaminess.
1.5 cups shredded sharp cheddar cheese: grate your own for better melt.
2 tbsp unsalted butter: for finishing and depth.
Salt & freshly cracked black pepper: season gradually and taste.
Optional toppings: crispy bacon bits, scallions, more cheese, sour cream.
Step-by-Step Instructions
- Brown the Beef: In a large pot over medium heat, cook ground beef until no longer pink. Break it up as it browns. Remove excess grease if needed, but leave some for flavor.
- Sauté Aromatics: Add chopped onion and garlic. Sauté 2–3 minutes until translucent.
- Simmer the Potatoes: Toss in the diced potatoes and pour in the beef broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 15–18 minutes or until the potatoes are fork-tender.
- Mash & Thicken: Using a potato masher, mash about ⅓ of the soup to create body while keeping chunks intact.
- Add Milk and Cheese: Stir in the milk and butter. Once warmed through (don’t boil), slowly add cheese in handfuls, stirring constantly to avoid clumps.
- Taste and Season: Add salt and pepper gradually. Taste. Adjust. Trust your palate.
- Garnish and Serve: Ladle into bowls. Top with your choice of bacon, scallions, or extra cheese.
Chef’s Insight: Don’t let the garlic brown too much—it turns bitter and ruins your base.
Pro Tips & Common Mistakes to Avoid
Use Whole Milk or Better Don’t substitute with almond or skim. It’ll kill the richness.
Add a Touch of Acid A splash of vinegar or sour cream right before serving enhances flavor.
Don’t Boil After Adding Cheese Cheese separates if overheated. Keep it creamy, not oily.
Serving, Nutrition, Storage, Reheating & Freezing Guide
Once cooked, this soup keeps well for 3 days in the fridge in an airtight container. Reheat on low to avoid curdling the cheese. Want to freeze it? Sure—just omit the cheese before freezing and stir it in fresh upon reheating.
How to Make Cheesy Hamburger Potato Soup Perfectly
Ingredients
- 1 Ib Ground Beef
- 4 Medium Russet Potatoes
- 1 Small Yellow Onion
- 2 Cloves Garlic
- 4 Cups Beef Broth
- 1 Cup Whole Milk
- 1.5 Cup Sharp Cheddar Cheese
- 2 Tbsp Unsalted Butter
- To taste Black Pepper
- To taste Salt
Instructions
- Brown the Beef: In a large pot over medium heat, cook ground beef until no longer pink. Break it up as it browns. Remove excess grease if needed, but leave some for flavor.
- Sauté Aromatics: Add chopped onion and garlic. Sauté 2–3 minutes until translucent.
- Simmer the Potatoes: Toss in the diced potatoes and pour in the beef broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 15–18 minutes or until the potatoes are fork-tender.
- Mash & Thicken: Using a potato masher, mash about ⅓ of the soup to create body while keeping chunks intact.
- Add Milk and Cheese: Stir in the milk and butter. Once warmed through (don’t boil), slowly add cheese in handfuls, stirring constantly to avoid clumps.
- Taste and Season: Add salt and pepper gradually. Taste. Adjust. Trust your palate.
- Garnish and Serve: Ladle into bowls. Top with your choice of bacon, scallions, or extra cheese.
Notes
- Texture Tip: Don’t over-mash the potatoes—leave some chunks for a hearty bite.
- Cheese Matters: Always shred your own cheddar. Pre-shredded cheese has anti-caking agents that ruin the creamy melt.
- Balance the Fat: If your beef is too fatty, drain some—but not all—of the grease. That fat adds flavor.
- Layer the Flavor: Sautéing onions and garlic in beef drippings creates a savory base that takes the soup to another level.
- Leftovers Love You Back: This soup gets better the next day as flavors develop. Store it tightly sealed and reheat gently on low.
FAQs
Cheesy Hamburger Potato Soup isn’t just dinner—it’s an edible hug, a cold-weather savior, and a next-day lunch flex. If you’re craving cozy, crave no more. Try this once, and it’ll be in your winter recipe rotation forever.
