Cheesy Hamburger Potato Soup

You want a meal that actually satisfies you. You’re tired of recipes that promise flavor but deliver a sad, watery disappointment. This isn’t that.

Imagine your favorite fast-food burger, but in a warm, comforting soup form.

That’s what we’re building here. It’s the culinary equivalent of a cheat code.

This recipe takes simple, affordable ingredients and transforms them into a powerhouse meal. It’s the answer to your “what’s for dinner” dread.

Get ready to make your taste buds do a happy dance.

What Makes This Recipe So Good

This soup is a flavor bomb. It combines the savory satisfaction of a cheeseburger with the hearty comfort of a loaded baked potato. You get the best of both worlds in one bowl.

It’s also incredibly forgiving.

No fancy techniques or obscure ingredients required. If you can brown meat and stir a pot, you’ve got this.

It’s a one-pot wonder, meaning less cleanup. Who actually enjoys washing a mountain of dishes?

This recipe respects your time and your appetite.

Ingredients

Gather these simple components. You probably have most of them already.

• 1 lb ground beef (80/20 blend for best flavor)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or beef broth
• 4 cups russet potatoes, peeled and cubed
• 1 cup heavy cream or half-and-half
• 2 cups shredded cheddar cheese
• 1/4 cup all-purpose flour
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• Salt and black pepper to taste
• Optional Toppings: Cooked and crumbled bacon, sliced green onions, extra cheese, dill pickle slices

Step-by-Step Instructions

1. Brown the Beef: In a large pot or Dutch oven, cook the ground beef and diced onion over medium-high heat. Break up the meat until it’s fully browned and the onion is soft.
   

   Drain any excess grease.

2. Create the Base: Add the minced garlic and cook for one more minute until fragrant. Sprinkle the flour over the meat mixture and stir constantly for two minutes. This cooks the flour and will thicken your soup.
3. Build the Soup: Slowly pour in the broth while stirring to avoid lumps.
   

   Add the cubed potatoes, Worcestershire sauce, paprika, salt, and pepper. Bring the soup to a boil.

4. Simmer to Perfection: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
5. Add the Creamy Goodness: Stir in the heavy cream. Then, gradually add the shredded cheddar cheese, stirring until it’s completely melted and the soup is smooth.
6. Serve Immediately: Ladle the soup into bowls and load it up with your favorite toppings.
   

   Bacon and pickles are non-negotiable, IMO.

Storage Instructions

Let the soup cool completely before storing it. Transfer it to an airtight container. It will keep in the refrigerator for 3-4 days.

Reheat it gently on the stovetop over low heat.

You may need to add a splash of broth or milk if it has thickened too much. The potatoes will continue to absorb liquid.

You can freeze this soup, but FYI, the texture of the potatoes may become a little grainy upon thawing. It will still taste great, but the creaminess might suffer slightly.

Benefits of This Recipe

This is a complete meal in a single pot.

You get your protein, carbs, and fats all sorted without needing side dishes. It’s the definition of efficiency.

It’s a crowd-pleaser for both kids and adults. Picky eaters?

They won’t stand a chance against this cheesy, beefy goodness.

The recipe is highly scalable. Cooking for a crowd? Just double the ingredients.

It’s perfect for potlucks or busy weeknights with leftovers.

Common Mistakes to Avoid

Do not add the cheese while the soup is at a rolling boil. The high heat can cause the cheese to separate and become oily. Always add it off the heat or on very low heat.

Do not skip the step of cooking the flour with the meat.

This eliminates the raw flour taste and is crucial for achieving the right soup consistency. Don’t be lazy.

Do not overcook the potatoes. You want them tender, not disintegrating into mush.

Test them with a fork around the 15-minute mark.

Alternatives

Want to lighten it up? Use ground turkey instead of beef and swap the heavy cream for evaporated milk. You can also use a blend of cauliflower and potatoes.

For a spicier kick, add a can of diced green chiles or a dash of hot sauce with the broth.

A teaspoon of mustard powder also adds a great depth of flavor.

Vegetarian? Use plant-based ground “beef” and vegetable broth. The rest of the recipe stays the same.

It’s surprisingly convincing.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Absolutely. Brown the beef and onion first, then transfer everything except the cream and cheese to the slow cooker. Cook on low for 6-7 hours or high for 3-4.

Stir in the cream and cheese at the very end.

My soup is too thin. How can I thicken it?

Create a quick slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water.

Stir this into the simmering soup and let it cook for a few minutes until thickened.

Can I use pre-shredded cheese from a bag?

You can, but I don’t recommend it. Pre-shredded cheese contains anti-caking agents that can make your soup grainy and prevent it from melting smoothly. Block cheese you shred yourself is always superior.

What other cheese can I use?

Pepper Jack adds a nice kick.

A combination of cheddar and Monterey Jack is also fantastic. Gouda or Swiss would work for a different flavor profile. Just make sure it’s a good melting cheese.

Final Thoughts

This isn’t just soup.

It’s a solution. It solves the problem of boring dinners and empty stomachs with minimal effort and maximum payoff.

It’s the kind of recipe you’ll come back to again and again. It’s reliable, delicious, and guaranteed to get compliments.

Your family might even volunteer to do the dishes. Okay, probably not, but a person can dream.

Now go make it. Your new favorite comfort food is waiting.

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