Go Back

Cheesy Hamburger Potato Soup

Cheesy hamburger potato soup with tender russet potato chunks and a thick, creamy cheddar finish. Browned ground beef, sautéed vegetables, and a quick simmer create a hearty main-dish soup.
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 (80/20)
  • 1 lb ground beef (80/20) Drain excess fat after browning.
Russet potatoes
  • 3 lb russet potatoes, peeled and cubed
Onion
  • 1 onion, diced
Carrots
  • 3 carrots, diced
Celery
  • 3 celery, diced
Garlic
  • 4 clove garlic, minced
Beef broth
  • 4 cup beef broth
Cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
Shredded cheddar
  • 2 cup shredded cheddar Add off-heat if needed to prevent grainy cheese.
Heavy cream
  • 1 cup heavy cream
Worcestershire sauce
  • 1 tsp Worcestershire sauce
Garlic powder
  • 1 tsp garlic powder
Salt and pepper
  • 0.5 tsp salt and pepper to taste Add to taste at the end.
Green onions
  • 1 green onions for topping

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and sauté the vegetables
  1. Brown the ground beef in a large pot over medium-high heat. Drain fat and remove, then set the beef aside.
  2. Sauté the onion, carrots, and celery in the pot for 5 minutes. Add the garlic and cook for 1 minute, stirring until fragrant.
Simmer until potatoes are tender
  1. Add the beef broth, cream of mushroom soup, Worcestershire sauce, and garlic powder to the pot and stir to combine. Bring the mixture to a boil.
  2. Simmer for 20 minutes, until the potatoes are tender. Keep the heat at a steady simmer with gentle bubbling.
Thicken, melt the cheese, and finish
  1. Mash some of the potatoes in the pot, then stir in the heavy cream. Mix until the soup looks thicker and creamier.
  2. Return the browned beef to the pot and stir to combine. Add the shredded cheddar and stir until fully melted.
  3. Season with salt and pepper to taste, then top with green onions. Serve while hot with the green onions visible on top.

Notes

Pro tip: shred cheddar fresh from a block for the smoothest melt. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove to avoid scorching. Freezing is not recommended because potatoes and cream-based soup can change texture after thawing. For a lighter option, swap the heavy cream for half-and-half and reduce cheddar slightly.