Cheesy Hamburger Potato Soup

Cheesy Hamburger Potato Soup: Your New Favorite Bowl of Comfort

Hey there, friend! Chef Emily here, waving at you from my probably-flour-dusted kitchen. Is there anything better than the smell of something truly delicious simmering on the stove? You know the one—it fills the whole house, luring everyone in with a promise of warmth and goodness. It’s the kind of aroma that makes you forget about the long day you just had and just focus on the happy belly you’re about to have.

Today, we’re making magic in a pot. We’re talking about my absolutely legendary, soul-warming, couldn’t-be-easier Cheesy Hamburger Potato Soup. Imagine all the best parts of a fully-loaded, juicy cheeseburger—the savory beef, the melty cheddar, the creamy, satisfying goodness—but transformed into a spoonable, hug-in-a-bowl masterpiece. This isn’t just soup; it’s a comfort food experience. It’s the answer to chilly evenings, busy weeknights, and those days when you just need a little extra cozy in your life. So, tie on your favorite apron (the messy one is always the most loved, right?), and let’s make something incredibly tasty together.

The Drive-In Diner That Inspired It All

This recipe takes me right back to my teenage years, crammed into a vinyl booth at our town’s classic drive-in diner, The Milky Way. My friends and I would pool our allowance money for baskets of cheeseburgers and crinkle-cut fries, talking for hours about everything and nothing. It was our spot. The owner, a gruff but kind man named Lou, would always slide an extra pickle onto my plate with a wink.

One particularly frigid night after a football game, we were all shivering, dreaming of something warmer than a burger. Lou must have seen us huddling for warmth because he came out from the kitchen with a big, steaming pot and a stack of bowls. “Something new I’m trying,” he’d grumbled. It was a rich, cheesy potato soup, but it tasted unmistakably like his famous cheeseburger. It was a revelation! That memory of unexpected warmth and community stuck with me. My version is a love letter to that night, to Lou, and to the magic of turning a classic favorite into a whole new comfort.

Gathering Your Delicious Ingredients

Here’s your shopping list for this flavor explosion! The beauty of this soup is in its simplicity, but every ingredient plays a key role. I’ve added my little chef-y notes to help you understand the “why” behind each one.

• 1 lb ground beef – This is our flavor foundation! I prefer an 80/20 blend for this soup; the little bit of extra fat adds so much richness. But leaner beef works great too—just see my note in the first step!
• 1 tbsp olive oil (if needed) – You’ll only need this if you’re using very lean beef (93/7 or 96/4). A little fat helps sauté the onions and garlic beautifully.
• 1 small onion, diced – Yellow or white onions are perfect here. They sweeten as they cook and build a fantastic base flavor.
• 2 cloves garlic, minced – Because garlic makes everything better. Always. Feel free to add an extra clove if you’re a fellow garlic fiend!
• 4 cups potatoes, peeled and diced – I recommend a starchy potato like Russet or Yukon Gold. They break down a little as they cook, which helps naturally thicken the soup and makes it wonderfully creamy.
• 3 cups chicken or beef broth – Beef broth will give you a deeper, richer “burger” flavor. Chicken broth is a bit lighter and lets the cheese and beef shine a little more. Both are fantastic! Use what you have.
• 2 cups milk – Whole milk will give you the creamiest result, but 2% works perfectly well too. I don’t recommend skim, as it can make the soup a bit thin.
• 2 cups shredded cheddar cheese – CHEF’S BIGGEST TIP: Shred your own cheese! Pre-shredded bags contain anti-caking agents that can make your sauce grainy or prevent it from melting smoothly. A block of sharp cheddar freshly grated is a game-changer for silky soup.
• ½ cup sour cream – This is our secret weapon for tangy, creamy luxury. It mimics the special sauce vibe of a burger and adds incredible richness.
• 2 tbsp flour – This is our thickening agent. It creates a roux with the beef fat (or oil) to ensure our soup is luxuriously thick and not watery. For a gluten-free version, use cornstarch or a gluten-free 1:1 flour blend.
• Salt & pepper to taste – Season in layers! Taste after each major step.
• Optional: 1 tsp paprika or 1 tsp Dijon mustard – A little flavor booster. Paprika adds a smoky warmth, and Dijon gives a tangy depth that cuts through the richness.
• Toppings: extra cheese, green onions, crumbled bacon – The fun part! This is where everyone can customize their bowl. Don’t skip these—they add crucial texture and freshness.

Let’s Get Cooking: Building Your Soup, Step-by-Step

Okay, team! Pots on, let’s do this. Follow these steps and you’ll have a perfect pot of soup in no time. I’ve packed this section with all my best tips to ensure your success.

Step 1: In a large Dutch oven or heavy-bottomed pot, brown your ground beef over medium heat. Break it up with your spoon as it cooks. If you’re using higher-fat beef, you can drain off most of the excess fat once it’s browned. If you’re using very lean beef, add that tablespoon of olive oil to the pot first. Chef’s Hack: Season the beef with a pinch of salt and pepper while it browns! It builds flavor from the very beginning.

Step 2: Add your diced onions and minced garlic to the pot with the browned beef. Cook, stirring often, for about 3 minutes, until the onions have softened and become translucent and the garlic is fragrant. Don’t let the garlic burn! Burnt garlic tastes bitter.

Step 3: Sprinkle the flour over the beef and onion mixture. Stir it constantly and cook for a full minute. This cooks out the raw flour taste and creates our thickening base (a roux). It should smell nice and toasty.

Step 4: Now, add your diced potatoes and broth. Give everything a good stir, making sure to scrape up any delicious browned bits from the bottom of the pot—that’s pure flavor! Bring the pot to a lively boil, then immediately reduce the heat to a gentle simmer. Let it cook, uncovered, for 15-20 minutes, or until the potatoes are completely fork-tender. You should be able to easily pierce a piece with a fork.

Step 5: This is where the magic happens! Reduce the heat to low. Stir in the milk, your freshly shredded cheddar cheese, and the sour cream. Chef’s Pro Tip: Add the cheese one handful at a time, stirring until it’s fully melted before adding the next. This prevents the dairy from seizing or the soup from breaking. Keep the heat low—you don’t want to boil it after adding the dairy.

Step 6: Season generously with salt and pepper. This is the time to add your optional paprika or Dijon mustard if you’re using it. Give it a taste! Does it need more salt? A pinch more pepper? Make it yours.

Step 7: Let the soup simmer on very low heat for another 5 minutes. This allows everything to get acquainted and the flavors to meld beautifully. It will also thicken up to that perfect, spoon-coating consistency.

How to Serve This Cozy Masterpiece

Ladle this beautiful, steamy soup into big, cozy bowls. Now, the crowning glory: the toppings! I’m a firm believer that a great soup is made even greater by its toppings. Generously sprinkle on more sharp cheddar cheese, a handful of finely sliced green onions for a fresh bite, and a liberal scattering of crispy, crumbled bacon. Serve it immediately with some crusty bread for dipping, a side of simple green salad, or just a big appetite. Get ready for the “oohs” and “aahs”!

Make It Your Own: Delicious Twists & Swaps

• Buffalo Burger Bliss: Stir in ¼ cup of your favorite buffalo sauce when you add the milk and top with blue cheese crumbles and a drizzle of ranch dressing.
• Tex-Mex Fiesta: Use pepper jack cheese instead of cheddar. Add a can of drained Ro-Tel (diced tomatoes with green chiles) with the potatoes and top with jalapeños, crushed tortilla chips, and a dollop of guacamole.
• Lighten It Up: Use ground turkey instead of beef and low-fat milk. The result is still incredibly creamy and satisfying!
• Vegetarian/Vegan Version: Swap the beef for a plant-based ground “meat” alternative or a cup of rinsed brown lentils. Use vegetable broth, unsweetened plant-based milk (soy or oat work best), vegan cheddar shreds, and vegan sour cream.
• Crockpot Convenience: Brown the beef and onions on the stove, then transfer everything except the dairy (milk, cheese, sour cream) to your slow cooker. Cook on low for 6-7 hours or high for 3-4. An hour before serving, stir in the dairy ingredients and let them melt and warm through.

Chef Emily’s Notes from a Messy Kitchen

This recipe has been a work in progress for years! The first time I tried to recreate Lou’s soup, I made the classic mistake of adding the cheese while the soup was at a rolling boil. Let’s just say it turned into a grainy, separated mess… tasty, but not pretty! I learned the low-and-slow method the hard way, so you don’t have to.

I also love how this soup evolves. The leftovers (if you’re lucky enough to have any!) are even better the next day. The flavors have more time to get to know each other in the fridge. It does thicken up considerably, though, so just add a splash of broth or milk when you reheat it gently on the stove. This soup has gotten me through potlucks, sick days, and more than one “I don’t know what to make for dinner” panic. It’s a reliable, beloved friend in my recipe box, and I hope it becomes one in yours, too.

Your Questions, Answered!

Q: My soup turned out a bit grainy. What happened?
A: This is almost always due to the cheese. The most common culprits are using pre-shredded cheese (which has starches on it that don’t melt well) or adding the cheese when the soup is too hot. Always shred your own cheese and add it off the direct heat, or on the lowest possible setting, stirring constantly until it melts smoothly.

Q: Can I freeze this cheesy hamburger potato soup?
A: I don’t recommend it, unfortunately. Soups with a dairy base (milk, cheese, sour cream) tend to separate and become watery and grainy when thawed and reheated. It’s best enjoyed fresh or stored in the fridge for up to 3 days.

Q: My soup is too thin! How can I thicken it?
A> No problem! Make a quick slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water or broth until smooth. Stir this into your simmering soup and let it cook for 2-3 minutes. It will thicken right up. You can also use a potato masher to mash some of the potatoes directly in the pot—this releases their starch and naturally thickens the broth.

Q: Can I make this in an Instant Pot?
A: Absolutely! Use the Sauté function to brown the beef and cook the onions/garlic. Sprinkle in the flour and cook for 1 minute. Add the potatoes and broth. Secure the lid, set the valve to sealing, and cook on High Pressure for 8 minutes. Do a quick release. Turn the sauté function to Low and stir in the milk, cheese, and sour cream until melted and combined. Season and serve!

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Nutritional Information*

*This is an estimate provided for informational purposes only. Actual values will vary based on specific ingredients used.

Per Serving (1 of 6 servings): Calories: ~450 | Protein: 25g | Fat: 28g | Carbohydrates: 28g | Fiber: 2g | Sugar: 6g

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

Final Thoughts

There’s something magical about taking those once-a-year Thanksgiving flavors and weaving them into your regular weeknight rhythm. These Turkey Stuffing Meatballs with Mashed Cauliflower are proof that comfort food doesn’t have to wait for the holidays—or require hours of juggling pots and pans. They’re quick, they’re playful, and they sneak in just enough nostalgia to make you feel like you’re back in Grandma’s kitchen (minus the wobbly stool).

So next time life feels a little too hectic, remember: you don’t need a holiday to treat yourself to something special. Light a candle, grab that glass of wine, and let this dish carry you straight into cozy-town. After all, dinner should be more than fuel—it should be a hug you can taste.

Now it’s your turn, friend—roll up your sleeves, put on some tunes, and bring a little Thanksgiving magic to your Tuesday night. Trust me, your taste buds (and maybe your family) will thank you.