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Cheesy Hamburger Potato Soup

Cheesy hamburger potato soup is a hearty American soup with tender russet potato chunks, sautéed vegetables, and melted shredded cheddar. Browned ground beef and a creamy base simmer until thick, then cheese is stirred in for a rich, velvety finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef Use 80/20 for best flavor and texture.
Russet potatoes
  • 3 lb russet potatoes Peel and cube for even cooking.
Vegetables
  • 1 onion Dice to small, even pieces.
  • 3 carrots Dice so they soften in the simmer time.
  • 3 celery Dice for quick tenderness.
Garlic and seasonings
  • 4 garlic Minced cloves.
  • 1 tsp Worcestershire sauce Adds savory depth.
  • 1 tsp garlic powder Boosts the beefy flavor.
  • 0.25 salt and pepper Season to taste at the end.
Soups and dairy
  • 4 cup beef broth Low-sodium if desired.
  • 1 can (10.5 oz) cream of mushroom soup Stirs in for creaminess.
  • 2 cup shredded cheddar Use for melting into the hot soup.
  • 1 cup heavy cream Stir in after mashing for thickness.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a large Dutch oven over medium-high heat and brown the ground beef until cooked through, 8 to 10 minutes. Drain excess fat and remove the beef to a plate.
Sauté the vegetables
  1. In the same pot, add the diced onion, carrots, and celery and sauté until slightly softened, 5 minutes. Add the minced garlic and cook for 1 minute, stirring to avoid browning.
Simmer the soup
  1. Add the beef broth, cream of mushroom soup, Worcestershire sauce, garlic powder, and the cubed russet potatoes; stir until well combined. Bring to a boil over high heat, then reduce to a simmer and cook 20 minutes, stirring occasionally, until the potatoes are tender.
Thicken and finish with cheese
  1. Mash some of the potatoes in the pot with the back of a spoon to thicken the soup. Stir in the heavy cream.
  2. Return the browned beef to the pot and stir until warmed through. Add the shredded cheddar and stir until fully melted and the soup turns glossy.
  3. Season with salt and pepper to taste. Serve with sliced green onions on top.

Notes

For the thickest texture, mash more potatoes once they’re tender—less mashing keeps it chunkier. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop, adding a splash of broth if needed. Freezing is not ideal because cream-based soups can separate after thawing. For a dairy-light option, use half-and-half and reduced-fat cheddar (the texture will be slightly less rich).