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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 spoonable soup that’s rich and comforting.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Hamburger Potato Soup
  • 1 lb ground beef Use 80/20 for best flavor and texture.
  • 3 lb russet potatoes Peel and cube before cooking.
  • 1 onion Dice into small pieces.
  • 3 carrots Dice.
  • 3 celery Dice.
  • 4 garlic Minced.
  • 4 cup beef broth Low-sodium if you prefer to control salt.
  • 1 can (10.5 oz) cream of mushroom soup Stir in to thicken the soup.
  • 2 cup shredded cheddar Shred fresh for best melt; keep as topping and for stirring.
  • 1 cup heavy cream Stir in after mashing.
  • 1 tsp Worcestershire sauce Adds depth to the savory broth.
  • 1 tsp garlic powder Boosts garlic flavor.
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 green onions For topping; slice thin.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat and remove.
  2. Set the browned beef aside so it can be added back later for even distribution.
Sauté vegetables
  1. Sauté the onion, carrots, and celery in the pot for 5 minutes over medium-high heat until softened.
  2. Add the garlic and cook for 1 minute, stirring, until fragrant and lightly browned.
Simmer the soup
  1. Add the beef broth, russet potatoes, cream of mushroom soup, Worcestershire sauce, and garlic powder, then stir to combine.
  2. Bring the mixture to a boil, then simmer for 20 minutes until the potatoes are tender.
Thicken and melt cheese
  1. Mash some of the potatoes in the pot to thicken the soup, then stir.
  2. Stir in the heavy cream.
  3. Return the browned beef to the pot and stir until heated through.
  4. Stir in the shredded cheddar until melted and the soup turns creamy and smooth.
Season and serve
  1. Season with salt and pepper to taste, then top with green onions right before serving.

Notes

For the thickest texture, mash more of the potatoes (about a third) before adding heavy cream. Store leftovers in the refrigerator for up to 4 days; reheat gently over medium-low heat, adding a splash of broth if it thickens too much. Freezing is not recommended because the cream can break when thawed. For a lighter option, use evaporated milk or half-and-half instead of heavy cream (texture will be slightly less rich).