Cheesy Hamburger Potato Soup

Let’s get real. After a long day, the last thing you want is a complicated recipe with a mountain of dishes. This Cheesy Hamburger Potato Soup delivers maximum comfort with minimal effort. It’s the ultimate one-pot wonder for busy professionals. You get a hearty, satisfying meal that tastes like it simmered for hours. Best of all, you whip it up in half an hour. Let’s dive in!

Why You’ll Love This Recipe

This recipe is your new weeknight hero. First, it’s incredibly fast. You can go from zero to a steaming bowl of soup in the time it takes to watch a sitcom. Second, it uses just one pot. That means you get a delicious dinner with barely any cleanup. Finally, it relies on simple, pantry-staple ingredients. You probably have most of them on hand right now. It’s the perfect trifecta for a stress-free meal.

Ingredients You’ll Need

Gather these simple ingredients. I’ve noted the smart shortcuts that make this recipe a true time-saver.

Ingredient	Notes & Shortcuts
1 lb ground beef	Use lean (90/10) to skip draining grease!
1 medium yellow onion, diced	Frozen diced onion saves precious chopping time.
3 cloves garlic, minced	Jarred minced garlic is a fantastic shortcut.
4 cups chicken or beef broth	Use whatever you have available.
4 cups frozen diced potatoes (hash browns)	The ultimate shortcut! No peeling or dicing.
1 (10.5 oz) can condensed cheddar cheese soup	This is our creamy, cheesy secret weapon.
2 cups milk	Whole or 2% milk works best for creaminess.
2 cups shredded cheddar cheese	Pre-shredded cheese saves even more time.
1 tsp paprika	Adds a lovely, smoky depth.
Salt and black pepper to taste
Optional garnishes: chopped green onions, cooked bacon bits, sour cream	For that finishing touch.

Substitutions & Variations

Don’t have an ingredient? No problem! This soup is incredibly flexible. Use what you have to avoid an extra trip to the store.

• Ground Beef: Swap it for ground turkey, chicken, or even Italian sausage for a different flavor profile.
• Frozen Potatoes: If you have fresh potatoes, dice 3-4 medium russet or Yukon Gold potatoes. They’ll just need a few extra minutes to cook.
• Cheddar Cheese Soup: In a pinch, you can use a can of cream of mushroom or celery soup. You’ll just get a slightly different, but still delicious, cheesy flavor.
• Broth: Chicken, beef, or vegetable broth all work perfectly.
• Add Veggies: Toss in a handful of frozen corn, peas, or diced carrots with the potatoes.
• Spice it Up: Add a dash of hot sauce or a pinch of red pepper flakes for a little kick.

Step-by-Step Instructions

1. Brown the Beef: Grab a large pot or Dutch oven. Crumble the ground beef into it and cook it over medium-high heat. Break it up with a spoon as it cooks. If you’re using a higher fat beef, drain any excess grease.
2. Sauté Aromatics: Add the diced onion to the pot with the beef. Cook for 3-4 minutes, until the onion softens. Then, stir in the minced garlic and cook for one more minute until fragrant.
3. Combine Soup Base: Pour in the broth. Scrape the bottom of the pot to get all those tasty browned bits. This is where the flavor lives! Now, stir in the frozen diced potatoes and the can of cheddar cheese soup.
4. Simmer to Cook Potatoes: Bring the soup to a boil. Then, reduce the heat to a steady simmer. Let it cook for about 10-15 minutes, or until the potatoes are completely tender.
5. Make it Creamy: Reduce the heat to low. Pour in the milk and stir everything together. Now, gradually add the shredded cheddar cheese, stirring constantly until it’s fully melted and the soup is smooth and creamy.
6. Season and Serve: Stir in the paprika, and season generously with salt and pepper to your liking. Ladle the hot Cheesy Hamburger Potato Soup into bowls and top with your favorite garnishes. Dig in!

Pro Tips for Success

Work smarter, not harder. These little hacks will make this recipe even faster and more efficient.

• Multitask Your Prep: While the beef is browning, measure out your other ingredients. This “mise en place” approach keeps the process flowing smoothly.
• Don’t Boil the Cheese: Always add the cheese and milk off the heat or on the lowest setting. High heat can cause the dairy to separate and become grainy.
• Meal Prep Magic: Brown a large batch of ground beef at the start of the week. Store it in the fridge. When soup night arrives, you’re already five minutes ahead.
• Use a Box Grater: If you have a block of cheese, shredding it yourself melts better than pre-shredded (which has anti-caking agents). But hey, we’re all about shortcuts, so use what works for you!

Storage & Reheating Tips

This soup makes fantastic leftovers for lunch the next day.

• Refrigerator: Let the soup cool completely. Store it in an airtight container in the fridge for up to 3-4 days.
• Freezer: You can freeze this soup for up to 3 months. Thaw it overnight in the refrigerator before reheating.
• Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently. You may need to add a splash of broth or milk as the soup thickens when chilled. Avoid the microwave on high power, as it can make the dairy separate.

What to Serve With This Recipe

Keep your sides as quick and easy as the main event.

• A Simple Green Salad: A bag of pre-washed salad greens with a light vinaigrette is the perfect fresh contrast.
• Crusty Bread or Rolls: Perfect for dipping and soaking up every last bit of soup.
• Garlic Bread: Use pre-made garlic bread or toast some bread, spread with garlic butter, and broil for a minute.
• Saltine Crackers: A classic, no-fuss option that’s always a hit.

FAQs

Can I make this Cheesy Hamburger Potato Soup ahead of time?

Absolutely! You can make the entire soup a day in advance. Simply follow the storage instructions and reheat it gently on the stovetop when you’re ready to eat.

Can I use fresh potatoes instead of frozen?

Yes, you can. Peel and dice 3-4 medium russet potatoes into 1/2-inch cubes. They will need to simmer for a few extra minutes, about 15-20, until they are fork-tender.

My soup is too thick. How can I thin it out?

No problem! Just stir in a little extra broth or milk until it reaches your desired consistency. Add it gradually so you don’t make it too thin.

Can I make this in a slow cooker?

You bet. Brown the beef and onions first. Then, transfer everything except the milk and shredded cheese to your slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Stir in the milk and cheese during the last 30 minutes of cooking.

Why did my cheese soup get grainy?

This usually happens if the soup is too hot when you add the cheese. Always add dairy products to a soup that is off the boil and on low heat. Stirring constantly also helps it melt smoothly.

Nutrition Information (per serving)

Estimated values based on 6 servings.

Nutrient	Amount
Calories	~480 kcal
Total Fat	~28g
Saturated Fat	~14g
Cholesterol	~95mg
Sodium	~1100mg
Total Carbohydrates	~28g
Dietary Fiber	~2g
Sugars	~7g
Protein	~30g

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