Cheesy Hamburger Soup
This Cheesy Hamburger Potato Soup delivers maximum comfort with minimal effort. It's the ultimate one-pot wonder for busy professionals, providing a hearty, satisfying meal that tastes like it simmered for hours, all whipped up in half an hour. It's incredibly fast, uses just one pot for minimal cleanup, and relies on simple, pantry-staple ingredients, making it the perfect trifecta for a stress-free weeknight meal.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American
Servings 6 servings servings
Calories 489 kcal
- 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.)
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:
- 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:
- 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. Calories: 489kcalCarbohydrates: 25.7gProtein: 32.5gFat: 26gSaturated Fat: 13.8gTrans Fat: 0.5gCholesterol: 113mgSodium: 1156mgFiber: 1.8gSugar: 6g
Keyword cheesy, comfort food, hamburger, one-pot, potato