Hearty Cheesy Hamburger Potato Soup for Weeknights (Print Version)

Warm up with this Homestyle Cheesy Hamburger Potato Soup! Creamy, savory, and loaded with potatoes. An easy family dinner that feels like a hug in a bowl.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-Eater

# Ingredients:

→ Base Ingredients

01 - 1 lb ground beef (80/20 preferred)
02 - 1 large yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 4 cups chicken broth
05 - 2 lbs Yukon Gold potatoes, peeled and diced (about 1/2-inch cubes)

→ Dairy & Thickening

06 - 1/4 cup all-purpose flour
07 - 2 tbsp butter
08 - 1 1/2 cups half-and-half (or whole milk)
09 - 2 cups sharp cheddar cheese, freshly grated

→ Seasonings & Spices

10 - 1 tsp dried thyme
11 - Salt to taste
12 - Black pepper to taste

→ Optional Finishing Touches

13 - Fresh chives, chopped (for garnish)
14 - Extra grated cheddar (for serving)

# Instructions:

01 - First things first, grab your biggest pot or Dutch oven. I always go for my trusty Dutch oven; it just distributes heat so well. Toss in the ground beef over medium-high heat and break it up with a spoon. You want it nicely browned, no pink spots left. Drain off any excess fat – I usually just tilt the pot and spoon it out, trying not to make too much of a mess, which, let's be real, doesn't always happen. Then, add your chopped onion and let it soften, stirring occasionally until it turns translucent and smells sweet. This is where the kitchen starts to smell amazing, honestly.
02 - Once the onion is soft, toss in your minced garlic. Stir it around for just about a minute until you can really smell it; don't let it burn, that's a sad mistake I've made before and it makes everything bitter. Next, sprinkle in the flour over the beef and onion mixture. Stir it constantly for another minute or two. This creates a roux, a little thickening agent that's going to give our soup a lovely body. It'll look a bit clumpy, but that's what we want, trust me!
03 - Now, it's time for the liquids! Slowly pour in the chicken broth, stirring constantly to make sure there are no lumps from the flour. This part always feels a bit like magic, watching it all come together. Add your peeled and diced potatoes to the pot. I usually cut mine into about half-inch cubes so they cook evenly. Bring the soup to a gentle simmer, then reduce the heat to medium-low, cover, and let it cook for about 15-20 minutes, or until the potatoes are fork-tender. Don't rush this; we want those potatoes soft!
04 - Once those potatoes are perfectly tender, pour in the half-and-half (or whole milk, if that's what you're using). Stir it in gently and let the soup heat through, but don't let it come to a rolling boil after adding the dairy; you risk it separating, and nobody wants a curdled soup, right? Just a nice, gentle simmer for a few minutes to warm everything up. The soup will start to look wonderfully creamy and inviting. This is when I usually sneak a little taste, just to check!
05 - Here’s the fun part: the cheese! Remove the pot from the heat before adding your freshly grated sharp cheddar. Stir it in gradually, a handful at a time, until it's completely melted and smooth. The residual heat from the soup is usually enough to melt it beautifully. If you add it while it's boiling, it can get stringy or separate, and we want that gorgeous, velvety texture. This step transforms it into truly Cheesy Hamburger Potato Soup, making it so rich and comforting.
06 - Finally, it's time to taste and adjust the seasonings. Add salt, black pepper, and dried thyme to your liking. I tend to be a bit heavy-handed with the pepper, but that’s just me! Give it one last good stir. Ladle the warm, thick soup into bowls. Sometimes I sprinkle a little extra cheese or some fresh chives on top for a pop of color and extra flavor. It’s ready to be devoured! Honestly, the smell alone is enough to get everyone running to the kitchen.

# Notes:

01 - Don't use pre-shredded cheese; it just doesn't melt right and can make your soup grainy.
02 - Over-boiling after adding dairy can cause it to separate. Keep it on a gentle simmer, or even remove from heat when stirring in.
03 - Freshly grated cheese is key for that smooth, creamy melt.
04 - Leaving a tablespoon or two of beef fat after browning adds amazing flavor to the roux.

# Tools You'll Need:

01 - Large Pot or Dutch Oven
02 - Wooden Spoon
03 - Ladle

# Nutrition Facts (Per Serving):

Calories: 450 Calories
Total Fat: 28g
Total Carbohydrate: 25g
Protein: 25g

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