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Cheesy Hamburger Potato Soup

Cheesy hamburger potato soup made with browned ground beef, tender russet potato chunks, and a thick creamy base topped with melty cheddar. Simmered until potatoes are soft, then finished with shredded cheese for a golden, spoonable texture.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef 80/20 for best flavor and richness.
Potatoes and aromatics
  • 3 lb russet potatoes Peeled and cubed.
  • 1 onion Diced.
  • 3 carrots Diced.
  • 3 celery Diced.
  • 4 garlic Minced (about 4 cloves).
Broth and soup base
  • 4 cup beef broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder
Cheese and finishing
  • 2 cup shredded cheddar Shred fresh for best melt.
  • 1 cup heavy cream
  • 1 green onions For topping, sliced.
  • 1 salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown ground beef in a large pot over medium-high heat until cooked through, then drain the fat and remove the beef.
  2. Set the browned beef aside while you build the soup base.
Sauté vegetables
  1. Sauté onion, carrots, and celery in the pot for 5 minutes over medium heat until slightly softened.
  2. Add garlic and cook 1 minute, stirring so it doesn’t brown.
Simmer the soup
  1. Add 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.
Make it creamy and cheesy
  1. Mash some of the potatoes in the pot, then stir to thicken the soup.
  2. Stir in heavy cream and combine until smooth.
  3. Return the browned beef to the pot, then stir in shredded cheddar until melted and glossy.
  4. Season with salt and pepper to taste, then top each serving with green onions.

Notes

For the creamiest texture, mash about a third of the potatoes right after simmering so the soup turns thick without becoming fully smooth. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop until hot, adding a splash of broth if it thickens too much. Freezing is not recommended because the cream-based base can separate when thawed. Dairy swap: use half-and-half for a lighter version and a good melting cheese (or dairy-free cheddar-style shreds) for a lower-fat option.