Cheesy Hamburger Potato Soup Recipe

You’ve made hamburger potato soup before. But you’ve never made it like this. I’m about to show you the secret that changes everything.

This Cheesy Hamburger Potato Soup is the ultimate comfort food. It’s creamy, hearty, and packed with flavor. Most recipes get the basics right, but they miss the one trick that makes it truly special. If you love rich, cheesy soups, you must try our Cheesy Chicken Bacon Potato Soup for another decadent bowl of comfort.

Ready to find out what it is? This isn’t just another ground beef potato soup. This is the definitive version. Let’s get started.

Recipe Overview

• Cuisine: American
• Category: Soup
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6

The Secret Ingredient That Makes All the Difference

Here it is. The game-changer is a spoonful of tomato paste. I know, it sounds simple. But trust me, this is what separates a good soup from a great one.

You add it right after browning the beef and onions. Let it cook for a full minute. This step, called “cooking out the rawness,” deepens its flavor. It adds a subtle, savory sweetness that balances the cheese and cream perfectly. It’s the hidden backbone of the entire dish.

Recipe

Cheesy Hamburger Potato Soup Recipe

Make Cheesy Hamburger Potato Soup Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: [email protected]

Prep: 15 min | Cook: 30 min | Total: 45 min

Serves: - 4 + bites

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The “Upgraded” Ingredient List

• 1 tbsp olive oil
• 1 lb lean ground beef (85/15 is perfect)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste (the secret!)
• 4 cups peeled, diced russet potatoes (about 3 large)
• 4 cups beef broth (use a good quality one)
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and black pepper to taste
• 2 cups shredded sharp cheddar cheese
• 1 cup whole milk or half-and-half
• 1/2 cup sour cream
• For garnish: chopped green onions, extra cheese, crispy bacon bits

The Pro-Method (Step-by-Step)

1

Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and onion. Cook until the beef is fully browned and the onion is soft. Break up the beef well as it cooks.

2

Add the garlic and tomato paste. Stir constantly for about 1 minute. You should smell the tomato paste getting sweet and fragrant.

3

Add the diced potatoes, beef broth, thyme, and paprika. Give it a good stir. Bring it to a boil, then reduce the heat to a simmer.

4

Cover the pot and let it simmer for 15-20 minutes. The potatoes should be very tender when pierced with a fork.

5

This is the key step. Use a potato masher or the back of a sturdy spoon. Gently mash about one-third of the potatoes right in the pot. This will instantly thicken the broth.

6

Turn the heat down to low. Stir in the shredded cheddar, one handful at a time, letting each melt before adding more.

7

Once the cheese is melted and smooth, stir in the milk and sour cream. Warm it through but do not let it boil. Boiling can make the dairy separate.

8

Taste the soup. This is when you adjust the seasoning with salt and pepper. The cheese adds salt, so taste first!

9

Ladle into bowls and top with your favorite garnishes. Serve immediately.

Notes

Enjoy your homemade Cheesy Hamburger Potato Soup Recipe!

Nutrition Information

This is a hearty, indulgent soup. It’s a meal in a bowl.:

For a lighter version, use ground turkey, low-fat cheese, and swap the sour cream for Greek yogurt.:

The protein from the beef and the carbs from the potatoes make this very filling. A little goes a long way.:

Did You Make This?

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Why This Method is Better (My Pro-Tips)

My method skips the roux. Many creamy potato soups use flour to thicken. We don’t need it. Instead, we use the potatoes themselves.

We’ll partially mash some of the cooked potatoes right in the pot. This releases their natural starch. It thickens the soup beautifully and gives it a wonderful, rustic texture. You get a rich body without any pasty flour taste. For a classic take on this creamy style, our Cheesy Broccoli Potato Soup uses a similar technique.

The “Upgraded” Ingredient List

• 1 tbsp olive oil
• 1 lb lean ground beef (85/15 is perfect)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste (the secret!)
• 4 cups peeled, diced russet potatoes (about 3 large)
• 4 cups beef broth (use a good quality one)
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and black pepper to taste
• 2 cups shredded sharp cheddar cheese
• 1 cup whole milk or half-and-half
• 1/2 cup sour cream
• For garnish: chopped green onions, extra cheese, crispy bacon bits

The Pro-Method (Step-by-Step)

1. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and onion. Cook until the beef is fully browned and the onion is soft. Break up the beef well as it cooks.
2. Add the garlic and tomato paste. Stir constantly for about 1 minute. You should smell the tomato paste getting sweet and fragrant.
3. Add the diced potatoes, beef broth, thyme, and paprika. Give it a good stir. Bring it to a boil, then reduce the heat to a simmer.
4. Cover the pot and let it simmer for 15-20 minutes. The potatoes should be very tender when pierced with a fork.
5. This is the key step. Use a potato masher or the back of a sturdy spoon. Gently mash about one-third of the potatoes right in the pot. This will instantly thicken the broth.
6. Turn the heat down to low. Stir in the shredded cheddar, one handful at a time, letting each melt before adding more.
7. Once the cheese is melted and smooth, stir in the milk and sour cream. Warm it through but do not let it boil. Boiling can make the dairy separate.
8. Taste the soup. This is when you adjust the seasoning with salt and pepper. The cheese adds salt, so taste first!
9. Ladle into bowls and top with your favorite garnishes. Serve immediately.

Common Mistakes & How to Fix Them

Problem: The soup is too thin. Fix: You didn’t mash enough potatoes. Simmer the soup uncovered for 5-10 more minutes to reduce. You can also mash a few more potato pieces to thicken it up.

Problem: The cheese is stringy or grainy. Fix: The heat was too high when you added it. Always add cheese off the direct heat, or on the lowest setting. Shred your own cheese, too. Pre-shredded bags have anti-caking agents that don’t melt as smoothly.

Problem: The flavors taste flat. Fix: You likely under-seasoned. Add a pinch more salt and a crack of black pepper. A dash of Worcestershire sauce can also add a great savory boost.

Variations for the Adventurous Cook

Swap the ground beef for spicy Italian sausage. It adds a fantastic herby, peppery kick that pairs wonderfully with the cheese.

Try using smoked Gouda or pepper jack cheese instead of cheddar. This changes the flavor profile completely and adds a lovely smoky or spicy note.

For a “loaded baked potato” version, stir in a cup of steamed broccoli florets at the end. Top with everything you’d put on a baked potato: chives, more sour cream, and plenty of bacon.

Nutrition Notes

• This is a hearty, indulgent soup. It’s a meal in a bowl.
• For a lighter version, use ground turkey, low-fat cheese, and swap the sour cream for Greek yogurt.
• The protein from the beef and the carbs from the potatoes make this very filling. A little goes a long way.

Your Pro-Level Questions Answered

Can I make this soup ahead of time?

Yes, but with a caveat. Make the soup base (through step 5) and stop before adding the dairy. Let it cool and store it. When ready to serve, reheat the base, then proceed with adding the cheese, milk, and sour cream. This keeps the texture perfect.

What’s the best potato to use for soup?

I swear by russets. Their high starch content is what allows us to thicken the soup by mashing. Yukon Golds will work, but the soup will be less thick and have a waxier texture.

My soup is too thick! How do I thin it out?

Easy. Just stir in a little extra warm beef broth or milk until it reaches your preferred consistency. Do this gently over low heat.

A Few Final Secrets

Let the soup rest for 10 minutes off the heat before serving. This allows the flavors to marry and the soup to thicken just a bit more. It’s always better the second day, too.

For an extra layer of flavor, brown the ground beef in batches. Don’t crowd the pan. This gives you more fond (those tasty browned bits) on the bottom of the pot, which equals more flavor in every spoonful.

Now you have all my secrets. This is my ultimate cheesy hamburger potato soup. Go try it tonight and taste the difference for yourself. Did the tomato paste trick work for you? What’s your favorite variation? For a super easy, hands-off version, don’t forget to check out our simple crockpot potato soup. Let me know in the comments below and give this recipe a rating!