Hearty one-pot dinner in about 40 minutes
A rich, creamy potato soup loaded with seasoned ground beef and melty cheddar—weeknight-easy and built for chilly nights.
Why you’ll love it
- Satisfying cheesy dinner the whole family actually eats
- True one pot meal—brown, simmer, and finish in one pot
- Cozy, stick-to-your-ribs winter comfort food without fussy steps
- Budget-friendly ground beef recipe using pantry staples
- Scales for crowds; great as an easy family recipe with simple swaps
Ingredients (notes only)
Beef & aromatics: 85–90% lean ground beef; yellow onion; garlic
Potatoes: Yukon Gold (creamy, hold shape) or Russet (extra starchy)
Liquid & body: Low-sodium beef or chicken broth; milk or half-and-half; classic roux (butter + flour) for thickness
Cheese: Sharp cheddar (shred yourself for the best melt)
Seasoning: Kosher salt, black pepper, smoked paprika, dried thyme, Dijon (boosts savory depth)
Finish & toppings: Sour cream (optional), extra cheddar, chives/green onion, cracked pepper; optional bacon bits or oyster crackers
Step-by-step (stovetop)
- Brown beef: Heat a heavy pot over medium-high. Add beef and onion with ½ tsp salt; cook, breaking up, until browned and 160°F internal, 6–8 minutes. Drain excess fat if needed.
- Flavor base: Stir in garlic, smoked paprika, thyme, and Dijon; cook 30–60 seconds until fragrant.
- Roux: Push beef to the sides; melt butter in the center. Sprinkle in flour; stir 1 minute.
- Simmer: Gradually whisk in broth until smooth. Add diced potatoes; bring to a boil, then simmer covered until tender, 12–15 minutes.
- Make it creamy: Reduce heat to low. Stir in milk. Off heat, add cheddar a handful at a time, stirring until melted and silky.
- Season & serve: Taste; add salt/pepper. Swirl in sour cream if using. Ladle into bowls and top as desired.
Pro tips
- Shred your own cheddar—pre-shredded has starch that can make soup grainy.
- Keep the pot below a simmer when adding milk/cheese to prevent splitting.
- Cut potatoes in even ½-inch dice for consistent timing.
- Need it thicker? Simmer uncovered 3–5 minutes or add a cornstarch slurry (see Notes).
- Add milk after potatoes are tender; dairy slows potato cooking.
Variations
- Bacon Cheeseburger: Stir in crisp bacon; finish with a little ketchup + mustard and diced pickles on top.
- Spicy Pepper Jack: Swap half the cheddar for pepper jack; add diced jalapeño with the onion.
- Loaded Baked Potato: Finish with sour cream, extra cheddar, and green onion.
- Lighter: Use 93% lean turkey, 1 cup cheddar, and 1% milk; thicken with slurry instead of roux.
- Gluten-free: Skip flour; thicken with 2–3 tsp cornstarch mixed with 2 tbsp cold water.
How to serve
Crusty bread or garlic toast, a crisp side salad, and steamed green beans or roasted broccoli.
Make ahead & storage
- Fridge: 3–4 days (thickens as it sits).
- Reheat: Low heat, stirring often; add a splash of broth or milk to loosen.
- Freeze: Cheese soups can separate. For best results, freeze before adding dairy/cheese; add them after reheating.
FAQs
Can I use frozen hash browns? Yes—add 4 cups cubed hash browns with the broth; simmer ~10 minutes.
Best potatoes? Yukon Gold for creamy, Russet for extra starchy.
How do I avoid grainy cheese? Low heat, add off heat, and use freshly shredded cheddar.
No flour on hand? Use a cornstarch slurry (2 tsp cornstarch + 2 tbsp cold water) stirred in at the end; simmer 1–2 minutes.
Swap beef? Ground turkey or chicken works—still cook to 165°F.
Simple Nutrition (estimate, per 1 of 6 servings)
| Calories | Carbs | Protein | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~540 | ~34 g | ~27 g | ~32 g | ~3 g | ~980 mg |
Cheesy Hamburger Potato Soup Recipe
Ingredients
- 1 lb ground beef (85–90% lean)
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 tbsp unsalted butter (or 1½ tbsp butter + ½ tbsp oil)
- ¼ cup all-purpose flour (see GF note)
- 4 cups low-sodium beef or chicken broth
- 1½ lb Yukon Gold or Russet potatoes, peeled and diced ½-inch (about 4 cups)
- 1 cup milk or half-and-half (room temp)
- 2 cups sharp cheddar cheese, freshly shredded, divided (8 oz)
- 1 tsp Dijon mustard (optional but recommended)
- 1 tsp smoked paprika
- ½ tsp dried thyme
- 1–1¼ tsp kosher salt, to taste
- ½ tsp black pepper
- ¼ cup sour cream (optional, for extra creaminess)
Equipment
- heavy-bottomed 5–6 qt pot
- Instant-read thermometer
- cutting board
- chef’s knife
- measuring cups
- measuring spoons
- whisk
Method
- Heat a large pot over medium-high. Add beef and onion with ½ tsp salt; cook, breaking up, until browned and 160°F, 6–8 minutes. Drain excess fat if needed.
- Stir in garlic, paprika, thyme, and Dijon; cook 30–60 seconds.
- Melt butter. Sprinkle in flour; stir 1 minute. Gradually whisk in broth until smooth.
- Add potatoes; bring to a boil, then reduce to a gentle simmer. Cover and cook until tender, 12–15 minutes.
- Reduce heat to low. Stir in milk. Off heat, add 1½ cups cheddar in handfuls, stirring until melted and silky.
- Season to taste; swirl in sour cream if using. Serve topped with remaining cheddar and chives.
Nutrition
Notes
Dairy swaps: Use evaporated milk or lactose-free milk; for extra richness without sour cream, add 2 oz softened cream cheese.
Cheese tip: Shred from a block for the smoothest melt.
Potatoes: Yukon Golds stay creamy without falling apart; Russets make it thicker.
Equipment: Heavy-bottomed 5–6 qt pot; instant-read thermometer.