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Cheesy Hamburger Potato Soup

Cheesy hamburger potato soup made with browned 80/20 ground beef, tender russet potato chunks, and a thick creamy base with melted cheddar. Simmered until soft, then finished with mashed potatoes for a hearty, 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Ground beef base
  • 1 lb ground beef Use 80/20 for best flavor and richness.
Potatoes and vegetables
  • 3 lb russet potatoes Peel and cube for even simmering.
  • 1 onion Dice small so it softens quickly.
  • 3 carrots Dice into bite-size pieces.
  • 3 celery Dice into bite-size pieces.
  • 4 garlic Minced cloves.
Soup and cheese
  • 4 cup beef broth
  • 1 can (10.5 oz) cream of mushroom soup Stir in until smooth.
  • 2 cup shredded cheddar Shred fresh or use pre-shredded.
  • 1 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Topping
  • 1 green onions Sliced for topping.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat until no longer pink, then drain the fat and remove the beef. Set the browned beef aside for later.
Sauté vegetables
  1. Sauté the onion, carrots, and celery in the same pot for 5 minutes, stirring occasionally. Cook until the vegetables begin to soften.
  2. Add the garlic and cook for 1 minute, stirring so it doesn’t brown. Keep heat at medium so the garlic stays fragrant.
Simmer the soup
  1. Add the beef broth, russet potatoes, cream of mushroom soup, Worcestershire sauce, and garlic powder to the pot and stir to combine. Scrape up any browned bits from the bottom.
  2. Bring the mixture to a boil, then reduce to a simmer and cook for 20 minutes until the potatoes are tender. Stir occasionally to prevent sticking.
Thicken and finish with cheese
  1. Mash some of the potatoes in the pot and stir to thicken the soup. Leave some chunks for texture.
  2. Stir in the heavy cream until the soup looks creamy and cohesive. Simmer gently to warm through.
  3. Return the browned beef to the pot and stir. Heat until the beef is warmed again.
  4. Add the shredded cheddar and stir until fully melted and smooth. Turn off heat or keep it low to avoid separating the dairy.
Season and serve
  1. Season with salt and pepper to taste. Taste the soup and adjust as needed for balance.
  2. Top each bowl with sliced green onions. Serve hot while the cheese is melted.

Notes

Pro tip: mash directly in the pot to get thickness without needing flour or a blender. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove until hot. Freezing is not ideal because dairy can separate, but it may still work if you reheat carefully and stir often. For a lighter option, use reduced-fat cheddar and light cream while keeping the same method.