Ground beef, potatoes, and cheddar turn a simple pot of broth into a hearty soup. The potatoes cook before the dairy goes in, which keeps the cheese from boiling for the entire cooking time. There is no flour thickener in this version, so its body comes from the potatoes, melted cheese, and the balance of broth and milk.
Before you start
Cut the potatoes into similar-sized pieces so they become tender together. Very large chunks take longer while small fragments can break down. Dice the onion finely enough to blend into the soup rather than leaving long, crunchy strips.
Grate the cheddar before you start the final stage. Finely grated cheese melts more readily than large handfuls of thick shreds. Keep the milk measured and ready, and taste for salt only after the cheese is incorporated because broth and cheddar both contribute seasoning.
ROMANIV · Recipe card
Cheesy Hamburger Potato Soup
Ingredients
Check off ingredients as you prepare your workspace.
- 1 lb ground beef
- 5 medium potatoes, peeled and diced
- 1 small onion, diced
- 4 cups beef broth
- 2 cups shredded cheddar cheese
- 1 cup milk
- Salt and pepper to taste
Step-by-step method
- Cook the ground beef in a large pot over medium heat, breaking it into small pieces. Cook ground beef to 160°F; color alone is not a reliable endpoint.
- Add the diced onion and cook until softened. Spoon off excess rendered fat if necessary.
- Stir in the diced potatoes and beef broth. Bring to a boil, then reduce to a steady simmer.
- Cook until a larger potato piece is easily pierced with a fork.
- Reduce the heat. Add milk, then stir in cheddar a little at a time until melted; avoid a hard boil.
- Taste, add salt and pepper as needed, and serve hot.
Common mistakes and how to avoid them
Grainy cheese or an oily surface: adding cheddar to a rolling boil can make the texture less smooth. Reduce the heat before adding it, use small handfuls, and stir until each addition melts. The soup only needs gentle heat at this stage.
Hard potato centers: tender edges are not enough. Test a larger piece with a fork before adding the milk and cheese. Different potato sizes and varieties cook differently, so use tenderness rather than an invented fixed simmering time.
Greasy soup: ground beef can release more fat than this broth needs. Spoon off excess rendered fat before adding the broth, leaving the cooked beef in the pot. Do not try to hide excess grease by adding more cheese.
Serving and making ahead
Ladle into warm bowls and serve with bread if desired. The soup can thicken as it stands because potatoes continue to absorb liquid. When reheating, use gentle heat and stir from the bottom; a small amount of additional broth can loosen the texture if needed. Refrigerate leftovers promptly in suitable shallow containers rather than leaving a large pot out to cool for hours.
Can I use a different potato?
Yes, but the texture changes. Some potatoes hold their shape while others break down and thicken the broth. Keep the dice consistent whichever variety you choose.
Can I add all the cheese at once?
Small additions are easier to melt evenly. A mound of cheese can clump before the center warms, especially if the soup is no longer very hot.
Why is there no cream?
This recipe uses milk and cheddar. Heavy cream is not required, and substituting it would make a richer, different version.
Reference: FoodSafety.gov cooking-temperature guidance.