Cheesy Hamburger Potato Soup

I created this soup last winter when we were stuck inside during that three-day snowstorm. Something about the combination of hearty ground beef, tender potatoes, and creamy cheese just hits differently when the wind is howling outside. It's become our Sunday night tradition during the colder months - filling enough to feel like a meal, but still has that comforting soup quality that makes you want to curl up under a blanket afterward.

Made this for my dad when he visited last month. He's the pickiest eater I know and generally thinks soup isn't "real food." He had two full bowls and asked if he could take some home for later. My neighbor smelled it cooking through the open window and texted asking what I was making that smelled so good.

Soup Essentials

• Ground beef: Provides that hearty, satisfying base. I've used ground turkey in a pinch, but beef gives the best flavor.
• Vegetables: The onion, carrots, and celery create that classic soup foundation. Don't skip the celery - it adds more flavor than you'd think.
• Potatoes: Russets break down a bit and help thicken the soup naturally, while waxy potatoes hold their shape better. I usually use whatever's in the pantry.
• Velveeta: I know some people turn their nose up at processed cheese, but nothing melts quite as smoothly. Regular cheddar works too but can sometimes separate if the soup boils.
• Sour cream: That final dollop adds a subtle tang that balances the richness. Full-fat gives the best results.
• Herbs: The dried basil and parsley might seem simple, but they add a surprising amount of flavor. Fresh works too if you have them.

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Soup Strategy

Meat Preparation:

Start by browning your ground beef thoroughly, breaking it into small pieces as it cooks. Draining the fat is crucial - otherwise, you'll end up with greasy soup, which nobody wants.

Vegetable Base:

Using the same pot builds layers of flavor. The butter helps soften the vegetables without browning them too much. You're looking for tender but not mushy - about 5 minutes usually does it.

Potato Perfection:

Make sure your potato chunks are relatively uniform in size so they cook evenly. I aim for about half-inch cubes. They should be fork-tender but not falling apart completely.

Roux Technique:

This separate step might seem fussy, but it's worth it for the velvety texture. Cook the flour and butter mixture long enough to get rid of the raw flour taste - it should smell slightly nutty.

Cheese Integration:

Low heat is crucial here. If the soup is too hot when you add the cheese, it can separate and give you a grainy texture. Stir constantly until everything is smooth and silky.

Final Touches:

Adding the sour cream at the very end preserves its tangy flavor and prevents it from curdling. A quick stir is all it needs to incorporate.

My first attempt at this soup was actually a kitchen rescue mission. I had planned to make cheeseburgers but realized I was out of buns. Had potatoes that needed using up, so this hybrid was born. I've tweaked it over time - originally used all cheddar but found the texture inconsistent. The roux was added after a too-watery batch taught me that potatoes alone don't thicken enough. Now it's perfectly creamy every time.

Tasty Tweaks

The basic recipe is fantastic, but sometimes I add bacon bits on top for extra flavor and crunch. Diced pickles stirred in at the end give it that true cheeseburger taste. For spice lovers, a dash of hot sauce or some diced jalapeños works wonderfully. During summer, I've stirred in fresh corn kernels when the potatoes are almost done. For a slightly healthier version, ground turkey and low-fat cheese still taste great.

Storage Smarts

This soup keeps beautifully in the refrigerator for about 3-4 days, making it perfect for meal prep. It will thicken considerably when chilled, so add a splash of milk when reheating. Warm it gently on the stovetop or microwave on medium power, stirring occasionally. I don't recommend freezing it because of the dairy content - the texture isn't quite the same after thawing.

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I've made this cheesy hamburger potato soup more times than I can count now. It's become one of those recipes I know by heart - the kind you can make while helping with homework or chatting with guests. My teenage son has learned to make it too, and it's his go-to for impressing his friends when they come over. There's something deeply satisfying about a recipe that starts as an experiment and becomes a family tradition. This soup tastes like home to us now - rich, comforting, and exactly what we need when the world feels a little too cold outside.

Frequently Asked Questions

→ Can I make this soup in a slow cooker?

Yes! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker with the broth and potatoes. Cook on low for 5-6 hours or high for 3-4 hours. Add the roux, cheese, milk and sour cream during the last 30 minutes.

→ What's the best way to store leftovers?

Store cooled soup in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, stirring frequently to prevent separation.

→ Can I freeze this soup?

While you can freeze it, dairy-based soups can sometimes separate when thawed. For best results, freeze the base without the milk, cheese, and sour cream, then add those fresh when reheating.

→ What can I use instead of Velveeta?

Medium or sharp cheddar works well, as does a combination of cheeses like Monterey Jack, American, or Colby. For the creamiest results, grate the cheese yourself rather than using pre-shredded.

→ How can I make this soup thicker?

For a thicker soup, you can increase the flour in the roux to 1/3 cup, mash some of the potatoes against the side of the pot, or reduce the amount of broth by about 1/2 cup.