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Cheesy Hamburger Potato Soup

Cheesy hamburger potato soup with tender russet potatoes and a thick, velvety cheddar-melt finish. Browned beef and sautéed vegetables simmer in beef broth before being mashed for a hearty, spoon-thick 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef 80/20 for best flavor and richness.
Potatoes
  • 3 lb russet potatoes Peeled and cubed for even cooking.
Vegetables
  • 1 onion Diced.
  • 3 carrots Diced.
  • 3 celery Diced.
  • 4 garlic cloves Minced.
Broth and soups
  • 4 cup beef broth Use low-sodium if you want more control over salt.
  • 1 can (10.5 oz) cream of mushroom soup Classic thickening base for the soup.
Cheese and cream
  • 2 cup shredded cheddar For melting into a smooth, cheesy soup.
  • 1 cup heavy cream Added after simmering for creaminess.
Seasonings
  • 1 tsp Worcestershire sauce Adds savory depth.
  • 1 tsp garlic powder Boosts garlic flavor.
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 1 green onions For topping.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown ground beef in a large Dutch oven over medium-high heat, then drain the fat and remove the beef to set aside.
  2. Keep the pot handy for sautéing the vegetables and set the browned beef aside until you’re ready to add it back.
Sauté vegetables
  1. Sauté onion, carrots, and celery in the Dutch oven for 5 minutes, stirring occasionally, until beginning to soften.
  2. Add garlic and cook for 1 minute, stirring constantly so it doesn’t brown.
Simmer the soup
  1. Add beef broth, russet potatoes, cream of mushroom soup, Worcestershire sauce, and garlic powder, then stir to combine and fully distribute the seasonings.
  2. Bring the mixture to a boil, then reduce to a simmer and cook for 20 minutes until the potatoes are tender.
Make it creamy and cheesy
  1. Mash some of the potatoes in the pot to thicken the soup, then stir to blend.
  2. Stir in heavy cream and mix until smooth and creamy.
  3. Return the browned beef to the pot and stir until warmed through.
  4. Add shredded cheddar and stir until melted into the soup.
  5. Season with salt and pepper to taste, then top each bowl with green onions.

Notes

Pro tip: after simmering, mash about one-third of the potatoes so the soup stays chunky but thick—this helps it thicken even before the cheese is added. Refrigerate leftovers in a sealed container up to 3-4 days; reheat gently on the stove to avoid separating. Freezing isn’t recommended because dairy-based soups can change texture after thawing. For a lighter swap, use reduced-fat cheddar and half-and-half instead of heavy cream.