Some days just call for a bowl of something warm and deeply satisfying. I’m talking about the kind of meal that feels like a cozy blanket and a good book all in one.
We all have our go-to comfort foods. But recently, I found myself craving a mashup of two classics: a juicy, savory cheeseburger and a rich, creamy baked potato soup.
It sounds a little wild, but trust me on this one. The result is a soup that’s hearty, packed with flavor, and surprisingly simple to throw together on a busy weeknight.
This isn’t just another soup. It’s the meal you’ll turn to when you need a little extra comfort. Let’s get into it.
What You’ll Need
The ingredients for this are straightforward and probably things you already have hanging around your kitchen. No need for a special shopping trip.
- 1 lb lean ground beef (85/15 works great)
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and cubed (about 4 medium Russets)
- 4 cups beef broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Optional garnishes: cooked bacon bits, sliced green onions, extra cheese
Pro Tips for a Perfect Soup
I’ve made this recipe more times than I can count. Along the way, I’ve picked up a few tricks that take it from good to great.
- Get a Good Sear: Don’t just cook the ground beef until it’s brown. Let it sit in the hot pan for a few minutes without stirring to get a deep, dark crust. This browning process, called the Maillard reaction, creates a massive amount of flavor that will form the base of your soup.
- Choose the Right Potato: I prefer Russet potatoes for this soup. Their high starch content breaks down slightly during cooking, which naturally helps to thicken the soup and gives it a wonderfully creamy texture.
- Temper Your Dairy: Never pour cold milk and cream directly into a boiling pot of soup. The sudden temperature change can cause the dairy to curdle or separate. To avoid this, scoop about a cup of the hot broth into your milk and cream mixture, stir it well, and then slowly pour that tempered mixture back into the main pot.
- Shred Your Own Cheese: Bagged, pre-shredded cheese contains anti-caking agents like potato starch that prevent it from melting smoothly. For the creamiest, meltiest result, buy a block of sharp cheddar and shred it yourself. It only takes a minute and makes a huge difference.
Tools Required
You don’t need any fancy gadgets for this one. Just the basics.
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
Substitutions and Variations
This recipe is very forgiving. Feel free to play around with it to use what you have on hand or to suit your own tastes.
- Protein Swap: Ground turkey, ground chicken, or even spicy Italian sausage would be fantastic substitutes for the ground beef.
- Add More Veggies: Sauté some diced carrots and celery along with the onion for an extra layer of flavor and nutrition. A cup of frozen corn or peas stirred in at the end works well, too.
- Make it Spicy: For a little kick, add a pinch of cayenne pepper with the salt and pepper, or sauté a diced jalapeño with the onion.
- Different Cheeses: While sharp cheddar is classic, Colby Jack, Monterey Jack, or even a smoked Gouda would be delicious.
Make-Ahead Tips
You can easily prep this soup ahead of time to make dinner even faster.
Complete the recipe through Step 4. Let the soup base (without the dairy or cheese) cool completely, then store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat the base on the stove over medium heat and proceed with Steps 5 and 6.
How to Make Creamy Hamburger Potato Soup
Here’s the step-by-step guide to bringing this amazing soup to life.
Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until deeply browned. Drain off any excess grease.
Step 2: Add the diced onion to the pot with the beef. Cook for 4-5 minutes, until the onion has softened and become translucent.
Step 3: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to let the garlic burn.
Step 4: Add the cubed potatoes, beef broth, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
Step 5: Reduce the heat to low. Slowly stir in the whole milk and heavy cream (remember the tempering tip!). Let the soup heat through gently for a few minutes, but do not let it boil.
Step 6: Remove the pot from the heat. Gradually stir in the shredded cheddar cheese, a handful at a time, until it is completely melted and the soup is smooth and creamy.
Step 7: Taste and adjust seasoning if needed. Serve hot, topped with your favorite garnishes like bacon bits and green onions.
Nutrition, Pairings, and More
Here’s a little more information to help you fit this recipe into your life.
Estimated Nutritional Information
This is an estimate per serving, assuming the recipe makes 6 servings. Actual values can vary.
| Nutrient | Amount |
|---|---|
| Calories | ~550 kcal |
| Protein | ~30g |
| Fat | ~38g |
| Carbohydrates | ~25g |
Ingredient Swaps for Different Diets
A few simple changes can make this soup work for various dietary needs.
| Diet | Suggested Swap |
|---|---|
| Low-Carb/Keto | Replace potatoes with cauliflower florets. |
| Dairy-Free | Use full-fat oat milk or cashew cream and a dairy-free cheddar alternative. |
| Gluten-Free | The recipe is naturally GF. Just double-check your beef broth label. |
Meal Pairing Suggestions
This soup is a meal in itself, but a simple side can complete the experience. A hunk of crusty bread for dipping is a must. A simple green salad with a vinaigrette dressing also provides a nice, fresh contrast to the rich soup.
Cooking Time Efficiency
To speed things up, chop your onion and potatoes while the beef is browning. Having all your ingredients measured and ready to go before you start cooking (a technique called “mise en place”) will make the whole process feel smoother and faster.
Leftovers and Storage
Let the soup cool down to room temperature before storing. Place it in an airtight container and it will keep in the refrigerator for 3 to 4 days.
The soup will thicken as it sits. When reheating, you may need to add a splash of milk or broth to thin it back out to your desired consistency. Reheat gently on the stove or in the microwave.
I don’t recommend freezing this soup. The dairy and potatoes can separate and become grainy upon thawing, changing the texture significantly.
Frequently Asked Questions
Here are answers to a few common questions you might have.
Q1. Can I make this soup in a slow cooker?
Ans: Yes, absolutely. First, brown the beef, onion, and garlic in a skillet on the stove as directed. Drain the grease and transfer the mixture to your slow cooker. Add the potatoes, broth, salt, and pepper. Cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender. Stir in the dairy and cheese during the last 30 minutes of cooking.
Q2. My soup seems too thin. How can I thicken it?
Ans: If you’d like a thicker soup, you can mash some of the potatoes against the side of the pot with your spoon. For a much thicker result, make a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then slowly whisk it into the simmering soup until it reaches your desired thickness.
Q3. Why did my soup look curdled after I added the milk?
Ans: This usually happens if the soup is too hot when the dairy is added. High heat can cause the proteins in milk and cream to separate. To prevent this, always lower the heat to the absolute minimum before stirring in the milk and cream, and never let the soup boil after they’ve been added.
Wrapping Up
There you have it a soup that delivers all the comforting, savory flavors of a cheeseburger in a warm, creamy bowl. It’s a simple, hearty meal that’s perfect for any night of the week.
I hope you give this recipe a try. It has become a real favorite in my house, and I think it will in yours, too.
If you make it, please come back and leave a comment below. I’d love to hear how it turned out for you or if you made any fun variations!
