What kind of potatoes work best for cheesy hamburger potato soup?

Starchy potatoes like Russet or Yukon Gold are ideal because they break down slightly as they cook — helping thicken the broth naturally while adding a soft, creamy texture. If you prefer a firmer bite, waxier potatoes (like red potatoes) will hold their shape better.

Can I use ground turkey or chicken instead of beef?

Yes — ground turkey or chicken works fine and makes a lighter version of this soup. The flavor will be milder than beef, but you’ll still get a warm, hearty meal with plenty of protein and a good base for a cheesy, comforting broth.

How can I make the soup gluten-free or dairy-free?

For gluten-free, swap out flour or standard thickeners for cornstarch, arrowroot, or tapioca starch. For dairy-free, use plant-based milk (like almond or oat) and a dairy-free cheese or nutritional yeast — you’ll still get a creamy, flavorful soup.

Can I prepare this soup ahead of time or freeze leftovers?

Yes — you can make the soup ahead and store it in the fridge for up to 3–4 days. If freezing, skip adding cheese or milk until reheating (since dairy can separate when frozen). Thaw, reheat gently, then stir in fresh dairy or cheese for the best texture.

cheesy hamburger potato soup – 5-Star Comfort Recipe You’ll Love

Description

A creamy, hearty cheesy hamburger potato soup made with tender potatoes, seasoned ground beef, melted cheddar, and simple vegetables for the perfect comforting bowl.

Ingredients

Scale

1 pound lean ground beef
1 medium yellow onion, diced
2 garlic cloves, minced
4 cups diced Russet or Yukon Gold potatoes
3 cups beef broth
1 cup whole milk
1 cup shredded cheddar cheese
2 tablespoons unsalted butter
2 tablespoons flour
1 cup diced carrots
1 cup diced celery
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper

Cook Mode Keep your screen awake while you cook

Instructions

Brown the ground beef in a large pot until fully cooked, then drain excess grease if needed.
Add onion, garlic, carrots, and celery and cook until softened. Stir in butter and flour to form a roux.
Add diced potatoes and pour in the broth. Simmer until potatoes are tender.
Reduce heat and stir in milk and cheddar cheese until melted and smooth.
Season with paprika, salt, and pepper. Serve warm with extra cheese or green onions.

Notes

Use Russet potatoes for a naturally thicker soup.
Add broth or milk when reheating if the soup becomes too thick.
Melt cheese off the heat to prevent curdling.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4
Sodium: 900
Fat: 28
Saturated Fat: 14
Unsaturated Fat: 12
Trans Fat: 0.5
Carbohydrates: 28
Fiber: 3
Protein: 25
Cholesterol: 95