This cheesy hamburger potato soup is SO simple to make and is such a great winter comfort recipe! It’s a total crowd pleaser, too!
Recipe by my sister, Brigette.
Cheeseburger Potato Soup Recipe
I like soups that are rich, creamy, and full of veggies and carbohydrates (who needs meat?) My husband, on the other hand, only eats soups that are hearty, meaty, and not rich (veggies optional).
This recipe is our happy compromise!
Why you’ll love this Recipe For Cheeseburger Soup
- It’s inexpensive to make.
- It feeds a crowd.
- It’s full of ingredients you probably already have.
- It tastes amazing!
The type and amount of meat are flexible. I often use a mixture of ground turkey, ground beef, and venison in place of the ground beef. Sausage would probably work quite well, also. And I always scrimp on the meat in soup recipes – so feel free to do the same (or leave it out completely… which I could never get by with at my house).
The chilly fall evenings are the perfect time to serve this filling, warm-me-up soup. Add some fresh bread and a tossed salad or veggie tray and you have a simple meal that’s good enough to serve to company.
My picky 4-year old requests this for dinner every. single. night!
Cheeseburger Potato Soup Ingredients
- 3/4 – 1 pound ground beef (or less)
- 1 medium onion, finely chopped (or 2 tsp onion powder)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 6-8 medium potatoes, peeled and cubed
- 2 carrots, peeled and chopped
- 2 teaspoon basil
- 1 teaspoon parsley
- 4 cups chicken or vegetable broth
- 2 cups milk
- 1/3 cup flour
- 1 cup shredded sharp cheddar cheese*
- ½ cup shredded parmesan cheese
- Salt and pepper to taste
*NOTE: If you use mild cheddar, you will need to use more of it to get the same amount of cheesy flavor.
Does beef need to be cooked before adding to hamburger vegetable soup?
Yes, before you start making the soup, you’ll cook the ground beef with the onions and garlic to give it extra flavor. Then drain the grease off and add it back (cooked) into the broth with the rest of the ingredients.
Cheesy Hamburger Potato Soup Recipe Substitutions
Try ground turkey or even diced ham for a totally different flavor.
Feel free to substitute onion powder and garlic powder for fresh onions and garlic if you don’t have them in the house.
You can also use any type of broth (or water) and any type of milk or cream.
Swap cornstarch or a gluten-free flour for wheat flour if you need to make this recipe gluten-free.
And mix up the types of cheese you use for a little flavor tweak.
How to Make Hamburger and Potato Soup
1. In a medium-sized pot, combine ground beef, onion, and garlic. Cook and stir until meat is no longer pink.
2. Drain the meat and return it to the pot.
3. Add the potatoes, carrots, basil, parsley and broth and bring to a rolling boil.
4. Reduce heat to medium-low and simmer, covered, for 15-20 minutes or until vegetables are tender.
5. Combine milk and flour until smooth (this only takes a few seconds in my Vita-Mix). Gradually pour the mixture into the soup, stirring constantly.
6. Cook and stir until the soup is thickened and starting to boil.
7. Add cheeses and continue cooking until cheese is melted (another minute or so).
8. Add salt and pepper to taste. Ladle into bowls and sprinkle with additional cheese if desired.
Potato and Hamburger Soup Tips
Don’t cook this soup too long as the potatoes will start getting mushy.
Also, you’ll want to continually taste-test it throughout the process to make sure you’re adding the right amount of salt.
What to Serve with Cheeseburger Potato Soup
This soup is a very hearty stand-alone meal, so don’t feel like you need to come up with a bunch of side dishes… however, here are a few ideas if you want them.
- Bread or rolls
- Crackers
- Lettuce salad or raw veggie salad
- Fresh fruit
- More cheese!
How to Store this recipe for Cheeseburger Soup
Let the soup cool to room temperature and then transfer leftovers to an air-tight food storage container. Refrigerate for up to a week.
This soup does not freeze as well as other soups as the potatoes will be quite mushy after defrosting it.
Cheesy Hamburger and Potato Soup
Ingredients
- 1 lb ground beef or less
- 1 onion finely chopped (or 2 tsp onion powder)
- 2 cloves garlic minced (or 1 tsp garlic powder)
- 8 potatoes peeled and cubed
- 2 carrots peeled and chopped
- 2 tsp basil
- 1 tsp parsley
- 4 cups chicken broth or vegetable broth
- 2 cups milk
- 1/3 cup flour
- 1 cup sharp cheddar cheese* shredded
- ½ cup shredded parmesan cheese
- Salt and pepper to taste
Instructions
- In a medium-sized pot, combine ground beef, onion, and garlic. Cook and stir until meat is no longer pink.
- Drain the meat and return it to the pot.
- Add the potatoes, carrots, basil, parsley, and broth and bring to a rolling boil.
- Reduce heat to medium-low and simmer, covered, for 15-20 minutes or until vegetables are tender.
- Combine milk and flour until smooth (this only takes a few seconds in my Vita-Mix). Gradually pour the mixture into the soup, stirring constantly.
- Cook and stir until the soup is thickened and starting to boil.
- Add cheeses and continue cooking until cheese is melted (another minute or so).
- Add salt and pepper to taste. Ladle into bowls and sprinkle with additional cheese if desired.
Nutrition
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Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy. She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
Reader Interactions
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Ashley says
Can this soup be froze?
Laura Jacobson says
Has anyone ever used grated instead of shredded Parmesan cheese? I only have grated on hand
Bonnie says
Absolutely delicious soup! My family loved it when I made it and it is now a regular in my house hold. Looking forward to trying many more of your recipes. Thanks so much!
Leigh says
Thank you for this recipe! My family loves it! I have made it 3 times already and am making a double batch today. My husband is a great cook and I managed to surprise him with this. He loved it and keeps asking for more!
LeAnne Ackles says
Could this be made in the crockpot easily?? Sounds wonderful!!!
Brigette says
I haven’t made it in the crock pot, so I can’t say for sure. However, if you read through the comments, there is someone who makes something really similar in the crockpot. She gives basic directions for how she does it. If you adapt this recipe for your crockpot and you are happy with the result, let us know how you did it! 🙂
Teresa says
Thank you for this recipe!! I made it last night and we all loved it! I used bacon instead of hamburger and added a little more cheese…..Yum Yum….fantastic…..I will be making this a lot!!!
Brigette says
Fabulous! Thanks for the feedback, and I’m so happy it was a winner for you. 🙂
Lynn says
I made this last night and it was a huge hit! All your recipes that I have tried have been a huge hit in our house!
Brigette says
Yay!! I’m so glad you liked it! 🙂
MJ Gerd says
I made this Friday night because I had all the ingredients on hand. It was superb!! Only suggestion is to use large pot/ kettle instead of a frying pan. I had to transfer midway because the pan was overflowing. Thx for a delicious recipe!
Brigette says
You are absolutely right about the frying pan. I always make this in a medium large pot, so I have no idea why I wrote “frying pan.” 🙂 Even though I re-read my recipes several times before submitting them, I still manage to overlook obvious things sometimes! Thanks for catching that. And… so glad you liked this!! Like you, I almost always have all the ingredients on hand – which is a huge plus to this recipe!
Jenny says
Brigette,
I really enjoy seeing the recipes you post. They’re simple and real but always look very tempting. Thank you!
Brigette says
Awww… Thanks SO MUCH for the encouragement!!
jess says
this is so easy to make and use what is on hand. I made a big meatloaf and thought this would be a different way to use the leftovers. Added some extra veggies just for fun. Looking forward to see how it turns out.
Brigette says
Very creative!! I’d love to hear if you like how it turns out
Candi says
I think my children are going to love this recipe! Thanks for sharing 🙂
Brigette says
You are welcome! Hope your children like it as much as mine do! 🙂
Laurie @PassionatePennyPincher.com says
This looks so good! Our absolute favorite is this Chicken Tortilla Soup (although just about any slow cooker soup ranks pretty high on my list) ~ http://passionatepennypincher.com/2012/10/slow-cooker-chicken-tortilla-sou/
Thanks for sharing the recipe … I can’t wait to try it! 🙂
Brigette says
Ooh! Your soup sounds fabulous! Thanks for sharing. 🙂
Olivia says
Do you use dried or fresh basil and parsley? Thanks!
Brigette says
The measurements listed are for dried herbs. You can use fresh herbs (actually, I normally do since I grow my own… But figured the majority of people don’t have access to cheap, fresh herbs :)), but you’d probably want to use more than the amounts listed. Obviously, all the spices and herbs can be adjusted according to your personal taste preference.
Dd Kelly says
I bet cooked up bacon bits would be awesome tasting too!!!!!
Brigette says
Definitely! 🙂
Charity says
Oh yes! Like a loaded baked potato soup. Yum!
stacy says
looks good & easy. I’ll probably add frozen corn too. Thanks for the recipe.
Brigette says
Frozen corn would be a great addition! I can’t believe I’ve never thought of throwing that in before. 🙂
Kim says
This looks really yummy!! I make a cheeseburger soup with shredded potatoes alot. I make it in the crockpot & use hamburger (or any combination of ground beef/chicken/turkey), chicken (hind quarters I’ve cooked, skinned, & deboned in the crockpot) or canned salmon. I also make a 6 Bean Cajun Soup in the crockpot.
Amanda says
I would like to try this in the crockpot. How long do you cook it for and what setting?
Kim says
Most soups will cook on low setting in 6-8 hours or high setting in 3-4 hours. I’d brown the ground beef & drain the grease before putting it in the crockpot though. If the veggies aren’t done enough, you could put the removable crock in the microwave a few minutes until done.
Jessica H says
This looks delicious!
Rachel says
I’ve been making a version of this for a long time. It’s a perenial favorite in our house. We like it even better with chopped ham (usually turkey ham).
Lana says
This is my absolute favorite soup. This is a great recipe to use up the remains of your Thanksgiving turkey. http://www.ourfamilyeats.com/2011/11/turkey-chili-with-white-beans/
Victoria says
Pinned it! and I think I have everything to make it on hand so it just might make the menu this week.
Shannon says
Yum!! I am definitely making this tonight.
On Halloween I made “Frankenstein Soup.” My boys thought the name was funny and I loved that they gobbled up split pea soup filled with carrots and spinach. Plus it was about $3 for the whole pot!
http://shannonesadler.blogspot.com/2012/10/happy-halloween.html
Lori F. says
I make this as well after finding a recipe at Food Network.com for Cheeseburger Chowder several years ago. This is a fall/winter meal for us as it is very hearty and filling, and somewhat indulgent. My kids (12 and 9) LOVE this soup too. We had it last night for the first time this year and they couldn’t wait to eat. It is a great choice on a cold night!
Lauren says
oh yeah! This is the best kind of recipe for fall and winter nights! My husband isn’t a ‘soup’ guy, but I love how cheap and easy they are. A recipe like this is win-win!
Sarabell says
I loved this one, I have a meat & potatoes kinda guy too… I am going to pull this up again tonight and see if he’d be willing to try it! =]