Cheesy Hamburger Potato Soup: A Comforting & Delicious Recipe

Cheesy Hamburger Potato Soup: Just the name conjures up images of cozy nights, comforting flavors, and a bowl brimming with pure deliciousness, doesn’t it? This isn’t just any soup; it’s a hug in a bowl, a culinary masterpiece that combines the heartiness of a hamburger with the creamy, cheesy goodness of potatoes. I remember my grandmother making a version of this soup every winter, and the aroma alone was enough to chase away the winter blues.

While the exact origins of Cheesy Hamburger Potato Soup are a bit murky, its roots likely lie in resourceful home cooking, born from the desire to create a satisfying and affordable meal using readily available ingredients. It’s a testament to the power of simple ingredients transformed into something truly special. Think of it as a deconstructed cheeseburger, reimagined as a warm and comforting soup!

People adore this soup for so many reasons. The creamy texture, the savory ground beef, the tender potatoes, and that irresistible cheesy flavor – it’s a symphony of tastes and textures that dance on your palate. Plus, it’s incredibly easy to make, perfect for busy weeknights when you crave a hearty and satisfying meal without spending hours in the kitchen. It’s also a fantastic way to use up leftover ground beef or potatoes. So, grab your soup pot, and let’s get cooking! I promise, this Cheesy Hamburger Potato Soup will become a family favorite in no time.

this Recipe

Ingredients:

• 1 pound ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 medium potatoes, peeled and cubed
• 1 cup frozen corn
• 1 cup shredded cheddar cheese, plus more for topping
• 1/2 cup milk or half-and-half
• Optional toppings: sour cream, chopped green onions, bacon bits

Browning the Beef and Aromatics

1. First, let’s get the beef browned. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. You want it to be nicely browned, but not burnt.
2. Once the beef is browned, drain off any excess grease. Nobody wants a greasy soup!
3. Now, add the chopped onion and minced garlic to the pot with the beef. Cook until the onion is softened and translucent, about 5-7 minutes. The aroma should be amazing at this point! Make sure to stir frequently to prevent the garlic from burning. Burnt garlic is a soup killer.

Building the Soup Base

1. Time to build the flavor! Pour in the beef broth, diced tomatoes (don’t drain them – all that juice is flavor!), and cream of mushroom soup. Stir everything together well to combine.
2. Add the dried Italian seasoning, salt, and pepper. Give it another good stir. I like to taste it at this point and adjust the seasonings if needed. Remember, you can always add more, but you can’t take it away!
3. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. This allows the flavors to meld together beautifully.

Adding the Potatoes and Corn

1. Now for the hearty stuff! Add the peeled and cubed potatoes to the pot. Stir them in so they’re submerged in the broth.
2. Cover the pot again and simmer for another 15-20 minutes, or until the potatoes are tender. You should be able to easily pierce them with a fork.
3. Once the potatoes are tender, add the frozen corn. Stir it in and let it heat through for a few minutes.

Making it Cheesy and Creamy

1. The best part – cheese! Reduce the heat to low. Stir in the shredded cheddar cheese until it’s completely melted and the soup is nice and cheesy. This usually takes just a couple of minutes.
2. Pour in the milk or half-and-half. This adds a lovely creaminess to the soup. Stir it in gently until it’s well combined. Don’t let the soup boil at this point, or the cheese might separate.

Serving and Enjoying

1. Almost there! Taste the soup one last time and adjust the seasonings if needed. Maybe it needs a little more salt, pepper, or even a pinch of garlic powder.
2. Ladle the soup into bowls and top with extra shredded cheddar cheese, a dollop of sour cream, chopped green onions, and bacon bits, if desired. Get creative with your toppings!
3. Serve immediately and enjoy! This soup is even better the next day, so don’t be afraid to make a big batch.

Tips and Variations

Want to customize your soup? Here are a few ideas:

• Add some heat: Stir in a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
• Use different cheese: Try using a blend of cheddar and Monterey Jack, or even some pepper jack for extra flavor.
• Add vegetables: Feel free to add other vegetables like carrots, celery, or bell peppers.
• Make it vegetarian: Substitute the ground beef with plant-based crumbles or lentils. Use vegetable broth instead of beef broth.
• Slow Cooker Version: Brown the beef and onions as directed. Then, combine all ingredients (except the cheese and milk) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cheese and milk during the last 30 minutes of cooking.
• Instant Pot Version: Brown the beef and onions using the sauté function. Add all ingredients (except the cheese and milk) to the Instant Pot. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes. Stir in the cheese and milk.

Detailed Ingredient Breakdown and Substitutions

Ground Beef

The foundation of our hearty soup! I prefer using lean ground beef (90/10) to minimize grease. However, you can use ground chuck (80/20) for a richer flavor, just be sure to drain off the excess fat after browning. For a healthier option, consider using ground turkey or chicken. As mentioned above, for a vegetarian version, you can substitute with plant-based crumbles or lentils.

Onion and Garlic

These aromatics are essential for building a flavorful base. I typically use a yellow onion, but white or sweet onions will also work. Make sure to chop the onion finely so it cooks evenly. Freshly minced garlic is always best, but you can use jarred minced garlic in a pinch. If you’re not a fan of garlic, you can reduce the amount or omit it altogether.

Beef Broth

Beef broth provides the liquid base for the soup. I recommend using a good quality beef broth for the best flavor. You can also use beef bouillon cubes or granules dissolved in water. If you’re making a vegetarian version, substitute with vegetable broth.

Diced Tomatoes

Diced tomatoes add acidity and sweetness to the soup. I prefer using canned diced tomatoes with their juice, but you can also use fresh diced tomatoes. If you don’t have diced tomatoes, you can use crushed tomatoes or tomato sauce, but you may need to adjust the amount of liquid in the soup.

Cream of Mushroom Soup

Cream of mushroom soup adds creaminess and richness to the soup. If you don’t have cream of mushroom soup, you can substitute with cream of celery soup or cream of chicken soup. You can also make your own cream sauce by melting butter, whisking in flour, and then slowly adding milk until thickened. Season with salt, pepper, and a pinch of nutmeg.

Italian Seasoning

Italian seasoning is a blend of dried herbs that adds a savory flavor to the soup. You can use a store-bought Italian seasoning blend or make your own by combining dried oregano, basil, thyme, rosemary, and marjoram. If you don’t have Italian seasoning, you can use any combination of these herbs.

Salt and Pepper

Salt and pepper are essential for seasoning the soup. I recommend using kosher salt and freshly ground black pepper for the best flavor. Adjust the amount of salt and pepper to your taste.

Potatoes

Potatoes add heartiness and substance to the soup. I prefer using Yukon Gold potatoes because they have a creamy texture and hold their shape well when cooked. You can also use Russet potatoes, but they may become a bit more starchy. Make sure to peel and cube the potatoes before adding them to the soup.

Frozen Corn

Frozen corn adds sweetness and texture to the soup. You can use frozen corn kernels or frozen corn on the cob. If you don’t have frozen corn, you can use canned corn, but be sure to drain it well before adding it to the soup.

Cheddar Cheese

Cheddar cheese adds cheesy goodness to the soup. I recommend using a sharp cheddar cheese for the best flavor. You can also use a mild or medium cheddar cheese, or a blend of different cheeses. Make sure to shred the cheese before adding it to the soup so it melts evenly.

Milk or Half-and-Half

Milk or half-and-half adds creaminess to the soup. I prefer using half-and-half for a richer flavor, but you can use milk for a lighter option. You can also use heavy cream for an even richer soup, but be careful not to add too much, or the soup may become too thick.

Optional Toppings

Optional toppings add flavor and texture to the soup. Some popular toppings include sour cream, chopped green onions, and bacon bits. You can

Conclusion:

This Cheesy Hamburger Potato Soup is more than just a meal; it’s a warm hug on a chilly evening, a comforting bowl of deliciousness that the whole family will adore. From the savory browned ground beef to the tender potatoes swimming in a creamy, cheesy broth, every spoonful is an explosion of flavor. It’s quick enough for a weeknight dinner but impressive enough to serve to guests. Trust me, once you try this recipe, it will become a staple in your household, just as it has in mine.

Why is this soup a must-try? Well, beyond its incredible taste, it’s incredibly versatile. You can easily adapt it to your preferences and dietary needs. Looking for a lighter version? Use lean ground beef or even ground turkey. Want to add more veggies? Throw in some chopped carrots, celery, or even some frozen peas towards the end of cooking. The possibilities are truly endless!

And speaking of possibilities, let’s talk serving suggestions! I personally love to top my bowl with a dollop of sour cream or Greek yogurt and a sprinkle of fresh chives. A side of crusty bread or grilled cheese sandwiches is the perfect accompaniment for dipping and soaking up all that delicious broth. For a spicier kick, add a dash of hot sauce or a pinch of red pepper flakes. If you’re feeling adventurous, try crumbling some crispy bacon on top for an extra layer of smoky flavor.

Here are a few variations to consider:

Spice it Up!

Add a can of diced tomatoes with green chilies for a Southwestern-inspired twist.

Make it Creamier!

Stir in a block of cream cheese at the end for an ultra-rich and decadent soup.

Go Vegetarian!

Substitute the ground beef with plant-based crumbles or lentils for a hearty vegetarian option.

Load it Up!

Create a “soup bar” with various toppings like shredded cheese, bacon bits, green onions, sour cream, and hot sauce, allowing everyone to customize their own bowl.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect way to warm up on a cold day, satisfy your comfort food cravings, and create lasting memories with your loved ones. The ease of preparation and the incredible flavor profile make this Cheesy Hamburger Potato Soup a winner in my book.

Now, it’s your turn! I encourage you to give this recipe a try and experience the magic for yourself. Don’t be afraid to experiment with different variations and toppings to create your own signature version. And most importantly, don’t forget to share your experience with me! I’d love to hear your feedback, see your photos, and learn about any creative twists you’ve added. You can leave a comment below, tag me on social media, or even send me an email. I’m always excited to connect with fellow food lovers and hear about their culinary adventures. Happy cooking, and I hope you enjoy every spoonful of this comforting and delicious soup! Let me know what you think!