Hearty Creamy Potato and Hamburger Soup with Cheddar

Whenever chilly evenings roll around, this soup takes me right back to those simple family dinners in my childhood kitchen. The way the creamy potatoes and browned hamburger meld together with melting cheddar always made the house smell like a comforting hug. It was the kind of meal that felt like it was made just for cozying up under a blanket with a big bowl and no worries. If you’ve ever wanted a soup that’s more like a warm, cheesy hug in a bowl, you’re going to love this one.

Quick Facts

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

For the Main Dish:

1 lb ground beef (80/20 for best flavor)
1 medium onion, diced
3 cloves garlic, minced
4 cups peeled and diced potatoes (about 3 medium potatoes)
4 cups beef broth
1 cup whole milk
1 cup shredded sharp cheddar cheese
2 tbsp butter
2 tbsp all-purpose flour
1 tsp smoked paprika (optional, but adds great depth)
Salt and pepper to taste
Fresh chives or parsley, chopped (for garnish)

How I Make It

Step 1:

Start by browning the ground beef in a large pot over medium heat until it’s nicely caramelized and golden brown. Use a slotted spoon to transfer the beef to a bowl, draining excess fat but leaving about 1 tablespoon in the pot for flavor.

Step 2:

Add the diced onion to the pot and sauté for about 5 minutes, until translucent and just beginning to brown around the edges. Toss in the minced garlic and smoked paprika, cooking for another minute so all of those aromas really wake up your kitchen.

Step 3:

Sprinkle the flour over the onions and garlic, stirring well to coat everything. This step builds a thick, creamy base, so don’t skip it! Cook the flour mixture for about 2 minutes to get rid of the raw taste.

Step 4:

Slowly whisk in the beef broth, making sure to scrape up any browned bits stuck to the pot. This is where all the flavor hides! Add the diced potatoes and bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

Step 5:

Once potatoes are soft, stir in the milk and browned beef. Heat gently until the soup is hot but not boiling, then remove from heat and stir in the shredded cheddar cheese until melted and silky smooth.

Step 6:

Season with salt and pepper to taste, sprinkle fresh chives or parsley on top, and serve immediately with crusty bread or a simple side salad.

Variations & Tips

Swap cheddar for Monterey Jack or pepper jack for a little kick.
Add chopped carrots or celery at the onion stage for extra veggie goodness.
Use half-and-half instead of whole milk for an even creamier texture.
For a thicker soup, mash some of the potatoes against the side of the pot before adding cheese.
Want it gluten-free? Use cornstarch slurry instead of flour to thicken.

How I Like to Serve It

This soup is perfect for a chilly fall evening dinner, paired with a crunchy green salad. It also works wonderfully as a weekend comfort meal after a long day, or even during casual get-togethers where everyone can ladle their own bowl and add extra cheddar or a dollop of sour cream.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if it gets too thick.
You can brown the beef and prep the base a day ahead for an easy reheat when you get home.

Closing: This soup is one of those go-to recipes that feels homemade, hearty, and just downright satisfying every single time.