Cheesy Hamburger Potato Soup (Simple Ingredients, No Velveeta)
This simple cheesy hamburger potato soup has become a new favorite in our house and a regular part of our meal rotation. Also known as, cheeseburger soup, this delicious soup made with simple, nourishing ingredients, can be whipped up in under an hour on the stove.
Why We Eat SO Much Soup!
To know me is to know my love for soup. Soups or stews are served at least weekly but usually multiple times a week in our house. Not only are they delicious but they offer so much more:
- Economical
- Easy to feed a crowd
- A great way to put to use homegrown food and storage crops
- Nutrient dense and easily digestible
- Use what you have on hand! (Ingredients and recipes are flexible to suit your preferences)
Besides this cheesy hamburger and potato soup, some of our other favorites are our creamy chicken and rice, sausage and potato, roasted tomato, southwest chicken and black bean, broccoli cheddar, and butternut squash chili.
What do you need?
What I’m sharing below is exactly how I make the soup. However, there is freedom in this recipe to adjust for what you have on hand or your preferences. So, I encourage you to use it as a base and experiment!
Ground Beef – For a true cheeseburger soup, go with ground beef. However, you can also feel free to substitute any other ground meat.
Butter – This cheeseburger hamburger potato soup is pure comfort food and butter helps give it that creaminess and flavor. But you could also substitute any fat of choice like coconut oil, olive oil, lard, or tallow.
Garlic & Onions – The base in all of my soup recipes. Celery would also make a great addition here but it’s not something we usually have on hand. In a pinch, you could also substitute garlic powder or onion powder if needed.
Potatoes – I like to use either red or yellow potatoes in soups. A white potato, like a russet, can quickly become mushy changing the texture.
Worcestershire Sauce – Just as we love Worcestershire sauce in our burgers, we love it in this cheesy hamburger soup. Our favorite source of an organic Worcestershire sauce is to get it by the ½ gallon from Azure Standard.
Tapioca Starch – Any thickener will work here. I like to use tapioca or arrowroot starch to keep it gluten free but a regular flour would work as well.
Broth – Chicken broth, beef broth, or veggie broth would all work in this cheeseburger soup.
Cream – I’ve only used regular cream for this but, in a pinch, coconut cream would be a good substitute.
Shredded Cheddar Cheese – We love to use our farmhouse cheddar!
Sea Salt & Pepper
How to Make Cheesy Hamburger Potato Soup
When making any kind of soup, I always find it easiest to chop all of the veggies first. That way, the rest of the soup comes together easily and quickly.
After your veggies are all cut, add butter or other cooking fat to a large soup pot or dutch oven and heat over medium-high heat.
Add ground beef to pot and stir until browned.
Once the meat is cooked, stir in garlic, onion, and carrots, and cook until softened (about 4-5 minutes).
Then add cubed potatoes and Worcestershire sauce and cook for another 5 minutes, stirring regularly.
Sprinkle tapioca starch (or other thickener) over the veggie/meat mixture, and stir in to avoid clumping until no white is seen.
Slowly pour in broth, stirring constantly.
Bring mixture to a boil and reduce heat to a simmer. Once simmering at low-medium heat, cover and let simmer for 20-25 minutes until potatoes are soft.
Once potatoes are cooked through, add heavy cream and shredded cheese slowly, mixing until all of the cheese is melted and everything is combined.
Season with salt and pepper.
Serve and enjoy. Optional toppings: chopped bacon, extra shredded cheese, or diced pickles if that’s your thing.
Can cheesy hamburger potato soup be frozen?
You could freeze this soup but I try to avoid doing that because the cream doesn’t freeze well and the texture of the soup isn’t the same as when it’s made and served fresh. An alternative is to freeze or can the soup before adding the cheese and cream. That way, when you are ready to eat it, just warm it up and add the cream and cheese as the recipe calls for.
How to store short term?
This creamy hamburger potato soup will store well in the fridge in an airtight container for up to 5 days. Soup gets better after a day or two of giving the flavors a chance to meld together so making it in advance of serving is always my preference.
Cheesy Hamburger Potato Soup Recipe
Serves: 4-6
Ingredients:
– 1 lb ground beef
– ½ cup butter (or other cooking fat)
– 1 onion, diced
– 2 large carrots, chopped
– 2-3 cloves garlic, minced
– 4 cups potatoes, cubed
– 1 tbsp Worcestershire sauce
– ¼ cup tapioca starch (or other thickener like flour or arrowroot)
– 4 cups broth
– 1.5 cups cream
– 1 cup shredded cheddar cheese
– 2 tsp sea salt
– ½ tsp pepper
– Optional toppings: chopped bacon, additional shredded cheese, diced pickles
Directions:
1. Add butter or fat to a large soup pot or dutch oven.
2. Brown ground beef in fat.
3. Once the meat is cooked, stir in garlic, onions, and carrots. Cook until softened (about 4-5 minutes).
4. Add the cubed potatoes and Worcestershire sauce and cook for another 5 minutes.
5. Sprinkle the tapioca starch or other thickener over the veggie/meat mixture, and stir it in until no more white from the flour is visible.
6. Slowly pour in the broth, stirring constantly.
7. Bring mixture to a boil and then reduce heat to a simmer.
8. Cover the pot and allow to simmer on low-medium heat for 20-25 minutes until potatoes soften.
9. Add the heavy cream and shredded cheddar and mix slowly until all of the cheese is melted.
10. Season with salt and pepper.
11. Serve as is or a few optional additions for serving are diced bacon, extra shredded cheese on top, or if you are adventurous, sprinkle on a few diced pickles.
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For more of our favorite soup recipes:
Creamy Chicken and Rice
Roasted Tomato
Creamy Sausage and Potato
Southwest Chicken and Black Bean
Broccoli Cheddar
Butternut Squash Chili
Cheesy Hamburger Potato Soup (Simple Ingredients, No Velveeta)
This simple cheesy hamburger potato soup has become a new favorite in our house and a regular part of our meal rotation. Also known as, cheeseburger soup, this delicious soup made with simple, nourishing ingredients, can be whipped up in under an hour on the stove.
Ingredients
- 1 lb ground beef
- ½ cup butter (or other cooking fat)
- 1 onion, diced
- 2 large carrots, chopped
- 2-3 cloves garlic, minced
- 4 cups potatoes, cubed
- 1 tbsp Worcestershire sauce
- ¼ cup tapioca starch (or other thickener like flour or arrowroot)
- 4 cups broth
- 1.5 cups cream
- 1 cup shredded cheddar cheese
- 2 tsp sea salt
- ½ tsp pepper
- Optional toppings: chopped bacon, additional shredded cheese, diced pickles
Instructions
- Add butter or fat to a large soup pot or dutch oven.
- Brown ground beef in fat.
- Once the meat is cooked, stir in garlic, onions, and carrots. Cook until softened (about 4-5 minutes).
- Add the cubed potatoes and Worcestershire sauce and cook for another 5 minutes.
- Sprinkle the tapioca starch or other thickener over the veggie/meat mixture, and stir it in until no more white from the flour is visible.
- Slowly pour in the broth, stirring constantly.
- Bring mixture to a boil and then reduce heat to a simmer.
- Cover the pot and allow to simmer on low-medium heat for 20-25 minutes until potatoes soften.
- Add the heavy cream and shredded cheddar and mix slowly until all of the cheese is melted.
- Season with salt and pepper.
- Serve as is or a few optional additions for serving are diced bacon, extra shredded cheese on top, or if you are adventurous, sprinkle on a few diced pickles.
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