Cheesy Hamburger Potato Soup

The beef should sizzle as it hits the Dutch oven, then turn into browned crumbles with just enough fat left behind to soften the onion. I used to drain it completely, but leaving about a tablespoon gives the flour something to cling to and carries that savory flavor into every spoonful. That’s the start of this Cheesy Hamburger Potato Soup: a thick, creamy bowl with tender potato cubes and sharp cheddar.

Russet potatoes do more than fill the bowl. Their starch helps give the broth body as they simmer, while a little flour thickens it before the potatoes go in. The milk warms gently at the end, and the cheese melts off the heat, so it stays smooth instead of turning oily. You’ll get a hearty soup that tastes like a cozy, cheesy dinner without needing a separate sauce or extra pan.

Why the Flour Goes In Before the Broth

Flour needs a short moment in the pot before any liquid arrives. Stirring it into the beef, onion, and butter coats the fat and cooks away the raw flour taste. Then the broth can turn that mixture into a smooth base instead of leaving you with little floury clumps suspended in the soup.

Adding the broth gradually is what keeps that base even. Pouring it in all at once can make the flour seize into lumps before you have a chance to whisk them out. Add a little, whisk until smooth, and keep going; by the time all the broth is in, the soup should look evenly blended, not like broth with pale streaks. The potatoes then simmer directly in that base, releasing more starch as they soften. That’s why this soup can feel full-bodied without cream or a separate thickener added at the end.

This order also gives the onion and garlic time to flavor the butter and beef before the broth dilutes everything. It’s a small bit of sequencing, but it’s what makes the finished soup taste rounded rather than like plain broth with cheese stirred through it.

What the Beef, Russets, and Cheddar Bring to the Pot

• Ground beef — The 85% lean beef browns well and leaves enough flavorful fat in the pot for the onion and flour. If you use a leaner grind, expect a little less beef richness; keep the butter in the recipe rather than draining the pot completely.
• Russet potatoes — Their starch gives the soup a thicker, more substantial texture as they cook. Peel them and cut them into even cubes so they soften at about the same pace. If you prefer a lighter-bodied soup, a less starchy potato changes the texture, not just the flavor.
• Sharp cheddar — Sharpness keeps the cheese flavor noticeable against the potatoes and beef. Freshly shredded cheese melts more smoothly than pre-shredded cheese, which is coated to keep the shreds separate. A block of sharp cheddar is worth choosing here; the cheese is a defining part of each bite.
• Whole milk — Whole milk brings a gentle creaminess without making the soup as heavy as cream. Two-percent milk works if that’s what you keep on hand, though the finished soup will be a little less rich. Heat it until steaming, not boiling.
• Low-sodium chicken broth — It provides the cooking liquid while letting you control the saltiness, especially since the beef is seasoned and cheddar can be salty. Brand matters less than choosing a broth you like the taste of; a strongly flavored broth will come through in the finished soup.
• Onion, garlic, and flour — The onion builds sweetness as it softens, and the brief cook for the garlic takes away its raw edge. All-purpose flour is the thickener that gives the broth its smooth body. Cook it with the beef and onion mixture before whisking in liquid.

Building the Soup in the Dutch Oven

Brown the Beef and Keep a Little Fat

Heat a 6-quart Dutch oven over medium-high heat and cook the ground beef with the salt and pepper, breaking it into crumbles as it browns. Give it 6 to 8 minutes, until there’s no pink left and it reaches 160°F. Drain off the excess fat, leaving about 1 tablespoon in the pot. Draining every bit can leave the beef and flour mixture dry, so keep that small amount behind.

Soften the Aromatics and Cook the Flour

Add the butter and diced onion, then cook over medium heat for 4 to 5 minutes, stirring occasionally, until the onion softens. Stir in the minced garlic and cook for 30 seconds; it should smell fragrant but not browned. Sprinkle the flour over the beef and onion and stir for 1 minute so it coats everything. Whisk in the chicken broth gradually, smoothing out each addition before pouring in more.

Simmer the Potatoes Until Fork-Tender

Stir in the peeled potato cubes and bring the soup to a boil over medium-high heat. As soon as it boils, reduce the heat to maintain a gentle simmer and leave the pot uncovered for 15 to 20 minutes. The cubes should yield easily when pierced with a fork, but they shouldn’t be dissolving at the edges. Keep the simmer gentle; a hard boil can knock the cubes around and make them break apart.

Warm the Milk and Melt the Cheddar Gently

Stir in the whole milk and cook over medium-low heat for 3 to 5 minutes, until the soup is steaming. Don’t let it boil after the milk goes in. Remove the pot from the heat and stir in the shredded cheddar a handful at a time, waiting for each addition to melt before adding the next. Rest the soup for 5 minutes before serving.

Three Practical Ways to Change This Hamburger Potato Soup

Questions That Come Up With Cheesy Hamburger Potato Soup

Cheesy Hamburger Potato Soup

Cheesy hamburger potato soup combines browned ground beef and tender russet potatoes in a creamy broth finished with freshly shredded sharp cheddar. This stovetop soup simmers until the potatoes are fork-tender, then rests briefly for a rich, cheesy finish.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

resting 5 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef 85% lean
• 0.75 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp butter
• 1 yellow onion medium, diced
• 2 cloves garlic minced
• 0.25 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 2 lb russet potatoes peeled and cut into 1/2-inch cubes
• 2 cups whole milk
• 8 oz sharp cheddar cheese freshly shredded

Equipment

• 1 6-quart Dutch oven

Method

 

1. In a 6-quart Dutch oven over medium-high heat, cook the ground beef with the salt and pepper, breaking it up, for 6 to 8 minutes, until browned and it reaches 160°F.
2. Drain off excess fat, leaving about 1 tablespoon in the pot.
3. Add the butter and onion, and cook over medium heat for 4 to 5 minutes, stirring occasionally, until the onion is softened.
4. Stir in the garlic and cook for 30 seconds.
5. Sprinkle the flour over the beef and onion mixture and stir for 1 minute.
6. Gradually whisk in the chicken broth until smooth.
7. Stir in the potatoes and bring the soup to a boil over medium-high heat.
8. Reduce the heat to maintain a gentle simmer and cook uncovered for 15 to 20 minutes, until the potatoes are fork-tender.
9. Stir in the milk and cook over medium-low heat for 3 to 5 minutes, until steaming; do not let the soup boil.
10. Remove the pot from the heat and stir in the cheddar a handful at a time until melted.
11. Let the soup rest for 5 minutes before serving.

Notes

For the smoothest melt, freshly shred the cheddar and stir it in a handful at a time off the heat. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy may separate. For a gluten-free version, swap in a gluten-free all-purpose flour blend.