This Cheesy Hamburger Soup has all the rich flavors of a hamburger in the form of a hearty soup! It’s made with savory ground beef, aromatics, tender potatoes, and even some extra vegetables for a nutritious twist. This delicious soup cooks in the slow cooker, so it’s perfect for a busy weeknight!
This Creamy Hamburger Potato soup is the cheesier version of this hamburger vegetable soup. The main difference is that this recipe includes melty Velveeta cheese and a creamy broth. It’s the perfect comfort food for any day of the week and is always a hit with the whole family!
Why You’ll Want to Make Cheesy Hamburger Soup
This Creamy Hamburger Potato Soup is a great dump-and-go recipe with some extra steps to make it come out absolutely perfect. If you’re looking for a fun twist on a classic cheeseburger, this recipe is it.
- Flavor: The broth, spices, and sautéed aromatics take the flavor of this soup to the next level!
- Difficulty: The prep is quick and the slow cooker does most of the cooking, so it’s great for beginners!
- Time-Saving Tip: You can brown the ground beef and onions beforehand and store them in the fridge for a day or two before assembling the soup.
- Budget Tip: This recipe uses super budget-friendly ingredients that won’t break the bank!
- Prep Tip: Buy chopped onions and pre-minced garlic to cut down on the chopping.
- Ingredient Tip: You can use any kind of potato you like for this recipe!
Before You Get Started
Milk should be cold when mixed with cornstarch to prevent clumping.
Slow Cooker or large pot: You can make this recipe in a crockpot or on the stove top. If making it on the stove top, a Dutch oven or large soup pot works best.
Prep ahead: You have a few make-ahead options you can use to cut down on prep time! Check the hospitality tips below.
Ingredients You Will Need For Cheesy Hamburger Potato Soup
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Ground Beef: Use lean ground beef to reduce excess grease. You can use a fattier blend, but make sure to drain it well after browning!
- Aromatics: Onion and garlic create the perfect flavor base for the soup. Use white or yellow onions and freshly minced garlic.
- Chicken or Beef Broth: Chicken broth gives a milder flavor, while beef broth makes it heartier. Use low-sodium broth to control the salt level.
- Yukon gold potatoes: These hold their shape well and add a creamy texture. You can peel them or leave the skins on. It’s up to you!
- Frozen mixed vegetables: A mix of peas, carrots, corn, and green beans adds color and flavor. No need to thaw these. You can just toss them in frozen!
- Spices: Dried basil, dried parsley, paprika, and a bay leaf create a wonderful flavor in this soup. Remember to remove the bay leaf before serving!
- Milk: Helps create a creamy base. Whole milk gives a richer texture, but you can use lower-fat options if preferred.
- Cornstarch: Thickens the soup without altering the flavor. Mix it with cold milk before adding to prevent clumps.
- Velveeta or cheddar cheese: Velveeta melts smoothly for an ultra-creamy soup, while shredded cheddar gives a sharper, more robust cheese flavor.
Variations and Substitutions
- Potatoes: If you’re in a rush, frozen diced potatoes work as a quick substitute for fresh ones.
- Different cheese options: If you don’t have Velveeta, you can swap in shredded cheddar, Colby Jack, or even Pepper Jack for a spicier kick.
- Extra veggies: Toss in chopped bell peppers, mushrooms, or even diced tomatoes for extra bulk.
- Spice it up: Give the soup a little heat by adding red pepper flakes, cayenne, or diced jalapeños.
- Thicker or thinner broth: If you like a thicker soup, add a little more cornstarch to the milk. For a thinner broth, stir in a little extra chicken or beef broth.
- Toppings: You can’t go wrong with some diced green onions, sour cream, or bacon on top for extra flavor.
Absolutely! Place some cheese slices on top of the soup and let them melt gently. Stir the cheese into the soup to help it blend.
To make this soup on the stovetop, brown the ground beef and onions in a large pot. Drain any excess grease, then stir in the garlic and cook for another minute. Add the broth, potatoes, vegetables, and seasonings, and bring the mixture to a boil. Reduce the heat to a simmer and let it cook until the potatoes are tender. Whisk the milk and cornstarch together, pour it into the soup, and stir until thickened. Finally, add the cheese and stir until it’s melted and creamy.
How To Make This Hamburger Soup Recipe
The slow cooker does most of the work in this cheeseburger soup!
Brown the Beef and Onion
Cook the ground beef and onions in a skillet until the beef is browned and the onions are nice and soft. Don’t forget to drain any extra grease! Add in the garlic to cook for a minute.
Dump Into the Slow Cooker
Transfer the cooked ground beef mixture to the crockpot. Add the potatoes, spices, and veggies on top.
Add Broth and Cook
Add the broth to the soup and stir to make sure everything is combined. Let the soup cook until the potatoes are tender.
Add the Cheese
Cube the Velveeta cheese and drop it into the soup. If using shredded cheese or sliced cheese, add it to the top and let it melt gently before stirring.
Hospitality Tips
Make It A Meal: Turn this soup into a complete meal by serving it with some beer bread to soak up the creamy broth! And of course, you’ll get thirsty while you’re eating the soup, so you’ll need an Arnold Palmer for refreshment. After everyone is finished, bring out a Banana Split Cake or Cherry Delight for dessert to keep things light after enjoying the hearty soup.
Make-Ahead and Freezing Tips:
- Cook the ground beef and onions up to 2 days in advance and store them in an airtight container in the fridge.
- Chop the potatoes the night before and keep them in a bowl of water in the fridge to prevent browning.
- Prep the spices in a small container so it’s ready to go when you start cooking.
Easily Adjust Servings: You can quickly double or triple the number of servings in the recipe card below by tapping the 2X or 3X button. The ingredient measurements will automatically adjust for you!
Biblical Hospitality Reflection
This Cheesy Hamburger Potato Soup blends simple ingredients like savory beef, tender potatoes, and creamy cheese into something rich and satisfying, just as small acts of kindness create a warm and welcoming home. Romans 12:13 says, “Share with the Lord’s people who are in need. Practice hospitality.” As you serve this soup, ask, “What is something simple that has brought you joy lately?” or “Who has shown you kindness this week?” Let this meal be more than just food. Let it be a reminder that even the smallest ingredients of love and generosity can make a big impact.
Storage Instructions
Store the soup in an airtight container or individual containers for up to 4 days. Reheat in the microwave or on the stove top. It’s not recommended to freeze this soup because of the dairy and potatoes.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Cheesy Hamburger Potato Soup (Crockpot or Stovetop)
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 2 pounds lean ground beef
- ½ cup onion, white or yellow, diced
- 1 clove large garlic, minced
- 6 cups chicken broth, or beef broth for a richer flavor
- 6 cups Yukon Gold potatoes, diced (peeling optional)
- 2 cups frozen mixed vegetables, peas, carrots, corn, green beans
- 2 teaspoons dried basil
- 2 teaspoons dried parsley flakes
- 1 teaspoon paprika
- 1 piece small bay leaf
- 1 cup milk
- 2 tablespoons cornstarch
- 8 ounces Velveeta cheese, cubed (or shredded cheddar for a sharper flavor)
Instructions
Cook the Beef
- In a skillet over medium heat, cook the ground beef and diced onions until the beef is browned and onions are soft. Drain excess grease.2 pounds lean ground beef, ½ cup onion
- Stir in minced garlic and cook for 1 more minute.1 clove large garlic
Assemble the Soup
- Transfer the beef mixture to a crockpot.
- Add potatoes, broth, vegetables, basil, parsley, paprika, and bay leaf. Stir to combine all the ingredients.6 cups chicken broth, 6 cups Yukon Gold potatoes, 2 cups frozen mixed vegetables, 2 teaspoons dried basil, 2 teaspoons dried parsley flakes, 1 teaspoon paprika, 1 piece small bay leaf
Slow Cook
- Cover and cook on low for 5-6 hours or high for 3-4 hours, until potatoes are tender.
Thicken the Soup
- 30 minutes before cooking is done, whisk milk and cornstarch in a small jar with a lid. Stir it into the soup.1 cup milk, 2 tablespoons cornstarch
- Remove the bay leaf and discard.
- Cover the crockpot and continue cooking.
Add the Cheese
- 10 minutes before serving, stir in Velveeta cubes until melted.8 ounces Velveeta cheese
Notes
- Cook the ground beef and onions up to 2 days in advance and store them in an airtight container in the fridge.
- Chop the potatoes the night before and keep them in a bowl of water in the fridge to prevent browning.
- Prep the spices in a small container so it’s ready to go when you start cooking.
- Onion and garlic: Buy chopped onions and pre-minced garlic to cut down on the chopping.
- Potatoes: You can use any kind of potato you like. If you’re in a rush, frozen diced potatoes work as a quick substitute for fresh ones.
- Different cheese options: If you don’t have Velveeta, you can swap in shredded cheddar, Colby Jack, or even Pepper Jack for a spicier kick. Just be sure to stir it in gradually for a smooth melt.
- Milk should be cold when mixed with cornstarch to prevent clumping.
- Slow Cooker or large pot: If using a slow cooker, make sure it’s big enough to hold all the ingredients with room to stir. If making it on the stove top, a Dutch oven or large soup pot works best.
