This hearty Cheesy Hamburger Potato Soup is the perfect answer to busy nights and chilly evenings. Ground beef, sweet onion, and garlic simmer alongside chunky russet potatoes in a rich, cheesy broth made irresistibly creamy with cheddar cheese soup and heavy cream. Optional peas, carrots, and cubes of Velveeta provide delightful pops of color and extra silky texture. Simply brown the beef, toss everything into the crock pot, and let it work its magic for a warming, one-pot meal the whole family will love.
Why You’ll Love Cheesy Hamburger Potato Soup
– Virtually no hands-on time—just brown the meat, combine, and let your slow cooker do the rest
– Exceptionally creamy and cheesy thanks to cheddar cheese soup, heavy cream, and optional Velveeta
– Customizable veggies—add frozen peas and carrots for extra color or swap in your favorites
– All-in-one meal with protein, starch, and veggies in a single pot for easy cleanup
– Budget-friendly comfort food that’s perfect for meal prep and feeding a crowd
Ingredients
- 1 pound ground beef
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 4 cups low sodium chicken broth
- 3 medium russet potatoes, peeled and diced (about a 1-inch or so dice)
- 12 ounces frozen peas and carrots (optional)
- 10.5 ounce can cheddar cheese soup
- ½ teaspoon black pepper
- 1 cup heavy cream
- 8 ounces Velveeta, cut into cubes (optional)
Directions
1. In a large skillet over medium-high heat, add the ground beef. Break it up with a wooden spoon and cook until browned and no longer pink, about 5–7 minutes.
2. Add the diced onion and minced garlic to the skillet. Sauté for 2–3 minutes, stirring frequently, until the onion is translucent and the garlic is fragrant.
3. Drain any excess fat from the skillet. Transfer the beef, onion, and garlic mixture to a 6-quart slow cooker, scraping the skillet to collect any browned bits.
4. To the slow cooker, add the peeled and diced russet potatoes, low sodium chicken broth, cheddar cheese soup, and black pepper. Stir gently to combine.
5. Cover and cook on LOW for 6–8 hours or on HIGH for 4 hours, until the potatoes are tender when pierced with a fork.
6. About 30 minutes before the end of the cooking time, stir in the frozen peas and carrots (if using). Recover and continue cooking until the vegetables are heated through and tender.
7. When the potatoes and veggies are done, pour in the heavy cream and add the Velveeta cubes (if using). Stir gently to distribute the cheese evenly.
8. Replace the lid and cook on LOW for an additional 10–15 minutes, or until the Velveeta has fully melted and the soup reaches a silky-smooth consistency.
9. Taste and adjust the black pepper as needed. If the soup is thicker than desired, thin it with a splash of chicken broth or milk.
10. Ladle the hot soup into bowls and serve immediately.
Pro Tips and Variations
– For deeper flavor, stir in ½ teaspoon smoked paprika or 1 teaspoon dried thyme when adding the broth.
– Swap ground beef for ground turkey, chicken, or even sausage for a different protein profile.
– Use shredded sharp cheddar in place of Velveeta for a sharper cheese note.
– Stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last 10 minutes for an even thicker, stew-like texture.
– Add a pinch of cayenne or a dash of hot sauce for a subtle kick.
Serving Suggestions
– Pair with crusty French bread, warm dinner rolls, or cornbread for dipping.
– Top with extra shredded cheddar, chopped fresh parsley, or sliced green onions.
– Offer sour cream or plain Greek yogurt on the side for a cool, tangy contrast.
– Serve alongside a simple green salad or steamed broccoli for a balanced meal.
Storage/Reheating
Allow leftovers to cool slightly, then transfer to airtight containers. Refrigerate for up to 4 days or freeze for 2–3 months. To reheat from chilled, warm gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth or milk if the soup has thickened. For frozen soup, thaw overnight in the refrigerator before reheating.
Notes
– The soup will naturally thicken as it cools due to the potatoes and cheese—just thin with extra liquid when reheating if needed.
– Adding the peas and carrots toward the end of cooking preserves their bright color and texture.
– Feel free to omit the Velveeta for a lighter version; the cheddar soup and cream still deliver plenty of richness.
FAQs
Can I make this soup on the stovetop?
Absolutely. After browning the beef, onion, and garlic in a large pot or Dutch oven, add the potatoes, broth, cheese soup, and pepper. Simmer covered for 25–30 minutes or until potatoes are tender, then stir in cream and cheese, cooking until melted.
How can I make this gluten-free?
This recipe is naturally gluten-free if you use a gluten-free cheddar cheese soup. Always check labels to ensure no hidden gluten ingredients.
Can I freeze this soup with the cream and Velveeta already added?
For best texture, freeze before adding the cream and Velveeta. Thaw, reheat, then stir in dairy components so they stay smooth and creamy.
What else can I add to boost nutrition?
Stir in a handful of fresh spinach or kale in the last few minutes of cooking, or top each bowl with sliced avocado for extra vitamins and healthy fats.
Conclusion
Creamy, comforting, and effortlessly hands-off, this Cheesy Hamburger Potato Soup brings together all your favorite comfort-food flavors in one belly-warming bowl. Whether you’re feeding a crowd or planning for easy leftovers, it’s a guaranteed crowd-pleaser that’ll have everyone coming back for seconds. Give it a try on your next busy weeknight and enjoy the simplicity of a homemade, cheesy soup without the fuss.
