We were halfway through unpacking boxes in our new house when the first cold snap of the season hit. My kids—still in their pajamas from the night before—were curled up on the living room rug watching cartoons, while my husband wrestled with assembling a bookshelf.

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The place smelled faintly of cardboard, dust, and that unmistakable mix of paint and possibility. With no pictures on the walls and most of our cookware still taped shut, I rummaged through what little we had in the fridge and pantry. A pound of ground beef, a few russet potatoes, a can of cheddar soup. Not much—but enough.

The soup that came together that afternoon wasn’t planned, but it turned out to be just what we needed. I stirred it slowly while the windows fogged up from the heat and the scent of garlic and cheese drifted through the house, warming more than just our bodies.

My daughter declared it the “best soup in the world” between mouthfuls, and my son dipped his rolls into the creamy broth like it was his job. We sat on the floor with bowls in our laps, legs stretched out, laughing about the crooked bookshelf and pretending the soup had magical powers to make any place feel like home. In that moment, it kind of did.

Short Description

This Cheesy Hamburger Potato Soup is a rich, comforting dish loaded with ground beef, tender potatoes, cheddar cheese, and creamy goodness—perfect for busy weeknights or cold, cozy evenings.

Key Ingredients

Base:

1 pound ground beef
1 small sweet onion, diced
2 cloves garlic, minced

Soup Ingredients:

4 cups low sodium chicken broth
3 medium russet potatoes, peeled and medium diced
12 ounces frozen peas and carrots (optional)
1 (10.5 oz) can cheddar cheese soup
½ teaspoon black pepper

Finishing Ingredients:

1 cup heavy cream
8 ounces Velveeta, cut into cubes (optional)

Tools Needed

Large skillet
Slow cooker (5-quart or larger)
Wooden spoon or spatula
Sharp knife & cutting board
Ladle
Measuring cups and spoons

Cooking Instructions

Step 1: Cook the Beef
In a large skillet over medium-high heat, brown the ground beef and diced onion until the meat is no longer pink and the onion is soft—about 8 to 10 minutes. Drain off excess grease.

Step 2: Add the Garlic
Stir in the minced garlic and cook for about 30 seconds until fragrant. (Skip this step if you’re using jarred garlic.)

Step 3: Combine in the Slow Cooker
Transfer the beef mixture to your slow cooker. Stir in the chicken broth, diced potatoes, frozen peas and carrots (if using), cheddar cheese soup, and black pepper.

Step 4: Slow Cook
Cover and cook on low for 7–8 hours or high for 3–4 hours, until the potatoes are fork-tender.

Step 5: Add Final Ingredients
One hour before serving, stir in the heavy cream and Velveeta cubes. Cover and cook on low for the final hour, or until the cheese is fully melted. Stir gently to combine.

Why You’ll Love This Recipe

Rich, cheesy flavor that tastes like a burger and baked potato combined

Hearty and filling, perfect for cooler months

Slow cooker-friendly—hands-off cooking at its best

Great for families, picky eaters included

Customizable with veggies, spices, or cheese swaps

Leftover-friendly and tastes even better the next day

Mistakes to Avoid & Solutions

Mistake 1: Overcooked or mushy potatoes
Solution: Dice the potatoes evenly and avoid overcooking. Stick to the recommended time and test them with a fork.

Mistake 2: Adding dairy too early
Solution: Stir in cream and cheese only during the last hour to avoid curdling or separation.

Mistake 3: Using full-sodium broth
Solution: Always opt for low-sodium broth to balance the saltiness from the cheese and beef.

Mistake 4: Skipping the garlic or onions
Solution: These aromatics create the base flavor—don’t leave them out unless absolutely necessary.

Mistake 5: Forgetting to stir after adding cheese
Solution: Stir well to make sure the cheese fully melts into the soup, creating a smooth, creamy consistency.

Serving and Pairing Suggestions

Serve hot with toasted baguette slices, garlic bread, or buttery crackers

Top with chopped scallions, crispy bacon bits, or a dollop of sour cream

Pair with a simple green salad for freshness

Makes a great main dish for family dinners or potluck nights

Serve in mugs for a cozy movie night or casual gathering

Storage and Reheating Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze cooled soup in freezer-safe bags or containers for up to 3 months. Leave space for expansion.

Reheating (Stovetop): Warm over low heat, stirring often. Add a splash of milk or broth if it thickens too much.

Reheating (Microwave): Heat in 1-minute intervals, stirring in between, until fully hot. Cover loosely to avoid splatter.

FAQs

1. Can I use ground turkey instead of beef?
Yes! Ground turkey works well and makes the dish leaner. Just watch your seasoning since turkey is milder.

2. What can I substitute for Velveeta?
Use shredded sharp cheddar or a blend of cheeses, but melt them gradually and stir well to prevent clumping.

3. Do I have to use frozen vegetables?
Not at all. You can skip them or use fresh diced carrots and peas. Just make sure they’re cut small enough to cook evenly.

4. Can I cook this on the stovetop instead of a slow cooker?
Absolutely. After browning the beef, combine everything in a large pot and simmer for 30–40 minutes until the potatoes are tender. Add cream and cheese in the last 10 minutes.

5. My soup turned out too thick—what should I do?
Just add a bit more broth or milk and stir until it loosens to your desired consistency.

Tips & Tricks

For deeper flavor, brown the beef until slightly crispy

Use Yukon Gold potatoes for a creamier texture

Stir in chopped spinach or kale at the end for extra greens

Add a pinch of smoked paprika or cayenne for a subtle kick

Let the soup sit for 10 minutes after cooking—it thickens and deepens in flavor

Recipe Variations

1. Bacon Cheeseburger Version
Swap out half the ground beef for crumbled cooked bacon. Stir in smoked gouda along with the Velveeta for a smoky, indulgent twist.

2. Spicy Southwest Style
Add 1 teaspoon chili powder and ½ teaspoon cumin to the beef as it cooks. Use pepper jack cheese and toss in a handful of corn and black beans.

3. Low-Carb Alternative
Swap potatoes with diced cauliflower florets. Cook the same way—cauliflower stays tender and keeps the dish creamy but lighter.

4. Broccoli-Cheddar Take
Replace peas and carrots with 2 cups of chopped broccoli florets. Add a touch of dry mustard for classic broccoli-cheddar flavor.

5. Vegetarian Twist
Use plant-based ground meat and vegetable broth. Add extra veggies like corn, zucchini, and bell peppers for color and flavor.

Final Thoughts

That day marked the beginning of many cozy meals in our new kitchen, but this soup remains a favorite, especially when the days grow colder. It’s hearty, familiar, and full of the kind of comfort that doesn’t come from fancy ingredients—it comes from sharing. My kids still request it when the leaves start to fall or if someone’s had a rough day at school.

It reminds us that even in the middle of change, chaos, or cardboard boxes, a hot bowl of something simple and cheesy can make everything feel a little more grounded. It’s more than dinner—it’s a small, delicious moment of peace.

Cheesy Hamburger Potato Soup