Cheesy Potato and Hamburger Soup: Complete Recipe Guide

Get the complete recipe for creamy cheesy potato and hamburger soup with precise measurements, step-by-step instructions, and pro chef tips for perfect results every time. This hearty comfort food combines ground beef, tender potatoes, and melted cheese in a rich broth base ready in under 45 minutes.

Your Ultimate Guide to Cheesy Potato and Hamburger Soup

Nothing beats a bowl of warm, creamy cheesy potato and hamburger soup on a chilly day. This beloved comfort food recipe combines savory ground beef, tender potatoes, and melted cheese in a rich broth that's perfect for weeknight dinners or meal prep. Our comprehensive guide provides everything you need to create this classic American dish with professional results.

Why This Recipe Works

Cheesy potato and hamburger soup has become a staple in American households for good reason. The combination of protein-rich ground beef, carbohydrate-loaded potatoes, and creamy cheese creates a nutritionally balanced meal that satisfies hunger while delivering complex flavors. According to USDA food safety guidelines, cooking ground beef to an internal temperature of 160°F (71°C) ensures harmful bacteria are eliminated while preserving optimal texture and flavor.

Ingredient	Measurement	Preparation Notes
Ground beef (80% lean)	1 pound	Brown thoroughly to 160°F internal temperature
Yellow potatoes	3 cups, diced	¼-inch cubes for even cooking
Velveeta cheese	8 ounces	Cubed for smooth melting
Chicken broth	4 cups	Low-sodium preferred
Heavy cream	½ cup	Add at end for creaminess

Step-by-Step Cooking Process

Prep Phase: 10 Minutes

Dice potatoes into uniform ¼-inch cubes to ensure even cooking. The FDA Food Code recommends maintaining consistent vegetable sizes in soups to prevent some pieces from becoming mushy while others remain undercooked. Chop onions and garlic finely to distribute flavor evenly throughout the soup.

Cooking Phase: 30 Minutes

1. Brown ground beef in large pot over medium-high heat, breaking into small pieces
2. Drain excess fat but retain 1 tablespoon for flavor development
3. Add onions and garlic, sauté until translucent (about 3 minutes)
4. Pour in chicken broth and bring to gentle simmer
5. Add potatoes and cook until tender (15-18 minutes)
6. Reduce heat to low, add cubed cheese stirring constantly
7. Stir in heavy cream and season to taste

Pro Chef Techniques for Perfect Results

Professional kitchens achieve that signature creamy texture through specific techniques you can replicate at home. The American Chemical Society explains that cheese melts most smoothly when added to liquids below boiling point (165-180°F). Adding cheese to boiling liquid causes proteins to seize, creating a grainy texture rather than smooth incorporation.

Key technique: Cut cheese into small, uniform cubes and add gradually while stirring constantly in a circular motion. This creates an emulsion that prevents separation. For extra richness, substitute ½ cup of broth with evaporated milk which contains milk solids that enhance creaminess without curdling.

Customization Options for Dietary Needs

This versatile recipe adapts well to various dietary requirements while maintaining its comforting essence:

• Gluten-free version: Use cornstarch instead of flour for thickening (1 tablespoon cornstarch mixed with 2 tablespoons cold water)
• Dairy-free alternative: Substitute cheese with nutritional yeast and coconut cream for similar umami flavor
• Lower-calorie option: Replace half the potatoes with cauliflower florets and use reduced-fat cheese
• Spicy variation: Add ½ teaspoon cayenne pepper or diced jalapeños during cooking phase

Serving and Storage Recommendations

Serve immediately while hot for best texture. The soup thickens as it cools, so you may need to add additional broth when reheating leftovers. Store in airtight container in refrigerator for up to 4 days or freeze for up to 3 months. When freezing cheesy potato and hamburger soup, omit the dairy components and add them when reheating for optimal texture.

According to USDA Food Safety guidelines, refrigerate leftovers within 2 hours of cooking (1 hour if room temperature exceeds 90°F). Reheat to an internal temperature of 165°F before serving.

Troubleshooting Common Issues

Problem: Soup is too thin
Solution: Create a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then whisk into simmering soup

Problem: Cheese isn't melting smoothly
Solution: Remove from heat, let cool slightly, then gradually add cheese while stirring constantly

Problem: Potatoes are mushy
Solution: Add potatoes later in cooking process or cut larger pieces for future batches

Can I use different types of cheese in cheesy potato and hamburger soup?

Yes, you can substitute Velveeta with mild cheddar, Colby Jack, or American cheese. For best melting properties, choose cheeses labeled as 'melting cheeses' and avoid aged hard cheeses which may become grainy when heated.

How do I prevent the soup from becoming too thick when reheating?

Add additional broth or water when reheating, about ¼ cup at a time, until desired consistency is reached. Cheesy potato and hamburger soup naturally thickens as it cools due to starch from the potatoes and cheese proteins setting up.

What's the best way to store leftovers of cheesy potato soup?

Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze without dairy components and add cheese when reheating. USDA recommends consuming frozen soups within 3 months for best quality.

Can I make cheesy potato and hamburger soup in a slow cooker?

Yes, brown the beef first, then add all ingredients except cheese and cream. Cook on low for 6-8 hours. Add cheese and cream during the last 30 minutes of cooking to prevent separation and maintain smooth texture.