The scent of onions sizzling in a cast iron skillet always brings me back to winter evenings in our small country home. I was in my thirties, a teacher juggling lesson plans and laundry, when my boys caught their first flu of the season—one right after the other. I remember standing in the kitchen, exhausted but determined, with snow softly blanketing the backyard and tiny handprints smudging the windows.
I didn’t have the time or energy for anything elaborate, but I needed to make something hearty—something that felt like a warm hug in a bowl. So, I threw together what we had: ground beef, potatoes, a can of cheese soup, and a few basics from the freezer and pantry. I had no idea then that I was building what would become one of our family’s most requested winter warm-ups.
These days, I don’t cook out of necessity like I used to. I do it out of love, curiosity, and joy. I revisit this Cheesy Hamburger Potato Soup every few months, often adjusting it with what’s on hand. It’s still the kind of dish that wraps around you like a patchwork quilt—familiar, filling, and full of flavor.
Short Description
A creamy, cheesy slow cooker soup made with ground beef, tender potatoes, and hearty vegetables—this Cheesy Hamburger Potato Soup is perfect for busy nights, cozy weekends, and anyone craving comfort in a bowl.
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)
- 10.5 ounce 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 (6-quart or larger)
- Sharp knife and cutting board
- Wooden spoon or spatula
- Ladle
Cooking Instructions
Step 1: Brown the Beef and Onions
In a large skillet over medium-high heat, cook the ground beef and diced onion together until the meat is browned and no pink remains, about 8–10 minutes. The onions should be soft and slightly translucent. Drain the grease thoroughly.
Step 2: Add Garlic for Depth
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. If you’re using jarred garlic, you can skip this step.
Step 3: Transfer to Slow Cooker
Scoop the beef mixture into your slow cooker. Stir in the chicken broth, diced potatoes, frozen peas and carrots (if using), cheddar cheese soup, and black pepper. Mix well to combine.
Step 4: Let It Simmer Low and Slow
Cover and cook on low for 7–8 hours or high for 3–4 hours. The potatoes should be fork-tender and the soup will have thickened slightly.
Step 5: Add the Creamy Finish
About an hour before serving, stir in the heavy cream and cubed Velveeta (if using). Cover and let the soup cook until the cheese melts completely. Stir again to blend everything together into a rich, creamy consistency.
Why You’ll Love This Recipe
Comfort food at its finest—cheesy, hearty, and warming
Super simple prep—perfect for busy weekdays
Flexible—easy to adjust with whatever’s in your fridge or freezer
Kid-approved and picky-eater friendly
Naturally gluten-free and easy to adapt for other diets
Mistakes to Avoid & Solutions
1. Using waxy potatoes
Waxy potatoes don’t hold up as well during long cooking times. Use russet potatoes for a creamy texture and reliable breakdown.
2. Not draining the beef
Failing to drain the grease makes the soup too oily. Always remove excess fat after browning the beef.
3. Adding dairy too early
Heavy cream and Velveeta should be added at the end to avoid curdling or separation.
4. Undercooking the potatoes
If potatoes are still firm at the end of cooking, they were cut too large or cooked too fast. Dice them uniformly and cook on low when possible.
5. Skipping seasoning
Although the cheese adds saltiness, don’t forget to taste and adjust pepper or add a pinch of salt if needed.
Serving and Pairing Suggestions
Serve hot in deep bowls, topped with a sprinkle of shredded cheese or chopped scallions for extra flavor. This soup pairs beautifully with:
Buttery dinner rolls or garlic bread
A crisp green salad with vinaigrette
Apple cider or a glass of crisp white wine
As part of a casual buffet or family-style meal for cozy gatherings
Storage and Reheating Tips
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze individual portions in freezer-safe containers for up to 3 months.
Reheating: Warm on the stove over low heat, stirring frequently. For frozen portions, thaw in the fridge overnight before reheating. Avoid boiling to preserve the creamy texture.
FAQs
1. Can I make this without Velveeta?
Yes! The soup is still delicious with just the cheddar cheese soup. Add extra shredded sharp cheddar if you like more cheesy flavor.
2. Can I use ground turkey or chicken instead of beef?
Absolutely. Just be aware it will be a little leaner and may benefit from a splash of olive oil for added richness.
3. What if I don’t have cheddar cheese soup?
You can substitute with a homemade roux (2 tbsp butter + 2 tbsp flour + 1 cup milk + 1 cup shredded cheddar) whisked together and added at the end.
4. Can I use fresh vegetables instead of frozen?
Yes. Just be sure to chop them small and add them in at the same time as the potatoes to ensure they cook through.
5. Is this soup gluten-free?
Most ingredients are naturally gluten-free, but always check labels—especially for canned soups or processed cheese.
Tips & Tricks
Sauté a pinch of red pepper flakes with the garlic for a little heat.
Stir in cooked bacon just before serving for extra flavor.
Add a dash of smoked paprika or cumin to the broth for warmth.
Use Yukon Gold potatoes for a slightly buttery flavor if russets aren’t on hand.
If you like a thicker soup, mash a few potatoes against the side of the slow cooker before stirring in the cream.
Recipe Variations
1. Southwest Style:
Swap peas and carrots for corn and black beans. Add ½ teaspoon cumin and top with chopped cilantro. Use pepper jack cheese for kick.
2. Broccoli Cheddar Style:
Omit the peas and carrots, and add 2 cups chopped broccoli florets during the last 90 minutes of cooking. Swap Velveeta for shredded sharp cheddar.
3. Low-Carb Version:
Replace potatoes with chopped cauliflower florets. Use unsweetened almond milk instead of cream for fewer carbs.
4. Italian-Inspired:
Use Italian sausage instead of ground beef. Stir in ½ teaspoon Italian seasoning, and finish with shaved parmesan instead of Velveeta.
Final Thoughts
This Cheesy Hamburger Potato Soup is one of those dishes that invites you to sit, rest, and savor. It’s unfussy but full of heart—exactly the kind of meal that used to gather my family around the table after long, cold days.
Now that I have more time and fewer mouths to feed, I find myself making this not out of necessity, but nostalgia. Sometimes I’ll make a double batch just to deliver some to my neighbor or freeze for a rainy day.
Cooking can be as healing as eating, and this soup reminds me of both. I hope it finds a place in your home the way it has in mine—simple, satisfying, and always welcome.
Cheesy Hamburger Potato Soup
Print ThisIngredients
- 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)
- 10.5 ounce can cheddar cheese soup
- ½ teaspoon black pepper
- Finishing Ingredients:
- 1 cup heavy cream
- 8 ounces Velveeta, cut into cubes (optional)
Instructions
Step 1: Brown the Beef and Onions
Cook ground beef and diced onion in a skillet over medium-high heat for 8–10 minutes until browned and onions are soft. Drain excess grease.
Step 2: Add Garlic for Depth
Stir in minced garlic and cook for 30 seconds until fragrant. Skip if using jarred garlic.
Step 3: Transfer to Slow Cooker
Add the beef mixture to your slow cooker. Stir in broth, potatoes, peas and carrots (optional), cheddar cheese soup, and black pepper.
Step 4: Let It Simmer Low and Slow
Cover and cook on low for 7–8 hours or high for 3–4 hours, until potatoes are fork-tender.
Step 5: Add the Creamy Finish
One hour before serving, add heavy cream and Velveeta (optional). Cover and cook until cheese melts. Stir until smooth and creamy.
