Tips, variations, and serving ideas
- For extra thickness, simmer the soup uncovered for a few extra minutes after adding cheese and milk, or mash more potatoes; some recipes use a cornstarch slurry, but the potatoes themselves can do the job.
- Use cream or half‑and‑half instead of milk for a richer, chowder-like consistency, as many cheesy beef and potato soups do.
- Stir in a spoonful of Worcestershire sauce, mustard, or ketchup for a more “cheeseburger” flavor profile, echoing add‑ins seen in cheeseburger chowder recipes.
- Top bowls with crispy bacon bits, croutons, or crushed crackers for added crunch.
Storage, make-ahead, and FAQs
How do I store leftovers?
Let the soup cool, then refrigerate in an airtight container for 3–4 days. Cheeseburger and hamburger potato soups keep well chilled and often taste even better the next day as flavors meld.
Can I freeze this soup?
Creamy, potato-based soups can sometimes change texture when frozen; the potatoes may become grainy and the dairy can separate. Some recipes suggest freezing before adding the milk and cheese, then stirring them in after reheating.
How should I reheat it?
Reheat gently over medium‑low heat on the stove, stirring often, until hot but not boiling. Adding a splash of extra broth or milk can loosen the soup if it thickened in the fridge.
Can I use different cheeses?
Yes. A blend of cheddar with Colby Jack, Monterey Jack, or even a little smoked cheese can add depth; many cheesy hamburger soups are flexible about the cheese as long as it melts well.
Cheesy Hamburger Potato Soup delivers all the cozy comfort of a cheeseburger and fries in a single bowl—hearty, cheesy, and exactly the kind of meal that keeps everyone going back for seconds.