Creamy Hamburger Potato Soup is a hearty one-pot meal made with seasoned ground beef, tender potatoes, vegetables, and a rich, creamy cheddar broth. Every spoonful combines savory beef, soft potatoes, and melted cheese in a comforting soup that’s filling enough to serve as a complete dinner.
This stovetop recipe comes together in about an hour using everyday ingredients. The potatoes are simmered until tender before the dairy is added, helping the soup stay smooth and creamy without the cheese becoming grainy.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Additional Time: 5 minutes
- Total Time: 1 hour 5 minutes
- Yield: About 10 cups
- Servings: 6
- Category: Soup
- Cuisine: American
- Cooking Method: Stovetop
- Difficulty: Easy
Why You’ll Love This Recipe
- Browning the ground beef first develops savory flavor that carries through the entire soup.
- Yukon Gold potatoes become tender while naturally thickening the broth.
- A simple butter-and-flour base creates a creamy texture without becoming overly heavy.
- Sharp cheddar melts smoothly into the hot soup when added gradually over low heat.
- Simmering the vegetables separately before adding the dairy prevents the cream from separating.
Equipment Needed
- Large Dutch oven or 6-quart soup pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Whisk
- Ladle
- Instant-read thermometer
Ingredients You’ll Need
For the Soup
- 1 pound (450 g) lean ground beef
- 1 tablespoon (15 ml) olive oil, if needed
- 1 medium yellow onion (about 6 ounces/170 g), diced
- 2 medium carrots (about 5 ounces/140 g), peeled and diced
- 2 celery stalks (about 3 ounces/85 g), diced
- 3 medium garlic cloves (about 9 g), minced
- 1/4 cup (30 g) all-purpose flour
- 3 tablespoons (42 g) unsalted butter
- 4 cups (960 ml) low-sodium beef broth
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 1/2 pounds (680 g) Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 3/4 teaspoon (4 g) fine sea salt, or to taste
- 1/2 teaspoon (1 g) ground black pepper
- 2 cups (225 g) freshly shredded sharp cheddar cheese
For Serving
- 2 tablespoons (8 g) chopped fresh parsley, optional
- 4 slices cooked bacon, crumbled, optional
- Additional shredded cheddar cheese, optional
How to Make Creamy Hamburger Potato Soup
Brown the Beef
Heat a large Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles, until browned and it reaches 160°F (71°C). Drain excess grease if necessary, leaving about 1 tablespoon in the pot. This step is crucial as it develops the foundational flavor of the soup.
Cook the Vegetables
Add the onion, carrots, and celery. If the pot seems dry, add the olive oil. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic and cook for 30 seconds until fragrant. The vegetables should be tender but not fully cooked at this stage, as they will continue to soften during simmering.
Make the Roux
Add the butter and allow it to melt completely. Sprinkle in the flour and stir constantly for 1 to 2 minutes until the flour is fully incorporated and no dry spots remain. This roux will help thicken the soup and create a creamy texture.
Add the Broth
Slowly whisk in the beef broth, scraping the bottom of the pot to loosen any browned bits. The mixture should become smooth with no lumps. This step is important to incorporate all the flavors from the bottom of the pot.
Add the Potatoes
Stir in the potatoes, thyme, parsley, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer. The potatoes will absorb flavors and help thicken the soup as they cook.
Cook Until Tender
Cover partially and simmer for 15 to 18 minutes, stirring occasionally, until the potatoes are easily pierced with a fork but still hold their shape. This ensures the potatoes are cooked through while maintaining their texture in the soup.
Add the Dairy
Reduce the heat to low. Stir in the milk and heavy cream. Heat gently until steaming, but do not allow the soup to boil after the dairy has been added. This prevents the cream from curdling and keeps the soup smooth.
Melt the Cheese
Add the shredded cheddar one handful at a time, stirring until each addition melts completely before adding more. The soup should become smooth and creamy. This gradual addition helps achieve a uniform texture without clumps of cheese.
Adjust the Consistency
If the soup is thicker than desired, stir in additional warm broth or milk a few tablespoons at a time. If it seems thinner than preferred, simmer gently for several minutes without boiling. Adjusting the consistency ensures the soup meets your preference.
Rest and Serve
Remove the soup from the heat and let it rest for 5 minutes. Taste and adjust the seasoning if needed. Ladle into bowls and garnish with parsley, bacon, and additional cheddar, if desired. Allowing the soup to rest helps the flavors meld together.
Tips for Success
- Cut the potatoes into uniform pieces so they cook evenly.
- Use freshly shredded cheese for the smoothest texture.
- Keep the soup below a boil after adding the milk, cream, and cheese.
- Stir frequently while adding the cheese to prevent clumping.
- If the soup thickens during serving, stir in a splash of warm milk or broth.
- Taste before adding extra salt because the cheese contributes additional seasoning.
Storage, Freezing, and Make-Ahead Instructions
Refrigerate leftover soup within 2 hours in an airtight container for up to 4 days. Reheat gently over medium-low heat, stirring often until the soup reaches 165°F (74°C). Add a splash of milk or broth if it has thickened during storage.
Because the soup contains dairy and potatoes, freezing may slightly affect the texture. If freezing, cool completely before transferring to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently while stirring frequently.
For make-ahead preparation, brown the beef and prepare the vegetable base up to 1 day ahead. Refrigerate, then continue with the remaining steps before serving.
FAQ
Can I use frozen hash browns instead of fresh potatoes?
Yes. Frozen diced hash browns can be substituted in equal weight. Add them directly from frozen and simmer until tender, which may reduce the cooking time slightly.
Why did my cheese become grainy?
The soup may have been too hot when the cheese was added, or pre-shredded cheese may have been used. Lower the heat and add freshly shredded cheese gradually while stirring continuously.
Can I add more vegetables?
Yes. Corn, peas, green beans, spinach, or chopped kale all work well. Add tender vegetables during the final few minutes of cooking.
Can I make this soup lighter?
Yes. Replace the heavy cream with additional whole milk or half-and-half. The soup will be less rich but will still be creamy.
What should I serve with Creamy Hamburger Potato Soup?
Crusty bread, garlic bread, dinner rolls, a simple green salad, or roasted vegetables all pair well with this hearty soup.
Ingredients
Method
- Brown the Beef: Heat a large Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles, until browned and it reaches 160°F (71°C). Drain excess grease if necessary, leaving about 1 tablespoon in the pot. This step is crucial as it develops the foundational flavor of the soup.
- Cook the Vegetables: Add the onion, carrots, and celery. If the pot seems dry, add the olive oil. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic and cook for 30 seconds until fragrant. The vegetables should be tender but not fully cooked at this stage, as they will continue to soften during simmering.
- Make the Roux: Add the butter and allow it to melt completely. Sprinkle in the flour and stir constantly for 1 to 2 minutes until the flour is fully incorporated and no dry spots remain. This roux will help thicken the soup and create a creamy texture.
- Add the Broth: Slowly whisk in the beef broth, scraping the bottom of the pot to loosen any browned bits. The mixture should become smooth with no lumps. This step is important to incorporate all the flavors from the bottom of the pot.
- Add the Potatoes: Stir in the potatoes, thyme, parsley, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer. The potatoes will absorb flavors and help thicken the soup as they cook.
- Cook Until Tender: Cover partially and simmer for 15 to 18 minutes, stirring occasionally, until the potatoes are easily pierced with a fork but still hold their shape. This ensures the potatoes are cooked through while maintaining their texture in the soup.
- Add the Dairy: Reduce the heat to low: Stir in the milk and heavy cream. Heat gently until steaming, but do not allow the soup to boil after the dairy has been added. This prevents the cream from curdling and keeps the soup smooth.
- Melt the Cheese: Add the shredded cheddar one handful at a time, stirring until each addition melts completely before adding more. The soup should become smooth and creamy. This gradual addition helps achieve a uniform texture without clumps of cheese.
- Adjust the Consistency: If the soup is thicker than desired, stir in additional warm broth or milk a few tablespoons at a time. If it seems thinner than preferred, simmer gently for several minutes without boiling. Adjusting the consistency ensures the soup meets your preference.
- Rest and Serve: Remove the soup from the heat and let it rest for 5 minutes. Taste and adjust the seasoning if needed. Ladle into bowls and garnish with parsley, bacon, and additional cheddar, if desired. Allowing the soup to rest helps the flavors meld together.
