Creamy Potato Hamburger Soup: Comfort in a Bowl

Introduction

When you crave a hearty, comforting meal that’s both filling and easy to make, this Creamy Potato Hamburger Soup is the answer! Packed with tender potatoes, savory ground beef, and a rich, velvety broth, this soup is like a loaded baked potato meets hamburger soup—pure comfort in every spoonful.

Perfect for chilly nights, weeknight dinners, or meal prep, this one-pot wonder comes together in just 45 minutes and is guaranteed to satisfy the whole family.

Why You’ll Love This Hamburger Potato Soup

Rich & Creamy – A luscious broth with a hint of cheese
Protein-Packed – Ground beef adds heartiness
One-Pot Meal – Easy prep, easy cleanup
Budget-Friendly – Simple, affordable ingredients
Leftover Magic – Tastes even better the next day

How to Make Creamy Potato Hamburger Soup

Step 1: Gather Your Ingredients

• 1 lb ground beef (or ground turkey for a lighter option)
• 4 cups peeled and diced potatoes (Yukon Gold or Russet)
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups beef broth
• 2 cups milk (whole or 2% for creaminess)
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• 2 tbsp butter
• 2 tbsp flour (for thickening)
• 1 tsp Worcestershire sauce
• ½ tsp paprika
• Salt & pepper to taste
• Optional toppings: Crispy bacon, green onions, extra cheese

Step 2: Brown the Beef & Sauté Aromatics

1. In a large pot, brown the ground beef over medium heat, breaking it into crumbles. Drain excess fat.
2. Add butter, onion, and garlic, sautéing until softened (about 3-4 minutes).

Pro Tip: For extra flavor, use 80/20 ground beef and leave a little fat for richness.

Step 3: Build the Soup

1. Sprinkle in flour, stirring for 1 minute to cook off the raw taste.
2. Pour in beef broth and milk, stirring to prevent lumps.
3. Add potatoes, Worcestershire, paprika, salt, and pepper.
4. Simmer 15-20 minutes until potatoes are fork-tender.

Creamy Finish:

• Reduce heat and stir in cheddar cheese and sour cream until melted and smooth.

Step 4: Serve & Garnish

1. Ladle into bowls and top with crispy bacon, green onions, or extra cheese.
2. Serve with crusty bread or oyster crackers for dipping.

Storage: Keeps in the fridge for 3-4 days or freeze for up to 2 months.

Common Mistakes to Avoid

Overcooking the potatoes – They should be tender but not mushy.
Adding cheese at high heat – Can cause separation; stir in off the heat.
Skipping the flour – It thickens the soup for the perfect creamy texture.
Underseasoning – Taste and adjust salt/pepper before serving.

FAQs About Hamburger Potato Soup

Q: Can I make this in a slow cooker?

A: Yes! Brown beef first, then add everything except dairy. Stir in cheese and sour cream at the end.

Q: How do I make it thicker?

A: Mash some potatoes or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

Q: Can I use frozen potatoes?

A: Yes, but fresh potatoes have better texture.

Q: Is this soup gluten-free?

A: Swap flour for cornstarch or gluten-free flour blend.

Conclusion: The Ultimate Comfort Soup

This Creamy Potato Hamburger Soup is the perfect blend of hearty, creamy, and satisfying—like a warm hug in a bowl. Whether you’re feeding a crowd or meal prepping for the week, it’s a foolproof recipe that never disappoints.

Creamy Potato Hamburger Soup: Comfort in a Bowl

---

• Author: Lara Smith
• Total Time: 30 mins

Print Recipe

Pin Recipe

Description

Warm up with this hearty and delicious Creamy Potato Hamburger Soup. Packed with ground beef, tender potatoes, and a creamy broth, this soup is perfect for a comforting meal.

---

Ingredients

Scale 1x2x3x

1 lb ground beef

1 medium onion, diced

2 cloves garlic, minced

4 cups diced potatoes

3 cups beef broth

1 cup heavy cream

1 cup shredded cheddar cheese

2 cups mixed vegetables (carrots, corn, peas)

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper to taste

2 tablespoons olive oil

---

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent.

Add the ground beef to the pot, cooking until browned. Drain any excess fat.

Stir in the diced potatoes and mixed vegetables, cooking for about 5 minutes.

Pour in the beef broth and bring the mixture to a boil. Reduce heat and simmer for 20 minutes, or until the potatoes are tender.

Stir in the heavy cream, shredded cheddar cheese, dried thyme, and dried parsley. Cook until the cheese is melted and the soup is heated through.

Season with salt and pepper to taste.

Serve hot and enjoy this creamy, comforting soup.

Prep Time: 15 minutes