This creamy potato and hamburger soup is easy, hearty and delicious. It’s the perfect soup to make on a chilly weekend afternoon and then enjoy for leftovers all week long. Your whole family will love this dreamy potato soup and you will too!
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Why you’ll love this
There are so many reasons to love this hearty creamy soup! It’s quick to whip up (perfect for busy weeknights), filling and nutritious enough to stand as a complete meal, and delicious.
It’s also so comforting and cozy, making it a great soup option for a chilly afternoon.
This creamy potato soup calls for lean ground beef and is simmered on the stove top with tender potatoes, veggies, milk and cheese for the perfect comfort food.
Sometimes soup recipes lack the nutritional balance they need to be filling enough, but this one has 25 grams of protein and 4 grams of fiber per serving.
It’s also super easy to customize! You can use any blend of veggies that you enjoy like corn, green beans or even cauliflower.
This hearty soup makes fantastic leftovers for dinner the next night or even lunches for the rest of your week, so it’s a wonderful meal prep option too.
Ingredients
- Lean ground beef: I recommend using 93% lean ground beef. It reduces the saturated fat while still giving plenty of rich savory flavor. You can also use ground turkey or ground chicken too.
- Potatoes: Potatoes add lots of heartiness to this soup, and the starchy texture even helps to naturally thicken the broth. Each potato soaks up the creamy broth for the most delicious bite every time. I like using russet potatoes, gold potatoes or red potatoes. Any will work.
- Milk: I recommend 2% or whole milk for the best creaminess. Using milk instead of heavy cream still works wonderfully while keeping the soup a bit lighter.
- Sharp white cheddar cheese: Sharp white cheddar adds the most delicious creamy tangy flavor to this soup. Use freshly shredded or cubed cheese so that it melts seamlessly into the soup. I love using blocks of real cheese versus something like Velveeta cheese, it’s so much more flavorful!
- Onion, carrots and celery: These veggies add the most delicious veggie base to any soup, and pairs perfectly with the creaminess of this one!
- Olive oil: You’ll need just a little bit of olive oil to sauté the vegetables for a flavorful base.
- Fresh garlic cloves: Freshly minced garlic adds the best flavor to any savory soup. This garlic grater is a staple in my kitchen and makes adding fresh garlic super easy. You can sub garlic powder if you need to.
- Chicken broth: You’ll need chicken broth but you could also use veggie broth or beef broth if you don’t have any on hand. Just note that it will change the color of the soup.
- Worcestershire sauce: Tangy savory Worcestershire sauce enhances the flavor of the ground beef and adds more depth of flavor to the soup.
- Flour: Flour here is used as a thickening agent to create a velvety creamy texture. All-purpose flour is best but you can use any flour that you have on hand.
- Salt + black pepper
This creamy potato hamburger soup is absolutely delicious on it’s own, but it’s incredible with extra toppings like these, too:
- Crumbled bacon
- Sliced green onions
- Extra shredded cheddar
- Sour cream or Plain Greek yogurt
- Croutons or crusty bread
- Drizzle of hot sauce
How to make creamy hamburger potato soup
- Add olive oil to a large soup pot and heat on medium heat. Add ground beef and cook through until no longer pink, about 10 minutes. You can also sauté your meat and veggies in a large skillet and transfer to a large pot if you prefer.
- Add onion, garlic, carrots, and celery and sauté for 5-6 minutes. Use a wooden spoon to get all of the browned bits from the bottom of the pot.
- Add 4 cups of the chicken broth, Worcestershire sauce, salt, pepper and potatoes to the veggie and beef mixture. Bring to a boil, then turn down to low heat. Cook for 5 minutes
- In a small bowl or measuring cup add remaining 1 cup broth and ¼ cup flour. Whisk until smooth with no lumps. Add to the soup slowly and stir until fully combined with the soup. Continue simmering until the potatoes are soft, about 10 minutes.
- Very slowly add in milk, stirring constantly.
- Finally, add cheese slowly, stirring constantly until it is fully melted.
Crock pot instructions
To make this delicious soup in a slow cooker, just brown your ground beef and sauté veggies first! Then add the rest of the ingredients and let cook on high for 3-4 hours or low for 6-8 hours.
How to store
Store leftover soup in an airtight container in the fridge. These containers are my favorite for soup because they seal so well, and are clear so you can see exactly what’s in them!
Variations
- Instead of ground beef, you can use ground turkey, ground beef, beans or even meatless crumbles to make it vegetarian.
- Add more veggies like spinach, cauliflower, broccoli, corn, or a bag of frozen mixed vegetables.
- Instead of thickening with flour, add pureéd cauliflower or white beans to thicken the soup.
- Add more creaminess with a splash of heavy cream or a few ounces of cream cheese.
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More soups you’ll love
- Chicken Broccoli Cheddar Soup
- Spicy Chicken Noodle Soup
- One-Pot Macaroni Cheeseburger Soup
- Chicken Cauliflower Soup
Creamy Hamburger Potato Soup
Ingredients
- 1 lb lean ground beef 93% lean
- 1 tbsp olive oil
- 1 large yellow onion diced
- 2 large carrots diced
- 2 stalks celery diced
- 3 cloves garlic finely minced
- 6 cups chicken broth divided
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup flour
- 3 large potatoes peeled and diced into 1/2 inch cubes
- 1.5 cups milk 2% or whole
- 8 oz sharp white cheddar cheese cubed small or shredded from a block
Instructions
- Add olive oil to a large soup pot and heat on medium heat. Add ground beef and cook through until no longer pink, about 10 minutes.
- Add onion, garlic, carrots, and celery and sauté for 5-6 minutes. Use a wooden spoon to get all of the browned bits from the bottom of the pot.
- Add 5 cups of the chicken broth, worcestershire sauce, salt, pepper and potatoes. Bring to a boil, then turn down to a simmer. Cook for 5 minutes.
- In a small bowl or measuring cup add remaining 1 cup broth and ¼ cup flour. Whisk until smooth with no lumps. Add to the soup slowly and stir until fully combined with the soup. Continue simmering until the potatoes are soft, about 10 minutes.
- Very slowly add in milk, stirring constantly.
- Finally, add cheese slowly, stirring constantly until it is fully melted.
9 Responses
Perfect soup for a cold blustery day! I appreciate that it used milk and not cream or half and half. I added some dill pickles to my bowl.
So glad you enjoyed it!! Adding pickles to this sounds amazing 🙂
My whole family, including my very picky kids, LOVED this soup. Absolutely delicious and so filling for a cozy winter meal.
Yay! Kid-approved recipes are always the best compliment! Thank you so much for leaving a review 🙂
This recipe is perfect for winter; when you’re wanting a cozy soup, but also some protein. The worcestershire sauce really brings this together. My husband and his brother really appreciated it, too! Thank you!!!
Definitely one of my favorite cozy soups! Thank you for your kind review!
The serving size is missing from the recipes.
We loved this recipe (6 year olds and picky husband included). It was even more delicious as leftovers the next day!
Yay! So glad to hear you loved it! It’s kid and husband approved in my house too which is always a win!