One Pot Creamy Potato and Hamburger Soup (No Heavy Cream)

A bowl of creamy hamburger potato soup with crumbled bacon, green onions and cheese.

5 from 9 votes

One Pot Creamy Potato and Hamburger Soup (No Heavy Cream)

Hearty potato and hamburger soup is filled with tender potatoes, lean ground beef, carrots, and celery in a velvety sharp cheddar broth. A simple flour slurry thickens the soup before the milk and cheese go in, giving it a rich, creamy texture without heavy cream or Velveeta.

Prep Time5

Cook Time35

Total Time40

Course: dinner, lunch, Soup

Cuisine: American

Servings:

Author: Jamie N, Registered Dietitian

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.

Notes

Choose potatoes based on the texture you want. Russets soften and thicken the soup more, Yukon Golds stay creamy but hold their shape, and red potatoes stay the firmest.
Freshly shredded cheddar melts best. Sharp cheddar from a block gives the broth more flavor and a smoother texture than pre-shredded cheese.
The soup thickens as it sits. Don't worry if the broth looks slightly loose while it's still hot.
For leftovers: Reheat gently over low heat and add broth a little at a time if the soup has thickened in the refrigerator.

Nutrition