Creamy Hamburger Potato Soup – Cozy, Hearty, and Easy

This is the kind of soup you make when the weather turns chilly and you want something comforting without spending all night in the kitchen. It’s hearty, creamy, and full of simple flavors that feel nostalgic. Ground beef and tender potatoes make it filling, while a silky broth ties everything together.

It tastes like a cross between a cheeseburger and a loaded baked potato, but with a cozy soup twist. Great for weeknights, leftovers, and anyone who loves a big, warm bowl of comfort.

What Makes This Recipe So Good

• Simple pantry ingredients: Ground beef, potatoes, onions, carrots, and basic seasonings. Nothing fancy or hard to find.
• Rich and creamy without being heavy: A small amount of cream or milk makes the broth velvety, and you can adjust how rich it is.
• Balanced flavor: Savory beef, sweet onions and carrots, and a touch of garlic and herbs keep it satisfying but not overwhelming.
• Family-friendly: This is comfort food that appeals to picky eaters and soup lovers alike.
• Great for meal prep: It reheats well, and the flavors deepen by day two.

Ingredients

• 1 pound ground beef (80/20 or 85/15)
• 1 tablespoon olive oil or butter (if needed for browning)
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced (optional but adds depth)
• 3 cloves garlic, minced
• 1 1/2 pounds Yukon gold or Russet potatoes, peeled and cut into 1/2-inch cubes
• 4 cups low-sodium beef broth (or chicken broth)
• 1 cup milk or half-and-half (for extra richness, use heavy cream)
• 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or Italian seasoning
• 1 bay leaf (optional)
• 1 cup shredded cheddar cheese (optional but delicious)
• 2 tablespoons sour cream (optional, for tang)
• 2 tablespoons chopped fresh parsley or chives, for garnish

How to Make It

1. Brown the beef: Heat a large pot or Dutch oven over medium-high.

   Add ground beef and cook, breaking it up, until browned with crispy bits. If there’s a lot of fat, spoon off excess, leaving about 1 tablespoon.

2. Sauté the aromatics: Add the onion, carrots, and celery to the pot. Cook 5–6 minutes, stirring occasionally, until the onion softens.

   Stir in the garlic and cook 30 seconds until fragrant.

3. Season well: Sprinkle in salt, pepper, and thyme (or Italian seasoning). This layers flavor early and helps the vegetables taste better.
4. Add potatoes and broth: Stir in the potato cubes. Pour in the broth and add the bay leaf.

   Bring to a gentle boil, then reduce to a simmer.

5. Simmer until tender: Let it cook 12–15 minutes, or until the potatoes are fork-tender but not falling apart. Keep the heat at a steady simmer.
6. Make it creamy: In a small bowl, whisk the flour into the milk (or whisk cornstarch with cold milk). Pour into the soup while stirring.

   Simmer 3–5 minutes until slightly thickened.

7. Add cheese and sour cream (optional): Turn heat to low. Stir in cheddar until melted and smooth. Add sour cream for a gentle tang.

   Taste and adjust salt and pepper.

8. Finish and serve: Remove bay leaf. Ladle into bowls and top with chopped parsley or chives. Add extra cheese if you like.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Cream-based soups can separate when frozen.

  If you plan to freeze, stop before adding milk/cream and cheese. Freeze up to 3 months. Reheat, then stir in dairy just before serving.

• Reheating: Warm gently on the stove over medium-low heat, stirring often.

  Add a splash of broth or milk if it thickens too much. Avoid boiling after adding dairy.

Why This is Good for You

• Balanced macros: You get protein from the beef, carbs and fiber from the potatoes and veggies, and fats from the dairy for satiety.
• Veggie boost: Onions, carrots, and celery offer vitamins, minerals, and aromatic compounds that support flavor and nutrition.
• Comfort food with control: You choose the richness. Use milk instead of cream, leaner beef, or reduce cheese for a lighter bowl.
• Hydrating and satisfying: Warm, savory broth helps you feel full and cozy without needing huge portions.

What Not to Do

• Don’t boil hard after adding dairy: High heat can cause curdling or a grainy texture.

  Keep it to a gentle simmer or lower.

• Don’t skip seasoning in layers: Season the meat and veggies early, then adjust at the end. It makes a big difference.
• Don’t overcook the potatoes: Mushy potatoes will fall apart and thicken the soup too much.
• Don’t use only lean beef without fat adjustment: If your beef is very lean, add a tablespoon of oil or butter for better browning and flavor.
• Don’t overcrowd the pot when browning: If needed, brown the beef in two batches so it caramelizes instead of steaming.

Variations You Can Try

• Bacon and cheddar: Cook chopped bacon first, remove, then brown beef in bacon drippings. Stir bacon back in at the end with cheddar.
• Mushroom boost: Add sliced mushrooms with the onions for umami and a meatier vibe.
• Southwest style: Add chili powder, cumin, and a can of diced green chiles.

  Top with pepper jack and cilantro.

• Veggie-packed: Stir in frozen peas or corn during the last 5 minutes. Spinach or kale works too; add at the end to wilt.
• Gluten-free: Skip flour and thicken with a cornstarch slurry or mash a few potato cubes into the broth.
• Lighter version: Use 93% lean beef, swap half the potatoes for cauliflower florets, and use 2% milk.
• Dutch oven “baked potato” feel: Add a spoonful of Dijon mustard and top with chives, extra cheddar, and a dollop of sour cream.

FAQ

Can I use ground turkey instead of beef?

Yes. Use ground turkey and add a little extra olive oil for browning.

A splash of Worcestershire sauce can boost savory flavor.

What potatoes work best?

Yukon golds hold their shape and stay creamy. Russets break down a bit more, which thickens the soup. Both are great—pick based on texture preference.

How do I make it thicker?

Simmer a few minutes longer to reduce, or mash some cooked potatoes right in the pot.

You can also add another teaspoon of cornstarch mixed with cold milk.

How do I make it dairy-free?

Use olive oil for cooking, skip the cheese and sour cream, and swap milk for unsweetened oat milk or cashew milk. Add a teaspoon of nutritional yeast for a savory note.

Can I make this in a slow cooker?

Brown the beef and sauté the aromatics first for best flavor. Add everything except dairy to the slow cooker and cook on Low 6–7 hours or High 3–4 hours.

Stir in the milk/cream and cheese at the end, then heat gently until warmed through.

What if I don’t have thyme?

Italian seasoning works, or a mix of dried parsley and a pinch of oregano. Even just salt, pepper, and garlic will still taste great.

How can I make it spicier?

Add red pepper flakes, a diced jalapeño with the onions, or a dash of hot sauce to taste.

In Conclusion

Creamy Hamburger Potato Soup is simple, hearty, and endlessly customizable. With basic ingredients and easy steps, you get a pot of comfort that feels like home.

Make it richer or lighter, classic or bold—it always satisfies. Keep this recipe in your weeknight rotation, and enjoy the leftovers just as much the next day.