Ranch Hamburger Potato Soup – Hearty, Creamy, and Comforting

If you love cozy dinners that feel like a hug in a bowl, this Ranch Hamburger Potato Soup is your kind of meal. It’s creamy, savory, and loaded with tender potatoes, ground beef, and sweet bites of corn and carrots. The ranch seasoning adds a herby, tangy twist that makes the soup taste like you simmered it all day.

It’s easy enough for a weeknight and special enough to serve when friends stop by. One pot, simple ingredients, and big flavor—this one’s a keeper.

What Makes This Recipe So Good

• Big flavor with minimal effort: Ranch seasoning delivers a well-balanced mix of herbs, garlic, and onion without measuring a dozen spices.
• Hearty and satisfying: Ground beef and potatoes make this soup filling enough to be a full meal on its own.
• Family-friendly: Creamy, mild flavors win over picky eaters while still being interesting for adults.
• One-pot convenience: Easy cleanup and a simple cooking process make this perfect for busy nights.
• Flexible ingredients: Swap veggies, use different broths, or make it lighter—this recipe adapts to what you have.

Shopping List

• Ground beef: 1 pound (80/20 or 85/15 works well)
• Russet or Yukon Gold potatoes: 4–5 medium, peeled and diced
• Yellow onion: 1 medium, diced
• Carrots: 2 medium, diced
• Celery: 2 ribs, diced (optional but great for flavor)
• Garlic: 3 cloves, minced
• Frozen or canned corn: 1 cup
• Beef broth: 4 cups
• Milk or half-and-half: 1 to 1½ cups (for creaminess)
• All-purpose flour: 2 tablespoons (for thickening)
• Butter or olive oil: 2 tablespoons
• Ranch seasoning mix: 1 packet (about 1 ounce) or 3 tablespoons homemade
• Salt and black pepper: To taste
• Worcestershire sauce: 1 teaspoon (optional, for depth)
• Cheddar cheese: 1 cup shredded (optional, for finishing)
• Fresh parsley or chives: For garnish (optional)

How to Make It

1. Brown the beef: In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, 6–8 minutes. Break it into small pieces as it cooks.

   Drain excess fat if needed, leaving about a tablespoon for flavor.

2. Sauté aromatics: Add butter (or a drizzle of oil), then stir in the onion, carrots, and celery. Cook 4–5 minutes until softened. Add the garlic and cook 30 seconds until fragrant.
3. Add seasoning and flour: Sprinkle the flour and ranch seasoning over the beef and veggies.

   Stir to coat. Cook 1 minute to remove the raw flour taste.

4. Build the broth: Pour in the beef broth while stirring. Add the diced potatoes, corn, and Worcestershire sauce.

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

5. Simmer until tender: Cover partially and cook 15–20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
6. Make it creamy: Reduce heat to low. Stir in the milk or half-and-half.

   Let it warm through 3–5 minutes. Do not boil after adding dairy.

7. Adjust thickness: For a thicker soup, mash a few potatoes in the pot with the back of a spoon or a potato masher. For thinner soup, add a splash more broth or milk.
8. Finish and taste: Stir in cheddar if using.

   Season with salt and pepper to taste. Ladle into bowls and top with chopped parsley or chives.

How to Store

• Refrigerator: Store in airtight containers for up to 4 days. The flavors deepen by day two.
• Freezer: This soup freezes best before adding dairy.

  Freeze the base (through the simmer step) for up to 3 months. Thaw, reheat, then add milk or half-and-half and cheese.

• Reheating: Warm gently on the stove over medium-low heat, stirring often. If it thickens in the fridge, add a splash of broth or milk.

Why This is Good for You

• Protein-rich: Ground beef boosts satiety and supports muscle repair.
• Potassium and fiber: Potatoes offer potassium for heart health and a bit of fiber, especially if you keep some peel on.
• Vegetable variety: Carrots, celery, onion, and corn contribute vitamins and antioxidants.
• Balanced meal: With protein, carbs, and fats, this soup satisfies and helps keep energy steady.
• Customizable fat content: Choose leaner beef and milk instead of half-and-half for a lighter bowl.

Common Mistakes to Avoid

• Boiling after adding dairy: High heat can cause the soup to curdle.

  Keep it at a gentle simmer or below once the milk is in.

• Skipping the flour step: If you don’t cook the flour with the beef and veggies first, the soup may taste starchy and won’t thicken properly.
• Underseasoning: Ranch adds flavor, but you still need salt and pepper at the end. Taste and adjust.
• Overcooking the potatoes: They can fall apart. Check for doneness around 15 minutes and go from there.
• Not draining excess grease: Too much fat can make the soup feel heavy.

  Leave just enough for flavor.

Alternatives

• Protein swaps: Use ground turkey, chicken, or Italian sausage. For a meatless version, try plant-based crumbles or add white beans.
• Dairy options: Use evaporated milk for extra creaminess without heavy cream. For dairy-free, use unsweetened oat milk or a cashew cream.
• Potato varieties: Yukon Golds hold shape and stay creamy.

  Russets break down more for a thicker soup. Sweet potatoes work too for a different flavor.

• Veggie add-ins: Green beans, peas, or chopped spinach are great. Stir tender greens in at the end.
• Flavor boosters: A splash of hot sauce, smoked paprika, or a pinch of red pepper flakes adds warmth.

  A squeeze of lemon brightens the finish.

• Gluten-free: Skip the flour and thicken by mashing some potatoes or use a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water).

FAQ

Can I use homemade ranch seasoning?

Yes. Mix dried dill, parsley, chives, garlic powder, onion powder, salt, and pepper. Use about 3 tablespoons in place of a packet.

Taste and adjust salt at the end.

How can I make this soup in a slow cooker?

Brown the beef and sauté the aromatics first. Add everything except the milk and cheese to the slow cooker and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are tender. Stir in milk and cheese during the last 20–30 minutes.

What’s the best potato for this soup?

Yukon Gold potatoes hold their shape and stay creamy, making them a favorite.

Russets are great if you want a thicker, chowder-like texture.

Can I make it lighter?

Use lean ground beef or ground turkey, swap half-and-half for 2% milk, and skip the cheese. You’ll still have a creamy, flavorful soup with fewer calories.

How do I fix a soup that’s too thick?

Stir in warm broth or milk a little at a time until you reach the texture you want. Adjust seasoning after thinning.

How do I fix a soup that’s too thin?

Mash some of the potatoes directly in the pot, simmer a few extra minutes, or add a cornstarch slurry and cook until it thickens.

Is this spicy?

No, it’s mild.

If you like heat, add a pinch of cayenne or red pepper flakes, or serve with hot sauce on the side.

Can I make it ahead?

Absolutely. The flavors improve after a day. Reheat gently and add a splash of liquid if it thickened overnight.

Wrapping Up

Ranch Hamburger Potato Soup is the kind of simple, satisfying recipe you’ll reach for again and again.

It’s easy to make, budget-friendly, and endlessly flexible. Keep a packet of ranch seasoning in the pantry, a pound of beef in the freezer, and some potatoes on the counter, and you’re halfway to dinner. Serve it with crusty bread or a crisp salad, and enjoy a warm, cozy bowl any night of the week.