Hamburger Potato Soup
This Hamburger Potato Soup is so easy and perfect for a busy weeknight or a cold day outside. Made with ground beef, potatoes, and a creamy, cheesy broth, it’s a comforting and hearty meal the whole family will love. It’s like eating a delicious cheeseburger in a bowl of soup! I don’t know about you, but that’s my kind of soup!
Are you looking for more delicious Soup Recipes? Try our most popular Cowboy Soup, Chili Soup, or Easy New England Clam Chowder.
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This hearty soup is the ultimate comfort food, perfect for any night of the week. Made with a pound of ground beef Made with a pound of ground beef and simmered in a Dutch oven, this cheesy soup is sure to become a family favorite! Serve it with crusty bread for dipping, and you’ve got an easy meal that’s hard to beat! I love making hamburger soup recipes because they’re simple, budget-friendly, and packed with yummy flavors. There’s nothing like a warm bowl of this classic soup to make any day feel cozier. Ideal for chilly evenings, it’s a meal everyone will enjoy. You can cook it in a large soup pot on the stovetop or let it simmer in the slow cooker for an easy, hands-off option.
What you’ll love about this Hamburger Potato Recipe:
Recipe Ingredients
You’ll need the following ingredients to make this amazing Hamburger Soup Recipe:
- Ground beef
- Onion
- Garlic
- Potatoes- I used Russet potatoes, but you can use Yukon Gold Potatoes or red potatoes.
- Carrots
- Beef broth- You can use chicken broth instead.
- Whole milk
- All-purpose flour
- Butter
- Dried thyme
- Dried rosemary- I love rosemary, but if you’re not a fan, just leave it out, it will still taste great!
- Salt
- Black Pepper
- Cheddar cheese
INGREDIENT NOTES:
- Ground Beef: Use lean ground beef, or substitute with ground turkey or chicken for a lighter soup.
- Whole Milk: Use heavy cream or evaporated milk for a richer texture.
- Shredded Cheddar Cheese: Try Velveeta for a creamy, smooth cheese flavor, or Colby Jack for extra cheesy goodness.
HOW TO MAKE HAMBURGER POTATO SOUP STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1:
In a large pot, or large dutch oven, over medium-high heat, brown the ground beef with the diced onion and minced garlic until the beef is no longer pink, about 8 minutes. Drain any excess fat.
Step 2:
Add the sliced carrots, beef broth, thyme, rosemary, salt, and pepper to the pot. Bring to a boil, then reduce the heat to a simmer. Cook for 3-5 minutes to soften the carrots slightly.
Step 3:
Add the cubed potatoes to the pot. Simmer for an additional 12-15 minutes, or until the potatoes and carrots are tender. Begin checking for doneness around the 12-minute mark.
Step 4:
In a small bowl, whisk the flour into the milk until smooth. Add the butter to the soup, stirring until melted.
Step 5:
Slowly pour in the milk mixture, stirring continuously. Cook over low heat for an additional 5 minutes, or until the soup has thickened.
Step 6:
Turn off the heat and gradually stir in the shredded cheese until it melts smoothly into the soup.
Step 7:
Serve hot, topped with additional shredded cheddar cheese and green onions, if desired.
PRO TIP:
For a thicker, creamier soup, mash some of the potatoes in the pot once they’re tender, or use an immersion blender to blend a small portion of the soup. This will give it extra body without adding additional thickeners!
Storage and Reheating
Storage: Hamburger Soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm on the stovetop over medium heat, stirring occasionally, until heated through. Or microwave until hot.
Freezing: Allow the soup to cool completely before placing in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Additions & Substitutions
ADDITIONS:
- Bacon: Adds a smoky kick that takes the flavor up a notch and goes perfectly with the cheese.
- Corn: Gives a little sweetness and adds some color and texture to the soup.
- Cream Cheese: Makes the soup extra creamy and cozy, and just a little goes a long way.
SUBSTITUTIONS:
- Ground Beef: Substitute with ground turkey or ground chicken for a lighter version.
- Whole Milk: Use half-and-half or evaporated milk for a richer soup
- Cheddar Cheese: Try other cheeses like Colby Jack or Gouda for different flavors.
FAQs about this Ground Beef and Potato Soup:
What Can I Serve with this Potato and Hamburger Soup?
Serve this hamburger soup with garlic bread and a fresh green salad. I like to eat mine with saltine crackers and a little pickle relish!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Hamburger Potato Soup! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Hamburger Potato Soup
Equipment
Ingredients
- 1 pound ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 3 large potatoes peeled and cubed into 1/2-inch pieces
- 2 carrots sliced in 1/4-inch slices
- 3 cups beef broth
- 1 1/2 cups whole milk
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups Shredded cheddar cheese + more for garnish
- Green onions for garnish optional
Instructions
- In a large pot over medium-high heat, brown the ground beef with the diced onion and minced garlic until beef is no longer pink, about 8 minutes. Drain excess fat.
- Add the carrots, beef broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for about 3-5 minutes to give the carrots a head start.
- Add the potato cubes to the pot. Simmer for an additional 12-15 minutes, or until the potatoes and carrots are tender. Begin checking for doneness around the 12-minute mark.
- In a small bowl, whisk the flour into the milk until smooth. Add the butter to the soup, stirring until melted.
- Slowly pour in the milk mixture, stirring continuously. Continue cooking for an additional 5 minutes over low heat, or until the soup has thickened.
- Once the soup has thickened, turn off the heat and gradually stir in the 2 cups of shredded cheese until it melts smoothly into the soup.
- Serve hot, topped with additional shredded cheddar cheese and green onions, if desired.
Great I love this one!! My family does too