Hamburger Potato Soup
This Cheesy Hamburger Potato Soup is rich, creamy, one-pot dinner that’s perfect for busy weeknights. With ground beef, potatoes, and an amazing cheesy broth, this hearty homemade soup is pure comfort in every spoonful!
If you’re looking for more soup recipes, try our Cowboy Soup, Chili Soup, or Hamburger Vegetable Soup.
I love making this soup when it’s cold outside and I want something hearty without spending all evening in the kitchen. It’s filling enough to be a meal on it’s own, and everything cooks in one pt, which means fewer dishes to wash. I always love that!
Why You’ll Love This Hamburger Potato Soup Recipe
What Ingredients Do I Need to Make Hamburger Potato Soup?
- Ground beef
- Onion
- Garlic
- Potatoes
- Carrots
- Beef broth
- 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: Lean ground beef works best so the soup doesn’t become too greasy. Drain any excess grease after browning.
- Potatoes: I use Russet potatoes because they become tender and help thicken the soup. Yukon Gold potatoes also work well.
- Shredded Cheddar Cheese: I recommend shredding your own cheese because it melts much more smoothly than pre-shredded cheese.
HOW TO MAKE HAMBURGER POTATO SOUP
Follow the step-by-step photos below to see how easy this soup is to make! For complete instructions and measurements, scroll down to the printable recipe card.
Step 1: In a 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 grease.
Step 2: Add the carrots, beef broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 3–5 minutes.
Step 3: Stir in the cubed potatoes and simmer for 12–15 minutes, or until the potatoes and carrots are fork-tender.
Step 4: In a small bowl, whisk the flour and milk together until smooth. Add the butter to the soup and stir until melted.
Step 5: Slowly pour in the milk mixture, stirring continuously. Cook over low heat for about 5 minutes, or until the soup thickens.
Step 6: Turn off the heat and gradually stir in the shredded cheddar cheese until melted and smooth.
Step 7: Serve hot with additional cheddar cheese and green onions, if desired.
PRO TIP:
For an extra thick and creamy hamburger potato soup, mash a few of the cooked potatoes right in the pot before adding the cheese. This thickens the broth naturally without needing any extra flour!
SAVE THIS RECIPE FOR LATER!
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Storage and Reheating
Storage: Hamburger Soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm the soup in a saucepan on the stovetop over medium heat, stirring occasionally until heated through. Add a splach of milk or beef broth if it has thickened too much.
Freezing: Freeze in an airtight, freezer-safe container for up to 2 months. Keep in mind that the potatoes may soften and the creamy broth may separate slightly after thawing. Thaw overnight in the fridge before reheating.
Additions and Substitutions
- Ground Beef: Substitute ground turkey for the beef if you prefer a lighter version.
- Potatoes: Yukon Gold or red potatoes can be used instead of Russets.
- Cheese: Colby Jack or Gouda can be substituted for cheddar.
- Bacon: Add crispy, crumbled bacon for a smoky flavor.
- Corn: Stir in some corn for a little sweetness and extra texture.
- Milk: Substitute half-and-half for a richer, creamier soup.
FAQs About This Ground Beef Potato Soup
What are the best potatoes for hamburger potato soup?
Russet potatoes are my favorite because they soften nicely and help thicken the broth. Yukon Gold potatoes are another great option if you prefer potatoes that hold their shape a little better.
How do I thicken hamburger potato soup?
Mash a few of the cooked potatoes directly in the pot to thicken the broth naturally. You can also let the soup simmer gently for a few extra minutes before adding the cheese.
Can I make hamburger potato soup without heavy cream?
Yes! This hamburger potato soup is made with milk instead of heavy cream, so you still get a rich, creamy broth without needing any cream. The flour helps thicken the soup, while the melted cheese gives it a smooth, cheesy finish.
What Can I Serve with this Potato and Hamburger Soup?
This creamy potato soup with hamburger is hearty enough to be a meal on it’s own, but it’s even better with a slice of warm, homemade bread! Try serving it with my fresh milled flour dinner rolls, Dutch oven sourdough bread, or garlic bread. Saltine crackers are always a favorite, too!
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.
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on. Read more.
Great I love this one!! My family does too
Delicious
Great soup
I had to make this recipe using turkey and non dairy milk and cheese (allergy to beef and dairy). It turned out to be delicious! I decided to save time when I next made the soup by using cans of diced potatoes (2 – 15 cans), 2 cans of sliced carrots (total 14 oz) and 8 oz container of diced onions with substituting oat milk and Mexican blend of shredded cheese. This turned out delicious as well and what a time saver both preparing and clean up. I recommend this as both a hearty meal and easy to make dish especially with the cheat on chopping up the vegetables. I also added about a half teaspoon of poultry seasoning.