The first chilly autumn breeze always makes me crave something warm, filling, and just a little bit nostalgic. Creamy hamburger potato soup — now there’s a bowl that can chase away any cold snap! Picture this: ground beef sizzling in the pan, the earthy aroma of potatoes, and that creamy, velvety broth bubbling away. It reminds me of old family gatherings, when we’d pile into the kitchen after raking leaves and crowd around the stove, waiting for dinner to be ready. You know those meals where everyone’s talking over each other and the windows are fogged up from the steam? This creamy hamburger potato soup recipe is basically comfort in a bowl, and it’s become my go-to for cozy fall nights.
I first stumbled onto the idea years ago when I was trying to use up leftovers. I had potatoes, some beef, and half a carton of cream in the fridge. Honestly, I didn’t expect much, but what came out of that pot was pure magic — rich, hearty, and unbelievably satisfying. Since then, I’ve tweaked and tested this recipe at least a dozen times (sometimes with extra veggies or a dash of hot sauce). It’s perfect for busy families, picky eaters, or anyone who wants something hearty without a ton of effort. And let’s face it, there’s nothing quite like curling up with a steaming bowl of creamy hamburger potato soup after a long day.
If you’re looking for a soup that’s easy, filling, and just a little bit indulgent, you’re in the right place. I’ve tested every step, so you don’t have to worry about mushy potatoes or bland broth. This recipe delivers bold flavor, a super creamy texture, and the kind of comfort food satisfaction you crave as the leaves start to fall. Ready to bring some warmth to your autumn evenings? Let’s dive in!
Why You’ll Love This Recipe
Let me tell you, this creamy hamburger potato soup recipe has been a total lifesaver in my kitchen. I’m always after those dishes that make everyone smile, warm up the house, and don’t leave me with a sink full of dishes. Here’s why you’ll want to make this soup your new fall favorite:
- Quick & Easy: You can have this soup on the table in under an hour, most of it hands-off. Perfect for busy weeknights or when you just want something hearty without fussing all evening.
- Simple Ingredients: No need to run out for fancy stuff—just pantry staples and a few fresh veggies. I usually have everything I need right in the fridge and cupboard.
- Perfect for Cozy Gatherings: Whether it’s a casual family dinner, a football Sunday, or a chilly evening with friends, this soup fits right in. It’s the kind people ask for seconds of, every time.
- Crowd-Pleaser: Even the pickiest eaters (I’m looking at you, my youngest!) dig in with zero complaints. The creamy texture and savory beef make it irresistible.
- Unbelievably Delicious: The blend of creamy broth, tender potatoes, and juicy hamburger is downright comforting. I swear, it’s one of those recipes you remember years later.
What sets this creamy hamburger potato soup apart from the rest? Well, I use a special trick — browning the beef with onions and garlic before adding the potatoes. That adds a depth of flavor you just can’t get from a slow cooker dump-and-go. Plus, blending a portion of the soup gives it that extra creamy texture while still leaving bites of potato and beef for heartiness.
If you love classic comfort food but want it to fit your busy life (and maybe sneak in a veggie or two), this soup checks every box. I’ve made it with ground turkey, swapped in sweet potatoes, even tried dairy-free cream, and it always comes out delicious. Trust me, once you try it, you’ll wonder how you ever got through a chilly fall without it. It’s the kind of recipe that makes you close your eyes at the first spoonful — pure autumn happiness.
Ingredients Needed
This soup is all about simple, wholesome ingredients coming together for maximum flavor. Most of these are pantry staples, and a few fresh picks make it feel extra cozy. You can swap things in and out, too — I’ll share some easy substitutions below.
- For the Soup Base:
- 1 pound (450g) ground beef — I use 85% lean for the best flavor and texture.
- 1 medium yellow onion, diced — adds sweetness and depth.
- 2 cloves garlic, minced — for that savory punch.
- 4 cups (950ml) low-sodium beef or chicken broth — stock works too, if you’ve got homemade.
- For the Creamy Goodness:
- 1 cup (240ml) heavy cream — makes everything luxuriously smooth.
- 1 cup (120g) shredded cheddar cheese — sharp or mild, your call (I love Tillamook for extra meltiness).
- For the Hearty Base:
- 3-4 medium russet potatoes (about 1.5 pounds / 700g), peeled and diced into ½-inch cubes — you want them tender, not mushy.
- 2 medium carrots, peeled and sliced — totally optional, but they add color and sweetness.
- 2 ribs celery, diced — brings a nice earthy flavor.
- Seasonings:
- 1 teaspoon salt — start here, then adjust to taste.
- ½ teaspoon black pepper — freshly cracked is best.
- ½ teaspoon smoked paprika — for a little warmth (optional, but so good!)
- 1 teaspoon dried parsley — you can use fresh if you’ve got it.
- Optional Toppings:
- Sliced green onions — for a pop of color and flavor.
- Extra shredded cheese — always a win.
- Crispy bacon bits — if you want to get fancy.
If you’re gluten-free, double-check your broth and cheese. For dairy-free, swap the cream for canned coconut milk (it’s surprisingly good!). Don’t have russets? Yukon Golds or even red potatoes work fine. You can add extra veggies if you like — frozen peas, corn, or spinach are great thrown in at the end. I’ve tried this with ground turkey and it’s still hearty and delicious. If you’re watching sodium, use homemade broth and low-salt cheese.
Honestly, the key is using good potatoes and fresh ground beef — everything else is flexible. This creamy hamburger potato soup is forgiving, so use what you have and don’t stress the details!
Equipment Needed
- Large Soup Pot or Dutch Oven — A heavy-bottomed pot distributes heat evenly and prevents sticking. I use my old enameled Dutch oven, but any large pot works.
- Sharp Chef’s Knife — For chopping potatoes, onions, and carrots. If you only have a paring knife, just be extra careful.
- Cutting Board — A wooden board is best for veggies, but plastic works too.
- Wooden Spoon or Spatula — For stirring beef and veggies. Metal spoons can scratch enameled pots, so I stick to wood or silicone.
- Measuring Cups and Spoons — For cream, broth, and seasonings.
- Potato Peeler — Makes prepping potatoes faster. If you don’t have one, a small knife will do in a pinch.
- Ladle — For serving up big, steaming bowls.
- Optional: Immersion Blender — If you want a super creamy texture, blend a portion of the soup right in the pot. A regular blender works too, just let the soup cool a bit first.
If you don’t have a Dutch oven, any sturdy soup pot will do. I’ve made this in everything from stainless steel to nonstick pans — just adjust the heat so nothing sticks. For budget-friendly options, check thrift stores for soup pots or ladles. After each use, I always soak my pot in warm water to make cleaning easier. Trust me, a good pot makes this creamy hamburger potato soup even better!
Preparation Method
- Sauté the Beef & Aromatics (8 minutes): Heat your soup pot over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook for 5 minutes until mostly browned, then add diced onion and minced garlic. Stir and cook for another 3 minutes until onions are soft and beef is fully cooked. If there’s excess fat, drain it off (leave a little for flavor).
- Add Veggies & Seasonings (5 minutes): Toss in the diced potatoes, sliced carrots, and celery. Sprinkle in salt, pepper, paprika, and parsley. Give everything a good stir, letting the veggies soak up those flavors for a minute or two. (Warning: Don’t let the garlic burn!)
- Pour in Broth (2 minutes): Slowly add 4 cups (950ml) broth, scraping up any browned bits on the bottom. Bring the soup to a gentle boil over medium-high heat.
- Simmer Until Tender (20-25 minutes): Lower the heat to medium-low and cover. Let the soup simmer for 20-25 minutes, or until the potatoes are fork-tender. Stir every so often so nothing sticks. (Tip: Taste a potato at 15 minutes to check doneness.)
- Make it Creamy (5 minutes): Stir in the heavy cream and shredded cheddar cheese. Let the soup simmer uncovered for another 5 minutes, stirring often until the cheese melts and the broth thickens. (If you want it extra smooth, use an immersion blender to blend about a quarter of the soup, then mix it back in.)
- Taste & Adjust (2 minutes): Give the soup a taste and add more salt or pepper if needed. If it’s too thick, add a splash of broth. Too thin? Let it simmer a few more minutes.
- Serve & Garnish (3 minutes): Ladle the soup into bowls and top with sliced green onions, extra cheese, or crispy bacon bits. The soup should be creamy, chunky, and steaming hot.
If your soup feels too salty, squeeze in a splash of lemon juice. Potatoes absorb salt quickly! For a richer flavor, let the soup cool, then reheat gently — flavors meld overnight. If you want to make this creamy hamburger potato soup ahead, prep all the veggies and store them in the fridge, so you can just toss everything in when you’re ready.
Sensory cues: Beef should be browned and fragrant, onions soft, potatoes tender but not falling apart. The final soup is thick, creamy, and full of chunks. Sometimes I make a double batch just so I can have leftovers — it’s that good.
Cooking Tips & Techniques
I’ve made more pots of creamy hamburger potato soup than I can count, and let me tell you — a few simple tricks make all the difference!
- Brown the Beef Well: Don’t rush this step. Let the ground beef get a little crispy at the edges before adding onions. It adds tons of flavor.
- Cut Potatoes Evenly: Aim for ½-inch cubes. If they’re too small, they’ll turn mushy; too big, and they’ll take forever to cook. Uniform cuts mean every spoonful is balanced.
- Watch the Heat: Simmer gently, not a rolling boil. High heat can break down potatoes too fast (learned that the hard way — potato mush isn’t fun).
- Blend for Creaminess: If you want a velvety soup, blend a portion with an immersion blender. Don’t blend all of it — you want some chunks for texture.
- Cheese Goes Last: Add shredded cheese at the end, off the heat, to keep it from separating. Stir until it’s fully melted for that perfect creamy finish.
- Don’t Skip the Garnishes: Green onions, extra cheese, or crispy bacon bits add flavor and make the soup look so inviting.
Common mistakes? Overcooking the potatoes (they break apart), using too much salt, or not draining greasy beef. My worst soup fail: forgetting to stir and burning the bottom — not fun to clean up! Multitasking tip: Chop veggies while the beef browns, so everything moves quickly. For consistent results, measure ingredients and taste as you go. Trust your senses — if it smells amazing, you’re on the right track!
Variations & Adaptations
This creamy hamburger potato soup recipe is super flexible. I love switching things up based on what’s in the fridge or who’s coming to dinner. Here are my favorite ways to make it your own:
- Dietary: Swap ground beef for ground turkey or chicken. For dairy-free, use coconut cream and vegan cheese — I’ve tried it, and it’s still creamy and flavorful!
- Seasonal: Toss in fresh corn kernels in summer or diced butternut squash in the fall. Sweet potatoes make it extra cozy and add a hint of sweetness.
- Flavor Boosts: Add a pinch of cayenne for heat, or stir in a spoonful of Dijon mustard for tang. Try Italian seasoning for a different flavor profile.
- Cooking Methods: Make it in a slow cooker — brown the beef, then dump everything in and cook on low for 6-7 hours. For Instant Pot: sauté, then pressure cook for 8 minutes, quick release.
- Customizations: Like veggies? Add spinach, peas, or chopped bell peppers. For gluten-free, make sure your broth and cheese are safe. If you want a lighter soup, use half-and-half instead of cream.
- Allergen Substitutions: Use lactose-free milk or vegan cream cheese, and omit cheese if needed. For nut allergies, stick to classic dairy or oat milk.
My personal favorite? Adding a handful of baby spinach right before serving. It wilts into the soup and tastes amazing. Don’t be afraid to try your own twist — that’s how the best recipes happen!
Serving & Storage Suggestions
Serve this creamy hamburger potato soup piping hot, straight from the pot. I love to ladle it into big bowls and top with green onions and a sprinkle of extra cheddar. It’s perfect with crusty bread, garlic toast, or even a simple side salad. If you’re feeling fancy, try pairing with a crisp apple cider or a light lager — the flavors work so well together.
For leftovers, let the soup cool to room temperature, then transfer to airtight containers. Store in the fridge for up to 4 days. The flavors actually get better as they meld! To freeze, portion into zip-top bags or freezer-safe containers — it’ll keep for up to 2 months. When reheating, do it slowly over medium heat, stirring often. If it’s too thick, add a splash of broth or milk. Sometimes the potatoes soak up more liquid overnight, but that just makes the soup even creamier.
Quick tip: This soup is perfect for meal prep. Make a double batch and freeze half for busy nights. I’ve even packed it in a thermos for chilly lunch breaks — talk about comfort on the go!
Nutritional Information & Benefits
Each serving of creamy hamburger potato soup (about 1.5 cups) packs around 350-400 calories, 22g protein, 18g fat, and 30g carbs. The potatoes give you slow-digesting energy, while beef adds protein for muscle repair. Carrots and celery offer vitamins A and C, and the cheese brings in calcium. If you use low-sodium broth and swap cream for milk, you can cut the calories and sodium.
This recipe is naturally gluten-free (just double-check your broth and cheese). For lower carb, swap some potatoes for cauliflower. Allergens? Contains dairy and beef — see my variations above for swaps. Personally, I love that this soup keeps me full for hours and feels like a hug in a bowl. It’s comfort food with a little wellness boost!
Conclusion
So, why should you make this creamy hamburger potato soup recipe? It’s easy, comforting, and brings everyone to the table with smiles. You can tweak it for any diet, toss in extra veggies, or just enjoy it as-is — hearty, creamy, and full of autumn flavor. I love how it turns a regular weeknight into something special, especially when the weather turns cold.
Give it your own spin, and let me know how you make it your own. If you try this recipe, drop a comment below or tag me on Pinterest — I’d love to see your cozy fall creations! Share with a friend who needs some comfort food this season, and don’t forget to save it for later.
Wishing you warm kitchens and happy hearts this fall. Enjoy every spoonful!
FAQs
Can I make creamy hamburger potato soup ahead of time?
Absolutely! The flavors get even better after sitting overnight. Store it in the fridge and reheat gently on the stove or in the microwave.
Can I freeze this soup?
Yes, just cool it completely and store in airtight containers or freezer bags. Thaw overnight in the fridge before reheating.
What kind of potatoes work best?
Russet potatoes are classic for this recipe, but Yukon Gold or red potatoes also work well. Just cut them into even cubes for best results.
Can I use ground turkey instead of beef?
Definitely! Ground turkey or chicken make great substitutes and keep the soup lighter. Just make sure to brown them well for flavor.
How do I make this dairy-free?
Swap heavy cream for canned coconut milk and use vegan cheese. The soup stays creamy and delicious, even without dairy!
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Creamy Hamburger Potato Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This creamy hamburger potato soup is a hearty, comforting dish perfect for chilly fall nights. Featuring ground beef, tender potatoes, and a rich, velvety broth, it’s easy to make and sure to please the whole family.
Ingredients
- 1 pound ground beef (85% lean)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium beef or chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 3–4 medium russet potatoes (about 1.5 pounds), peeled and diced into ½-inch cubes
- 2 medium carrots, peeled and sliced (optional)
- 2 ribs celery, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- 1 teaspoon dried parsley
- Sliced green onions (optional, for garnish)
- Extra shredded cheese (optional, for garnish)
- Crispy bacon bits (optional, for garnish)
Instructions
- Heat a large soup pot over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook for 5 minutes until mostly browned.
- Add diced onion and minced garlic. Stir and cook for another 3 minutes until onions are soft and beef is fully cooked. Drain excess fat, leaving a little for flavor.
- Add diced potatoes, sliced carrots, and celery. Sprinkle in salt, pepper, smoked paprika, and parsley. Stir and let the veggies soak up the flavors for 1-2 minutes.
- Slowly pour in 4 cups broth, scraping up any browned bits on the bottom. Bring to a gentle boil over medium-high heat.
- Lower heat to medium-low, cover, and simmer for 20-25 minutes, or until potatoes are fork-tender. Stir occasionally.
- Stir in heavy cream and shredded cheddar cheese. Simmer uncovered for another 5 minutes, stirring often until cheese melts and broth thickens. For extra creaminess, blend about a quarter of the soup with an immersion blender and mix back in.
- Taste and adjust salt or pepper as needed. If too thick, add a splash of broth; if too thin, simmer a few more minutes.
- Ladle soup into bowls and garnish with sliced green onions, extra cheese, or crispy bacon bits. Serve hot.
Notes
Brown the beef well for extra flavor. Cut potatoes evenly to avoid mushiness. Simmer gently, not at a rolling boil. Blend a portion of the soup for creaminess but leave some chunks for texture. Add cheese at the end, off the heat, to prevent separation. Garnish with green onions, extra cheese, or bacon bits for added flavor and presentation. Soup can be made ahead and tastes even better the next day. For dairy-free, use coconut milk and vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups
- Calories: 375
- Sugar: 4
- Sodium: 900
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 22
Keywords: hamburger potato soup, creamy soup, fall comfort food, ground beef soup, easy soup recipe, hearty soup, potato soup, family dinner, gluten-free soup, meal prep
