Creamy Hamburger Potato Soup
I make this hamburger potato soup when it's cold out, and I need something hearty without a million steps. It's is creamy, cheesy, and packed with potatoes and savory beef in every bite. It's simple enough for a weeknight, but it tastes like you simmered it all day!
It's perfect for busy nights, weekend lunches, and casual get-togethers because it's filling, easy to scale up, and the leftovers reheat beautifully. If you're doing a game day spread or a casual holiday meal, a big pot of this with bread on the side is always a win.
It has the same cozy, creamy comfort vibes as my broccoli cheddar soup in a sourdough bowl, and it's fun to eat! For a side, I love something simple and warm that can soak up the broth, like my 5-Ingredient sourdough drop biscuits!
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Quick Look
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Servings: 2 big bowls
- Difficulty: Easy
- Baking Method: Stovetop
- Best For: Cozy dinners, cold-weather meals, family-friendly recipes
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- Summarize & Save This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Hamburger and Potato Soup
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Hamburger Potato Soup
- Other Delicious Recipes
- Hamburger Potato Soup
- Need Help Tweaking This Recipe?
- Other Dinner Recipes You'll Love
- Slow Cooker Chicken Marsala
- Slow Cooker Chicken Fajitas
- Slow Cooker Crockpot Summer Vegetable Soup
Important Ingredients
- Ground beef provides rich flavor and protein
- Potatoes tender, hearty, and naturally thickens the soup
- Celery adds crunch and flavor depth
- Water or broth creates a flavorful base
- Salt, pepper, paprika seasoning for taste and warmth
- Heavy cream makes the soup creamy and indulgent
- Cheese adds richness and melts smoothly into the soup
- Butter or oil for browning the beef
See recipe card fr quantities.
Substitutions & Variations
- use half-and-half instead of heavy cream for a lighter version
- add carrots or corn for extra veggies
- try different cheeses like pepper jack for a subtle kick
How to Make Hamburger and Potato Soup
Step 1: In a pot, cook beef in butter/oil until browned (Image 1).
Step 2: Add potatoes (Image 2), celery water/broth, salt, pepper, and paprika.
Step 3: Bring to boil, then simmer 15-20 minutes until potatoes are soft (Image 3).
Step 4: Lower the heat, stir in heavy cream until thickened (Image 4).
Step 5: Add cheese until melted and creamy (Image 5).
Step 6: Taste and adjust seasoning (Image 6).
Step 7: Serve hot (Image 7).
Hint: for the creamiest finish, keep the heat low once the potatoes are tender. High heat can cause dairy to separate, and it can make cheese turn grainy instead of smooth.
Baking Schedule
Even though this is a stovetop soup, here's an easy timing plan so dinner stays on track.
First 10 minutes: chop the potatoes and celery and measure everything out.
Next 10 minutes: brown the ground beef.
Next 20 minutes: add potatoes, broth (or water), and seasonings, then simmer until the potatoes are fork-tender.
Last 5 minutes: turn the heat to low and stir in the cream, then add the cheese until melted. Taste and adjust seasoning, then serve.
💭Crucial Success Tips
The biggest key to a great pot of this soup is controlling the fat and the heat. After browning the ground beef, drain off excess grease if there's a lot in the pot. That keeps the soup from feeling heavy or oily and lets the creamy base shine. Next, cut your potatoes into even pieces so they cook at the same rate. If you have a mix of tiny and chunky pieces, you'll end up with some potatoes falling apart while others stay firm.
Recipe FAQs
Yes, hamburger and potato soup is a great make-ahead option. For the best texture, cook the soup through the potato-simmer step, then cool and refrigerate. When you're ready to serve, reheat gently and stir in the heavy cream and cheese at the end. Adding the dairy later keeps it creamy and prevents the cheese from getting grainy.
Hamburger and potato soup can turn grainy if the heat is too high after adding dairy or cheese. Keep the soup at a low simmer, not a hard boil, and add the cheese gradually while stirring. Also, freshly shredded cheese tends to melt smoother than pre-shredded.
To thicken hamburger and potato soup without flour, mash some of the cooked potatoes right in the pot (a potato masher works great). You can also simmer the soup uncovered for a few extra minutes to reduce and thicken naturally. Both methods keep the flavor the same and make the broth creamier.
How To Store Hamburger Potato Soup
Store in the fridge for 2-3 days. freeze individual portions for up to 2 months. reheat gently on the stovetop to keep it creamy.
Other Delicious Recipes
- Marble Rye Sourdough Bread
- Giraffe Sourdough Sandwich Bread
- Lazy Sourdough Tangzhong Sandwich Bread
- Sourdough Guinness Bread
If you tried this hamburger and potato soup or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Hamburger Potato Soup
Ingredients
- 250 g ground beef
- 2 potatoes peeled & diced, medium
- 2 celery stalks diced
- 2½ cups water or broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika optional
- 1 cup heavy cream
- ¾ cup cheese cheddar, mozzarella, or mix, shredded
- 1 tablespoon butter or oil
Instructions
- In a pot, cook beef in butter/oil until browned.
- Add potatoes, celery water/broth, salt, pepper, and paprika.
- Bring to boil, then simmer 15-20 minutes until potatoes are soft.
- Lower the heat, stir in heavy cream until thickened.
- Add cheese until melted and creamy.
- Taste and adjust seasoning.
- Serve hot.
