Delicious Hamburger Potato Soup Recipe – Easy & Creamy!

I’m sharing my Hamburger Potato Soup, a surprisingly creamy and cheesy combo of browned beef and fork-tender potatoes that’s easy enough for any weeknight.

I never planned to invent anything fancy, just a bowl to fill the family. But this Delicious Hamburger Potato Soup kept pulling me back.

The pairing of browned ground beef with russet potatoes somehow makes flavors that feel both plain and surprising, like a secret you want to tell. It’s simple, but there’s a richness that sneaks up on you and makes you wonder how I pulled it off.

I keep saying it’s a weeknight lifesaver, yet every time it somehow feels like a small celebration. Try it once and you’ll know why this Comfort Soup gets under your skin.

Ingredients

• Ground beef: packed with protein and iron, gives rich savory flavor and hearty bite.
• Russet potatoes: starchy carbohydrates, make soup creamy and filling, mild earthy taste.
• Cream cheese: loads of fat and creaminess, smooths texture and adds slight tang.
• Sharp cheddar: bold, salty and melty, gives protein and strong cheesy flavor.
• Carrots: sweet, add color and vitamin A, little natural sweetness that balances.
• Celery: crisp low calorie fiber, subtle bitterness and fresh aroma, cuts richness.
• Milk and heavy cream: dairy fat for silky mouthfeel and extra comforting richness.
• Onion and garlic: aromatic base, give savory depth and boost overall flavor profile.

Ingredient Quantities

• 1 lb ground beef
• 1 tbsp olive oil (if needed)
• 1 medium yellow onion, chopped
• 2 cloves garlic minced
• 4 medium russet potatoes (about 2 lbs), peeled and diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups beef broth
• 1 cup whole milk and 1 cup heavy cream
• 3 tbsp unsalted butter
• 3 tbsp all purpose flour
• 8 oz cream cheese, softened
• 2 cups shredded sharp cheddar cheese
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1 to 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 green onions sliced for garnish (optional)

How to Make this

1. In a large pot over medium-high heat brown 1 lb ground beef with 1 tbsp olive oil if the meat is very lean; season with 1/2 tsp black pepper and about 1 to 1 1/2 tsp kosher salt while cooking. Break it up and cook until no pink remains, then scoop the beef out and set aside, leaving a little fat in the pot.

2. Add 3 tbsp unsalted butter to the pot if needed, then sauté 1 medium chopped yellow onion, 2 diced celery stalks and 2 diced carrots until soft, about 5 minutes. Add 2 cloves minced garlic and cook 30 seconds more until fragrant.

3. Return the browned beef to the pot and add 4 medium peeled and diced russet potatoes, 4 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme and 1/2 tsp smoked paprika. Bring to a simmer, then reduce heat and cook until the potatoes are tender, about 15 to 20 minutes.

4. While the soup simmers, make a quick creamy binder: in a small saucepan melt 3 tbsp unsalted butter over medium heat, whisk in 3 tbsp all purpose flour and cook 1 to 2 minutes to get rid of the raw flour taste.

5. Slowly whisk in 1 cup whole milk and 1 cup heavy cream to the roux, a little at a time, until smooth and slightly thickened. Keep stirring so it doesn’t lump. Take it off heat when it’s glossy and coats the back of a spoon.

6. Temper the 8 oz softened cream cheese into the warm milk-roux: add a few spoonfuls of the hot liquid to the cream cheese, whisk to smooth, then pour that mixture back into the saucepan and whisk until fully combined and silky.

7. Stir the creamy mixture into the soup pot, simmer gently for a few minutes to thicken (don’t boil hard after adding dairy or the texture can get grainy). For a thicker texture, mash a cup or two of the cooked potatoes against the pot side before adding the dairy.

8. Remove from heat and stir in 2 cups shredded sharp cheddar cheese a little at a time until melted and smooth; reserve a handful for topping. Taste and adjust seasoning with more salt, pepper or a splash more Worcestershire if it needs brightness.

9. Serve hot topped with sliced green onions, extra shredded cheddar and a crack of black pepper. Leftovers reheat gently on low with a splash of milk or broth to loosen if needed.

Equipment Needed

1. Large pot or Dutch oven (6 to 8 qt) for browning beef and simmering the soup
2. Small saucepan for the roux and melting the dairy
3. Wooden spoon or heatproof spatula for breaking up meat and stirring
4. Whisk to make the roux smooth and temper the cream cheese
5. Chef’s knife and cutting board for onion, carrots, celery and potatoes
6. Measuring cups and spoons for liquids and seasonings
7. Slotted spoon to scoop out the browned beef without all the fat
8. Potato masher or sturdy fork to mash a cup or two of potatoes for thickness
9. Ladle for serving and a box grater if you prefer to shred your own cheddar

FAQ

Delicious Hamburger Potato Soup Recipe – Easy & Creamy! Substitutions and Variations

• Ground beef: swap with ground turkey (leaner, you’ll want a tbsp olive oil when browning and a little extra salt), ground pork (richer, more fat so less oil needed), or plant-based crumbles (add soy sauce or vegan Worcestershire for extra umami).
• Russet potatoes: use Yukon Gold for a creamier, buttery texture, red potatoes if you want chunkier pieces that hold up, or sweet potatoes for a sweeter, autumn-y twist but cut smaller and shorten cook time.
• Milk + heavy cream: replace both with 2 cups half and half, or 2 cups evaporated milk for similar richness, or stir 1 cup plain Greek yogurt into 1 cup milk off the heat to avoid curdling.
• Cheddar & cream cheese: swap sharp cheddar with Monterey Jack, Colby, or Gruyere for good melt and different flavor; use Neufchatel instead of cream cheese for lower fat, or mascarpone for extra silky soup.

Pro Tips

1. Dont crowd the beef when you brown it or it will steam instead of getting those tasty brown bits, those browned bits are gold so scrape them up into the soup later. If the meat is too lean add a little oil, but if theres fat leave some behind to saute the veggies.

2. When you make the roux whisk the flour and butter until its nutty smelling, then add warm milk slowly so you dont get lumps. Temper the cream cheese with a few spoonfuls first or youll end up with little blobs, and add shredded cheddar off the heat so it melts smooth.

3. Want it thicker without extra flour? Mash a cup or two of the cooked potatoes right in the pot or puree part of the soup with an immersion blender, it makes the texture richer and keeps the flavor. If it gets too thick on reheating just loosen with a splash of milk or broth.

4. Use freshly shredded cheddar not the bagged stuff, it melts silkier. Taste at the end and brighten with a splash of Worcestershire or a tiny bit of vinegar if it tastes flat, and store leftovers in a shallow container so it reheats evenly.