There’s something magical about the first crisp breeze of fall the kind that makes you crave a warm bowl of something hearty. That’s exactly when this Creamy Hamburger Potato Soup becomes a go-to in my kitchen. It’s thick, velvety, and loaded with tender potatoes, savory ground beef, and melty cheese in every spoonful. Imagine all the flavor of your favorite cheeseburger, wrapped in a creamy, comforting broth that warms you from the inside out.
I first made this soup on a chilly October evening after a long day, using only pantry staples and a handful of fresh veggies. What surprised me most? Everyone wanted seconds even the picky eaters. It’s now a reader favorite for good reason: it’s budget-friendly, beginner-proof, and tastes like something you’d get from a diner on a backroad in the Midwest.
Whether you’re meal-prepping or just want to make dinner once and be done, this soup delivers. The best part? It all comes together in one pot, so cleanup is as easy as the cooking. If you love hearty dishes like our Hamburger Steaks with Onion Gravy or cozy bowls like Hash Brown Soup, this one belongs in your fall recipe rotation.
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Creamy Hamburger Potato Soup
- Total Time: 50 minutes
- Yield: 6 servings
Description
A thick, velvety soup loaded with tender potatoes, savory ground beef, melty cheese, and a creamy broth. This comforting one-pot meal is perfect for chilly nights and picky eaters alike.
Ingredients
- 1 lb ground beef (or ground chicken/turkey)
- 5 medium potatoes, peeled and diced (russet or Yukon gold)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, diced
- 1 stalk celery, diced
- 4 cups chicken or vegetable broth
- 1½ cups milk (or dairy-free alternative)
- 1 cup shredded cheddar cheese
- ½ cup sour cream (or plain yogurt)
- 2 tbsp flour (or gluten-free flour)
- 2 tbsp butter or oil
- Salt and pepper to taste
- Optional: parsley or chives for garnish
Instructions
- In a large soup pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat if needed.
- Add the butter, onions, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
- Stir in diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes until potatoes are fork-tender.
- In a bowl, whisk flour with milk until smooth. Slowly pour into the pot while stirring. Simmer for another 5–10 minutes until slightly thickened.
- Lower heat and stir in shredded cheese and sour cream. Let cheese melt completely. Season with salt and pepper to taste.
- Ladle into bowls, garnish with parsley or chives, and serve hot.
Notes
Use russet potatoes for a thick soup base or Yukon golds for a creamier texture. For gluten-free, swap flour with cornstarch. To freeze, leave out cheese and sour cream until reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients for Creamy Hamburger Potato Soup
The beauty of this recipe lies in its simplicity each ingredient adds comfort and flavor.
You’ll need:
- 1 lb ground beef (or ground chicken/turkey)
- 5 medium potatoes, peeled and diced (russet or Yukon gold)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, diced
- 1 stalk celery, diced
- 4 cups chicken or vegetable broth
- 1½ cups milk (or dairy-free alternative)
- 1 cup shredded cheddar cheese
- ½ cup sour cream (or plain yogurt)
- 2 tbsp flour (or gluten-free flour)
- 2 tbsp butter or oil
- Salt and pepper to taste
- Optional: parsley or chives for garnish
Ingredient tips & swaps:
- Potatoes: Use russets for a starchy, thick base or Yukon golds for a creamier texture.
- Milk: Oat or almond milk work well if you’re dairy-sensitive.
- Cheese: Sharp cheddar adds depth, but try Monterey Jack or pepper jack for a twist.
- Ground beef: Swap with plant-based ground for a vegetarian version.
We use a similar base in our Chicken Broccoli Cheese Soup if you’ve tried that, this one will feel familiar but beefier and more rustic.
Step-by-Step Instructions
This Creamy Hamburger Potato Soup comes together in under an hour and uses just one pot. Here’s how to make it:
1. Brown the beef
In a large soup pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat if needed.
2. Sauté aromatics
Add the butter, onions, garlic, carrots, and celery to the pot. Sauté for 5–6 minutes until softened and fragrant.
3. Add potatoes and broth
Stir in the diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes or until potatoes are fork-tender.
4. Make it creamy
In a small bowl, whisk the flour with the milk until smooth. Slowly pour the mixture into the pot while stirring. Let it simmer another 5–10 minutes until it thickens slightly.
5. Add cheese & sour cream
Lower the heat and stir in shredded cheese and sour cream. Let the cheese melt completely into the soup. Season with salt and pepper to taste.
6. Serve & enjoy
Ladle into bowls, top with chopped chives or parsley, and serve hot with crusty bread or cornbread.
This creamy texture is just like what we serve in Cheese Broth with Potatoes and Elote comfort food at its best.
Tips for Perfect Texture & Flavor
- Cut potatoes evenly so they cook uniformly.
- Simmer uncovered to let the broth reduce slightly and intensify flavor.
- Avoid curdling by keeping the heat low after adding dairy.
- Stir often to prevent burning, especially after adding flour and cheese.
Looking for more cozy inspiration? Try our Velveeta Broccoli Cheese Soup for a similarly creamy, family-friendly meal.
Variations You’ll Love
This soup is delicious as-is, but you can easily make it fit your dietary needs or preferences:
- Gluten-Free: Use gluten-free flour or cornstarch instead of all-purpose.
- Low-Dairy: Sub dairy milk with oat milk and use vegan cheese and yogurt.
- Loaded Style: Stir in cooked bacon and top with green onions like a baked potato in soup form.
- Spicy Version: Add a pinch of red pepper flakes or swap cheddar for pepper jack.
Craving even more warmth? Check out our Autumn Squash Soup Recipe for a seasonal twist.
Storage & Freezing Instructions
This soup is perfect for meal prep and stores beautifully:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 2 months. Let cool completely before freezing.
- Reheat: Warm gently on the stovetop or microwave, stirring often to restore the creamy consistency.
We recommend freezing without cheese and sour cream if you’re making this in advance just stir those in after reheating.
FAQ: Creamy Hamburger Potato Soup
Can I use frozen potatoes?
Yes! Frozen diced potatoes (like hash browns) work well. Just reduce cook time slightly.
What’s the best cheese to use?
Sharp cheddar melts smoothly and adds bold flavor, but mild works if you prefer it subtler.
Can I make this in a slow cooker?
Absolutely. Brown the beef first, then add everything (except cheese/sour cream) to your slow cooker and cook on low for 6–7 hours.
How do I thicken the soup without flour?
Use cornstarch slurry or mashed potatoes stirred directly into the soup for a gluten-free thickener.
Final Thoughts
This Creamy Hamburger Potato Soup is pure fall-in-a-bowl comfort easy to make, filling, and loved by all ages. Whether you’re craving something nostalgic or just need a simple weeknight dinner that feels like a warm hug, this recipe hits the spot.
And if you’re looking for another comforting meal, you’ll love our Spicy Chicken Noodle Soup or hearty Chicken Potato Soup Recipes to round out your fall menu.