Creamy Potato & Hamburger Soup Recipe

There’s something about the combination of hearty potatoes and savory ground beef in a creamy broth that just warms you up from the inside out. This Creamy Potato & Hamburger Soup is one of those meals you’ll find yourself craving when the weather cools down or when you need a simple, comforting dish to please the whole family. Plus, it’s super easy to throw together, whether you’re cooking it low and slow in the crockpot or speeding things up on the stovetop. Let’s dive into what makes this soup so irresistible!

I remember the first time I made this soup, it was a chilly Saturday afternoon, and I had a bunch of random ingredients left in my pantry and freezer—frozen veggies, some ground beef, and potatoes that were begging to be used up. I wanted something quick, filling, and most importantly, a recipe I didn’t have to fuss over for hours. That’s when this creamy soup idea came together, and let me tell you—it hit the spot. The rich, cheesy broth, the tender potatoes, and the savory bite of the hamburger made it an instant hit with my family. Now, every fall, it’s one of the first soups I bring back into our meal rotation.

this RECIPE

Why this potato & hamburger soup is a must-try

The real magic of this recipe comes from how simple it is to prepare while delivering such rich and comforting flavors. You don’t need fancy ingredients or complicated steps, just some pantry staples and a few fresh items. And whether you’re using a slow cooker or stovetop, the method is pretty much hands-off, leaving you with more time to relax or, let’s be honest, binge-watch your favorite show while dinner practically cooks itself.

What makes this soup special is that it’s hearty and satisfying enough to stand alone as a meal, but light enough that you won’t feel weighed down afterward. It’s also incredibly versatile—perfect for feeding a crowd or freezing leftovers for a quick meal later. Plus, that gooey Velveeta cheese melts into the broth to give the soup a rich, creamy texture that will have you going back for seconds (or thirds!).

A cozy memory to go with your soup

One of my favorite memories of this soup involves a small gathering of friends who’d come over for a last-minute movie night. I had the soup simmering on the stove, and as soon as they walked in the door, the comforting smell of garlic, basil, and cheesy goodness filled the air. Everyone immediately started asking, “What smells so good?” Before I knew it, I had people hovering around the pot, ladling out bowls before we even sat down to eat. The soup was such a hit that it totally upstaged the movie, and we ended up spending most of the night chatting around the table, refilling our bowls and enjoying the cozy evening.

A little background on this simple comfort dish

Potato soup has been around for centuries, evolving across different regions as a simple, affordable dish made with basic ingredients like potatoes, onions, and broth. The addition of ground beef (or hamburger, as it’s often called in the U.S.) gives this version a heartier, almost stew-like quality, making it more of a meal than just a soup course. And while many versions of potato soup are cream-based, the addition of Velveeta cheese in this recipe gives it an extra layer of creaminess and richness that’s hard to resist. It’s a modern twist on a timeless comfort dish, blending convenience with homemade goodness.

Let’s talk ingredients: keeping it simple, delicious, and flexible

The beauty of this soup lies in its simplicity, but let’s break down the key ingredients:

• Ground beef: The beef brings the savory, hearty element to the soup. I usually go for lean ground beef to avoid excess grease, but if you only have a fattier blend on hand, just make sure to drain it well after browning.
• Russet potatoes: These are the perfect potatoes for soups. They hold their shape nicely after simmering and soak up all the flavors from the broth. If you’re out of Russets, Yukon Golds work well, too, for a slightly creamier texture.
• Frozen vegetable mix: I love using a mix of carrots, peas, and corn here, but feel free to swap in your favorite blend or even fresh veggies. I’ve also used diced bell peppers in a pinch, and they added a nice sweetness.
• Velveeta cheese: Velveeta melts beautifully, giving the soup its signature creamy texture. You can substitute sharp cheddar or even cream cheese if you prefer a less processed option, but Velveeta is definitely the way to go for that ultra-smooth finish.
• Chicken broth: This adds depth to the soup without overpowering the other flavors. If you need to make it vegetarian, a vegetable broth substitute would work just fine!
• Dried herbs: Basil and parsley are the backbone of the seasoning here. They add a subtle earthiness and brighten up the richness of the cheese and beef.

Kitchen gear: what you need (and what you can skip)

You don’t need a ton of fancy equipment to make this soup, which is another reason I love it. Here’s what you should have on hand:

• Large skillet: This is for browning your beef and onions. Any wide pan will do, just make sure it’s big enough to hold everything without overcrowding.
• Crockpot or large stockpot: If you’re going the slow cooker route, obviously you’ll need a crockpot. If you’re cooking on the stovetop, a good-sized stockpot will do the trick.
• Sharp knife and cutting board: These are essential for dicing your onions and potatoes. A potato peeler is handy, but if you’re like me and sometimes forget to peel the potatoes, that’s fine too—just a little extra fiber!

Step-by-step: from browning to creamy perfection

1. Brown the beef and onions

Heat your skillet over medium-high heat, add the ground beef and diced onion, and cook for 6-8 minutes. You’ll want the beef fully browned and the onions softened. I’ve found that giving the onions a little head start helps them caramelize nicely. Once browned, don’t forget to drain the grease—otherwise, you might end up with a greasy soup (I’ve made that mistake before, trust me!).

2. Add garlic and transfer to your pot

Once your beef is browned, toss in the garlic and cook for about a minute, just until it becomes fragrant. Then, transfer everything to your crockpot or stockpot, depending on your cooking method of choice.

3. Add potatoes, broth, and veggies

Next, add your diced potatoes, chicken broth, and frozen veggies. The potatoes will soak up all the delicious flavors, so make sure they’re evenly spread out in the pot.

4. Let it cook

For crockpot cooking, set it on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender. If you’re cooking on the stovetop, bring it to a boil, then reduce the heat and let it simmer for 30-40 minutes. Either way, your kitchen is going to smell amazing!

5. Thicken it up

In a small bowl, whisk together the milk and cornstarch until smooth, then slowly stir it into the soup. This will thicken the broth into a silky, creamy texture.

6. Add the cheese

Once your soup is thickened, stir in the Velveeta cubes and let them melt into the broth. It won’t take long, just a few minutes, and you’ll have that dreamy, creamy texture.

7. Serve and enjoy!

Ladle the soup into bowls and, if you’re feeling fancy, sprinkle some fresh parsley on top. Now sit back and savor every creamy, cheesy, hearty spoonful!

Variations and adaptations

This soup is incredibly flexible, and I love tweaking it depending on what I have on hand or who I’m cooking for.

• Vegetarian option: Swap out the ground beef for a plant-based ground meat substitute and use vegetable broth instead of chicken. You can also throw in extra veggies like mushrooms for a more earthy flavor.
• Gluten-free version: Luckily, this recipe is naturally gluten-free, just make sure your cornstarch is labeled gluten-free.
• Spicy twist: If you like a little heat, add in some diced green chilies or a dash of hot sauce for a spicy variation.
• Low-carb alternative: For a lower-carb option, replace the potatoes with cauliflower florets. They have a similar texture when cooked and still make for a satisfying, hearty soup.

Serving ideas for your soup

This soup is perfect on its own, but you can definitely dress it up for a more complete meal. Serve it with a slice of crusty bread for dunking (sourdough is my favorite!) or a side salad to add some greens to the meal. You can also garnish the soup with shredded cheese, fresh herbs like parsley or chives, or even some crumbled crackers for extra texture.

drink pairings

Since this soup is rich and savory, I like to pair it with something light and refreshing. A crisp iced tea with a slice of lemon works beautifully to cut through the creaminess. If you’re in the mood for something warm, a mug of herbal tea, like chamomile or mint, pairs wonderfully. For a fun twist, you could even serve it with a sparkling water with a splash of fruit juice—something light and fizzy to cleanse the palate between bites.

Storing and reheating leftovers

This soup stores like a dream! If you have leftovers, simply let it cool down before transferring it to an airtight container. It’ll keep in the fridge for up to 4 days. When reheating, I recommend doing so gently on the stovetop over medium heat, stirring occasionally. If the soup thickens up too much, just add a splash of milk or broth to thin it out. You can also freeze the soup for up to 3 months—just be aware that the texture of the potatoes might change slightly after freezing.

Adjusting for different serving sizes

This recipe makes about 6 servings, but you can easily adjust it for more or fewer people. If you’re doubling the recipe, make sure your crockpot or stockpot is large enough to hold everything. If you’re halving the recipe, you might need to reduce the simmering time slightly, just keep an eye on the potatoes.

Common issues and friendly fixes

• Soup too thin? If your soup isn’t as thick as you’d like, whisk a bit more cornstarch with milk and stir it in, letting it simmer for a few minutes to thicken up.
• Potatoes too firm? Sometimes, the potatoes need a bit more time to cook through. Just keep simmering the soup until they’re tender, and they’ll eventually soften.
• Cheese not melting smoothly? Make sure to add the cheese at the end, once the soup is off the heat, and stir continuously to help it melt evenly.

Go ahead and give it a try!

I hope this Creamy Potato & Hamburger Soup becomes a favorite in your household, just like it is in mine. It’s such a cozy, filling dish that’s easy to adapt and even easier to make. Plus, with its rich, cheesy broth and tender chunks of potato, it’s bound to become a go-to recipe when you need something comforting and delicious. Feel free to tweak the ingredients to suit your taste, and enjoy every spoonful!

Frequently Asked Questions

1. Can I make this soup ahead of time?
   Absolutely! This soup reheats beautifully, so feel free to make it a day or two in advance.
2. Can I use fresh vegetables instead of frozen?
   Yes, you can! Just keep in mind that fresh veggies might need a bit more cooking time to soften.
3. What can I use instead of Velveeta?
   If you prefer, you can substitute sharp cheddar or even cream cheese for a slightly different flavor and texture.
4. Can I freeze this soup?
   Yes, this soup freezes well! Just let it cool completely before transferring it to freezer-safe containers. Thaw in the fridge overnight before reheating.
5. How do I prevent the soup from becoming greasy?
   Be sure to drain the fat from the ground beef after browning it. This will help keep the soup nice and creamy without an oily texture.

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