It was one of those late afternoons when the weather flipped unexpectedly—sunny and crisp in the morning, then dreary and damp by 4 PM. I looked out the window, saw the clouds settling in, and knew the evening called for something hearty, something warm, something that smelled like comfort.
I rummaged through the fridge, spotted a lonely pound of ground beef, a few forgotten potatoes, and half a block of cheddar. That was all the motivation I needed. As I started cooking, the kitchen filled with the scent of sautéed onions and garlic, that magical base note that says, “Something good is coming.”
The beef browned beautifully, and the broth brought everything together in a rich, savory simmer. Then came the cream and cheese, melting into the pot like a warm hug. I didn’t even wait for the bowls—I took a spoon right to the pot and tasted what turned out to be one of the most comforting soups I’ve made in a long time.
This Creamy Potato & Hamburger Soup has become one of my go-to recipes when I want something filling and cozy but don’t want to spend hours in the kitchen. It’s not fancy. It doesn’t need to be. It’s one of those meals that feels like home—simple ingredients coming together in a way that feels just right. And honestly, that’s my favorite kind of food.
Short Description
Creamy Potato & Hamburger Soup is a rich, hearty dish made with ground beef, tender potatoes, and cheddar cheese, all brought together in a velvety broth. It’s the perfect one-pot comfort meal for chilly evenings.
Key Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups beef broth
- 1 cup heavy cream (or substitute half-and-half for a lighter option)
- 1 cup shredded cheddar cheese (plus more for topping, if desired)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil (or butter)
- Chopped fresh parsley, for garnish
Tools Needed
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon or heatproof spatula
- Ladle
- Measuring cups and spoons
Cooking Instructions
Step 1: Brown the Beef
Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef, diced onion, and minced garlic. Cook for 5–7 minutes until the beef is browned and the onions are soft and translucent. If there’s too much grease, drain the excess fat before moving on.
Step 2: Add Potatoes and Broth
Stir in the peeled and diced potatoes. Pour in the beef broth and add Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Increase the heat to bring the mixture to a boil.
Step 3: Simmer Until Tender
Once boiling, reduce the heat to low and cover the pot. Let it simmer for 15–20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
Step 4: Make It Creamy
Lower the heat. Pour in the heavy cream and stir gently. Sprinkle in the shredded cheddar cheese and keep stirring until the cheese melts into the soup completely, making it thick and creamy. Taste and adjust the seasoning with salt and pepper.
Step 5: Serve & Garnish
Ladle the soup into bowls. Top with extra shredded cheese and a sprinkle of chopped parsley. Serve warm with crusty bread or butter crackers for dipping.
Why You’ll Love This Recipe
Hearty and satisfying: Perfect for cold nights or filling dinners.
One-pot convenience: Fewer dishes, more comfort.
Customizable: Easy to tweak based on what’s in your fridge.
Kid-friendly: Creamy, cheesy, and not too spicy.
Budget-friendly: Uses basic pantry staples and simple ingredients.
Mistakes to Avoid & Solutions
Using the wrong potato
Mistake: Waxy potatoes (like red or Yukon Gold) can turn gluey.
Solution: Use russet or starchy potatoes—they break down better and give the soup a creamy body.
Overcooking the beef
Mistake: Letting the beef get dry before adding liquid.
Solution: Brown until just done, then move forward. Don’t overcook it in the first step.
Adding cream too early
Mistake: Boiling the soup after adding cream can cause it to curdle.
Solution: Reduce the heat before stirring in the cream and cheese, and don’t let it boil afterward.
Skipping the seasoning step
Mistake: Forgetting to taste before serving.
Solution: Adjust salt and pepper after the cheese melts for balanced flavor.
Using low-quality cheese
Mistake: Pre-shredded cheese may not melt as smoothly.
Solution: Shred your own cheddar from the block for the best texture.
Serving and Pairing Suggestions
Serve as a main course with toasted garlic bread or rustic sourdough.
Pair it with a light salad like baby greens with vinaigrette for a balanced meal.
It also works great as part of a family-style buffet, especially for casual winter gatherings.
Add a dollop of sour cream or a dash of hot sauce for extra punch.
For drinks, serve with iced tea, sparkling water, or a crisp lager.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Soup freezes well for up to 2 months. Let it cool completely, then portion into freezer-safe containers.
Reheat on stovetop: Gently warm over medium heat, stirring frequently. Add a splash of broth or cream if it’s too thick.
Microwave: Reheat in 1-minute intervals, stirring between, until hot all the way through. Use a microwave-safe bowl and cover loosely.
FAQs
1. Can I use ground turkey instead of beef?
Yes, you can substitute ground turkey for a leaner option. Just keep in mind it has a milder flavor—so you may want to bump up the seasonings.
2. What type of potato is best for this soup?
Russet potatoes are ideal. They break down slightly as they cook, helping thicken the soup naturally.
3. Can I make this in a slow cooker?
Absolutely. Brown the beef and onions first, then transfer everything (except the cream and cheese) to the slow cooker. Cook on low for 6 hours, then stir in cream and cheese before serving.
4. Is there a dairy-free version?
Yes! Swap the heavy cream with full-fat coconut milk and use a plant-based cheese alternative. The flavor will be slightly different but still creamy and delicious.
5. How can I thicken the soup more?
Mash some of the cooked potatoes with a fork and stir them back in. You could also add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) if needed.
Tips & Tricks
Add a pinch of smoked paprika or a splash of hot sauce for depth.
Stir the cheese in gradually for a silkier texture.
For a thicker base, blend one cup of the soup and stir it back into the pot.
Make it ahead—this soup tastes even better the next day.
Use leftover soup as a baked potato topping or serve over rice for a twist.
Recipe Variations
1. Bacon Cheeseburger Twist
Swap: Add 4 slices of chopped, cooked bacon to the pot after browning the beef.
Flavor: Smoky and indulgent, like a loaded cheeseburger in soup form.
Instructions: Follow the original recipe, but stir in bacon with the beef broth.
2. Spicy Tex-Mex Version
Swap: Add 1 tsp chili powder, ½ tsp cumin, and a drained can of diced tomatoes with green chiles.
Flavor: Zesty, with a little heat and a Southwestern kick.
Instructions: Add spices after the beef is browned. Proceed as usual.
3. Veggie-Loaded Option
Add: 1 cup diced carrots and 1 cup chopped celery during the simmer step.
Flavor: Earthy and hearty with extra nutrition.
Instructions: Add the veggies with the potatoes so they cook evenly.
4. Low-Carb Cauliflower Soup
Swap: Use cauliflower florets instead of potatoes.
Flavor: Slightly nuttier and lighter.
Instructions: Cook the cauliflower until fork-tender, about 10–15 minutes, then follow the rest of the steps.
Final Thoughts
Creamy Potato & Hamburger Soup may not sound fancy, but it brings something deeply satisfying to the table. Every spoonful is loaded with comfort—the kind that comes from hot bowls, full bellies, and easy recipes that just work. It’s become one of those dishes I make without thinking, when I want to wind down, warm up, or just have a quiet moment of joy in the kitchen.
Soup has a way of pulling people in. It fills the air with anticipation and fills the heart with peace. This recipe checks all the boxes: quick to prep, satisfying to eat, and adaptable to whatever you have on hand. It’s one of those “trusty friend” meals that never disappoints.
I hope you try this one soon. And when you do, don’t forget the extra cheddar on top. It makes all the difference.
Creamy Potato And Hamburger Soup
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 4 medium potatoes peeled and diced
- 4 cups beef broth
- 1 cup heavy cream or substitute half-and-half for a lighter option
- 1 cup shredded cheddar cheese plus more for topping, if desired
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef, chopped onion, and garlic. Cook for 5–7 minutes until the beef is browned and onions are soft. Drain extra fat if needed.
- Add the diced potatoes. Pour in beef broth and stir in Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Turn up the heat and bring to a boil.
- Once it’s boiling, lower the heat and cover the pot. Let it simmer for 15–20 minutes, stirring now and then, until the potatoes are soft.
- Turn the heat to low. Stir in the heavy cream and shredded cheese. Keep stirring until the cheese melts and the soup turns rich and creamy. Add more salt and pepper if needed.
- Spoon the soup into bowls. Top with extra cheese and chopped parsley. Serve hot with bread or crackers on the side.
