Creamy Hamburger Potato Soup: The Ultimate Hearty One-Pot Meal

Looking for the perfect comfort food for a cozy evening? This Creamy Hamburger Potato Soup is your answer. It’s a rich, hearty, and incredibly satisfying dish that combines seasoned ground beef, tender potatoes, and a velvety, cheesy broth into one unforgettable meal. Best of all, it’s a simple one-pot recipe, which means more flavor and less cleanup.

This recipe, often called « cheeseburger soup, » is guaranteed to be a hit with the entire family. It’s thick, savory, and packed with flavor—everything you want in a hearty soup.

Why You’ll Love This Hamburger Potato Soup Recipe

Incredibly Hearty: This isn’t a light soup; it’s a complete, filling meal in a single bowl.
Quick & Easy: From start to finish, this comforting soup is ready in about 45 minutes, making it perfect for a weeknight dinner.
One-Pot Wonder: Everything cooks in one pot, which simplifies the cooking process and makes cleanup a breeze.
Simple, Accessible Ingredients: Made with common pantry and fridge staples, you can whip this up any time a craving hits.

Ingredients You’ll Need

We use simple ingredients to build a deep, savory flavor.

Ground Beef: 1 lb (450g) lean ground beef. You can also use ground turkey or chicken.
Aromatics: 1 large yellow onion (chopped) and 2 cloves garlic (minced).
Potatoes: 4 large potatoes (about 2 lbs or 900g), peeled and diced. Russet or Yukon Gold potatoes are excellent choices as they become soft and creamy.
Broth: 4 cups (950ml) beef broth provides the richest flavor, but chicken or vegetable broth also works well.
Seasoning: 1 tsp dried parsley, 1/2 tsp dried thyme, salt, and freshly ground black pepper.
The Creamy Base (Roux): 4 tbsp butter and 1/4 cup all-purpose flour.
Dairy: 1 1/2 cups (350ml) whole milk and 1 cup (240ml) heavy cream for a velvety, luxurious finish.
Cheese: 1 1/2 cups (150g) sharp cheddar cheese, freshly shredded for the best melt.
Optional Garnishes: Crispy bacon crumbles, sliced green onions, extra shredded cheese, or a dollop of sour cream.

Step-by-Step Instructions

Step 1: Brown the Beef and Aromatics

In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it apart as it cooks. Add the chopped onion and continue to cook until softened (about 5-7 minutes). Stir in the minced garlic and cook for one more minute until fragrant. Drain off any excess fat.

Step 2: Build and Simmer the Soup Base

Pour the beef broth into the pot. Add the diced potatoes, dried parsley, and thyme. Season with salt and pepper. Bring the soup to a boil, then reduce the heat, cover, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.

Step 3: Make the Creamy Roux

While the soup simmers, melt the butter in a separate small saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. This cooks out the raw flour taste. Gradually pour in the milk, whisking continuously until the mixture is smooth and slightly thickened.

Step 4: Combine, Thicken, and Finish

Pour the prepared roux and the heavy cream into the pot with the beef and potatoes. Stir to combine and let the soup simmer gently for 5 more minutes to thicken. Do not let it boil after adding the dairy.

Remove the pot from the heat and stir in the shredded cheddar cheese until it’s completely melted. Taste the soup and adjust the seasoning if necessary.

Step 5: Serve and Enjoy

Ladle the hot, creamy soup into bowls and top with your favorite garnishes. Serve immediately.

Pro Tips for the Best Soup

Shred Your Own Cheese: Pre-shredded cheese is coated in starches that can make your soup grainy. For the smoothest, meltiest result, always shred a block of cheese yourself.
Don’t Boil the Dairy: Once you add the milk, cream, and cheese, keep the soup at a gentle simmer. Boiling can cause the dairy to curdle or separate.
Potato Size Matters: Cut your potatoes into uniform, 1/2-inch cubes to ensure they cook evenly.

Frequently Asked Questions (FAQ)

Q: How do I store and reheat this soup? A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling. You can also reheat it in the microwave at reduced power.

Q: Can I freeze hamburger potato soup? A: Soups with a lot of dairy and potatoes don’t always freeze perfectly, as the potatoes can become grainy and the cream can separate upon reheating. If you must freeze it, do so in an airtight container for up to 2 months. Thaw it in the fridge and reheat very gently.

Q: How can I make this soup thicker or thinner? A: To make it thicker: Mash some of the potatoes against the side of the pot or let the soup simmer uncovered for a few extra minutes before adding the dairy. To make it thinner: Simply stir in a little more milk or broth until you reach your desired consistency.

Q: Can I add other vegetables to this soup? A: Absolutely! Finely diced carrots and celery are great additions. Add them at the same time as the onions. You could also stir in some frozen corn or peas during the last 5 minutes of simmering.

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