There’s nothing quite like a bowl of Creamy Potato & Hamburger Soup on a cold day. It’s the kind of meal that warms you from the inside out—thick, rich, and loaded with savory ground beef, tender potatoes, and melted cheddar in a velvety broth. It’s everything you want in a comfort food soup, and it’s easy on the wallet too.
This is one of those soups my Nonna would make when we needed something hearty, filling, and simple. She’d ladle it out with thick slices of crusty bread and not a drop would be left in the pot.
Why You’ll Love This Soup
- Hearty and Filling – A full meal in a bowl
- Budget-Friendly – Made with affordable, everyday ingredients
- Kid-Approved – Creamy, cheesy, and cozy
- Great for Leftovers – Even better the next day
- Customizable – Swap proteins, add extra veggies, or spice it up
Ingredients
- 1 lb (450 g) ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups diced russet potatoes (about 4–5 medium)
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 4 cups (1 quart) beef broth
- 1 tsp dried parsley
- 1 tsp dried basil (optional)
- ½ tsp paprika
- Salt & black pepper, to taste
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1 cup shredded cheddar cheese
Instructions
1. Cook the Beef
In a large pot or Dutch oven, brown ground beef over medium heat.
Drain excess fat if needed.
2. Add Aromatics
Stir in onion and garlic, cooking until softened—about 3 minutes.
3. Simmer the Vegetables
Add the potatoes, carrots, celery, broth, parsley, basil, paprika, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until vegetables are tender.
4. Make the Cream Base
In a separate saucepan, melt butter over medium heat.
Whisk in flour and cook for 1–2 minutes to form a roux.
Slowly whisk in milk and stir until smooth and thickened.
5. Combine
Pour the cream base into the soup pot.
Stir in shredded cheddar cheese until melted and creamy.
6. Finish & Serve
Taste and adjust seasoning as needed.
Serve hot with warm bread, crackers, or even a sprinkle of extra cheese on top.
Make It Your Own
- Swap in ground turkey or sausage for variety
- Add corn or peas for extra veggies
- Use Yukon gold potatoes for a buttery texture
- Top with bacon crumbles for added flavor
- Make it gluten-free by using cornstarch instead of flour
Tips for Success
- Dice potatoes evenly for consistent cooking
- Don’t overcook the roux—1–2 minutes is enough
- Use freshly shredded cheese for the best melt
- Simmer gently after adding milk to avoid curdling
- Make it ahead—it reheats beautifully!
Serving Suggestions
- Serve with buttery biscuits, garlic bread, or dinner rolls
- Add a light green salad to balance the richness
- Ladle into mugs for a cozy fireside treat
- Great as a main or side for any dinner
- Top with green onions, sour cream, or hot sauce
Storage & Reheating
- Store leftovers in the fridge for up to 4 days
- Freeze in airtight containers for up to 2 months
- Reheat gently on the stovetop or in the microwave
- Add a splash of broth or milk if the soup thickens in storage
Final Thoughts
This Creamy Potato & Hamburger Soup is the kind of old-school comfort food that never goes out of style. It’s the perfect mix of creamy, savory, and satisfying—all made with easy ingredients and very little fuss. Whether you’re serving it on a busy weeknight or cozy Sunday, it hits the spot every time.
Share Your Bowl!
Did you make this recipe? Tag @yourhandle and use #CreamyHamburgerSoup so I can see your delicious creations!
Creamy Potato & Hamburger Soup
Ingredients
- 1 lb 450 g ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups diced russet potatoes about 4–5 medium
- 3 medium carrots sliced
- 2 celery stalks sliced
- 4 cups 1 quart beef broth
- 1 tsp dried parsley
- 1 tsp dried basil optional
- ½ tsp paprika
- Salt & black pepper to taste
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk or half-and-half for extra creaminess
- 1 cup shredded cheddar cheese
Instructions
Cook the Beef
- In a large pot or Dutch oven, brown ground beef over medium heat.
- Drain excess fat if needed.
Add Aromatics
- Stir in onion and garlic, cooking until softened—about 3 minutes.
Simmer the Vegetables
- Add the potatoes, carrots, celery, broth, parsley, basil, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until vegetables are tender.
Make the Cream Base
- In a separate saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in milk and stir until smooth and thickened.
Combine
- Pour the cream base into the soup pot.
- Stir in shredded cheddar cheese until melted and creamy.
Finish & Serve
- Taste and adjust seasoning as needed.
- Serve hot with warm bread, crackers, or even a sprinkle of extra cheese on top.
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