Hamburger Potato Soup

Before You Get Started

Before you dive in, here are a few tips to keep in mind:

• Use 80/20 or 85/15 ground beef for the best balance of flavor and richness. Drain excess grease to keep the soup from becoming oily.
• Russet potatoes break down slightly for a thick, starchy texture, making them perfect for creamy soups.
• Cheese is optional. Cheddar adds sharp flavor, while Velveeta melts smoothly into a classic, diner-style finish. Pick whichever you prefer, or leave it out altogether.

Step-by-Step: How to Make Hamburger and Potato Soup

Step 1: Brown the Meat

Cook the ground beef in a large soup pot or Dutch oven, then remove it to a plate and drain off the excess grease. This is an important step to ensure that your soup isn’t greasy.

Step 2: Saute the Veggies

Cook the carrots, onion, and garlic in melted butter.

** Texture Tip: Grating the carrots helps them melt into the soup for subtle sweetness and color.

Step 3: Thicken With Flour

Add flour to the pot and cook for 1 minute. Here you’re creating a roux by combining the melted butter and flour. The roux gives the soup a thick, creamy texture and mouthfeel.

** Tip: Cook the flour long enough so that you don’t smell that “raw flour” aroma. Stir constantly so that it doesn’t burn.

Step 4: Add Broth, Potatoes, and Seasoning

Gradually stir in the broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. By gradually pouring in the broth while stirring or whisking, you’re giving the liquid a chance to combine with the roux for a smooth, creamy, lump-free finish. Stir in the potatoes and seasoning at this point, too.

** Flavor Booster: These browned bits from the bottom of the pot are the key to a rich, flavorful soup. Don’t skip this crucial step.

Step 5: Cover and Simmer

Cover and simmer the soup until the potatoes are tender, about 10-15 minutes.

** Tip: Don’t forget to stir the pot occasionally so the potatoes cook evenly and don’t stick to the bottom.

Step 6: Finish It Off

Stir in the cooked meat, milk, cream, and shredded cheddar cheese. Whole milk plus heavy cream gives you a rich, silky finish. You can use all milk or even half-and-half if needed. Cook over very low heat just until the cheese melts and everything is warmed through.

** Tip: Don’t let it get too hot or the cheese can curdle or separate. You might even want to remove the pot from the heat completely. The heat of the broth will slowly melt the cheese.

Step 7: Serve and Garnish

Ladle into bowls and garnish with chopped fresh herbs like parsley, thyme, or basil, if desired.

Serving Suggestions

This creamy potato and hamburger soup is a meal in itself. If you’d like to complete the dinner with sides, try warm 3-ingredient buttermilk biscuits, Jiffy cornbread with creamed corn, or crusty Dutch oven bread for dipping; a crisp side salad dressed in tangy Dijon vinaigrette for balance; or add toppings like a dollop of sour cream, extra shredded cheddar, crispy bacon bits, or sliced green onions.

Possible Variations

• Make It Lighter: Use 2% milk and skip the cheese for a lower-fat version.
• Add Veggies: Stir in a handful of frozen peas or corn at the end of cooking. You can also sauté celery with the carrots and onions.
• Swap the Meat: Instead of lean ground beef, use ground turkey, chicken, or even sausage for a different flavor profile. Try chicken broth instead of beef broth.
• Cheeseburger Soup Vibes: Add diced dill pickles and a little yellow mustard for a twist!
• Spice It Up: Add a pinch of red pepper flakes, cayenne, or a few dashes of hot sauce.

Preparation and Storage Tips

• Make Ahead: You can prepare the soup a day in advance and store it in the refrigerator overnight. Reheat gently over low heat, stirring often. Add a splash of broth or milk if it thickens too much.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: This soup freezes okay, though the texture may change slightly due to the dairy. The potatoes also become mushy when thawed. Freeze in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm on the stovetop over low heat, stirring regularly, or microwave in short intervals, stirring in between.

Frequently Asked Questions

• Can I make this soup in a slow cooker or Instant Pot? Yes! Just brown the beef and sauté the veggies first, then let everything simmer in the slow cooker on LOW for 6-7 hours or on HIGH for 3-4 hours, or cook under pressure in the Instant Pot for about 10 minutes.
• What can I use instead of Velveeta? Sharp cheddar works great, but you can also use Colby Jack, Monterey Jack, or even a mix of cheeses for extra flavor.
• How can I thicken the soup or make it gluten-free? If you’d like it thicker, stir in a cornstarch slurry or a few instant potato flakes. For a gluten-free option, swap the flour for cornstarch.