Hamburger Potato Soup

This creamy potato and hamburger soup is loaded with ground beef, tender potatoes, and a rich, cheesy broth. Perfect for cozy weeknight meals!

Course Dinner

Cuisine American

Keyword cheesy hamburger potato soup, creamy potato and hamburger soup, hamburger and potato soup, hamburger potato cheese soup, hamburger potato soup

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Calories 434kcal

Author Blair Lonergan

Ingredients

1 lb. ground beef
¼ cup (half of a stick) salted butter
2 medium carrots, peeled and grated
1 small onion, diced
2 cloves garlic, minced (about 2 teaspoons total)
¼ cup all-purpose flour
4 cups beef broth
3 medium russet potatoes (about 6 ounces each), peeled and diced into ½-inch dice
1 teaspoon kosher salt, plus more to taste
½ teaspoon ground black pepper
½ teaspoon dried parsley
¼ teaspoon paprika
1 cup whole milk
1 cup heavy cream (or sub with additional whole milk)
1 cup shredded sharp cheddar cheese or 4 ounces cubed Velveeta cheese
Fresh parsley, chives, thyme, or basil, optional garnish

Instructions

Brown the Beef

In a large pot or Dutch oven, cook the ground beef over medium-high heat until no longer pink. Drain off the excess grease and set the beef aside on a plate.

Saute the Vegetables

In the same pot, melt the butter over medium-high heat. Add the grated carrots and diced onion; cook until starting to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 more seconds.

Make the Roux

Sprinkle the flour into the pot. Cook, stirring constantly, for 1 to 2 minutes.

Simmer the Soup

Slowly stir in the beef broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, salt, pepper, parsley, and paprika. Bring to a simmer, cover, reduce the heat to low, and simmer gently until the potatoes are tender, about 10 to 15 minutes. Stir the pot occasionally while the potatoes cook.

Add Dairy and Cheese

Over very low heat, stir in the cooked beef, milk, cream, and cheese. Cook, stirring constantly, until thickened, creamy, and the cheese melts. Taste and adjust the seasoning as needed. Garnish with fresh herbs and serve warm with crusty bread, cornbread, or biscuits.

Video

Notes

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.

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