Creamy Potato and Hamburger Soup

The Bowl of Comfort: Why Creamy Potato and Hamburger Soup Deserves a Permanent Place in Your Kitchen

There is a specific, almost primal craving that strikes on cold, gray days. It is not for anything fancy. It is not for anything complicated. It is for something warm, something creamy, something that fills you up and comforts you from the inside out. It is for soup—but not just any soup. It is for the kind of soup that tastes like someone spent hours tending it, even if they didn’t. The kind that fills the house with an aroma that makes everyone magically appear in the kitchen. The kind that is a meal in a bowl, requiring nothing more than a spoon and a grateful appetite.

Creamy potato and hamburger soup is that soup.

It is the soup of my childhood, of potlucks and church suppers, of busy weeknights when my mother needed to feed a family on a budget. It is humble ingredients—ground beef, potatoes, onions, broth, cream—transformed by alchemy into something far greater than the sum of its parts. It is thick and creamy, studded with tender potatoes and savory beef, seasoned simply so that every ingredient shines.

And here is the best part: it comes together in one pot, in under an hour, with ingredients you probably already have in your kitchen. It is the definition of comfort food for real life.

If you are searching for easy ground beef soups that feed a crowd, or if you need creamy potato soup recipes that satisfy like a hug in a bowl, this soup is your answer. It is the proof that the best meals are often the simplest. It is the taste of home.

The Anatomy of Perfect Creamy Potato and Hamburger Soup

Great creamy potato and hamburger soup has five essential components.

The Beef: Ground beef provides savory depth and heartiness. Browning it well is the first step to building flavor.

The Potatoes: Russet or Yukon Gold potatoes become tender and release some starch, helping to thicken the soup naturally.

The Aromatics: Onion, garlic, and celery create the savory foundation.

The Broth: Beef broth provides rich, meaty flavor. Chicken broth works in a pinch.

The Creaminess: A combination of milk, cream, or a roux creates that signature creamy texture. Some versions use cream cheese for extra richness.

The Ultimate Creamy Potato and Hamburger Soup Recipe

Yield: 8-10 servings

Ingredients:

· 1½ lbs ground beef (80/20)
· 1 large yellow onion, diced
· 2 carrots, peeled and diced
· 2 celery stalks, diced
· 3 cloves garlic, minced
· 6 cups Russet or Yukon Gold potatoes, peeled and cut into ½-inch cubes (about 2 lbs)
· 4 cups beef broth
· 2 cups water
· 1 teaspoon dried thyme
· 1 teaspoon dried parsley
· 1 bay leaf
· 1 teaspoon salt (plus more to taste)
· ½ teaspoon black pepper
· ¼ cup all-purpose flour
· 2 cups whole milk or half-and-half
· 1 cup shredded cheddar cheese (optional)
· 4 oz cream cheese, softened and cubed (optional, for extra creaminess)
· Fresh parsley or chives for garnish

Instructions:

Phase One: Brown the Beef and Aromatics

Brown the Beef: In a large Dutch oven or soup pot over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Use a slotted spoon to transfer the beef to a plate, leaving about 2 tablespoons of drippings in the pot.

Sauté Vegetables: Add the onion, carrots, and celery to the pot. Cook over medium heat until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more.

Phase Two: Build the Soup

Add Potatoes and Liquid: Add the cubed potatoes, beef broth, water, thyme, parsley, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until the potatoes are tender.

Return Beef: Add the browned ground beef back to the pot.

Phase Three: Make It Creamy

Make a Slurry: In a small bowl, whisk the flour with 1 cup of the milk until smooth and no lumps remain.

Add to Soup: Slowly pour the flour-milk mixture into the simmering soup, stirring constantly. Add the remaining 1 cup of milk.

Thicken: Continue to simmer, stirring frequently, for 5-10 minutes until the soup has thickened to your desired consistency.

Add Cheese (Optional): If using, stir in the shredded cheddar and cream cheese until completely melted and smooth.

Phase Four: Finish and Serve

Remove Bay Leaf: Discard the bay leaf.

Adjust Seasoning: Taste and adjust seasoning with additional salt and pepper as needed.

Garnish: Ladle into bowls and garnish with fresh parsley or chives.

Serve: Serve hot with crusty bread or oyster crackers.

The Beef Selection

Ground beef provides the savory foundation. Here is what to know.

80/20: Ideal. The fat adds flavor. Leave about 2 tablespoons in the pot after browning to sauté the vegetables.

85/15: Works well. You may need to add a tablespoon of olive oil to sauté the vegetables.

90/10: Too lean. The soup will lack richness. Add 2 tablespoons butter or olive oil when sautéing vegetables.

Ground Turkey or Chicken: Substitute if desired. The flavor will be milder. Add extra seasonings.

The Potato Selection

Potatoes are the heart of this soup. Choose wisely.

Russet Potatoes: Starchy, they break down slightly and help thicken the soup. They absorb flavor beautifully.

Yukon Gold Potatoes: Buttery, hold their shape better than Russets. A great all-purpose choice.

Red Potatoes: Waxy, hold their shape very well. They will stay firm in the soup. Not ideal if you want thickening.

Cut Size: ½-inch cubes ensure even cooking and the perfect bite-sized pieces.

The Creaminess Factor

There are several ways to achieve that creamy texture. Here are your options.

Flour Slurry: The method in the recipe creates a silky, lightly thickened soup. It is the classic approach.

Heavy Cream: Replace some or all of the milk with heavy cream for an extra-rich soup.

Cream Cheese: Stirring in cream cheese at the end adds tanginess and incredible creaminess. Highly recommended.

Evaporated Milk: Adds richness without the need for a roux.

Mashed Potatoes: Mash some of the cooked potatoes against the side of the pot to naturally thicken the soup.

The Make-Ahead Advantage

This soup is even better the next day.

Same Day: Delicious. The flavors are fresh and bright.

Next Day: Even better. The flavors have melded, the soup has thickened.

Day Three: Still excellent. Add a splash of milk or broth when reheating if it has thickened too much.

Freezer: This soup freezes reasonably well, though creamy soups can sometimes separate upon thawing. If freezing, consider under-thickening slightly and adding cream/milk when reheating.

The Flavor Universe: Endless Variations

The classic is perfect. But variations are welcome.

Cheeseburger Soup:

Add 1 cup shredded cheddar cheese at the end. Top with crumbled bacon and chopped pickles. This tastes like a cheeseburger in a bowl.

Bacon Cheeseburger Soup:

Add ½ cup cooked, crumbled bacon. Use cheddar cheese. This is maximum indulgence.

Loaded Baked Potato Soup:

Omit the beef. Add ½ cup cooked, crumbled bacon and 1 cup cheddar cheese. Top with sour cream and chives. This is a loaded baked potato in soup form.

Spicy Hamburger Soup:

Add 1 diced jalapeño with the vegetables. Use pepper jack cheese. Add a dash of hot sauce at the end.

Vegetable-Packed Hamburger Soup:

Add 1 cup frozen corn and 1 cup frozen peas during the last 10 minutes of cooking. This adds color and nutrition.

Italian Hamburger Soup:

Use Italian seasoning instead of thyme. Add 1 can diced tomatoes with the broth. Serve with grated Parmesan.

The Thickening Question

Some like their soup brothy; some like it thick. Here is how to adjust.

For Thicker Soup:

· Use Russet potatoes and mash some against the pot.
· Increase flour to ⅓ cup.
· Add an extra 4 oz cream cheese.
· Simmer uncovered longer to reduce.

For Thinner Soup:

· Use waxy potatoes.
· Reduce flour to 3 tablespoons.
· Add extra broth or milk at the end.

The Side Dish Question

This soup is a complete meal, but it welcomes company.

Crusty Bread: Essential for sopping up every last drop.

Oyster Crackers: Classic soup accompaniment.

Simple Green Salad: A salad with vinaigrette cuts through the richness.

Grilled Cheese Sandwich: The ultimate pairing. Dip the sandwich in the soup.

No Side Needed: This soup is hearty enough to stand alone.

The Leftover Strategy

Leftovers are a gift. Here is how to use them.

Reheat: Gently reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if it has thickened too much.

Soup and Sandwich: Serve leftovers with a grilled cheese for a classic combo.

Soup over Baked Potato: Ladle over a baked potato for twice the potato goodness.

Soup as Sauce: Reduce leftovers until thick and serve over pasta or rice.

Soup Freezer Packs: Freeze individual portions for quick lunches.

Troubleshooting: When Soups Go Wrong

The Soup Is Too Thin: You did not use enough flour, or you did not simmer long enough. Next time, increase flour or cook longer. For this batch, mix 2 tablespoons cornstarch with ¼ cup cold water, stir in, and simmer 10 minutes.

The Soup Is Too Thick: You used too much flour, or you simmered too long. Next time, reduce flour. For this batch, stir in additional broth or milk.

The Soup Is Lumpy: You did not whisk the flour slurry smoothly before adding. Next time, whisk until completely smooth. For this batch, use an immersion blender to smooth.

The Soup Curdled: You added dairy at too high a temperature, or you used low-fat dairy. Next time, add dairy off heat or at a low simmer. For this batch, it is still safe to eat; the flavor is unaffected.

The Potatoes Are Mushy: You overcooked them, or you cut them too small. Next time, check for doneness earlier and cut into larger chunks.

The Potatoes Are Hard: You did not cook them long enough, or you cut them too large. Next time, cook longer or cut smaller.

The Soup Is Bland: You under-seasoned. Next time, be generous with salt and herbs. For this batch, add salt, pepper, and a splash of Worcestershire sauce.

The Sentimental Soup

My mother made hamburger soup on the coldest days of winter. Not this creamy version—hers was tomato-based, with corn and green beans and tiny pasta shells. She called it “hamburger soup” and served it with saltines, and it was the thing we looked forward to all day.

When I grew up and moved away, I would call her when the first cold snap hit and ask for the recipe. She would dictate it over the phone, and I would write it down, and it never came out quite right. The proportions were off. The seasoning was different. It was never her soup.

This creamy version is not her soup. It is my soup, developed over years of experimenting and adjusting. But when I make it on a cold day, and the house fills with that savory aroma, and my own children gather at the table with spoons at the ready, I think of her. I think of all those winter days when she fed us, when she kept us warm, when she gave us something good.

That is the secret, I think. Not the perfect ratio of potatoes to broth or the ideal thickness or the right cheese. The secret is that creamy potato and hamburger soup is never really about the soup. It is about the cold days when it warms you. It is about the mothers who made it. It is about the children who gather at the table, hungry and happy.

It is about feeding people, the way you were fed.

Make this soup on a cold winter day. Make it for a busy weeknight when you need something easy. Make it for someone who is sick or sad or just needs to feel cared for. Make it because it is simple and satisfying and everyone loves it.

Make it because people like to eat.

And then sit at the table, spooning up that creamy, potato-y goodness, watching your family dip bread into the broth, watching them go back for seconds, and know that you have done something ancient and good.

You have taken ground beef and potatoes and broth and transformed them into comfort. You have created a meal that warms from the inside out. You have fed the people in front of you.

That is not just cooking. That is the bowl of comfort. That is the taste of home.

Memorize this recipe. It will never let you down. It will carry you through winters and busy weeks and moments when you need something warm and good.

It is the taste of creamy potatoes and savory beef. It is the taste of love. It is ready whenever you are.

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