Creamy Potato & Hamburger Soup Recipe

There’s something so comforting about a hot bowl of creamy potato and hamburger soup, especially when the days start to get shorter and the air turns crisp. This recipe is a personal favorite, blending rich flavors of hearty beef, creamy potatoes, and just the right amount of cheese. Whether you’re feeding a crowd or just prepping meals for the week, this soup is one of those dishes that everyone seems to ask for again and again. It’s a one-pot wonder (or crockpot, if you prefer) and perfect for those cozy nights when all you want is a warm, satisfying meal.

I still remember the first time I made this soup—it was one of those spur-of-the-moment dinners. I had ground beef in the fridge, a few potatoes, and that forgotten block of Velveeta in the back of the drawer. What could go wrong, right? Well, to my surprise, this humble combination of ingredients turned into one of the most comforting and flavorful soups I’ve ever made. The smooth, cheesy broth and tender chunks of potatoes mixed with savory beef made it an instant hit with my family. And the best part? It’s so easy to tweak to your own taste.

this RECIPE

Why creamy potato & hamburger soup is a must-try!

What makes this soup special is the perfect balance between hearty and creamy. The potatoes soak up all the rich flavors of the beef and chicken broth while the Velveeta cheese melts into a silky, luxurious broth. It’s also incredibly versatile—whether you want to make it in a crockpot or on the stovetop, you’ll end up with a bowl full of comfort. Plus, it’s loaded with hidden veggies (great for picky eaters) and can be easily adapted for different dietary needs.

A little personal soup story…

The first time I made this soup, I wasn’t expecting much. It was a chilly weeknight, and I was just trying to throw together whatever I had left in the pantry. But as the soup simmered away on the stove, the house filled with this delicious, homey aroma that felt like a warm hug. My kids wandered into the kitchen, asking what I was making, and my husband peeked into the pot more than once to steal a taste. When we finally sat down to eat, the smiles around the table said it all—this was going to be a recipe I’d make again. Now, every time I whip up a batch, it brings back those cozy, family-dinner memories, and it’s become one of our go-to meals when we need a little extra comfort.

The simple origins of this soup

While creamy potato soups have been around for centuries in various forms, the addition of ground beef and cheese gives this version a distinctly modern twist. Potato soups were originally made as a way to stretch simple ingredients, feeding large families during leaner times. With the introduction of processed cheeses like Velveeta in the early 20th century, home cooks started adding it to dishes for an extra dose of creaminess and flavor. Over time, the recipe evolved to include frozen vegetables and herbs, making it a more complete meal. Today, creamy potato and hamburger soup is a hearty and flavorful nod to both old-world comfort food and modern convenience.

Let’s talk ingredients: the stars of the show

The ingredients in this soup may seem simple, but each one plays a vital role in making it delicious:

• Lean ground beef: This gives the soup its heartiness and flavor. If you’re out of beef, ground turkey works just as well for a lighter version.
• Russet potatoes: The potatoes make the soup creamy without needing heavy cream. For extra flavor, you can swap them for Yukon Gold potatoes, which are naturally creamier.
• Velveeta cheese: This adds the ultimate creaminess and a slightly tangy flavor. If you’re not a Velveeta fan, sharp cheddar or even cream cheese can work.
• Frozen vegetable mix: A handy way to sneak in extra nutrition. Feel free to mix and match based on what you have—peas, carrots, or even corn all work well.
• Dried basil and parsley: These herbs provide a subtle earthiness. You can also experiment with fresh herbs if you have them on hand.

Kitchen gear: what you’ll need (and what you can skip)

You don’t need a lot of fancy gadgets for this soup, which is part of the appeal. However, a few key items can make things easier:

• A large skillet: This is essential for browning the beef and onions. You want a pan that distributes heat evenly to avoid burning.
• Crockpot or large stockpot: If you’re going for a slow-cooked version, a crockpot will make your life easier. But if you’re short on time, a large stockpot on the stove works just as well.
• Sharp knife and cutting board: You’ll be chopping onions, potatoes, and garlic, so make sure you have a sharp knife handy. It’ll make the process quicker and safer.
• Whisk: To mix the cornstarch and milk, a whisk helps prevent lumps and gives you a smooth mixture.

Step-by-step: making creamy potato & hamburger soup

Let’s break down the process! You can either make this on the stovetop or use a crockpot, depending on your schedule:

1. Brown the beef: In a large skillet, cook your lean ground beef and diced onions over medium heat until the beef is browned and the onions are soft. Don’t rush this step—the caramelized onions add a lot of flavor! (I once rushed it, and the onions were a bit crunchy—lesson learned.)
2. Drain the grease: Once the beef is cooked, drain off the excess grease. This keeps your soup from becoming too oily.
3. Add garlic: Stir in your minced garlic and cook for another minute or so. You’ll know it’s ready when your kitchen smells amazing.
4. Transfer to the crockpot (or stockpot): Move your beef mixture to the crockpot, and add the diced potatoes, chicken broth, frozen vegetables, and herbs.
5. Cook: If using a crockpot, set it to low for 6-8 hours or high for 3-4 hours. On the stovetop, bring everything to a boil, then simmer for 30-40 minutes until the potatoes are tender.
6. Make the cornstarch mixture: In a small bowl, whisk together the cornstarch and milk until smooth. This will help thicken the soup.
7. Thicken the soup: Stir the cornstarch mixture into the soup, and let it cook for another 5 minutes until it thickens slightly.
8. Add the cheese: Finally, stir in your cubed Velveeta cheese. Stir constantly until it melts and creates a smooth, creamy broth.

Fun variations to try

Once you’ve made this soup a few times, you’ll probably want to experiment! Here are some variations I’ve tried:

• Vegetarian version: Replace the ground beef with a plant-based alternative, or skip it altogether and add more vegetables like zucchini or cauliflower.
• Gluten-free: This recipe is naturally gluten-free as long as you double-check your cornstarch and broth brands.
• Dairy-free: For a dairy-free version, swap the milk and Velveeta for dairy-free alternatives. Coconut milk adds a rich texture without overwhelming the flavor.
• Spicy twist: Add some heat with a diced jalapeño or a pinch of cayenne pepper when browning the beef.
• Italian-style: Swap the Velveeta for Parmesan and mozzarella, and add Italian seasoning for a Mediterranean vibe.

How to serve (and impress your guests!)

To really wow your family or guests, serve this soup in large bowls with a sprinkle of fresh parsley or chives on top for some color. You could also add a dollop of sour cream or shredded cheddar for an extra touch of indulgence. Pair it with some crusty bread or garlic toast, and you’ve got a meal that feels both comforting and special.

drink pairings

If you’re looking for a drink pairing, I’d recommend something light and refreshing to balance the richness of the soup. A cold glass of iced tea with a squeeze of lemon works beautifully. For a cozy touch, serve it with a warm apple cider—it’s sweet and seasonal, and complements the savory flavors of the soup perfectly.

Storing leftovers and reheating tips

If you have leftovers (lucky you!), this soup stores beautifully. Let it cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 4 days. When reheating, I suggest doing it slowly on the stovetop over low heat, stirring frequently to keep it creamy. If it’s thickened up too much in the fridge, just add a little bit of milk or broth to bring it back to the right consistency. You can also freeze the soup for up to 3 months—just thaw it in the fridge overnight and reheat on the stove.

Adjusting for different serving sizes

This recipe makes about 6 servings, but it’s super easy to scale up or down. If you’re cooking for a crowd, simply double the ingredients and make sure your crockpot or stockpot is big enough to handle it! If you’re cooking for just one or two, you can halve the recipe. One thing I’ve noticed when scaling down is to be mindful of the broth—you may want to reduce it slightly if you like a thicker soup.

Potential issues and how to avoid them

• Soup too thin? If your soup isn’t as thick as you’d like, don’t panic! You can add a little extra cornstarch mixed with milk to thicken it further. Just be sure to stir it in slowly.
• Cheese not melting smoothly? If your cheese is clumping, it’s usually because the soup is too hot when you add it. Lower the heat and add the cheese slowly, stirring constantly.

Final thoughts: give this soup a try!

This creamy potato and hamburger soup is the kind of meal that’s simple to make but packs so much flavor that it’s bound to become a family favorite. It’s perfect for busy weeknights, lazy weekends, or anytime you need a bowl of comfort. I hope you enjoy making (and eating!) this soup as much as I do. And don’t be afraid to make it your own with a few tweaks and variations!

FAQs

1. Can I make this soup on the stovetop instead of the crockpot?
Absolutely! Just simmer the potatoes, onions, garlic, and broth over low heat until the potatoes are tender (about 30-40 minutes), then follow the rest of the recipe as written.

2. Can I use other types of cheese?
Definitely! Sharp cheddar is traditional, but Gouda, Monterey Jack, or even Swiss could work well depending on the flavor profile you’re after.

3. What’s the best way to store leftovers?
Store the soup in an airtight container in the fridge for up to 4 days. You can also freeze it for longer storage—just make sure to thaw it slowly in the fridge before reheating.

4. Can I use a regular blender if I don’t have an immersion blender?
Yes, just be careful blending hot liquids. Work in small batches and leave the lid slightly ajar to allow steam to escape.

5. Can I add other vegetables to the soup?
Absolutely! Carrots, celery, or even some corn would be delicious additions to this soup for extra texture and flavor.

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