Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen huh? Same. This Creamy Potato and Hamburger Soup is the kind of cozy, no-drama meal that shows up with a warm hug and zero judgment. It bubbles away while you pretend you are doing other productive things like scrolling or reorganizing a drawer. Trust me this one hits all the comfort zones and feeds everyone like a culinary boss.
Why This Recipe is Awesome
Why is this soup awesome you ask? Simple. It tastes like childhood nostalgia mixed with grown up comfort. It has ground beef so it feels hearty, potatoes so it feels honest, and cheese so it feels like cheating but better. It is idiot proof even I did not mess it up the first time.
Want a slow cooker version for lazy Sundays? Check out this Crockpot Creamy Chicken Potato Soup for inspiration. FYI this recipe is forgiving, flexible, and fast enough for weeknights.
Ingredients You’ll Need
- 1 pound ground beef
- 1 onion chopped because crying into a pan is optional
- 3 cloves garlic minced for magic flavor
- 4 cups diced potatoes real spuds for real comfort
- 4 cups beef broth for depth and savory goodness
- 2 cups milk makes it creamy without being a milkshake
- 1 cup shredded cheddar cheese sharp or mild your choice
- 1/2 cup frozen corn kernels convenience win
- 1/2 cup frozen peas little green pops of joy
- 1/2 cup diced carrots for color and crunch
- 1/2 teaspoon dried thyme subtle herb vibes
- 1/2 teaspoon dried rosemary earthy and neat
- Salt and black pepper to taste because seasoning matters
- Chopped fresh parsley for garnish optional but cute
Step-by-Step Instructions
- In a large pot or Dutch oven brown the ground beef over medium-high heat breaking it into crumbles as it cooks. Drain any excess fat to keep the soup rich but not greasy.
- Add the chopped onion and minced garlic to the pot with the cooked beef. Cook for about 2-3 minutes until the onions become translucent and fragrant.
- Stir in the diced potatoes beef broth dried thyme dried rosemary salt and black pepper. Bring the mixture to a boil then reduce the heat to medium-low. Cover and simmer for 15-20 minutes or until the potatoes are tender and easily pierced with a fork.
- Once the potatoes are tender add the frozen corn frozen peas and diced carrots to the pot. Continue to simmer for an additional 5-7 minutes or until the vegetables are heated through and tender.
- Pour in the milk and shredded cheddar cheese stirring until the cheese is fully melted and the soup becomes creamy. If you prefer a thinner consistency you can add more milk to reach your desired texture.
- Taste the soup and adjust the seasonings with additional salt and pepper if needed. Serve hot garnished with chopped fresh parsley if desired.
Nutrition Facts (per serving)
- Calories approximately 420
- Protein about 26 g
- Carbs roughly 28 g
- Fat near 22 g
- Sodium varies with broth but estimate 700 mg
Common Mistakes to Avoid
- Overcooking the potatoes so they become mushy. Nobody likes a soup that turns into glue.
- Skimping on seasoning. If it tastes flat add salt and pepper and taste again. Seriously taste it.
- Forgetting to drain the fat if you used super fatty beef. Keep it rich not slick.
- Adding cheese too fast or over high heat. Cheese melts best when you take it slow and stir.
- Using thin milk only if you like something closer to broth. Want creamy? Use whole milk or a splash of cream.
Alternatives & Substitutions
- No beef ground turkey or ground chicken works fine. I will not judge.
- Out of fresh potatoes? Use a bit less frozen hash browns but reduce cooking time. They cook faster.
- Want extra creaminess? Swap half the milk for heavy cream or add a dollop of cream cheese. Yum.
- Dairy free? Use unsweetened oat milk and a dairy free cheddar alternative. Texture will change but still cozy.
- Short on time? Pre-chop a bag of mixed vegetables and toss them in. Less chopping equals more couch time. IMO frozen veggies are underrated.
FAQ
Q. Can I make this ahead and reheat later?
A. Yes absolutely. It actually melds flavors nicely after a day in the fridge. Reheat gently on the stove and add a splash of milk if it thickened too much.
Q. Can I freeze this soup?
A. You can but note that potatoes sometimes get grainy after freezing. Freeze in portions and thaw slowly in the fridge before reheating.
Q. Can I use instant potatoes to save time?
A. Technically yes but the texture and flavor will change. If convenience wins use instant but lower your expectations a bit.
Q. How do I make it spicier?
A. Add a pinch of crushed red pepper flakes or a squirt of hot sauce while simmering. Taste and ramp up carefully.
Q. Is this kid friendly?
A. Totally. Most kids will love the cheesy beef and potato combo. Keep the spices mild and hide a veggie or two if needed.
Q. Can I swap cheddar for another cheese?
A. Sure. Monterey Jack melts great and Colby adds mild flavor. Avoid super crumbly cheeses or the texture will suffer.
Q. Do I have to use beef broth?
A. You can use chicken or vegetable broth but beef broth gives the meaty backbone that pairs nicely with hamburger.
Final Thoughts
You just made a bowl of pure comfort that is unfussy and ridiculously satisfying. It is the kind of dish that warms hands hearts and maybe even your phone if you forget it near the pot. Now go impress someone or yourself with your new culinary skills. You have earned it and you deserve a big cheesy spoonful.
Conclusion
Want a slightly different take or extra tips from another source? Check out this Creamy Hamburger Potato Soup • Salt & Lavender for another cozy version and extra ideas.
Print
Creamy Potato and Hamburger Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Description
A cozy and satisfying soup combining ground beef, potatoes, and cheese for a comforting meal that everyone will love.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups diced potatoes
- 4 cups beef broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup frozen corn kernels
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it into crumbles as it cooks. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot with the cooked beef. Cook for 2-3 minutes until onions become translucent.
- Stir in the diced potatoes, beef broth, dried thyme, dried rosemary, salt, and black pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15-20 minutes until potatoes are tender.
- Add the frozen corn, frozen peas, and diced carrots to the pot. Continue to simmer for 5-7 minutes until vegetables are tender.
- Pour in the milk and shredded cheddar cheese, stirring until the cheese is melted and the soup is creamy. Adjust consistency with more milk if desired.
- Taste the soup and adjust with additional salt and pepper if needed. Serve hot garnished with chopped fresh parsley if desired.
Notes
This soup can be made ahead and reheated. It also freezes well, although the texture of potatoes may change after freezing. For extra creaminess, substitute half of the milk with heavy cream.