It’s funny how certain dishes weave themselves into the fabric of everyday life without fanfare. This Creamy Potato and Hamburger Soup became one of those quiet heroes in my kitchen. Back in my teaching days, especially during chilly semesters, I’d come home craving something hearty—but fuss-free.
This soup checked all the boxes. I used to prep it on Sunday evenings, letting the scent of garlic and beef drift through the house while papers waited in neat little stacks beside me. The bubbling broth almost made grading essays feel like less of a chore.
Now in retirement, I find comfort in sharing those small, soul-warming recipes that helped me through the chaos of long workdays and PTA meetings. This one has been scribbled on index cards, passed to colleagues, and shared with neighbors over steaming bowls. I’ve made it for grandkids with picky palates and friends who “don’t cook” but always ask for seconds.
There’s something so grounding about potatoes, beef, and cheese all coming together in one pot—it’s like a hug in soup form. And I’m proud to say this is one of those dishes that has never let me down.
Short Description
This Creamy Potato and Hamburger Soup is a rich, comforting one-pot meal made with tender potatoes, savory ground beef, and melted cheddar cheese in a silky broth. Perfect for weeknights or meal prep, it’s cozy, simple, and deeply satisfying.
Key Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups beef broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup shredded cheddar cheese (plus more for topping)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil (or butter)
- Chopped fresh parsley (for garnish)
Tools Needed
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
- Ladle
- Measuring cups and spoons
Cooking Instructions
Step 1: Brown the Beef
Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef, diced onion, and minced garlic. Sauté until the beef is browned and the onion turns translucent—about 5 to 7 minutes. Drain excess fat to keep the soup from becoming greasy.
Step 2: Add Potatoes and Broth
Stir in the diced potatoes, then pour in the beef broth. Add Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Increase heat and bring everything to a gentle boil.
Step 3: Simmer the Soup
Once boiling, reduce the heat to low and cover the pot. Simmer for 15 to 20 minutes, until the potatoes are fork-tender. Stir occasionally so the bottom doesn’t stick.
Step 4: Make It Creamy
Uncover the pot and stir in the heavy cream. Add the shredded cheddar cheese and mix until fully melted. Let the soup cook on low heat for another 5 minutes, stirring gently. Adjust salt and pepper to taste.
Step 5: Serve Warm and Garnish
Ladle into bowls and top with extra cheddar and a sprinkle of fresh parsley. For the full comfort experience, serve with a slice of crusty bread or a handful of crackers on the side.
Why You’ll Love This Recipe
One-pot wonder – minimal dishes, maximum flavor
Ultra creamy and rich – thanks to the cream and melted cheese
Customizable – easily tweak it for different tastes or diets
Freezer-friendly – make a double batch and freeze half
Comfort in a bowl – hearty enough for a full meal
Mistakes to Avoid & Solutions
1. Letting the cream boil
Boiling cream can cause it to curdle. Always reduce heat before adding dairy.
Solution: Stir the cream in gently and keep it at a low simmer.
2. Undercooked potatoes
Nobody wants hard chunks in soup.
Solution: Dice the potatoes evenly and simmer long enough—test with a fork.
3. Greasy soup
Too much fat from the beef makes it oily.
Solution: Use lean ground beef and drain excess grease after browning.
4. Cheese clumping
Adding cheese to boiling liquid can create clumps.
Solution: Stir in the cheese gradually after reducing the heat.
5. Bland flavor
Potatoes absorb salt and spices fast.
Solution: Taste and adjust seasoning after simmering.
Serving and Pairing Suggestions
Serve hot with crusty artisan bread or garlic toast
A crisp green salad on the side makes a balanced meal
Pair with apple cider or a glass of chilled white wine
Try it in a bread bowl for a rustic presentation
Serve family-style with toppings like green onions, sour cream, or crumbled bacon
Storage and Reheating Tips
Storage: Cool soup completely, then refrigerate in an airtight container for up to 4 days.
Freezing: Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium-low heat, stirring often. Add a splash of broth or milk if it thickens too much. Avoid microwaving cheese-heavy soup at full power—it may separate.
FAQs
1. Can I use ground turkey instead of beef?
Yes, ground turkey works well—just add a bit more seasoning or a splash of soy sauce to deepen the flavor.
2. What kind of potatoes are best?
Yukon Golds or Russets are ideal. Yukon Golds stay creamy, while Russets break down a bit more for a thicker soup.
3. Can I make this in a slow cooker?
Absolutely. Brown the beef first, then transfer everything (except cream and cheese) to the slow cooker. Cook on low for 6–7 hours, stir in cream and cheese in the last 30 minutes.
4. Is this soup gluten-free?
Yes, as long as your beef broth and Worcestershire sauce are certified gluten-free.
5. How can I make this lighter?
Swap the heavy cream for half-and-half or whole milk, and use reduced-fat cheese.
Tips & Tricks
For extra richness, add a tablespoon of cream cheese when adding the shredded cheddar.
Use freshly shredded cheese—not pre-shredded, which can have anti-caking agents that affect texture.
Sauté the onions a few minutes before adding the garlic to prevent burning.
Add a pinch of smoked paprika or red pepper flakes for a gentle kick.
Want a thicker soup? Mash a few of the potatoes right in the pot.
Recipe Variations
Loaded Baked Potato Style
Swap ground beef with crumbled bacon or sausage. Use sour cream instead of cream, and top with green onions and more cheese.
Vegetable-Packed Version
Add diced carrots, celery, or corn when simmering the potatoes. You’ll get a more colorful and fiber-rich soup.
Dairy-Free Option
Use full-fat coconut milk or unsweetened oat milk and dairy-free cheese. Stick to a mild broth to avoid flavor clashes.
Spicy Tex-Mex Twist
Season beef with cumin, chili powder, and smoked paprika. Add black beans and top with jalapeño slices and pepper jack cheese.
Final Thoughts
Some recipes earn a spot in your heart by simply doing their job well, every single time. This Creamy Potato and Hamburger Soup became a quiet anchor in my weekly routine—reliable, comforting, and never fussy. It’s not flashy, but that’s part of its charm. You don’t need gourmet ingredients or complicated steps. Just a pot, a spoon, and a little patience.
I’ve ladled this into bowls for grumpy teenagers, chatty coworkers, and quiet evenings with a book in hand. Now, sharing it here, I hope it finds its way to your table too. Because sometimes, the most ordinary meals end up becoming the most meaningful ones.
Creamy Potato And Hamburger Soup
Print ThisIngredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups beef broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup shredded cheddar cheese (plus more for topping)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil (or butter)
- Chopped fresh parsley (for garnish)
Instructions
Step 1: Brown the Beef
Heat olive oil in a large pot over medium heat. Add ground beef, onion, and garlic. Cook until beef is browned and onion is soft, about 5–7 minutes. Drain excess fat.
Step 2: Add Potatoes and Broth
Stir in potatoes and pour in beef broth. Add Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Bring to a boil.
Step 3: Simmer the Soup
Reduce heat to low, cover, and simmer for 15–20 minutes until potatoes are tender. Stir occasionally.
Step 4: Make It Creamy
Stir in cream and cheddar cheese. Cook on low for 5 minutes, stirring until smooth. Season to taste.
Step 5: Serve and Garnish
Ladle into bowls. Top with extra cheese and parsley. Serve warm with crusty bread or crackers.
