Hamburger Potato Soup

Hamburger potato soup combines seasoned ground beef, tender russet potatoes, and vegetables in a thick, creamy broth finished with Velveeta cheese and heavy cream. As the potatoes simmer, some break down to naturally thicken the soup while others remain in tender chunks. The result is a rich, cheesy, and hearty soup made right on the stovetop.

How to Make Hamburger Potato Soup

1. Brown the ground beef. In a large pot over medium-high heat, cook the ground beef until browned and fully cooked. Remove the beef from the pot and set aside.
2. Cook the vegetables. Add the diced onion, minced garlic, and frozen peas and carrots to the same pot. Cook until the onion begins to brown and turns translucent.
3. Add the butter and flour. Add the butter and allow it to melt, then stir in the flour. Return the cooked ground beef to the pot along with the peeled and diced russet potatoes. Cook for approximately 2 minutes, stirring to distribute the flour evenly throughout the ingredients.
4. Simmer the soup. Pour in the chicken broth and add the fresh thyme sprigs. Bring the soup to a simmer while stirring, then reduce the heat to medium-low and cover. Cook at a gentle simmer for approximately 20 minutes, stirring every 5 minutes to prevent sticking.
5. Thicken with the potatoes. About 10 minutes into the 20-minute simmer, the potatoes will begin to soften and break down. As you stir, press some of the potatoes against the side of the pot to help thicken the broth naturally. Leave some larger potato pieces intact for texture.
6. Add the cheese and cream. After the 20-minute simmer, remove the lid, remove the sprigs of thyme, and stir in the Velveeta cheese and heavy cream. Continue cooking until the cheese melts completely, then simmer for another 5 minutes to allow the soup to thicken.
7. Season and serve. Taste and adjust the salt and black pepper as needed. Remove the pot from the heat and allow the soup to cool slightly before serving.

Tips for the Best Hamburger Potato Soup

• Let the potatoes thicken the soup. Russet potatoes begin breaking down after about 10 minutes of simmering. Press some of the softened potatoes against the side of the pot while stirring to thicken the broth naturally. Leave a few larger chunks for texture.
• Keep the soup at a gentle simmer. Stir every 5 minutes to prevent the flour and potato starch from sticking to the bottom of the pot. If the soup starts boiling vigorously, reduce the heat. A gentle simmer is enough to soften the potatoes.
• Add the cheese and cream last. Wait until the potatoes have softened before adding the Velveeta and heavy cream. This keeps the dairy out of the longer cooking process and allows the potatoes to break down as you stir.
• Season to taste. You can add salt and black pepper throughout cooking, but if you’re unsure how much to use, wait until the cheese has melted and all the ingredients have come together before adjusting the seasoning.

How to Store and Reheat Hamburger Potato Soup

Refrigerating: Allow the soup to cool slightly, then transfer leftovers to an airtight container and refrigerate within 2 hours. Store in the refrigerator for up to 3–4 days.

Reheating on the stovetop: Add the leftover soup to a saucepan over medium-low heat, stirring occasionally until heated through to 165°F. Avoid boiling the soup to help maintain its creamy consistency.

Reheating in the microwave: Heat individual portions in a microwave-safe bowl in short intervals, stirring between each, until heated through to 165°F.

What to Serve with Hamburger Potato Soup

• Honey Cornbread – Soft, buttery cornbread with a touch of honey that’s perfect for soaking up creamy soup.
• Garlic Parmesan Butter Swim Biscuits – Buttery biscuits loaded with garlic, Parmesan, and mozzarella cheese.
• Fried Cornbread – Southern-style cornbread with crispy golden edges and a soft, fluffy center.
• Cathead Biscuits – Large, fluffy Southern biscuits that pair perfectly with a hearty bowl of soup.

Related Soup Recipes

• Crockpot Creamy Potato and Hamburger Soup – A cheesy slow cooker soup with ground beef, tender potatoes, Velveeta, and a creamy broth.
• Steak and Potato Soup – Tender chunks of beef and potatoes in a rich, creamy broth with cheddar cheese.
• Sausage Potato Soup – Italian sausage, potatoes, and sweet corn in a creamy cheddar cheese broth.
• Potato Broccoli Cheese Soup – Tender potatoes and broccoli combined in a creamy cheddar cheese soup.
• Crockpot Potato Soup – An easy slow cooker potato soup made with russet potatoes, heavy cream, and simple seasonings.
• Chicken Potato Soup – A hearty combination of chicken, potatoes, cheddar cheese, and creamy broth.
• Crockpot Hamburger Soup – A hearty slow cooker soup with ground beef, potatoes, vegetables, and savory seasonings.

Hamburger Potato Soup

Hamburger potato soup combines seasoned ground beef, tender russet potatoes, and vegetables in a thick, creamy broth finished with Velveeta cheese and heavy cream.

5 from 6 votes

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: Hamburger Potato Soup

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 serving

Calories: 410kcal

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Equipment

• large pot or Dutch oven

Ingredients

• 1 pound lean ground beef
• 2 pound russet potatoes peeled & diced
• 1/2 medium yellow onion diced
• 4 cloves garlic minced
• 1 cup peas & carrots frozen
• 1/4 cup all purpose flour
• 2 sprigs thyme
• 4 cup chicken broth
• 1/2 cup heavy cream
• 8 ounce Velveeta cheese
• salt & pepper to taste

Instructions

• Brown the ground beef. In a large pot over medium-high heat, cook the ground beef until browned and fully cooked. Remove the beef from the pot and set aside.
• Cook the vegetables. Add the diced onion, minced garlic, and frozen peas and carrots to the same pot. Cook until the onion begins to brown and turns translucent.
• Add the flour and potatoes. Add the butter and allow it to melt. Stir in the flour, then return the ground beef to the pot along with the diced potatoes. Cook for approximately 2 minutes, stirring to evenly distribute the flour throughout the ingredients.
• Simmer the soup. Pour in the chicken broth and add the fresh thyme sprigs. Bring the soup to a simmer while stirring, then reduce the heat to medium-low and cover. Maintain a gentle simmer for approximately 20 minutes, stirring every 5 minutes to prevent sticking.
• Break down some of the potatoes. After about 10 minutes of simmering, the potatoes will begin to soften. As you stir, press some of the potatoes against the side of the pot to help them break down and thicken the broth. Leave some larger pieces intact for texture.
• Add the cheese and cream. After the 20-minute simmer, remove the lid, remove the sprigs of thyme, and stir in the Velveeta cheese and heavy cream. Continue cooking until the cheese has melted, then cook for another 5 minutes to allow the soup to thicken again.
• Season and serve. Taste and adjust the salt and black pepper as needed. Turn off the heat and allow the soup to cool slightly before serving.

Notes

• Control the simmer. Stir every 5 minutes because the flour and potato starch can cause the soup to stick to the bottom of the pot. If the soup begins boiling vigorously, reduce the heat.
• Adjust the potato texture. Press some softened potatoes against the side of the pot while stirring, leaving larger pieces intact for a chunky, creamy consistency.
• Add the dairy last. Stir in the Velveeta and heavy cream after the potatoes have softened. This keeps the dairy out of the longer simmering stage.

Nutrition

Calories: 410kcal | Carbohydrates: 39g | Protein: 29g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 1244mg | Potassium: 1099mg | Fiber: 2g | Sugar: 6g | Vitamin A: 684IU | Vitamin C: 11mg | Calcium: 271mg | Iron: 4mg

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