Hamburger Potato Soup

This hamburger potato soup is made with seasoned ground beef, tender russet potatoes, heavy cream, and freshly shredded cheddar cheese. Everything simmers together on the stovetop for a hearty soup with a creamy, cheesy broth.

5 from 6 votes

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Course: Soup

Cuisine: American

Keyword: Hamburger Potato Soup

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: serving

Calories: 386kcal

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 tablespoon all purpose flour
1 teaspoon dried thyme
1 teaspoon dried basil
3 cup chicken broth
1/2 cup heavy cream
1 cup cheddar cheese shredded
salt & pepper to taste

Instructions

Prepare the ingredients. Peel and dice the russet potatoes into bite-sized pieces. Dice the onion, mince the garlic, and shred the cheddar cheese from a block.
Brown the ground beef. Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles. Add the diced onion and garlic directly to the pot and cook until the onion begins to soften.
Add the flour. Season the beef and vegetables with salt and black pepper. Sprinkle in the flour and stir until incorporated. Cook briefly to remove the raw flour taste. If the mixture becomes too dry, add a splash of the measured chicken broth to prevent sticking.
Cook the potatoes. Add the diced potatoes, dried thyme, and dried basil. Pour in the remaining chicken broth and bring to a boil. Reduce the heat to a simmer, cover, and cook for approximately 10–15 minutes, stirring occasionally, until the potatoes are fork-tender.
Make the soup creamy. Remove the pot from the heat. Stir in the heavy cream and freshly shredded cheddar cheese until the cheese melts into the broth and the soup is creamy.
Taste and serve. Taste the soup and adjust the salt and black pepper as needed. Serve warm.

Notes

Russet potatoes: Their starch helps naturally thicken the soup. Some potato pieces will break down as they simmer.
Thickening: The tablespoon of flour provides additional thickness beyond the starch released by the potatoes.
Cheddar cheese: For the smoothest texture, shred the cheese yourself rather than using packaged pre-shredded cheese.
Adding dairy: Remove the soup from the heat before adding the heavy cream and cheddar to avoid overheating the cheese.
Soup consistency: If the soup thickens as it sits, stir in a small amount of additional chicken broth when reheating.

Nutrition

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