This Creamy Potato and Hamburger Soup is the ultimate comfort food—rich, hearty, and packed with flavor. Whether you need a quick weeknight dinner or something cozy for a chilly evening, this one-pot meal is a game-changer.

😍Why You’ll Love It

Super creamy & satisfying – The combination of heavy cream, melted cheddar, and tender potatoes results in the perfect velvety texture.
Budget-friendly – Made with simple, affordable ingredients like ground beef and potatoes, it’s an easy meal that won’t break the bank.
Customizable – Swap the ground beef for turkey or add extra veggies!
Perfect for meal prep – This soup stores well, making it great for leftovers or freezing for later.

✅What You’ll Need

Ground beef – Use lean ground beef or swap for ground turkey if you prefer a lighter option.
Red potatoes – Creamy and tender, they hold up well in soup. Yukon Golds work too!
Vegetables – Onion, carrots, and celery add a classic soup base.
Seasonings – Basil, oregano, parsley, and a touch of red pepper flakes for depth.
Chicken broth – Makes a rich, savory base. You can use beef broth for a deeper flavor.
Heavy cream – Makes the soup extra creamy and luxurious.
Cheddar cheese (optional) – Melts into the broth for a cheesy, indulgent finish.

🔪How to Make It

Cook the beef: Brown ground beef in a pot over medium-high heat until fully cooked.

Sauté the veggies: Add butter, onions, carrots, and celery. Cook until softened, then stir in garlic.

Build the base: Sprinkle in flour and stir to make a roux. Slowly pour in chicken broth, scraping up browned bits for extra flavor.

Add cream & seasonings: Stir in heavy cream, hot sauce, soy sauce, and seasonings, mixing until smooth.

Simmer the potatoes: Add potatoes and cook until fork-tender.

Finish & serve: Return the beef to the pot. Stir in cheddar cheese if using.

🗄️Storage & Reheating

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Let the soup cool, then freeze for up to 3 months.
Reheat: Warm on the stovetop over medium heat, adding a splash of broth or milk if needed.

✨Want to Make It in a Crockpot?

This crockpot creamy potato and hamburger soup is just as easy:

Cook and crumble the ground beef in a large skillet over medium heat. About halfway through, add the onions, carrots, celery, and garlic. Continue cooking until the beef is fully browned and the veggies are softened. Drain the grease well, then transfer everything to the Crock Pot.
Add in all remaining ingredients, except for the heavy cream and cheddar cheese.
Cook on LOW for 5-6 hours or HIGH for 3-4 hours.
Stir in heavy cream and cheese in the last 30 minutes, then serve!

❗Note: Skip the butter, flour, and beef drippings for this method. Drain the grease well after browning, and skim off any excess from the top before serving if needed.

This hamburger potato soup is the definition of cozy, with every spoonful packed with creamy, cheesy, beefy goodness. Whether you make it on the stove or in the slow cooker, it’s a guaranteed family favorite!⭐⭐⭐⭐⭐

Print Recipe

Creamy Potato and Hamburger Soup

This Creamy Potato and Hamburger Soup is hearty, comforting, and packed with flavor! Tender potatoes, seasoned ground beef, and a rich, creamy broth come together for the ultimate cozy meal.

Author: Tatiana

Prep Time15

Cook Time45

Total Time1

Servings:

Calories: 360kcal

Ingredients

Seasonings

1 teaspoon dried basil
½ teaspoon EACH: dried oregano and parsley
¼ teaspoon EACH: ground black pepper and red chili flakes

Soup

1 pound ground beef or ground turkey
salt and pepper as needed
2 tablespoons butter
1 yellow onion diced
½ cup diced carrots
2 ribs celery diced
3 minced garlic cloves
3 tablespoons flour
5 cups chicken broth
1 cup heavy cream
1 teaspoon hot sauce
1 teaspoon soy sauce
1 ¼ pounds red potatoes about 6 small potatoes
2 cups shredded cheddar cheese optional
Fresh parsley to garnish, optional

Instructions

Preheat a large pot over medium-high heat. Add 1 pound ground beef, season with salt and pepper, and break it apart with a spatula as it cooks. Stir occasionally until it's fully browned, about 8-10 minutes.
Once the beef is cooked, drain excess grease, leaving 1 tablespoon of drippings in the pot for added flavor.
Reduce the heat to medium. Add 2 tablespoons butter along with 1 yellow onion (diced), 2 ribs celery (diced), and ½ cup diced carrots. Sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for another minute, stirring frequently.
Sprinkle in 3 tablespoons flour, stirring continuously for 2 minutes to make a light roux. Slowly pour in 5 cups chicken broth, scraping up any browned bits from the bottom of the pot with a spatula to enhance the flavor.
Stir in 1 cup heavy cream, 1 teaspoon hot sauce, 1 teaspoon soy sauce, and seasonings (1 teaspoon dried basil, ½ teaspoon EACH: dried oregano and parsley,¼ teaspoon EACH: ground black pepper and red chili flakes), blending everything together smoothly.
Bring the soup to a gentle boil, then reduce to a simmer. While waiting, wash and dry 1 ¼ pounds red potatoes, then cut them into 1-inch cubes. Add them to the soup and let them cook uncovered until fork-tender, about 20-25 minutes.
Return the cooked ground beef to the pot and stir to combine. Reduce the heat to low and mix in 2 cups shredded cheddar cheese (if using) until melted and creamy. Serve hot with your favorite toppings!

Notes

Refrigerate: Keep in an airtight container in the fridge for up to 4 days.

Freeze: Let the soup cool completely, then freeze for up to 3 months.

Reheat: Warm on the stovetop over medium heat, adding a little broth or milk if it needs thinning.

Nutrition

Course: Soup recipes

Cuisine: American

Keyword: creamy potato and hamburger soup, potato soup

All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.