Creamy Potato & Hamburger Soup
Rich, hearty, and soothing — the kind of soup that feels like a warm hug in a bowl.
There are some recipes that don’t need explaining — they just belong at the table. Creamy Potato & Hamburger Soup is one of those quiet classics. It’s the soup you make when the weather turns cool, when the house feels a little too quiet, or when everyone just needs something warm and filling to slow the day down.
This is old-fashioned comfort at its best: tender potatoes, savory ground beef, and a creamy broth that tastes like it simmered all afternoon — even though it didn’t. Simple ingredients, one pot, and the kind of flavor that brings everyone back for seconds.
🛒 Ingredient Overview
Ground Beef (1 lb)
The hearty base of the soup. Ground beef adds richness and makes this soup filling enough to be a full meal.
Potatoes (4–5 cups, diced)
Russet or Yukon Gold potatoes work beautifully. They soften into the broth and help naturally thicken the soup.
Onion (1 small, diced)
Adds a gentle sweetness and depth that builds flavor from the very first step.
Garlic (2–3 cloves, minced)
Optional, but highly recommended for warmth and aroma.
Chicken or Beef Broth (4 cups)
Forms the savory backbone of the soup. Use low-sodium if you prefer more control over salt.
Milk (1–1½ cups)
Creates that creamy, comforting texture without being heavy.
Heavy Cream or Half-and-Half (½–1 cup)
Optional, but adds richness and that cozy, velvety finish.
Flour & Butter (for thickening)
A simple roux gives the soup body and smoothness.
Seasonings
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Salt
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Black pepper
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Garlic powder
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Paprika (optional, for warmth)
👩🍳 Step-by-Step Cooking Instructions
⭐ Step 1 — Brown the Beef
In a large pot or Dutch oven, cook ground beef over medium heat until fully browned.
Drain excess grease.
⭐ Step 2 — Add Onion & Garlic
Add diced onion (and garlic if using) to the pot.
Cook 2–3 minutes until softened and fragrant.
⭐ Step 3 — Make the Roux
Push the beef mixture to one side.
Add butter and sprinkle flour over it.
Stir and cook 1–2 minutes until lightly golden.
⭐ Step 4 — Add Broth & Potatoes
Slowly pour in broth, stirring constantly to avoid lumps.
Add diced potatoes and season with salt, pepper, garlic powder, and paprika.
⭐ Step 5 — Simmer
Bring to a gentle boil, then reduce heat.
Simmer 15–20 minutes, until potatoes are fork-tender.
⭐ Step 6 — Make It Creamy
Stir in milk and heavy cream (or half-and-half).
Simmer another 5–10 minutes, stirring gently.
⭐ Step 7 — Taste & Serve
Taste and adjust seasoning as needed.
Serve hot with bread, crackers, or biscuits.
❓ 20 Frequently Asked Questions
1. Can I use ground turkey instead of beef?
Yes — it works well.
2. What potatoes are best?
Russet or Yukon Gold.
3. Can I make this thicker?
Yes — add more roux or mash some potatoes.
4. Can I make it thinner?
Add extra broth or milk.
5. Can I add vegetables?
Corn, carrots, or celery are great.
6. Is this kid-friendly?
Very much so.
7. Can I freeze it?
Cream soups freeze okay but may change texture slightly.
8. Can I make it ahead?
Yes — it reheats beautifully.
9. Can I use evaporated milk?
Yes, for extra creaminess.
10. Does it reheat well?
Yes — add a splash of milk.
11. Can I use cream of mushroom soup?
Yes, as a shortcut.
12. Is this gluten-free?
Use gluten-free flour or skip roux.
13. Can I add cheese?
Cheddar is delicious here.
14. Can I use beef broth only?
Yes — richer flavor.
15. Can I make it spicy?
Add red pepper flakes.
16. Can I cook this in a crockpot?
Yes, after browning beef.
17. How long does it last?
Up to 4 days refrigerated.
18. Can I add bacon?
Absolutely.
19. Does it thicken overnight?
Yes — add liquid when reheating.
20. What should I serve with it?
Crusty bread or biscuits.
💡 20 Helpful Tips
1. Dice potatoes evenly.
2. Don’t overcook potatoes.
3. Drain beef well.
4. Stir roux constantly.
5. Use low-sodium broth.
6. Add dairy slowly.
7. Taste before serving.
8. Mash some potatoes for thickness.
9. Fresh pepper adds warmth.
10. Serve hot for best texture.
11. Add cheese at the end if using.
12. Let soup rest 5 minutes.
13. Use a heavy pot.
14. Add herbs if desired.
15. Stir gently once creamy.
16. This soup improves overnight.
17. Perfect for cold days.
18. One-pot comfort at its best.
19. Freezes better without cream.
20. Simple food is the most comforting.
🧊 10 Storage & Reheating Tips
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Store in airtight container
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Refrigerate up to 4 days
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Reheat gently on stovetop
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Add milk or broth if thick
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Stir often when reheating
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Avoid boiling after adding cream
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Freeze only if needed
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Thaw overnight before reheating
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Reheat only what you need
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Serve fresh and hot
🔐 20 Recipe Secrets
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Potatoes naturally thicken the soup.
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Ground beef adds richness.
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Roux creates smooth texture.
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Milk keeps it light.
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Cream adds indulgence.
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Low simmer protects texture.
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Season at the end.
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Fresh pepper matters.
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Mash a few potatoes for body.
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Simple seasoning shines.
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Comfort food doesn’t rush.
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Old-fashioned soups never fail.
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This recipe feeds a crowd.
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Leftovers taste better.
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One pot keeps it calm.
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Perfect freezer meal base.
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Bread makes it complete.
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No fancy ingredients needed.
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This soup feels like home.
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Sometimes simple is everything.