This hearty, creamy Hamburger Potato Soup combines tender ground beef, russet potatoes, and melty Velveeta cheese into the most comforting bowl you’ll ever taste. As someone who’s tried countless soup recipes, I can honestly say this one-pot wonder hits all the right notes – it’s rich, satisfying, and perfect for those chilly evenings when you need something cozy. My family begs for this soup weekly during the winter months, and I love how easily it comes together with simple pantry ingredients!
Why You’ll Love This Hamburger Potato Soup
- One-pot recipe that’s ready in under an hour
- Rich and creamy without heavy cream
- Perfect make-ahead meal for busy weeknights
- Kid-approved (even picky eaters love it!)
- Loaded with tender potatoes and savory ground beef
- Versatile – works great with different vegetables and proteins
- Makes amazing leftovers
If you’re a fan of hearty, comforting meals, you’ll also want to try my Hamburger Potato Casserole – it’s another family favorite that uses similar ingredients but in casserole form! This soup recipe stands out because it combines the best parts of a classic potato soup with the heartiness of ground beef. The Velveeta cheese might sound unexpected, but trust me – it creates the smoothest, creamiest base you can imagine. Plus, the way the potatoes slowly break down while cooking naturally thickens the soup, creating that perfect, rich texture we all crave.
My secret ingredient? A pinch of dried parsley added right at the beginning with the ground beef. It might seem small, but it adds that special something that takes this soup from good to absolutely incredible. And don’t skip the crusty sourdough bread for dipping – it’s basically mandatory!
Ingredients Overview
Let me walk you through each ingredient that makes this hamburger potato soup so incredibly comforting and delicious!
- Ground Beef: The star of our show! I prefer using 85/15 ground beef – it has just enough fat to provide flavor while not making the soup greasy. Like my classic potato soup, the meat adds incredible richness.
- Russet Potatoes: These starchy spuds are the backbone of our soup. When cooked, they release their natural starches, helping thicken the broth while maintaining their shape. Cut them into uniform 1/2-inch pieces for even cooking.
- Velveeta Cheese: Trust me on this one! While some may raise an eyebrow, Velveeta melts like a dream and creates that silky-smooth texture we’re after. It contains sodium citrate, which prevents the proteins from clumping – science is cool!
- Chicken Broth: The base that ties everything together. It adds depth while keeping the soup lighter than using all milk. The proteins also help emulsify the fats for a smoother soup.
- Fresh Garlic & Onion: These aromatics build our flavor foundation. Mince the garlic fresh – pre-minced just isn’t the same!
Success Tips & Tricks
After testing this recipe countless times (my family wasn’t complaining!), I’ve discovered some game-changing tips that’ll help you nail it every time.
- Temperature Control: Like my slow cooker favorites, maintaining steady heat is crucial. Keep your soup at a gentle simmer – too hot and the dairy can separate.
- Potato Technique: Rinse your cut potatoes before adding them to remove excess starch. This prevents the soup from becoming too thick or gluey.
- Cheese Integration: Add the Velveeta in small cubes and stir constantly while it melts. This ensures even distribution and prevents any clumping at the bottom of the pot.
- Seasoning Strategy: Season in layers – add salt and pepper when browning the meat, then adjust final seasoning once the potatoes are tender. They absorb quite a bit of salt as they cook!
Step-by-Step Instructions
Let’s make this cozy Hamburger Potato Soup together! I’ve made this countless times and learned all the little tricks to make it perfect. Here’s your foolproof guide:
- Brown & Season: Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef, diced onions, and carrots with salt, pepper, and dried parsley. Cook until beef browns and onions turn translucent – about 8-10 minutes. Just like my favorite sloppy joes recipe, draining excess fat is key here!
- Build the Base: Add minced garlic and cook until fragrant, about 2 minutes. Sprinkle flour over the mixture and stir continuously for 1-2 minutes – this prevents any floury taste in your final soup.
- Create the Broth: Pour in chicken broth, scraping those flavorful browned bits from the bottom. This step reminds me of making my homemade chicken noodle soup – those bits are pure gold for flavor!
- Add Remaining Ingredients: Stir in diced potatoes, milk, and Velveeta. Bring to a gentle boil, then reduce heat to low. Simmer for 30-35 minutes, stirring occasionally.
- Final Touch: Once potatoes are tender, taste and adjust seasonings. The soup should be creamy and thick enough to coat the back of a spoon.
Recipe Variations & Uses
This soup is wonderfully versatile, just like my Crock Pot Chicken and Rice! Here are my favorite ways to customize it:
Meat Options:
- Ground turkey or chicken for a lighter version
- Italian sausage for extra flavor
- Bacon bits as a topping or mixed in
Veggie Additions:
- Diced celery for extra crunch
- Frozen corn kernels
- Baby spinach stirred in at the end
- Mushrooms sautéed with the onions
Cheese Variations:
- Sharp cheddar + cream cheese combo
- Smoked gouda for rich flavor
- Pepper jack for a spicy kick
Pro Tip: For make-ahead meals, store the soup without dairy ingredients. When reheating, add the milk and cheese. This prevents any separation and keeps the texture perfect!
FAQs & Final Thoughts
You sure can! Just like my hearty cowboy casserole, this soup reheats beautifully. Prepare everything except the milk and cheese, then store in the fridge for up to 2 days. When ready to serve, reheat and stir in the dairy ingredients until warm and creamy.
The secret is in the cutting! Try to keep your potato chunks roughly the same size – I aim for about 1-inch cubes. This ensures everything cooks at the same rate. If some pieces are still firm while others are soft, your chunks might be too different in size.
No worries! Let it simmer uncovered for a few extra minutes – it’ll thicken up naturally. You can also mash some potato chunks against the side of the pot. The starch helps thicken the soup beautifully. Just remember, the soup will continue to thicken as it cools.
Warm it slowly over medium-low heat, stirring occasionally. If it’s too thick, add a splash of milk or broth. The gentle heating prevents the dairy from separating, keeping your soup creamy and delicious!
Final Thoughts
You know what makes me smile? Watching my family gather around the table, spoons ready, waiting for this cozy soup to be served. Every time I make it, it reminds me why I love sharing recipes so much! The way the cheese melts into those tender potatoes, how the ground beef adds such wonderful heartiness – it’s pure comfort in a bowl.
Whether you’re making this for a chilly evening or meal prepping for the week ahead, I just know you’re going to love this recipe as much as we do. And please, pretty please, drop me a comment below to let me know how it turned out! Nothing makes me happier than hearing your kitchen success stories. Happy cooking, friends! 🥄❤️
Hamburger Potato Soup
Ingredients
- 1 tablespoon olive oil
- 1 lb. ground beef I use 90/10
- 4 large russet potatoes about 2 lbs., peeled and cut in 1/2-inch cubes
- 1 medium yellow onion diced small
- 2 large carrots diced small
- 3 cloves garlic minced
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoon dried parsley
- 4 cups chicken broth
- 2 cups whole milk
- 1/4 cup flour all-purpose
- 1/2 pound Velveeta Cheese cut into chunks
- Optional toppings shredded cheddar cheese, sliced green onions
Instructions
- Add 1 tablespoon olive oil to a large dutch oven over medium-high heat. Add the ground beef, onion, carrots, salt, pepper, and parsley. Cook beef until meat is browned and onions are translucent. Drain any excess grease.
- Add the garlic to the skillet and cook for about two minutes or until fragrant.
- Sprinkle the meat and vegetable mixture with the flour, making sure the meat is evenly coated. Stir and cook 1-2 minutes to remove the raw taste from the flour.
- Add the broth, taking care to deglaze the bottom of the pot, scraping vigorously with a wooden spoon or spatula to remove any stuck-on bits.
- Add the potatoes, milk, and Velveeta cheese. Bring to a boil while stirring continuously. Reduce the heat and simmer soup for 25-35 minutes or until potatoes and carrots are tender; continue to stir to prevent scorching. Garnish with shredded cheese and green onions.
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