Hamburger Potato Soup Recipe – A Cozy Bowl of Comfort

There’s something magical about the sound of a simmering pot on the stove. You know the one—the gentle bubbling that fills the kitchen with warmth and rich aromas. It instantly transports me back to childhood, where my mom would whip up a hearty Hamburger Potato Soup right before the first frost of the season. As the chill settled outside, our home was filled with the comforting scent of sautéing onions and garlic, promising family dinners full of love and laughter.

Whether it’s a chilly evening or just a day where you crave a cozy vibe, this Hamburger Potato Soup is sure to wrap you in warmth like a soft blanket.

Why You’ll Love It

• Quick and easy to make, perfect for busy weeknights.
• Comforting homemade flavor that rivals any restaurant dish.
• Made with simple ingredients from your pantry.
• A fantastic choice for any occasion—whether it’s a family dinner or a cozy night in.
• Always a crowd-pleaser; your family will be asking for seconds!

Ingredients You’ll Need

• 1 tablespoon olive oil
  (Use a high-quality olive oil for richer flavor!)

• 1 lb. ground beef (90/10)
  (Lean beef keeps the soup hearty without being too greasy.)

• 4 large russet potatoes (about 2 lbs.), peeled and cut into 1/2-inch cubes
  (Rustic and creamy, russets are perfect for soups!)

• 1 medium yellow onion, diced small
  (Sweet and aromatic, this adds depth to the soup.)

• 2 large carrots, diced small
  (They add a lovely sweetness and brighten up the dish.)

• 3 cloves garlic, minced
  (Fresh garlic gives it that extra flavor boost.)

• 1/4 teaspoon salt

• 1/2 teaspoon black pepper

• 2 teaspoon dried parsley
  (A sprinkle of this fills your bowl with warmth!)

• 4 cups chicken broth
  (Homemade or store-bought works; just make sure it’s low-sodium if you’d like to control the salt.)

• 2 cups whole milk
  (For creaminess that soothes the soul.)

• 1/4 cup all-purpose flour
  (To thicken the soup and make it luscious.)

• 1 pound Velveeta Cheese (16 oz.), cut into chunks
  (This gives that unforgettable cheesy richness!)

• Optional toppings: shredded cheddar cheese, sliced green onions
  (Dress it up to make your soup even more special.)

How to Make It

1. In a large Dutch oven over medium-high heat, add the olive oil. Once it shimmers, toss in the ground beef, onion, carrots, salt, pepper, and parsley. As you cook, the beef will brown and the onions will turn translucent, filling the kitchen with a delightful aroma. Don’t forget to drain any excess grease!

2. Now, it’s time for the garlic! Add it to the mix, cooking for about two minutes, or until that fragrant garlicky smell dances through the air.

3. Sprinkle the meat and vegetable mixture with flour, ensuring every bit is evenly coated. Stir and cook it for 1-2 minutes—this helps eliminate the raw flour taste.

4. It’s broth time! Pour in the chicken broth and use a wooden spoon or spatula to scrape any delicious bits stuck to the pot. They’re packed with flavor!

5. Next, add the potatoes, whole milk, and those delightful chunks of Velveeta cheese. Bring it all to a boil while stirring continuously. Once it’s bubbling, reduce the heat and let it simmer for 25-35 minutes. Keep stirring here and there to avoid scorching. You’ll know it’s ready when the potatoes and carrots are tender and your kitchen smells heavenly.

6. For that finishing touch, garnish your beautifully creamy soup with shredded cheese and sliced green onions.

Kitchen Tips

• One Time-Saving Trick: Prep your ingredients ahead of time. Chop the veggies on a Sunday afternoon, and you’ll be ready to go on a busy weeknight.

• One Fix for a Common Mistake: If your soup is too thick, simply add more chicken broth or milk until you get the desired consistency.

• One Creative Flavor Variation: Feel adventurous? Add a can of diced tomatoes or some green bell peppers for a twist!

Serving Ideas

This hearty Hamburger Potato Soup is perfect for family dinners or cozy nights curled up with loved ones. Serve it with warm bread or buttery biscuits to soak up every last drop. For an extra special touch, top each bowl with shredded cheddar cheese and sliced green onions for a pop of color and flavor. Trust me; your family will rave about it!

Storing & Leftovers

• How to Store: Let the soup cool, then transfer it to an airtight container. It will keep well in the fridge for up to 4 days.

• How to Reheat: Gently reheat on the stove over low heat, stirring occasionally to preserve that lovely creamy texture. If it thickens too much, just add a splash of milk or broth.

• Fun Leftover Idea: Use your leftover Hamburger Potato Soup as a filling for breakfast burritos! Just wrap it up with some scrambled eggs and cheese for a delightful morning treat.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, allowing the flavors to meld together beautifully.

Q: Can I swap any ingredients?
A: Of course! Feel free to use turkey instead of beef, or substitute vegetables based on what you have on hand. This recipe is very forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic! Your family will appreciate that cozy touch.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign!

Final Thoughts

Cooking is more than just putting ingredients together; it’s about creating memories around the table with people you love. This Hamburger Potato Soup holds a special place in my heart—it reminds me of those family dinners on Sundays, where laughter mingled with every spoonful. I hope you try this recipe, make it your own, and start a new tradition. After all, nothing beats a warm bowl of Hamburger Potato Soup shared with family and friends.

Hamburger Potato Soup

A comforting and hearty soup made with ground beef, potatoes, and cheese—perfect for chilly evenings and family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 tablespoon olive oil Use a high-quality olive oil for richer flavor!
• 1 lb ground beef (90/10) Lean beef keeps the soup hearty without being too greasy.
• 4 large russet potatoes About 2 lbs., peeled and cut into 1/2-inch cubes.
• 1 medium yellow onion, diced Sweet and aromatic, adds depth to the soup.
• 2 large carrots, diced Adds a lovely sweetness and brightens up the dish.
• 3 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons dried parsley A sprinkle of this fills your bowl with warmth!
• 4 cups chicken broth Homemade or store-bought; low-sodium recommended.
• 2 cups whole milk For creaminess that soothes the soul.
• 1/4 cup all-purpose flour To thicken the soup and make it luscious.
• 1 pound Velveeta Cheese Cut into chunks for that unforgettable cheesy richness.

Optional Toppings

• shredded cheddar cheese Dress it up to make your soup even more special.
• sliced green onions For additional flavor and garnish.

Method

 

Preparation

1. In a large Dutch oven over medium-high heat, add the olive oil.
2. Once it shimmers, toss in the ground beef, onion, carrots, salt, pepper, and parsley.
3. Cook until the beef browns and the onions turn translucent, then drain any excess grease.
4. Add garlic and cook for about two minutes, until fragrant.
5. Sprinkle in the flour, coating everything, and cook for an additional 1-2 minutes.

Cooking

1. Pour in the chicken broth, scraping off any flavorful bits from the bottom of the pot.
2. Add potatoes, whole milk, and Velveeta cheese. Bring to a boil while stirring continuously.
3. Once bubbling, reduce heat and simmer for 25-35 minutes, stirring occasionally until potatoes and carrots are tender.

Serving

1. Garnish with shredded cheese and sliced green onions before serving.

Notes

Let the soup cool, then store in an airtight container for up to 4 days. Reheat gently on the stove, adding more milk or broth if it thickens too much. Leftovers can be used as filling for breakfast burritos.