Creamy Potato & Hamburger Soup

There’s nothing quite like a bowl of creamy hamburger potato soup to chase away the chill and bring cozy comfort to your table. Tender potatoes, hearty beef, and colorful veggies are all wrapped up in a luscious, velvety broth.

This hearty soup is the perfect way to make a simple dinner feel special without spending hours in the kitchen. Each spoonful of this creamy hamburger potato soup is loaded with flavor, making it a favorite for both kids and adults.

Star Players in Our Creamy Hamburger Potato Soup

• Lean ground beef – The hearty base that gives the soup its rich, satisfying flavor.
• Russet potatoes – Starchy and tender, they absorb the creamy broth beautifully.
• Heavy whipping cream – Brings lush, velvety smoothness that makes this soup irresistible.
• Chicken or beef broth – Deepens the flavor and ties all the ingredients together harmoniously.
• Carrots, celery, and onion – The classic aromatic trio that adds sweetness and depth.
• Corn – Adds a pop of sweetness and a bit of texture contrast to the creamy base.
• Italian seasoning – A touch of herbs that infuses warmth and complexity into every bite.
• Worcestershire sauce – Secret ingredient alert! It adds a hint of umami and depth to the broth.

Let’s Make It: How to Craft Creamy Hamburger Potato Soup

Start by browning the ground beef in a large pot until fully cooked, then set it aside. In the same pot, sauté onions, carrots, and celery in butter and olive oil until softened.

Stir in garlic, Italian seasoning, and flour, cooking briefly before pouring in the broth. Stir well to dissolve the flour, scraping up any golden bits for extra flavor.

Return the beef to the pot, then add the potatoes, corn, Worcestershire sauce, and cream. Bring everything to a gentle boil, then simmer with the lid slightly ajar until the potatoes are tender and the soup thickens beautifully.

Generously season with seasoning salt and black pepper just before serving to really make the flavors pop.

Recipe Tips & Tasty Twists

For even more richness, try stirring in a handful of shredded cheddar cheese right before serving. If you prefer a lighter version, substitute half of the cream with extra broth, but keep in mind the soup will be less creamy.

Adding a pinch of smoked paprika can introduce a subtle smoky flavor, perfect if you’re craving a little extra warmth. Feel free to toss in a handful of baby spinach at the end for a pop of green goodness without altering the cozy flavors.

How to Store and Reheat Creamy Hamburger Potato Soup

Cool the soup completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, warm it gently over medium-low heat, stirring occasionally to keep the cream from separating.

For longer storage, freeze the soup in individual portions. Thaw overnight in the fridge, then reheat slowly, adding a splash of broth or cream if needed to refresh the texture.

Creamy Hamburger Potato Soup

A hearty and velvety soup brimming with tender diced potatoes, savory ground beef, and vibrant vegetables, all enveloped in a rich, creamy broth. Perfect for a comforting and effortless meal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

  

• 2 tablespoons flour
• 3/4 cup corn fresh or frozen
• 1 tablespoon butter
• 2 sticks celery finely chopped
• 1 cup heavy or whipping cream
• 3 cloves garlic minced
• 2 medium carrots peeled and finely chopped
• 1/2 tablespoon Worcestershire sauce
• 4 cups chicken or beef broth
• 1 pound lean ground beef
• 2 medium-to-large Russet potatoes peeled and diced
• 1/2 teaspoon Italian seasoning
• 1 tablespoon olive oil
• 1 medium onion finely chopped
• Seasoning salt and pepper to taste

Instructions

 

• Heat a Dutch oven or large soup pot over medium-high heat and brown the ground beef, breaking it up with a spoon as it cooks, approximately 8-10 minutes. Remove the cooked beef and set it aside on a paper towel-lined plate, discarding most of the rendered fat while leaving the pot uncleaned for added flavor. Introduce the olive oil, butter, chopped onion, carrots, and celery into the pot, and sauté the mixture for 5 to 7 minutes until softened. Incorporate the minced garlic, Italian seasoning, and flour, stirring constantly and cooking for about a minute to eliminate the raw flour taste. Pour in the broth, stirring well to dissolve the flour and deglaze the pot, lifting all the flavorful bits from the bottom. Add Worcestershire sauce, heavy cream, diced potatoes, corn, and the browned ground beef back into the pot. Increase the heat to bring the soup to a boil, then immediately reduce to a vigorous simmer, leaving the lid slightly ajar. Continue simmering until the potatoes are fork-tender, around 20 minutes, stirring occasionally to ensure even cooking. Finally, season the soup generously with seasoning salt and pepper before serving.

Notes

Using a well-flavored seasoning salt, such as Lawry’s, is highly recommended to enhance the soup’s depth; however, feel free to substitute with your preferred variety. Avoid replacing heavy cream with milk or half-and-half, as it may cause the soup to curdle during the cooking process.