Creamy Potato & Hamburger Soup

This Creamy Potato and Hamburger Soup is just the thing for busy nights or chilly weekends when you need something warm and filling on the table fast. The mix of hearty ground beef, tender vegetables, and melted cheese makes it a comfort food classic that always disappears quickly in my home even my picky eaters come back for seconds.

I first tried this after a snowy afternoon when I needed dinner in a hurry it instantly became a favorite in my family rotation because it is both so easy and so comforting on cold days.

Ingredients

• Ground beef one pound: Choose lean or extra lean for less grease and a beefy flavor
• Onion: Chopped fresh onion gives sweetness and depth look for firm heavy onions with no soft spots
• Garlic three cloves minced: Fresh garlic is key for aroma and rounding out the flavor
• Potatoes four cups diced: Yukon Gold or Russets work well scrub them before cutting for best texture
• Beef broth four cups: Homemade or low sodium store bought both work try to use a broth with minimal additives for clean flavor
• Milk two cups: Whole milk makes the creamiest result but any type can work if you want lighter soup
• Shredded cheddar cheese one cup: Sharp cheddar gives big flavor buy a block and shred it fresh for better melting
• Frozen corn kernels half cup: Adds sweetness and color use good quality frozen corn with no ice crystals
• Frozen peas half cup: Sweet and tender choose peas with bright green color
• Diced carrots half cup: Give the soup color and a touch of natural sweetness
• Dried thyme half teaspoon: Brings a savory herbal note choose a jar with strong fragrance
• Dried rosemary half teaspoon: Rosemary stands out in creamy soups use fresh if you have it but dried is fine
• Salt and black pepper to taste: Always taste the soup before serving so you can adjust the seasoning
• Fresh parsley: Chopped for garnish Adding parsley at the end wakes up all the flavors

Step by Step Instructions

Brown the Beef:

In a large pot or Dutch oven cook the ground beef over medium high heat stirring often to break it up into small pieces Keep cooking until the meat is no longer pink and beginning to brown this unlocks flavor. Drain off extra fat if you want a less greasy soup.

Cook the Aromatics:

Add the chopped onion and minced garlic to the browned beef Stir everything together and cook for two to three minutes over medium heat until the onions are translucent and the garlic smells fragrant This step creates a flavorful savory base for the soup.

Add Potatoes and Broth:

Mix in the diced potatoes beef broth dried thyme dried rosemary salt and black pepper. Raise the heat and bring the pot to a gentle boil. Once boiling cover the pot and turn the heat to medium low so the soup simmers for fifteen to twenty minutes until the potatoes are fork tender Try not to overcook or the potatoes will start to break down.

Incorporate Vegetables:

Add in the frozen corn frozen peas and diced carrots once the potatoes are soft. Stir gently. Simmer for another five to seven minutes until the new vegetables are fully heated through and tender but still bright.

Make it Creamy:

Pour in the milk and the shredded cheddar cheese Gradually stir until all the cheese melts and the soup turns creamy and smooth For a thinner soup add extra milk Simmers just until everything is heated no need to boil after adding the milk and cheese.

Season and Serve:

Taste the finished soup and add more salt or pepper as needed. Scoop the hot soup into bowls and sprinkle with fresh parsley for brightness.

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My favorite ingredient in this soup is melted sharp cheddar cheese because it adds a velvety finish that everyone loves Every time I make this soup I think of the first snowy night I served it with crusty bread and we all felt perfectly cozy gathered around the table.

Storage Tips

Let any leftover soup cool fully before putting it into airtight containers Store in the fridge for up to four days. For longer storage freeze in smaller containers so it is easy to grab single servings. When you reheat slowly on the stove add a splash of milk or broth if it has thickened from sitting.

Ingredient Substitutions

Ground turkey or chicken work instead of beef for a lighter soup. Swap beef broth for chicken or vegetable broth to adjust the base flavor. You can use non dairy milk and a vegan cheese for a dairy free version the result will still be hearty and delicious. Sweet potatoes instead of classic potatoes add an earthy sweetness that pairs well with the beef.

Serving Suggestions

Serve piping hot with a chunk of crusty bread rich rolls or even a green salad for freshness. A sprinkle of extra cheese or crisp bacon bits on top makes it extra special. My family also loves this soup with a dollop of sour cream for tanginess or even a drizzle of hot sauce for a little kick.

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Cultural and Historical Context

Creamy hamburger soups like this one grew in popularity in the Midwest where hearty one pot meals were needed for cold weather and to feed a crowd. Versions of this soup travel through many family kitchens handed down for generations as a budget friendly and comforting way to make simple ingredients feel like a feast.

Recipe FAQs

→ Can I use a different kind of meat?

Yes, ground turkey, chicken, or a plant-based alternative work well. Adjust cooking times and seasoning to complement the choice.

→ Are instant potatoes a good substitute?

Instant potato flakes can thicken the dish but won’t provide the same tender texture as fresh, diced potatoes.

→ Is it possible to prepare this dish ahead of time?

Absolutely! Store it in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently before serving.

→ Can non-dairy milk be used for the creamy base?

Non-dairy options like almond or soy milk can substitute regular milk, though they may slightly change the flavor and texture.

→ How can the texture be thickened if too thin?

Add a cornstarch slurry or simmer uncovered to reduce liquid. Blending part of the soup and stirring it back in also enriches the texture.