A Hearty Hamburger Potato Soup You’ll Make All Winter

There’s a special kind of comfort that only a warm bowl of soup can provide on a chilly day. This isn’t just any soup; it’s a hearty, one-pot meal that feels like a hug from the inside.

Our creamy hamburger and potato soup is designed for busy weeknights when you crave something satisfying without spending hours in the kitchen. It’s rich, flavorful, and packed with enough protein and goodness to stand on its own.

As a Registered Dietitian, I love creating recipes that are both nourishing and deeply enjoyable, and this one hits all the right notes.

What Makes This Soup a Weeknight Winner?

This recipe is more than just comfort food; it’s a practical solution for busy families. It comes together in under an hour, uses common ingredients, and dirtying just one pot means cleanup is a breeze.

Each serving is a complete meal, boasting a healthy balance of protein from the ground beef, complex carbohydrates from the potatoes, and essential nutrients from the vegetables. With over 25 grams of protein per bowl, it provides lasting energy and keeps you feeling full and satisfied, unlike lighter soups that can leave you searching for a snack an hour later.

The Secret to a Creamy Broth Without Heavy Cream

How do we achieve that velvety, luxurious texture without relying on heavy cream? The magic lies in a simple technique using a flour slurry.

By whisking all-purpose flour into a portion of the cool chicken broth before adding it to the pot, you create a smooth thickening agent. As the soup simmers, the starch granules in the flour swell and gelatinize, creating a beautifully creamy consistency.

This method, a classic cooking technique, provides body and richness while keeping the saturated fat content lower than if you were to use heavy cream. Furthermore, the natural starches released from the potatoes as they cook also contribute to the soup’s hearty thickness.

Choosing the Best Ingredients for Rich Flavor

Great soup starts with great ingredients. Here’s a closer look at the key players and how to choose them.

The Right Ground Beef

I recommend 90-93% lean ground beef. It provides plenty of rich, beefy flavor without adding excessive grease. Breaking it up and allowing it to brown properly is crucial. This process, known as the Maillard reaction, creates deep, savory notes that form the foundation of the soup’s flavor. According to food science experts at Serious Eats, this reaction is key to developing complex flavors in cooked meats.

Potatoes That Hold Their Shape

The type of potato you use matters. For this soup, Yukon Golds are my top choice. They are moderately starchy, so they become tender and creamy without completely disintegrating, a texture we also strive for in unbelievably creamy mashed potatoes. Russet potatoes are higher in starch and can work, but they will break down more, resulting in a thicker, less chunky soup. Red potatoes are waxy and will hold their shape firmly, which is also a great option if you prefer distinct potato chunks. Bon Appétit highlights that knowing your potato’s starch content is key to getting the texture you want in any dish.

Why Block Cheese is Better

For the smoothest, meltiest cheese, always buy a block of sharp cheddar and shred it yourself. Pre-shredded cheeses are often coated with anti-caking agents like cellulose, which can prevent them from melting seamlessly into the broth, sometimes creating a grainy texture. Sharp cheddar provides a tangy counterpoint to the rich beef and creamy base.

A Step-by-Step Guide to Your New Favorite Soup

1. Brown the Beef and Build Flavor: In a large pot or Dutch oven, cook the ground beef over medium-high heat until deeply browned. Don’t rush this step! Those browned bits on the bottom of the pot are pure flavor. Once cooked, remove the beef with a slotted spoon and set it aside, leaving the rendered fat in the pot.
2. Sauté the Veggies: Add the diced onion, carrots, and celery (the classic mirepoix) to the pot. Cook until they soften and the onion becomes translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze and Simmer: Pour in a small amount of the chicken broth to deglaze the pot, scraping up all the flavorful browned bits with a wooden spoon. Add the cooked beef back to the pot, along with the remaining broth, Worcestershire sauce, salt, pepper, and diced potatoes. Bring to a boil, then reduce the heat to a steady simmer.
4. Thicken the Broth: In a separate bowl, whisk the flour into 1 cup of cool chicken broth until no lumps remain. Slowly pour this slurry into the simmering soup, stirring constantly. Continue to simmer for 10-15 minutes, or until the potatoes are fork-tender and the soup has thickened.
5. Finish with Dairy: Reduce the heat to low. Very slowly stir in the milk. It’s important to add the milk slowly and avoid boiling the soup at this stage, as high heat can cause the dairy to curdle.
6. Melt the Cheese: Turn off the heat. Add the shredded cheddar in small handfuls, stirring until each addition is fully melted before adding the next. This ensures a silky-smooth finish. Taste and adjust seasoning if needed.

Pro Tips from a Dietitian’s Kitchen

A few small adjustments can elevate this soup from great to unforgettable.

• Don’t Fear the Fat (A Little Bit): Browning the vegetables in the fat rendered from the ground beef adds an incredible layer of flavor that you won’t get from just olive oil.
• Add Dairy Off the Heat: As a rule of thumb for any creamy soup, always add milk, cream, or cheese off the heat or on the lowest possible setting. High temperatures can cause the proteins in dairy to separate and curdle, as explained by food scientists at America’s Test Kitchen.
• Let it Rest: Like many stews and braises, this soup’s flavor deepens and improves as it sits. If you can, make it a few hours or even a day ahead of time.

Fun Ways to Customize Your Soup

This recipe is a fantastic starting point. Feel free to make it your own!

• Spice it Up: Add a pinch of cayenne pepper, a dash of hot sauce, or a teaspoon of smoked paprika for warmth and complexity.
• Add More Veggies: A cup of frozen corn, peas, or cut green beans can be stirred in during the last 5 minutes of simmering. For a boost of greens, wilt in a few handfuls of fresh spinach just before serving.
• Protein Swaps: This soup works wonderfully with ground turkey or chicken, and if you have leftover turkey, it’s also perfect for a cozy turkey pot pie. For a vegetarian version, use a plant-based ground ‘meat’ and vegetable broth.
• Make it Extra Rich: If you’re feeling indulgent, you can add 4 ounces of softened cream cheese along with the cheddar for an even richer, tangier finish.

Storage, Freezing, and Reheating for Easy Meals

This soup makes for fantastic leftovers. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid microwaving in short, high bursts, as it can cause separation.

Can you freeze it?

It’s a bit tricky. Soups with dairy and potatoes don’t always freeze perfectly. The dairy can separate, and potatoes can become grainy upon thawing. If you plan to freeze it, I recommend making the soup base without the milk and cheese. Freeze the base, and when you’re ready to serve, thaw it, reheat it, and then add the milk and cheese as directed in the recipe.

A Dietitian’s Take on This Comforting Meal

As a Registered Dietitian, I’m often asked if comfort foods can be part of a healthy diet. The answer is a resounding yes! This soup is a perfect example of a balanced, nutrient-dense meal.

• Power of Protein: A single serving provides around 25-30 grams of high-quality protein. Protein is crucial for muscle repair, immune function, and, importantly, satiety—the feeling of fullness. According to Harvard’s School of Public Health, adequate protein intake can help with appetite control and weight management.
• Carbohydrates for Energy: The potatoes provide complex carbohydrates, which are our body’s primary source of energy. They also offer potassium, an important electrolyte for blood pressure regulation.
• Making it Lighter: By using lean ground beef and 2% milk instead of heavy cream, we’ve already made a healthier choice. The nutritional information is an estimate, but it shows a well-rounded meal. For even lower sodium, use low-sodium chicken broth and adjust the salt to your taste.

This recipe proves that you don’t have to sacrifice flavor to create a meal that nourishes your body.

Conclusion

This creamy hamburger potato soup is more than just a recipe; it’s a reliable, crowd-pleasing meal that delivers on every level. It’s cozy, packed with flavor, and simple enough for any home cook to master. It nourishes the body and the soul, making it the perfect dish to share with family on a cold evening. I encourage you to try it, make it your own, and enjoy the simple pleasure of a truly great bowl of soup.