Hamburger Potato Soup

Hamburger Potato Soup is the kind of dinner that solves everything at once. It is hearty, creamy, budget friendly, and made with simple ingredients you probably already have. Ground beef and tender potatoes simmer together into a rich, comforting bowl that feels like home.

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This version gives you both stovetop and slow cooker hamburger potato soup instructions, so you can cook it your way. Whether you need a quick weeknight meal or a hands off crockpot dinner, this ground beef and potato soup delivers big flavor with very little effort.

It reheats beautifully, freezes well, and tastes even better the next day. That alone makes it worth saving.

Why This Hamburger Potato Soup Works

At its core, hamburger potato soup works because it balances richness and simplicity. The browned ground beef builds a deep savory base, while the potatoes soften and naturally thicken the broth as they cook. You get creaminess without needing heavy ingredients.

Unlike many versions, this recipe is designed to work perfectly as a slow cooker hamburger potato soup or a stovetop meal. The seasoning is layered properly, the dairy is added at the right time, and the texture stays smooth instead of grainy.

It is also flexible. You can make it extra creamy, lighten it up, or turn it into a true crockpot creamy potatoes and hamburger soup depending on what your family prefers.

Simple ingredients. Reliable method. Cozy results every time.

Ingredients for Hamburger Potato Soup

Main Ingredients

1 lb ground beef, 450 g
3 large russet or Yukon Gold potatoes, peeled and diced
1 small onion, finely diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
4 cups beef broth, 950 ml
1 cup water, 240 ml
1 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon salt, adjust to taste
1 half teaspoon black pepper
1 half teaspoon smoked paprika

For the Creamy Finish

1 cup whole milk or heavy cream, 240 ml
1 cup shredded cheddar cheese, 100 to 120 g
2 tablespoons cornstarch mixed with 2 tablespoons water, optional for thicker soup

Ingredient Notes and Substitutions

Potatoes:
Russet potatoes break down slightly and help thicken the soup. Yukon Gold holds shape better for a chunkier ground beef and potato soup.

Ground Beef:
Use 80 20 or 85 15 for the best balance of flavor and texture. Leaner beef works but may need a splash of extra broth.

Dairy:
Heavy cream gives a richer crockpot creamy potatoes hamburger soup. Whole milk keeps it lighter. For dairy free, use unsweetened plain oat or almond milk and skip the cheese.

Broth:
Beef broth gives deeper flavor, but chicken broth works in a pinch.

Allergen Note:
This recipe is naturally gluten free if your broth and Worcestershire sauce are certified gluten free.

Equipment Needed

Large pot or Dutch oven for stovetop method
6 quart slow cooker for hamburger potato soup crockpot version
Wooden spoon
Knife and cutting board
Measuring cups and spoons

Optional:
Immersion blender for slightly thicker texture

How to Make Hamburger Potato Soup on the Stovetop

1. Brown the beef
   In a large pot over medium heat, cook the ground beef until deeply browned, about 6 to 8 minutes. Break it apart as it cooks. Add the diced onion and cook 2 to 3 minutes more until softened. Stir in the garlic and cook just until fragrant. Drain excess grease if needed.
2. Build the soup base
   Add the potatoes, carrots, celery, beef broth, water, Worcestershire sauce, and seasonings. Stir well and bring to a gentle boil.
3. Simmer until tender
   Reduce heat to low and simmer for 18 to 22 minutes, or until the potatoes are fork tender. The broth will start to thicken slightly as the potatoes release starch.
4. Make it creamy
   Stir in the milk or cream and shredded cheddar. If you prefer a thicker texture, add the cornstarch slurry and simmer for another 3 to 5 minutes until slightly thickened.
5. Adjust and serve
   Taste and adjust salt and pepper. Let the soup rest for 5 minutes before serving. It thickens a bit as it cools.

You now have a classic hamburger potato soup with rich flavor and balanced creaminess. Next, we turn this into a true slow cooker hamburger potato soup for hands off cooking.

Slow Cooker Hamburger Potato Soup

This slow cooker hamburger potato soup version is ideal for busy days. The flavors deepen over time, and the potatoes turn perfectly tender without constant monitoring.

Step by Step for Hamburger Potato Soup Crockpot

1. Brown the beef first
   For best flavor, brown the ground beef with onion and garlic in a skillet before adding to the slow cooker. This step adds depth that you will not get by adding raw beef.
2. Add everything except dairy
   Transfer the beef mixture to a 6 quart crock pot. Add potatoes, carrots, celery, broth, water, Worcestershire sauce, and seasonings. Stir to combine.
3. Cook low and slow
   Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are tender.
4. Add dairy at the end
   Stir in milk or cream and shredded cheese during the last 20 to 30 minutes of cooking. This prevents curdling and keeps your crockpot creamy potatoes and hamburger soup smooth.
5. Thicken if needed
   If making a thicker crockpot potato hamburger soup, stir in the cornstarch slurry and cook on HIGH for 15 more minutes until thickened.

This method also works beautifully for ground beef potato soup crock pot meal prep since it stays warm without overcooking.

Pro Tips for the Best Crockpot Creamy Potatoes Hamburger Soup

1. Brown the beef properly
   Deep browning creates richer flavor in both stovetop and crock pot hamburger potato soup. Pale beef equals flat soup.
2. Cut potatoes evenly
   Uniform pieces cook at the same rate. Large chunks stay firm, smaller cubes create a slightly thicker ground beef and potato soup texture.
3. Add dairy last in the slow cooker
   For smooth crockpot creamy potatoes and hamburger soup, always stir in milk or cream at the end. High heat for too long can cause separation.
4. Control thickness naturally
   If you prefer thicker soup, mash a few cooked potatoes directly in the pot before adding cheese. This thickens without extra starch.
5. Let it rest before serving
   Hamburger potato soup thickens slightly as it cools. Give it 5 to 10 minutes off heat for the best consistency.
6. Taste before finishing
   Potatoes absorb salt. Always adjust seasoning at the end.

Variations of Crock Pot Hamburger Potato Soup

This recipe adapts easily depending on what you have on hand.

Extra Creamy Version

For a richer crockpot creamy potatoes hamburger soup, replace half the milk with heavy cream and add 2 ounces cream cheese at the end. Stir until fully melted.

Lighter Weeknight Version

Use lean ground beef and whole milk instead of cream. You can also reduce the cheese slightly for a lighter slow cooker hamburger potato soup.

Dairy Free Option

Skip cheese and use unsweetened plain oat milk. Add a tablespoon of nutritional yeast for subtle depth.

Vegetable Loaded Version

Add corn, green beans, or diced bell peppers. This works well in crockpot potato and hamburger soup since the long cooking time softens extra vegetables evenly.

Storage and Meal Prep for Hamburger Potato Soup Crockpot

One of the best things about hamburger potato soup crockpot style is how well it stores. The flavors deepen overnight, making leftovers even better.

Refrigerator

Let the soup cool completely. Store in an airtight container in the fridge for up to 4 days. The soup will thicken as it sits since the potatoes continue absorbing liquid.

To reheat, warm gently on the stove over low heat. Add a splash of broth or milk to loosen the texture if needed.

Freezer

For best results, freeze before adding dairy. Ground beef potato soup crock pot versions freeze well for up to 3 months without cream.

If already creamy, you can still freeze it, but the texture may change slightly. Reheat slowly and stir well to bring it back together.

Meal Prep Tip

Portion into individual containers for easy lunches. This slow cooker hamburger potato soup holds up well and stays satisfying for hours.

Nutrition Information for Ground Beef and Potato Soup

Estimated per serving, based on 6 servings:

Calories: 420 to 480
Protein: 22 to 26 grams
Carbohydrates: 28 to 35 grams
Fat: 25 to 30 grams
Fiber: 3 to 4 grams

This ground beef and potato soup provides solid protein from beef and sustained energy from potatoes. For a lighter version, reduce cheese and use milk instead of cream.

It can be naturally gluten free depending on your broth and seasonings.

What to Serve with Hamburger Potato Soup

This soup is hearty on its own, but simple sides make it feel complete.

Fresh crusty bread or garlic toast for dipping
Simple green salad with a sharp vinaigrette
Roasted vegetables for extra texture
Buttermilk biscuits for a cozy dinner feel

For presentation, top each bowl with shredded cheddar, chopped parsley, or a spoonful of sour cream.

If you love creamy comfort soups, you might also enjoy my Broccoli Cheddar Soup for another cozy, cheese packed dinner idea.

FAQ About Hamburger Potato Soup

Final Thoughts on This Slow Cooker Hamburger Potato Soup

Hamburger potato soup is simple comfort food done right. With tender potatoes, seasoned ground beef, and a creamy finish, it delivers warmth and satisfaction in every bowl.

Whether you make it on the stove or prepare hamburger potato soup crockpot style, this recipe adapts to your schedule and your pantry. It stores well, reheats beautifully, and easily becomes a family favorite.

Save this slow cooker hamburger potato soup for busy weeks, cold nights, and anytime you need a reliable, hearty meal that everyone will actually eat.

Hamburger Potato Soup

Emily Wilson

This creamy Hamburger Potato Soup is hearty, comforting, and easy to make on the stovetop or in the crockpot. Made with seasoned ground beef, tender potatoes, and a rich cheesy broth, it’s the perfect family-friendly dinner that reheats and freezes beautifully.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6 bowls

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• 6-Quart Slow Cooker
• Wooden Spoon
• Knife
• Cutting Board
• Measuring cups and spoons

Ingredients

  

Soup Ingredients

• 1 lb ground beef 80/20 preferred
• 3 large russet or Yukon Gold potatoes peeled and diced
• 1 small onion diced
• 3 cloves garlic minced
• 2 carrots diced
• 2 stalks celery diced
• 4 cups beef broth
• 1 cup water
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon salt adjust to taste
• 0.5 teaspoon black pepper
• 0.5 teaspoon smoked paprika

Creamy Finish

• 1 cup whole milk or heavy cream
• 1 cup shredded cheddar cheese
• 2 tablespoons cornstarch mixed with 2 tablespoons water, optional

Instructions

 

• 1. Brown the beef: In a large pot over medium heat, cook the ground beef until fully browned. Add the diced onion and cook for 2 to 3 minutes. Stir in garlic and cook until fragrant. Drain excess grease if needed.
• 2. Build the soup: Add potatoes, carrots, celery, beef broth, water, Worcestershire sauce, and seasonings. Bring to a gentle boil, then reduce heat and simmer for 18 to 22 minutes until potatoes are fork tender.
• 3. Make it creamy: Stir in milk or cream and shredded cheddar cheese. If a thicker soup is desired, add the cornstarch slurry and simmer for 3 to 5 minutes until thickened.
• Slow Cooker Method: Brown beef with onion and garlic first. Transfer to a 6-quart slow cooker with remaining ingredients except dairy. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Stir in milk and cheese during the last 20 to 30 minutes of cooking. Thicken with cornstarch slurry if desired.

Notes

For best results in the crockpot, always add dairy at the end of cooking to prevent curdling. This soup thickens as it cools, so add a splash of broth or milk when reheating. Freeze without dairy for up to 3 months for best texture.

Nutrition Facts:

• Calories: 450 kcal 
• Total Fat: 28 g 
• Saturated Fat: 12 g 
• Cholesterol: 85 mg 
• Sodium: 820 mg 
• Total Carbohydrates: 32 g 
• Dietary Fiber: 4 g 
• Sugars: 5 g 
• Protein: 24 g 
• Potassium: 780 mg 
• Vitamin A: 45% DV 
• Vitamin C: 25% DV 
• Calcium: 20% DV 
• Iron: 15% DV 

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