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Hamburger Potato Soup with ground beef, potatoes, carrots, and corn in a creamy broth

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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