There’s something about a warm, creamy potato and hamburger soup that makes it feel like a big hug in a bowl. It’s cozy, comforting, and ridiculously easy to make, whether you’re using a crockpot or cooking it stovetop. This Creamy Potato & Hamburger Soup has been one of my go-to meals, especially on chilly evenings when you want something hearty but don’t want to spend hours in the kitchen. It’s the kind of recipe you can make once and enjoy for days, and it’s so forgiving that you can tweak it based on whatever you’ve got in the fridge or pantry.

Let me tell you, this is not your typical thin broth soup. No, this one’s a rich, cheesy delight with chunks of tender potatoes and a savory beef base that’ll keep everyone coming back for seconds. Plus, it’s incredibly versatile—add in some extra veggies, swap the cheese, or even go for a different type of meat. By the end of this post, you’ll be ready to make this soup your own!

The first time I made this soup—total chaos but worth it! 🥔🍲

I’ll never forget the first time I made this creamy potato and hamburger soup. I had just come home from work, it was freezing outside, and I was craving something cozy. I also had about 30 minutes before my kids would start asking, “What’s for dinner?” and I had NO plan. I rummaged through the fridge, found some ground beef and potatoes, and just decided to wing it. It wasn’t perfect—I think I added too much cheese (if that’s even a thing) and completely forgot to drain the beef grease. But even then, it was one of the best, heartiest soups I’ve ever made.

I remember sitting down with a big bowl of this creamy goodness, and the whole family just went silent, slurping it up. That’s when I knew I had a keeper! Over time, I’ve fine-tuned the recipe—making sure it’s just the right level of creamy and packed with flavor. Now, it’s a staple during the colder months, especially when I want something easy but filling.

How this soup became a classic

Potato soup, in its many forms, has been a comfort food for centuries. In fact, potato-based soups date back to at least the 1700s in Europe, where they were a cheap and filling meal. This version, with hamburger, adds an extra layer of heartiness. If you trace it back, these types of “hamburger soups” became more popular in the mid-20th century as home cooks looked for budget-friendly, hearty meals that could feed a crowd without breaking the bank. And the addition of processed cheese like Velveeta? Well, that’s a classic American twist that makes this soup irresistibly creamy and indulgent!

Let’s talk ingredients: what makes this soup so good

Every ingredient in this recipe has a role to play, from the starchy potatoes to the rich Velveeta cheese. Let’s break it down:

Ground beef: The base of the soup, adding that hearty, savory flavor. If you don’t have ground beef, you can easily substitute it with ground turkey or even Italian sausage for a spicier kick. For a leaner option, go with ground chicken.
Russet potatoes: They’re the star of the show, adding texture and thickness. Russets are ideal because they break down slightly, making the soup creamy without needing too much extra thickener. If you don’t have Russets, Yukon Golds work well too and add a buttery flavor.
Velveeta cheese: This is what gives the soup its creamy, cheesy goodness. If Velveeta isn’t your thing, you can substitute it with shredded cheddar or a mix of cheddar and cream cheese. But, I have to say, Velveeta melts like a dream and keeps things super smooth!
Frozen vegetable mix: A shortcut that saves time and adds a bit of color and nutrition. I usually go for a classic mix of peas, carrots, and corn, but you can use fresh veggies if you prefer—just make sure to adjust the cooking time!
Chicken broth: The base of the soup, adding depth and flavor. You could use beef broth for an even richer taste or vegetable broth to lighten things up a bit.
Dried basil and parsley flakes: These herbs bring a subtle freshness. Fresh herbs would be even better if you have them on hand, but the dried versions do the job perfectly in a pinch.

Kitchen gear: what you need to make this soup

Making this soup is a breeze, and you don’t need any fancy tools. Here’s what you’ll want to have on hand:

Large skillet: For browning the ground beef and onions. A non-stick skillet works best so you can get a good sear on the meat without it sticking.
Crockpot or large stockpot: The beauty of this recipe is that it works both ways. If you want to “set it and forget it,” the crockpot is your best friend. If you’re short on time, a stockpot on the stovetop will get the job done faster.
Whisk: For mixing the cornstarch and milk mixture. You’ll want to make sure there are no lumps, so a whisk is key!
Ladle: To serve up that creamy goodness.

Step-by-step: how to make creamy potato & hamburger soup (and a few tips along the way)

Here’s how you bring this soup to life, step by step.

Brown the beef: Heat your skillet over medium-high heat and add the ground beef and diced onion. Cook until the beef is fully browned and the onions are soft, about 6-8 minutes. (Tip: Don’t forget to drain the grease! The first time I made this, I didn’t drain the fat, and while it was still tasty, it ended up a little too greasy for my liking.)
Cook the garlic: Stir in the minced garlic and cook for another 1-2 minutes until it’s fragrant. Garlic burns easily, so keep a close eye on it!
Add it all to the crockpot (or stockpot): Transfer the beef mixture into your crockpot or stockpot. Add the peeled and diced potatoes, chicken broth, frozen vegetables, basil, and parsley. Stir everything together.
Crockpot vs stovetop:
- Crockpot: Set on low for 6-8 hours, or high for 3-4 hours, until the potatoes are tender.
- Stovetop: Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes until the potatoes are soft and fork-tender.
Make the cornstarch mixture: In a small bowl, whisk together the milk and cornstarch until smooth. This step ensures your soup gets that perfect creamy texture without being too thick or too thin.
Thicken the soup: Slowly stir the cornstarch mixture into the soup and let it simmer for a few minutes to thicken. (If you’re like me, you might’ve rushed this the first time and ended up with a few lumps—take your time!)
Add the Velveeta: Stir in the cubed Velveeta cheese until it’s fully melted and smooth. This is when the soup transforms into creamy perfection.
Serve and enjoy: Ladle the soup into bowls, garnish with a bit of parsley (if you’re feeling fancy), and dig in!

Variations to try (and how they turned out)

This soup is incredibly versatile, and I’ve had fun experimenting with different variations. Here are a few I’ve tried:

Gluten-free: Just swap the Velveeta for a gluten-free cheese, and you’re good to go. The cornstarch thickener is already gluten-free, so no changes needed there!
Vegan: For a vegan version, you can use plant-based ground meat, vegetable broth, and a dairy-free cheese alternative like Daiya. I was pleasantly surprised at how well the vegan cheese melted!
Low-carb: Replace the potatoes with cauliflower florets for a lighter, low-carb version. The cauliflower breaks down and thickens the soup in a similar way to potatoes, but with far fewer carbs.
Spicy twist: Swap out the ground beef for spicy sausage and add a pinch of red pepper flakes. This one’s for the spice lovers, and it adds a whole new dimension to the soup!

Serving suggestions: make it look as good as it tastes

I like to serve this soup in big bowls, sprinkled with a little fresh parsley or chives for color. It also pairs beautifully with some crusty bread or garlic toast to soak up all that creamy goodness. If you’re feeling extra indulgent, top each bowl with a sprinkle of shredded cheddar or a dollop of sour cream. Trust me, your taste buds will thank you.

Drinks to pair with creamy potato & hamburger soup

This soup is rich and hearty, so you’ll want a drink that complements but doesn’t overpower it. I usually go for something light and refreshing, like a crisp apple cider or even a cold beer (a pale ale pairs nicely). If you’re a wine drinker, try a light white wine like Pinot Grigio or a dry Riesling. They have just enough acidity to cut through the creaminess of the soup.

Storage and reheating tips (because leftovers are a gift)

This soup stores beautifully, and in my opinion, it tastes even better the next day after the flavors have had time to meld. You can store it in an airtight container in the fridge for up to 4 days.

To reheat, simply pop it in a pot over medium heat, stirring occasionally until warmed through. If it thickens up too much in the fridge, just add a splash of milk or broth to loosen it up. You can also freeze this soup in portions for up to 3 months—just leave out the cheese and add it in when you reheat the soup for the best texture.

How to adjust for different serving sizes

This recipe makes enough to feed a small crowd, but if you’re cooking for fewer people (or want to double it for leftovers), it’s easy to adjust. I’ve found that halving the recipe works perfectly without any major changes. Just be mindful of cooking times—smaller batches tend to cook a little quicker, especially on the stovetop.

Potential hiccups—and how to fix them

Soup too thick? Just add a bit more broth or milk to thin it out.
Soup too thin? Add a little more cornstarch to thicken it up (dissolve it in cold milk or water first!).
Cheese didn’t melt properly? Velveeta usually melts like a dream, but if it gets a little clumpy, try whisking the soup to smooth it out.

Give this creamy potato & hamburger soup a try!

So, whether you’re battling cold weather or just craving something cozy, this Creamy Potato & Hamburger Soup is the ultimate comfort food. It’s rich, creamy, and incredibly easy to make. Plus, it’s a recipe that begs to be customized—whether you’re switching up the veggies, trying out different cheeses, or playing around with seasonings, you can make it your own. Trust me, this one’s going to become a family favorite. Happy cooking!

FAQ

1. Can I use fresh vegetables instead of frozen?
Absolutely! Fresh veggies will work just as well, though they may require a slightly longer cooking time to soften.

2. What can I substitute for Velveeta cheese?
You can use shredded cheddar, cream cheese, or a mix of both for a different flavor profile. Just make sure to melt them in slowly to avoid clumping.

3. How can I make this soup dairy-free?
For a dairy-free version, use a plant-based milk like almond or oat, and swap the Velveeta for a dairy-free cheese alternative.

4. Can I freeze this soup?
Yes! Just make sure to leave out the cheese before freezing. You can add it in once you’ve reheated the soup for the best texture.

5. Is this recipe gluten-free?
Yes, it’s naturally gluten-free as long as you’re using a gluten-free cheese. The cornstarch thickener is also gluten-free!