The first time I made this soup, it was a chilly November evening in my small LA apartment. The kind of evening where the marine layer actually feels cold. I had a pound of ground beef that needed using and a bag of potatoes from Trader Joe’s. That night, this delicious hamburger potato soup easy creamy recipe became a regular rotation. It’s a hearty, satisfying meal, perfect for when you need something substantial without a lot of fuss. The combination of savory beef, tender potatoes, and a rich, creamy broth hits all the right notes for a comforting dinner. It’s also quite adaptable, which is always a plus in my kitchen. This soup has a broad appeal, even for those who might typically shy away from soup as a main course.
Proteins
You’ll need one pound of ground beef, preferably 80/20, for richness. About half a cup of cooked, crumbled bacon adds a smoky, salty element.
Fresh produce
A medium yellow onion, finely chopped, builds the aromatic base. Two cloves of garlic, minced, add depth. Four cups of peeled and diced potatoes provide the body.
Dairy and liquids
Eight cups of chicken broth form the soup’s foundation; I often use Trader Joe’s organic broth. One cup of heavy cream brings the necessary richness and body, along with one cup of shredded cheddar cheese.
Seasonings and garnishes
Salt and black pepper are key for seasoning. A quarter cup of fresh parsley, chopped, brightens the finished dish.
Instructions
Prepare the aromatics
In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up as it cooks. Drain any excess fat. Add the chopped onion and cook until it softens, which takes about 5 minutes. Stir in the minced garlic and cook for just 1 minute more until you can smell it.
Simmer the potatoes
Pour in the chicken broth, then add the diced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Sometimes I undercook the potatoes slightly here, which means they don’t mash as easily later.
Finish the creamy soup
Stir in the heavy cream and the shredded cheddar cheese. Continue stirring gently until the cheese has fully melted and the soup takes on its creamy consistency. Stir in most of the cooked and crumbled bacon, making sure to reserve some for the final garnish.
Serve and garnish
Ladle the finished soup into bowls. Garnish each serving with the remaining crumbled bacon and a sprinkle of fresh chopped parsley.
Notes From My Kitchen
One thing I’ve noticed with this soup is that the potatoes can break down quite a bit if you stir it too much while simmering. Sometimes I’ll mash a few potato pieces against the side of the pot to thicken the soup without needing extra flour or cornstarch. Nonna Rosa used to do something similar with her minestrone, just using a wooden spoon to crush some of the beans.
If you’re looking for a little extra depth, a pinch of smoked paprika added with the garlic can be nice. I also find that a good quality chicken broth makes a difference here; not all broths are created equal. As for serving, a crusty piece of sourdough bread for dipping is always a good idea. Leftovers also hold up well for a few days, making it a good meal prep option.
Variations
Vegetarian options
For a meat-free version, swap the ground beef for brown lentils or a plant-based ground crumble. Omit the bacon entirely, or use a vegetarian bacon substitute for a similar smoky note.
Spice level adjustments
If you prefer a little heat, a pinch of red pepper flakes added with the garlic works well. For a milder soup, simply stick to the black pepper and salt as written.
Cheese choices
While cheddar is traditional, Monterey Jack or even a smoked gouda can offer a different, nuanced flavor. A sharp provolone would also melt nicely into the creamy base.
Storage
Refrigeration
This soup keeps well in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to meld even more overnight.
Freezing
Due to the dairy content, freezing isn’t ideal. The cream and cheese can separate and become grainy upon thawing and reheating. If you must freeze, omit the cream and cheese until reheating, then stir them in.
FAQ
Can I make this ahead?
Yes, you can. The soup can be made a day or two in advance. Reheat gently on the stovetop, adding a splash of broth or cream if it has thickened too much.
What kind of potatoes are best?
Russet potatoes are a good choice here as they break down nicely and contribute to a thicker soup. Yukon Golds also work well for their creamy texture. I usually just grab whatever looks good at the Ralphs on Sunset.
Nutritional Information
Each serving of this soup is estimated at 575 calories, with 42g of total fat and 22g of saturated fat. It contains 28g of carbohydrates, 3g of fiber, and 27g of protein. Sodium is around 1300mg, though this can vary based on the broth used and any added salt. For more recipe ideas, check out our Pinterest page.
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Hamburger Potato Soup
- Total Time: 50 minutes
- Yield: 6 servings
Description
This recipe makes a creamy potato soup with hamburger, cheese, and bacon.
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 4 cups peeled and diced potatoes
- 1 tsp salt
- ½ tsp black pepper
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- ¼ cup chopped fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain excess fat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and add the diced potatoes, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
- Stir in most of the cooked bacon, reserving some for garnish.
- Ladle the soup into bowls and garnish with remaining bacon and fresh parsley.
Notes
- For a thicker soup, mash some of the potatoes against the side of the pot.
- Adjust seasoning to taste.
- This soup can be made ahead and reheated; add a little more broth or cream if it’s too thick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
