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This creamy hamburger potato soup recipe has tender potatoes, filling ground beef, and plenty of vegetables nestled in a cozy broth! It’s a simple, no-fuss soup to warm up with.
Try my Kielbasa Soup or Marry Me Chicken Soup next.
Why you’ll love it
This wholesome ground beef soup with potatoes is chock-full of inexpensive, everyday ingredients. It has corn, carrots, and a creamy and savory broth that’s bursting with Italian herbs and garlic. There’s familiar, comforting flavors in every spoonful!
The hardest part of this easy, family-friendly hamburger and potato soup is the chopping, and I actually find that the most relaxing part about cooking. The nourishing vegetable goodness is complemented by a creamy broth that feels just a little bit special.
What you’ll need
- Hamburger meat – we’re using lean ground beef
- Olive oil and butter – for pan frying
- Onion, carrots, celery, garlic – our aromatic base. Try a sweet onion like Vidalia or Walla Walla.
- Italian seasoning – this versatile dried herb blend is my go-to!
- Flour – to thicken it up
- Broth – use either chicken or beef
- Worcestershire sauce – a splash to amp up the savory flavor
- Heavy cream – for that luscious taste and texture
- Potatoes – I like russets for soups since they crumble nicely
- Corn – for a pop of natural sweetness
- Seasoning salt – use plenty to bring out the flavors!
Helpful tips
- I like to prep the potatoes while the carrots, onions, and celery cook to save on overall prep time.
- If you use chicken broth, your soup will likely end up lighter in color than if you use beef broth, but it varies brand to brand. Did you know that 4 cups = one 32 oz. carton of broth?
How to make creamy hamburger potato soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Brown the beef in a large pot, breaking it up as you go. Transfer to a plate, and discard most of the fat from the pot. Sauté the onion, carrots, and celery in the oil and butter until softened.
Add in the garlic, Italian seasoning, and flour, cooking for a minute while stirring the whole time. Pour in the broth, and stir while scraping up the tasty browned bits from the bottom of the pot.
Add in the Worcestershire sauce, cream, potatoes, corn, and beef. Bring to a boil, then decrease the heat. Simmer until the potatoes are soft, then season generously with seasoning salt or regular salt & pepper.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my go-to Dutch oven that comes in a variety of colors.
- Pictured is my trusty OXO ladle. It doesn’t spill as much as some others I’ve tried!
- Break up the beef with a meat masher or spoon, and mince the garlic with a garlic press.
Substitutions and variations
- You could throw in some more veggies if you happen to have some on hand.
- Try swapping the ground beef for Italian sausage if you prefer.
- I don’t recommend subbing the cream for a lower fat alternative since the boiling could curdle it and the soup may end up thinner. If you want a non-creamy, tomato-based version of this soup, try my Classic Hamburger Soup.
What to serve with hamburger potato soup
- I always recommend a soup and salad combo for balance. Try your fave mixed greens with this bright Creamy Pesto Dressing to change it up, or make a classic house salad with my zesty Homemade Italian Dressing, reader favorite Ranch Dressing, or Simple Honey Mustard Dressing.
- Fresh crusty French bread, sourdough, or my decadent Cheesy Garlic Bread round out this cozy soup!
Leftovers and storage
- Store any leftover creamy hamburger soup for 3-4 days in the fridge in a covered container.
- It’s ok to freeze it for up to 3 months. There’s a chance the soup may slightly change texture due to the dairy, but it’ll taste fine.
- Reheat on the stove slowly until thoroughly warmed through.
More ground beef recipes
If you made this silky potato and ground beef soup, talk to me in the comments below! Reader reviews are so helpful. Or tag me on Instagram with your cozy S&L creations.
Creamy Hamburger Potato Soup
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped small
- 2 medium carrots peeled & chopped small
- 2 sticks celery chopped small
- 3 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 2 tablespoons flour
- 4 cups chicken or beef broth
- 1/2 tablespoon Worcestershire sauce
- 1 cup heavy/whipping cream
- 2 medium-to-large Russet potatoes peeled & diced
- 3/4 cup corn (frozen or fresh)
- Seasoning salt & pepper to taste, see note
Instructions
- Add the ground beef to a Dutch oven or soup pot over medium-high heat. Cook until browned, breaking the meat up as you go along (about 8-10 minutes).
- Once the beef has browned, take it out of the pot and transfer it to a paper towel lined plate. Discard most of the fat from the pot but don't wipe it out.
- Add the oil, butter, onion, carrots, and celery to the pot and sauté for 5-7 minutes.
- Stir in the garlic, Italian seasoning, and flour, and cook for about a minute, stirring nearly constantly.
- Add in the chicken broth. Give it a good stir to ensure the flour has dissolved and the flavorful browned bits are scraped up from the bottom of the pot.
- Add in the Worcestershire sauce, cream, potatoes, corn, and cooked beef. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling.
- Cook, with the lid slightly open, until the potatoes are tender (about 20 minutes). Stir occasionally.
- Generously season the soup with seasoning salt & pepper.
Notes
- I love using Lawry’s seasoning salt in this soup! You can definitely use your preferred brand/type of salt, though. Just be sure to use enough – the soup will be bland if you under-season it.
- I don’t recommend subbing the cream for milk or half-and-half as the boiling may curdle the soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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