I don’t know about you, but some days just demand a bowl of something warm and cozy. You know the feeling, when you get home and the day has just wrung you out completely. That’s when I need this soup.
This isn’t some fancy, complicated recipe. This is the stuff that feels like a hug. We’re going to make a creamy, dreamy hamburger potato soup that’s so simple, you’ll wonder why you haven’t been making it your whole life. It’s the perfect one-pot meal that your family will actually ask for again.
What You’ll Need
Okay, let’s get our ingredients lined up. Don’t skip the fresh parsley at the end; it really brightens things up. And for the cheese, please, please shred your own. The pre-shredded stuff has a coating on it that makes it melt kinda weird.
For the Soup Base
| Ingredient | Amount |
|---|---|
| Lean ground beef | 1 lb |
| Unsalted butter | ¼ cup |
| Yellow onion | 1 large |
| Celery stalks | 2 stalks |
| Carrots | 2 medium |
| Garlic | 3 cloves |
| All-purpose flour | ¼ cup |
For the Liquid & Goodies
| Ingredient | Amount |
|---|---|
| Beef broth | 4 cups |
| Whole milk | 2 cups |
| Russet potatoes | 2 lbs (about 4 large) |
| Sharp cheddar cheese | 2 cups, freshly shredded |
| Dried thyme | 1 tsp |
| Smoked paprika | ½ tsp |
| Salt | 1 tsp (to start) |
| Black pepper | ½ tsp |
For Topping It Off (Optional but awesome)
| Ingredient | Amount |
|---|---|
| Cooked bacon | 4 strips, crumbled |
| Green onions | 2 tbsp, sliced |
| Fresh parsley | 2 tbsp, chopped |
| Sour cream | A dollop for each bowl |
The Tools for the Job
You don’t need a bunch of crazy gadgets for this one. It’s pretty straightforward.
- A big pot or Dutch oven: This is a one-pot meal, so make sure it’s big enough to hold everything without boiling over. A heavy-bottomed one is best because it heats everything evenly.
- A wooden spoon or spatula: For browning the beef and scraping up all those tasty bits from the bottom of the pot.
- A sharp knife and cutting board: You’ll be doing a bit of chopping. A sharp knife is safer than a dull one, trust me.
- A whisk: This little guy is super important for getting a smooth, lump-free soup base.
- A vegetable peeler: Unless you like potato skins in your soup, which is totally fine too.
How to Make This Amazing Soup, Step by Step
Alright, here we go. Just follow along, and I promise this will turn out great. Don’t rush the steps where you add the flour and the broth—that’s the secret to a perfectly creamy soup.
Step 1: First things first, let’s prep the veggies. Peel and chop your potatoes into bite-sized cubes, about half an inch. Dice up the onion, celery, and carrots. Mince the garlic and set it aside separately. (Prepping everything first makes the actual cooking part way less stressful).
Step 2: Get your big pot over medium-high heat. Add the ground beef and cook it until it’s nicely browned, breaking it up with your spoon as you go. This should take about 5-7 minutes. Once it’s cooked, drain off most of the grease, but leave a little bit in there for flavor.
Step 3: Add the butter to the pot with the beef. Once it’s melted, toss in your chopped onion, celery, and carrots. Cook them until they start to get soft and the onion looks kinda see-through, which usually takes about 5 minutes.
Step 4: Now, stir in the minced garlic and cook for just one more minute until you can smell it. Be careful not to burn the garlic, because it gets bitter and nasty.
Step 5: Here comes a key part. Sprinkle the flour over everything in the pot. Stir it all together and let it cook for about a minute. This cooks out the raw flour taste and helps make our soup thick and creamy. It will look like a weird paste, but just trust the process.
Step 6: Slowly, and I mean slowly, pour in about one cup of the beef broth while whisking like crazy. This gets rid of any lumps. Once that first cup is smooth, you can slowly pour in the rest of the beef broth and all of the milk, stirring the whole time.
Step 7: Add in your chopped potatoes, dried thyme, smoked paprika, salt, and pepper. Give it all a good stir to combine everything.
Step 8: Bring the soup up to a simmer, then turn the heat down to low. Let it gently bubble away, uncovered, for about 15-20 minutes. You want to cook it until the potatoes are perfectly tender when you poke one with a fork.
Step 9: Turn off the heat. This is important. If you add the cheese when the soup is boiling, it can get stringy. Let it cool for a minute, then stir in your shredded cheddar cheese a little at a time until it’s all melted and beautiful.
Step 10: Give it a final taste. Does it need more salt? A little more pepper? Now’s the time to fix it. Serve it up hot in big bowls, and pile on the toppings like bacon, green onions, and a little sour cream.
Pro Tips from My Kitchen
I’ve made this soup more times than I can count. Here are a few little tricks I’ve learned along the way that make a real difference.
Tip 1: The Potato Matters
Seriously, use Russet potatoes if you can. They are starchy and fall apart just enough to help thicken the soup naturally, making it extra creamy without having to add a ton of flour. Other potatoes, like Yukon Golds, will hold their shape more, which is fine, but you won’t get that same velvety texture.
Tip 2: Don’t Boil the Dairy
After you add the milk and especially the cheese, keep the soup at a gentle simmer. Boiling milk can make it curdle, and boiling cheese can make it separate and oily. Taking the pot off the heat before you stir in the cheese is the safest way to guarantee it melts perfectly smooth.
Tip 3: Scrape the Bottom of the Pot
When you’re browning the beef and veggies, little brown bits will get stuck to the bottom of the pot. Don’t you dare leave them there. That’s pure flavor. When you add the broth, use your spoon to gently scrape all that stuff up. It will make your soup taste so much richer.
Easy Swaps and Fun Variations
One of the best things about this recipe is you can totally make it your own. It’s hard to mess up.
- Different Meat: Don’t have ground beef? Ground turkey, chicken, or even Italian sausage would be delicious.
- Make it Spicy: Add a chopped jalapeño in with the onions, or stir in a pinch of red pepper flakes for a little kick.
- Add More Veggies: A cup of frozen corn or peas thrown in during the last few minutes of cooking adds a nice pop of color and sweetness. You could also wilt in some spinach at the very end.
- Go Vegetarian: Skip the beef and use vegetable broth. Sauté some mushrooms with the onions for a meaty texture and a deep, earthy flavor.
Can I Make This Ahead of Time?
Yes, you can definitely do some prep work to make life easier. You can chop all the vegetables a day or two ahead and store them in an airtight container in the fridge.
You can also make the entire soup ahead of time, but be careful when you reheat it. Dairy-based soups can sometimes separate when heated too quickly. Just warm it up slowly on the stove over low heat, stirring often. Don’t put it in the microwave; it gets way too hot.
Leftovers and Storage
If you have any soup left over, first of all, I’m surprised. But if you do, let it cool down completely before you put it in the fridge. It will last in an airtight container for about 3 to 4 days.
The soup will thicken up a lot in the fridge. When you reheat it, you’ll probably need to add a splash of milk or broth to thin it back out to the right consistency.
I personally don’t recommend freezing this soup. The potatoes can get a weird, grainy texture when they’re frozen and thawed, and the creamy base can separate. It’s best enjoyed fresh or within a few days.
What Goes Good With This?
This soup is pretty much a full meal in a bowl, so you don’t need a lot to go with it. But, if you want to round things out, you can’t go wrong with some crusty bread for dipping. A simple green salad with a light vinaigrette would also be a nice, fresh side to cut through the richness of the soup.
A Quick Note on Nutrition
This is comfort food, so it’s not exactly health food. But it’s packed with protein from the beef and has a good amount of veggies. The numbers can change a lot depending on the type of ground beef you use and how many toppings you pile on. Think of it as a hearty, satisfying meal that’s perfect for a cold day, and don’t worry too much about it.
Your Questions, Answered
Here are some questions people ask all the time.
Q1. My soup isn’t thick enough. What did I do wrong?
Ans: No worries, this is an easy fix. Just mix a tablespoon of cornstarch with a few tablespoons of cold water to make a slurry, then stir it into the simmering soup until it thickens up.
Q2. Can I make this soup gluten-free?
Ans: Totally. Just swap the all-purpose flour for a cup-for-cup gluten-free flour blend. Everything else in the recipe should be naturally gluten-free, but always double-check your broth labels.
Q3. Can I use a different kind of cheese?
Ans: Absolutely. A mix of cheddar and Monterey Jack would be great for extra meltiness. Smoked gouda would also be amazing if you want a smoky flavor.
Q4. I don’t have beef broth. Can I use chicken broth instead?
Ans: Yes, chicken broth will work just fine. The soup will have a slightly different, lighter flavor, but it will still be incredibly delicious.
Wrapping Up
See? That wasn’t so hard. You just made a seriously amazing pot of soup that’s going to make everyone in your house very, very happy. It’s the kind of recipe that becomes a family favorite, the one you’ll make over and over again on chilly nights.
Now it’s your turn. Go make this soup. And when you do, come back and leave a comment below. Tell me how it went. Did you add anything different? I love hearing about your own twists on my recipes. Enjoy every single bite.