This Hamburger and Potato Soup is pure comfort in a bowl—hearty, savory, and ready in under an hour. It combines tender ground beef, soft potatoes, and a rich, creamy broth for a satisfying one-pot meal. Perfect for chilly evenings, this Hamburger and Potato Soup is a family favorite that delivers cozy flavor every time.
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Why You’ll Love This Hamburger and Potato Soup
- Hearty & satisfying: Eats like a stew with no sides needed.
- One-pot wonder: Easy cleanup with flavor built right in.
- Adaptable recipe: Toss in extra veggies or swap herbs.
- Better next day: Flavors deepen for great leftovers.
Ingredients & Tools
- 1 tablespoon olive oil
- 1 pound ground beef (80/20 works well)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups (about 1 lb) Yukon Gold potatoes, peeled and cubed
- 4 cups beef broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
- 1 cup shredded cheddar cheese, for serving (optional)
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a ladle.
Notes: Yukon Gold potatoes hold their shape but break down just enough to thicken the broth. Don’t skip the smoked paprika—it adds subtle warmth.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 24 g |
| Fat: | 25 g |
| Carbs: | 26 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right potatoes. Yukon Golds are ideal because they have a buttery texture and a thin skin, but russets will also work if you prefer a flakier, starchier result.
- Don’t rush the browning. Taking a few extra minutes to properly brown the ground beef adds a ton of flavor—those little browned bits at the bottom of the pot are liquid gold.
- Dice your veggies evenly. This ensures they cook at the same rate, so you won’t end up with some crunchy carrots and some mushy potatoes.
- Consider the broth. If you’re using a low-sodium beef broth, you may need to season more aggressively with salt. Taste as you go, especially toward the end.
How to Make Hamburger and Potato Soup
Step 1: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s nicely browned and no pink remains. This should take about 6–8 minutes. You’ll notice those delicious brown bits forming on the bottom of the pot—that’s good! That’s flavor waiting to be released.
Step 2: Add the diced onion, carrots, and celery to the pot with the beef. Sauté for about 5–7 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. Now stir in the minced garlic and cook for just another minute until it’s fragrant. Be careful not to burn the garlic—it can turn bitter quickly.
Step 3: Stir in the cubed potatoes, dried thyme, smoked paprika, and the bay leaf. Pour in the beef broth, making sure to scrape up any of those browned bits from the bottom of the pot. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15–20 minutes, or until the potatoes are fork-tender.
Step 4: Once the potatoes are cooked through, reduce the heat to the lowest setting. Stir in the whole milk and heavy cream. Warm the soup gently for about 5 minutes—you don’t want it to boil after adding the dairy, or it might curdle. The broth should look creamy and have a rich, pale tan color.
Step 5: Remove the bay leaf and discard it. Season the soup generously with salt and black pepper to your taste. Ladle the hot soup into bowls and garnish with fresh parsley and a sprinkle of cheddar cheese if you like. Serve immediately while it’s steaming hot.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze without dairy for up to 3 months; add milk/cream when reheating.
- Reviving: Reheat gently on the stovetop; add a splash of broth or milk if too thick.
Serving Suggestions
Complementary Dishes
- A simple green salad with a tangy vinaigrette — The crisp, acidic notes cut through the richness of the soup beautifully and add a fresh contrast.
- Warm, crusty bread or garlic knots — Perfect for dipping and sopping up every last bit of that creamy broth from the bottom of your bowl.
- Steamed green beans or roasted broccoli — A simple, healthy side that adds color and makes the meal feel even more balanced.
Drinks
- A light, malty amber ale — The caramel notes in the beer complement the savory beef and creamy elements without overwhelming the soup.
- Iced tea with a squeeze of lemon — Its refreshing quality cleanses the palate between bites, especially if you’re enjoying this soup on a cooler day.
- A glass of dry red wine like Merlot — The fruity, slightly tannic structure stands up nicely to the heartiness of the ground beef and potatoes.
Something Sweet
- Classic apple crisp with vanilla ice cream — The warm, spiced fruit and cold cream are a comforting follow-up to the savory soup.
- Chewy chocolate chip cookies — Simple, homey, and always a crowd-pleaser after a satisfying meal.
- Lemon bars — Their bright, zesty flavor provides a lovely, palate-cleansing finish that feels light and refreshing.
Top Mistakes to Avoid
- Overcooking the potatoes. If you simmer the soup for too long after the potatoes are tender, they can turn mushy and fall apart, which affects the soup’s texture.
- Adding dairy too early or at a boil. Introducing milk or cream when the soup is at a rolling boil can cause it to curdle. Always lower the heat first and warm gently.
- Skimping on seasoning. Ground beef and potatoes can absorb a lot of salt, so be sure to taste and adjust at the end. Underseasoned soup is a real missed opportunity.
- Not browning the beef properly. If you just gray the meat instead of getting a good sear, you’ll lose out on that deep, savory base flavor that makes this soup so special.
Expert Tips
- Tip: For an even richer flavor, try using half beef broth and half chicken broth. The combination adds a more complex savory note that’s really delightful.
- Tip: If you prefer a thicker soup, you can mash a few of the potato cubes against the side of the pot with a fork during the last
Hamburger And Potato Soup
Make this easy Hamburger and Potato Soup recipe for a creamy, one-pot meal ready in under an hour. Perfect for a cozy family dinner—get the recipe now!
Ingredients
For the Ingredients
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1 tablespoon olive oil
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1 pound ground beef (80/20 works well)
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1 medium yellow onion (diced)
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2 medium carrots (peeled and diced)
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2 celery stalks (diced)
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3 cloves garlic (minced)
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4 cups Yukon Gold potatoes (about 1 lb, peeled and cubed)
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4 cups beef broth
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1 cup whole milk
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1/2 cup heavy cream
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1 teaspoon dried thyme
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1 teaspoon smoked paprika
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1 bay leaf
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Salt and black pepper (to taste)
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2 tablespoons chopped fresh parsley (for garnish)
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1 cup shredded cheddar cheese (for serving (optional))
Instructions
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Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s nicely browned and no pink remains. This should take about 6–8 minutes. You’ll notice those delicious brown bits forming on the bottom of the pot—that’s good! That’s flavor waiting to be released.01
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Add the diced onion, carrots, and celery to the pot with the beef. Sauté for about 5–7 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. Now stir in the minced garlic and cook for just another minute until it’s fragrant. Be careful not to burn the garlic—it can turn bitter quickly.02
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Stir in the cubed potatoes, dried thyme, smoked paprika, and the bay leaf. Pour in the beef broth, making sure to scrape up any of those browned bits from the bottom of the pot. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15–20 minutes, or until the potatoes are fork-tender.03
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Once the potatoes are cooked through, reduce the heat to the lowest setting. Stir in the whole milk and heavy cream. Warm the soup gently for about 5 minutes—you don’t want it to boil after adding the dairy, or it might curdle. The broth should look creamy and have a rich, pale tan color.04
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Remove the bay leaf and discard it. Season the soup generously with salt and black pepper to your taste. Ladle the hot soup into bowls and garnish with fresh parsley and a sprinkle of cheddar cheese if you like. Serve immediately while it’s steaming hot.05
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