Mike actually turned up his nose when I told him I was going to whip up this Creamy Potato & Hamburger Soup. He seriously thinks he doesn’t like hamburger in soups. Every time I talk about putting ground beef in a soup, he tells me he doesn’t like it. And then every single time I make a soup with ground beef in it, he loves it.
Seriously. The guy has this mental block about it. Hamburger soup is awesome, right?
If you like this, try my Mushroom Crockpot Cube Steak too!
How to Make Hamburger Soup
I swear that most of my soup concoctions are because I have a stuff in my freezer, fridge and pantry that I have to use up. I was desperately trying to use up potatoes before we went to the States for Christmas, I had some ground beef in my freezer and always those frozen veggies.Well, voila. This creamy potato & hamburger soup was the result of my cleaning out my freezer and pantry. Making hamburger soup is simple.
First, you fry up the ground beef mixture until cooked then place into a crock pot or slow cooker.
Second, you add in all the vegetables and spices ( NOT the milk products!) and cook for hours in the slow cooker, breaking down the ground beef into softer meat and the potatoes into smooth velvety goodness.
Then you whisk in the dairy ingredients at the end and serve!
Different Hamburger Soup Recipes
The spices in my hamburger soup are different from the tomato based hamburger soup. I use parsley and basil with the garlic. When you are looking for a tomato based simple classic hamburger soup you can use thyme or even Italian spices.
This recipe is similar to my Crockpot Macaroni Cheeseburger Soup which is pretty much one of my favourite soups of all time. This one isn’t as rich – though if you want to add more Velveeta cheese, feel free to do so! – and you can cut it with a dollop of sour cream on top if you wish.
Again, remember that Mike doesn’t like rich soups, so if he enjoyed this one it should be good for everyone. I love a thick, rich soup. Him? He pretends that he doesn’t like ground beef in soup, remember?
Poor Mr Magpie. Good thing we love him so much!
If you want to make a Hamburger Soup with Macaroni, that’s another delicious and filling way to make hamburger soup for the family!
Easy Hamburger Soup
This would be perfect for Christmas Eve after church, Christmas lunch, a New Year’s party or any ol’ time of the year. It’s going on the regular rotation soup list, for sure. I love how easy it is, how stick to the bones hearty it is and most of all, how Mike argues with me every time I make it. 😉
You can make this soup on the stove top, just follow the instructions and when it comes to cooking time, simmer on the stove in a large stockpot. Then at the end, add in the dairy.
Tips & Tricks for Hamburger Soup
- Make sure to use Russet potatoes as they fall apart and make the soup thicker and tastier! Don’t use red potatoes they will remain in one piece and not add any starch to the soup.
- You can use ground chicken as well if you don’t eat ground beef.
- Flavor to your liking at the end if you desire, sometimes I prefer more basil in mine.
- You don’t have to use the exact mixed vegetables that I do, use vegetables that your family loves! Peas, carrots, green beans, corn, all of these match flavour-wise, just choose what you like.
I hope you all make it through the holidays happy and well loved! Make sure that you don’t miss my new and amazing Crockpot Meatball Shepherd’s Pie!
Love,
Karlynn
Creamy Potato & Hamburger Soup
Ingredients
- 1 1/2 pounds lean ground beef
- 1 medium white onion peeled and diced
- 1 large garlic clove minced
- 6 cups of chicken broth
- 6 cups of peeled & diced Russet potatoes
- 2 cups of your favourite frozen vegetable mix
- 3 teaspoons dried basil
- 2 teaspoons dried parsley flakes
- 1 1/2 cups milk
- 2 tablespoons cornstarch
- 8 ounces Velveeta cheese cubed
Instructions
- In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.
- Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.
- Add in the potatoes, broth, vegetables, basil and parsley.
- Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.
- Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it’s melted in completely, spoon into bowls and serve.
Video
Notes
Nutrition
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Brenda Pottebaum says
I had to make a few minor changes to the recipe to work with ingredients that I had on hand but we FOUGHT over leftovers! I’ve made it twice in a month…it’s a keeper for sure!
Suz says
We loved it! I used green beans ,onions, carrots and celery. Didn’t measure to much I had 2lbs ground beef, 2-21/2 cups veggies and 7-8 diced potatoes. Added more basil and cavenders seasoning. Will be making again.
Lauren says
Does anyone else have to add more broth? because mine keeps evaporating…
Jennie says
Had hopes that weren’t fulfilled for this soup. Easy enough to make (thnx to folks who offered Instant Pot time suggestions), but disappointingly bland at end. Needed to add lots of extra seasoning to give it some flavour: heavy handed additions of herbs of Provence, crushed chili flakes, and fresh ground pepper simmered in a bit. Fresh chopped green onion helped a bit in each bowl. Guess I shouldn’t expect 2 1/2 lbs of potatoes to yield oodles of tastiness without PLENTY of extra seasoning assistance. 🤨
Ricki says
Family loves this. Used beef broth instead of chicken. I also made it in the instant pot because I didn’t have four hours.
goody says
The lean ground beef, can be subbed out for Impossible or Beyond meatless ground, the dairy can be subbed out for unsweetened cashew milk, and the cheese can be subbed out for Chao cheese; creamy, unsweetened cashew milk makes an excellent white sauce, and it is so good you really can’t tell the difference; these changes are in case people want a vegan meal. 🙂
Thanks for posting, this sounds delish!
TAYLOR says
IF I COOK IT ON THE STOVE – HOW LONG SHOULD IT TAKE TILL I PUT THE MILK/CORNSTARCH AND CHEESE IN IT?
Amber says
After the potatoes have finished cooking (soft). Takes no time for the milk and cheese to blend etc.
Pam boger says
Can this be frozen?
Shannon says
Try thickening soups with instant mashed potato flakes. Start with 1/4 to 1/2 cup, add gradually because it will thicken quickly. It works wonders!
Cyndi says
What a great idea! ☺️
Brandi says
When using the instant potatoes do you still use cornstarch?
MARY TOGNAZZINI says
NO.
Paul says
Made it as printed and it turned out great! Thank You for sharing!
Judy Medley says
My husband and I love this soup. So easy to make and so good.
Shelly says
So very good even the 3yr old loved it will definitely make it again!!
Chrissy Jason says
Well I was fresh out of Velvetta Cheese so I made a white sauce & folded in a couple of cups of shredded cheddar & whisked till smooth. Stirred cheese sauce into simmering pot of potatoes & meat & it thickened up beautifully. *Omitted Cornstarch. Very tasty. My Grandkids loved it!
JM says
What recipe did you use for the white sauce?
goody says
White sauce is really simple, generally 2 cups milk, 1/2 tsp. salt, 1/4 tsp. black or white pepper, 2 1/2 tbsp. cornstarch, 1 tbsp. butter. 1 tbsp. sugar [optional]
Put 2 cups milk in a medium saucepan, add pepper and salt
mix 3 tbsp. of the milk with the cornstarch, stir well, add to the milk mixture, cook on med. heat until it starts to thicken, stir well. if it gets to thick add a little extra milk until it is med. thick
add the butter.
This is a simplified way of making white sauce.
Gail K Paton says
yes, I freeze it, it loses no flavor at all. It looks a bit odd because of the frozen potatoes but once it thaws and you stir it up, it’s fine. 🙂
Linda Hogan says
After reading your recipe for “Creamy Potato Hamburger Soup,” I just HAD to try it! However, at the time, I had no ground beef on hand…not even in the far reaches of my chest freezer! “Bummer,” I thought to myself, until I had my own “EUREKA” moment when I discovered 2, one pound packages of ground pork in my freezer!
I substituted the ground pork for the ground beef, or ground chicken, your recipe calls for, and, surprisingly, my creamy, comfort-food soup was beyond scrumptious!!!
Pamela says
My family doesn’t like veggies too much do I have to add them?
MARY TOGNAZZINI says
THAT WAS MY QUESTION, CAN I USE OTHER MEATS, THANKS.
Tiffany M. says
I was looking for a soup to use up some potatoes. I came across this one, had everything in my cupboard to use. My five kids and husband loved it! Thank you so much!!!
Gwen says
Love this comforting soup! We diced bacon and browned it with onion, added the ground beef and went from there. I left out the cheese (because I dislike cheese). Cooked for 7 minutes in the instant pot and added the milk and cornstarch mixture at the end. TASTY!!
Monica says
Love throw together recipes and recipes that are easily modified like this! Tip- if your soup does not thicken, add some instant potato flakes! I added cheesy potato flakes and it was great!
Teresa says
Easy to make! Big hit with the family.
Peg says
Ours was way to liquidy. We used russet potatoes, the right amount of ingredients! It never thickened up. Not sure why.
Shannon Murray says
What could you use instead of Velveeta cheese?
Dawn says
Great easy recipe, FAST supper! I added bacon and salt and it was a huge hit tonight! Thanks so much!
Claudia Janecek says
Made this just now. Loved it. Made enough to take for lunch for work. Thank you for sharing.
Nancy says
This was really good comfort soup on a snowy cold day. I too, added some dill and a few splashes of Worcester. I also chose to grate some Monterey Jack cheese instead of the Velveeta. My husband loved it! We’ll make it again.
Nancy says
Forgot to mention it did need some S&P even after adding the Worcestershire.
Lisa says
I used gruyere cheese and it was great! I also replaced 1/2 the potatoes with zucchini and it is now one of my favorite recipes.
Nicci Frock says
New family favorite! I love to slightly tweak recipes so I did the following:
*split the broth 1/2 chicken broth and 1/2 beef broth
*used 1/2 & 1/2 instead of milk
*added 1 cup prepared au jus liquid
I served with homemade soft pretzel bites (from delish.com)
Thank you for this yummy recipe!
Fran says
Can you freeze this soup?
Denise says
Has anyone frozen this soup? Just wondering if it freezes well with the dairy?
Barbara Nowobranec says
I loved this recipe and a friend wanted it too.
A KEEPER & I’LL MAKE IT AGAIN! Thanks!
Gail K Paton says
yes, I freeze it, it loses no flavor at all. It looks a bit odd because of the frozen potatoes but once it thaws and you stir it up, it’s fine. 🙂
Diane says
I can’t eat cheese. Is there a similar recipe without cheese? Thank you.
goody says
Try Chao cheese, vegan cheese 🙂
Susie says
Try nutritional yeast if you are looking for a dairy free option. The taste is similar to cheese, but not exact. I personally have an aversion to dairy free cheese, but if you like it you could sub with your preferred brand. Or simply leave it out and add savory herbs for flavor. You might have to thicken it a bit more but instant potatoes will help with that.
Mickey says
I really want to try this recipe but I want to use my instant pot. Can anyone help me??
BigMommaT says
Cook it all the same except full cook time will be way less than 4 hours in an instapot.
Yvette says
Super easy and tasty recipe! I added a few shakes of Worcestershire sauce to the ground beef when it was cooking. Added a wonderful pop of flavor! Recipe is very good as is. Next time I think I may add some dried dill and mustard powder to give it more of a cheeseburger flavor. It’s fun to change things up a little!
As a side, we had sourdough grilled cheese sandwiches. Bread was slathered with real Mayo instead of butter, plus we used 4 kinds of cheeses and homemade spicy dill pickles!
Jessica Howell says
I made this last night and everyone loved it. Even the pickiest eater of all ate every bite in his bowl! Only thing I might change is add another 4oz of velveeta. I like things cheesy. 😉 Overall it’s a great recipe and I WILL be making this again
Elizabeth says
How much is considered a serving, 1 cup?
Meghan says
This is like Shepard’s Pie in stew form! SO good! Best comfort food I’ve had in a while! Will be making it again!
Frances says
Do I have to add velvet a cheese?
Mort in Oregon says
Yes, we are not fond of Velveeta? How about any other ‘real’ cheeses..like Cheddar, Mont Jack? etc instead ?
stacy says
Yes u can.. I am using real shredded cheese, Monterey Jack and it is fine.
Mort in Oregon says
InstaPot directions, anyone? Thanks.
Loni Lichfield says
I’m doing it for 45 minutes…I’ll update you when it has been done.
Gwen says
We cooked for 7 minutes in the Instant Pot and added the milk/cornstarch when it was done…turned out perfect!
Nichole says
How long total does it take in the instapot? I know you set it for 7 min but how long does it take to build up pressure? Really want to make this but I work all day and getting it all ready before going to work is next to impossible
Michelle says
No I am not going to