Creamy Potato & Hamburger Soup Recipe

There’s something wonderfully cozy about a big pot of creamy soup simmering away, especially when it’s packed with hearty ingredients like potatoes, ground beef, and a touch of cheesy goodness. If you’re looking for a meal that feels like a hug in a bowl, this creamy potato and hamburger soup is the one to try. It’s a crowd-pleaser with its rich, savory flavors, and I guarantee it’s the kind of recipe you’ll make on repeat once the weather turns chilly. Plus, the recipe is incredibly flexible — perfect for busy weeknights or lazy weekends when you want something comforting without too much fuss.

I first stumbled upon this soup when I had a fridge full of odds and ends — leftover ground beef from taco night, a handful of frozen veggies, and some potatoes that were begging to be used. The result was so much better than I expected! The Velveeta cheese melts into the broth, making it creamy and flavorful, while the potatoes give it that perfect hearty texture. This has since become one of my go-to recipes when I’m craving something indulgent yet simple. It’s also a great way to sneak in a few extra vegetables without anyone noticing.

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Why this creamy potato and hamburger soup is pure comfort 🥣

What sets this soup apart from others is the combination of flavors and textures. The savory ground beef pairs beautifully with the soft, tender potatoes, while the Velveeta cheese adds an irresistible creamy richness that pulls everything together. And with the added frozen veggies and herbs, it’s a surprisingly well-rounded meal in just one bowl. Plus, it’s adaptable for stovetop or slow cooker cooking, making it convenient no matter your schedule. If you’re looking for a soup that’s filling, easy to make, and absolutely delicious, this is it!

A little backstory: why this soup has become a favorite

One rainy Sunday afternoon, I was scouring the pantry for dinner ideas when I realized I had all the basics for a cozy soup but none of the fancy extras. I threw together ground beef, potatoes, and some frozen veggies, hoping for the best. Little did I know, I’d just whipped up what would become a family favorite. The kitchen filled with the scent of onions and garlic cooking down with the beef, and before long, the rich broth was bubbling away. By the time the cheese melted in, the soup had transformed into a velvety, satisfying meal that my whole family couldn’t get enough of. Now, every time the temperature drops, this is one of the first recipes I think of, especially because it can simmer away in the background while I go about my day.

Let’s talk ingredients: comfort food essentials

The beauty of this soup is in its simplicity. The ingredients are easy to find and most are pantry or freezer staples. Here’s a quick rundown:

• Lean Ground Beef: Adds rich, meaty flavor. If you’re out of beef, ground turkey or chicken work well too. Pro tip: for a leaner soup, be sure to drain the grease!
• Russet Potatoes: These potatoes break down beautifully and help thicken the soup naturally. I’ve also used Yukon Golds in a pinch — they add a buttery texture, which is just as delicious.
• Frozen Vegetable Mix: A blend of peas, carrots, and corn works perfectly, but feel free to use any veggies you have on hand. I’ve tossed in green beans or even chopped fresh spinach before.
• Velveeta Cheese: This is the secret to that creamy texture. It melts so smoothly into the soup. If you prefer a more natural cheese, sharp cheddar can be substituted, though it may not be quite as silky.
• Chicken Broth: Acts as the base of the soup, bringing depth and a little savory backbone. You can swap it with vegetable or beef broth depending on what you have.
• Herbs (Basil and Parsley): These dried herbs add a nice earthy touch. If you’ve got fresh herbs on hand, even better!

Kitchen gear: what you need to make this soup a breeze

One of the reasons I love this recipe is because it doesn’t require any fancy equipment. In fact, you can probably make it with just a few basics you already have in your kitchen. Here’s what I recommend:

• Large Skillet: You’ll need this to brown the beef and soften the onions. If you’re short on time, using a deep skillet can let you do everything in one pan.
• Crockpot or Stockpot: Depending on whether you prefer slow cooker or stovetop cooking, either will work. I love using my crockpot when I have the day to let the flavors slowly meld together, but a good stockpot will get the job done quicker.
• Whisk: Super helpful for ensuring the cornstarch and milk mixture is lump-free — this will give your soup a nice, smooth finish.
• Sharp Knife & Cutting Board: Essential for chopping up those potatoes and onions.

Step-by-step: cooking alongside a friend

Now, let’s get cooking! Follow along with me and I’ll share a few tips I’ve picked up after making this more times than I can count.

1. Brown the ground beef and onions: Heat up your skillet over medium-high heat and toss in the ground beef and diced onion. Stir occasionally, breaking up the beef until it’s fully browned and the onions are nice and soft. This should take about 6-8 minutes. Once it’s ready, drain off the excess grease — this step is key to avoid a greasy soup later on!
2. Add the garlic: Next, add in that minced garlic. Garlic can burn quickly, so only cook it for about 1-2 minutes, just until it’s fragrant. At this point, your kitchen should smell incredible.
3. Transfer to crockpot or stockpot: If you’re using a crockpot, now’s the time to transfer the beef mixture. If you’re going stovetop, keep everything in the skillet if it’s large enough.
4. Add potatoes and broth: Toss in the diced potatoes and pour in the chicken broth. Give everything a good stir to combine. This is the base that’s going to make your soup thick and hearty.
5. Veggies and herbs: Stir in the frozen vegetable mix, basil, and parsley. You can add a pinch of salt and pepper here, too. Cover and let the soup simmer away. If you’re using a crockpot, set it on low for 6-8 hours or high for 3-4 hours. If you’re going stovetop, bring it to a boil, then reduce heat and simmer for 30-40 minutes, until the potatoes are tender.
6. Thicken it up: In a small bowl, whisk the cornstarch into the milk until it’s smooth. Slowly pour this mixture into the soup, stirring as you go. This will thicken the broth and give it that creamy consistency.
7. Cheese time!: Finally, add in the cubed Velveeta cheese, stirring until it’s completely melted and smooth. Don’t rush this part — the cheese needs time to melt evenly, and trust me, it’s worth it!
8. Serve and enjoy: Ladle the soup into bowls and, if you’re feeling fancy, sprinkle a bit of fresh parsley on top. Then dig in!

Fun twists and variations

I love playing around with this soup recipe, depending on what I’ve got in the fridge or who I’m cooking for. Here are some fun variations:

• Low-carb option: Swap out the potatoes for cauliflower florets. They give the soup a similar texture but cut down on the carbs.
• Vegan-friendly version: Use vegetable broth and replace the ground beef with plant-based crumbles. Swap out the Velveeta for a dairy-free cheese alternative (there are some good ones out there now!).
• Spicy kick: Add some heat with a pinch of red pepper flakes or a dash of hot sauce. I’ve tried this with chorizo instead of ground beef for a bit of a Tex-Mex twist, and it was amazing.
• Seasonal veggies: Switch up the frozen vegetable mix with whatever is in season. Zucchini in the summer, butternut squash in the fall — you get the idea.

Serving suggestions: presentation matters!

When it comes to serving, I love to add a bit of crunch on the side — crusty bread or even some garlic toast makes the perfect companion to this creamy soup. For garnish, a sprinkle of fresh parsley or shredded cheese adds a nice pop of color and flavor. If I’m feeling extra fancy, I’ll add a swirl of sour cream or a drizzle of olive oil on top. Trust me, it’s worth the extra step!

Drink pairings: what to sip with this cozy bowl

Since this soup is rich and savory, I like to pair it with something light and refreshing. A crisp white wine, like Sauvignon Blanc, cuts through the creaminess perfectly. If you’re more of a beer drinker, go for a light lager or a pilsner. And for the non-alcoholic option, you can’t go wrong with a sparkling water with a squeeze of lemon or lime.

Storing leftovers: tips for reheating

Got leftovers? Lucky you! This soup stores beautifully. Just pop it in an airtight container and store it in the fridge for up to 4 days. When you’re ready to reheat, gently warm it on the stove over low heat, stirring occasionally. You may need to add a splash of broth or milk if the soup thickens too much in the fridge. If you’re freezing it, I recommend doing so before adding the cheese, as dairy can sometimes get grainy after freezing.

Scaling the recipe: feeding a crowd (or just yourself)

This recipe makes about 6 hearty servings, but it’s easy to scale up if you’re feeding a crowd. Just double the ingredients, and you’re good to go. If you’re only cooking for one or two, the leftovers freeze well, so you can stash some away for an easy meal later.

FAQ: Answering your questions

Can I use fresh vegetables instead of frozen? Absolutely! Just chop them small so they cook evenly with the potatoes.

Can I substitute the Velveeta? Yes, sharp cheddar works well, though the soup may not be quite as smooth.

What’s the best way to store this soup? Store in an airtight container in the fridge for up to 4 days. It also freezes well, minus the cheese.

Can I make this soup ahead of time? Definitely! It actually tastes better the next day as the flavors have more time to meld.

How can I make this soup spicier? Add a pinch of red pepper flakes or a dash of hot sauce. You can also swap the ground beef for spicy sausage.

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