Nonna Rosa always said that a good soup could cure almost anything. This particular hamburger potato soup recipe is one I’ve made countless times in my small LA apartment kitchen, especially on those evenings when the marine layer rolls in thick and unexpectedly. It’s a complete meal in a bowl, satisfying and straightforward.

The combination of savory ground beef, tender potatoes, and a creamy, cheesy broth makes for a comforting dish. It’s the kind of soup that feels substantial enough for dinner but doesn’t require hours over the stove. A simple mix of pantry staples and fresh vegetables comes together into something more than the sum of its parts. It’s a reliable recipe for feeding a family or just having plenty of leftovers for the week.

Proteins and Dairy

For the ground beef, I usually pick up an 80/20 lean blend. Whole milk gives the soup a richer texture, and sharp cheddar cheese melts into a smooth finish.

Fresh Produce

A medium yellow onion, fresh garlic cloves, and a mix of carrots, celery, and potatoes form the backbone of this soup. I peel the potatoes for a creamier final product.

Pantry Staples

Keep beef broth on hand; I often use Trader Joe’s. All-purpose flour helps thicken the soup, and dried thyme along with black pepper are the primary seasonings.

Prepare the Base

Start by browning the ground beef in a large pot or Dutch oven over medium heat. Break it up with a spoon as it cooks. Once it’s no longer pink, drain off any excess fat. Add the diced onion and minced garlic to the pot. Cook these until the onion softens, which usually takes about five minutes. Be careful not to let the garlic brown too much; it can turn bitter quickly.

Simmer the Vegetables

Pour in the beef broth. Then, add your diced potatoes, carrots, and celery, along with the dried thyme and black pepper. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Let it cook for 15 to 20 minutes, or until the potatoes are fork-tender. This ensures all the vegetables are properly cooked through before the next step.

Create the Creaminess

In a separate small bowl, whisk together the flour with half a cup of milk until it forms a smooth paste. This prevents lumps. Gradually whisk this flour mixture into the simmering hamburger potato soup. Continue to stir constantly until the soup visibly thickens. This step can take a few minutes, so be patient.

Finish and Serve

Stir in the remaining milk and the shredded cheddar cheese. Continue stirring gently until the cheese has completely melted and the soup is smooth. Taste the soup and season with salt as needed. Serve it hot, and if you like, a sprinkle of fresh parsley adds a nice touch of color and freshness.

Notes From My Kitchen

I’ve made this recipe many times, and I’ve found a few things that help. Nonna Rosa always insisted on Yukon Gold potatoes for her soups. She said they hold their shape better but still get creamy, and I tend to agree. Russets work too, but they break down a bit more, which some people prefer for a thicker soup.

One time, I tried to rush the thickening step and added the flour-milk mixture too quickly, which resulted in some small lumps. It still tasted fine, but the texture wasn’t as smooth as I like. It’s worth taking the extra minute to whisk it in gradually.

If you have a little extra time, letting the soup simmer for an additional 15 minutes after the cheese melts really allows the flavors to deepen. I usually serve this with a good crusty bread for dipping, or sometimes a simple green salad to cut through the richness.

Variations

You can adjust this hamburger potato soup to suit what you have on hand. For a bit of heat, a pinch of red pepper flakes added with the thyme works well. Sometimes I’ll swap out half the cheddar for Monterey Jack or even a smoked gouda for a different profile. Adding a can of drained corn or a handful of frozen peas during the last five minutes of simmering can boost the vegetable count and add a touch of sweetness.

This soup is particularly good during one of those rare chilly Los Angeles winter evenings. If you want to make it heartier, consider stirring in a can of diced tomatoes (drained) along with the broth for a slightly more acidic base. For a smoky flavor, a slice or two of crumbled cooked bacon as a garnish is always welcome.

Storage

Leftover hamburger potato soup keeps well in an airtight container in the refrigerator for up to three days. When reheating, I usually do it gently on the stovetop over low heat. You might find it has thickened quite a bit overnight. Adding a splash of milk or broth while stirring will help bring it back to its original consistency. Avoid reheating more than once, as the potatoes can start to break down and the texture can become a little grainy.

FAQ

Can I make this soup gluten-free? Yes, you can. Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend or use cornstarch as a thickener. For cornstarch, make a slurry with cold water before adding it.

Is there a dairy-free option for this recipe? For a dairy-free version, use unsweetened, unflavored plant-based milk (like almond or oat milk) and a dairy-free shredded cheese substitute. The flavor profile will shift slightly, but it will still be a hearty soup.

What if I don’t have ground beef? You can substitute ground turkey or even Italian sausage for the ground beef. Adjust seasonings as needed, especially if using a flavored sausage.

Nutritional Information

Each serving of this hamburger potato soup is approximately 1.5 cups and contains an estimated 450 calories. These values are estimates and can vary based on specific brands of ingredients used, such as the fat content of your ground beef or the sodium levels in your beef broth. Adjustments to milk fat or cheese type will also impact the final nutritional profile. For more recipe ideas, check out our Pinterest page.

Hamburger Potato Soup

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• Author: Emily
• Total Time: 60 minutes
• Yield: 6 servings

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Description

A creamy soup featuring ground beef, potatoes, cheese, and vegetables.

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Ingredients

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• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 4 medium potatoes, peeled and diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• Salt to taste
• Fresh parsley for garnish (optional)

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Instructions

1. In a large pot or Dutch oven, brown the ground beef over medium heat. Drain excess fat.
2. Add the diced onion and minced garlic to the pot and cook until softened, about 5 minutes.
3. Stir in the beef broth, diced potatoes, carrots, celery, thyme, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
4. In a small bowl, whisk together the flour and 1/2 cup of the milk until smooth.
5. Gradually whisk the flour mixture into the simmering soup. Cook, stirring constantly, until the soup thickens.
6. Stir in the remaining 1 1/2 cups of milk and the shredded cheddar cheese until melted and smooth.
7. Season with salt to taste.
8. Serve hot, garnished with fresh parsley if desired.

Notes

• For a richer flavor, use whole milk or half-and-half.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• The soup may thicken further upon cooling; add a splash of milk or broth when reheating if needed.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1.5 cups
• Calories: 450