Creamy Hamburger Potato Soup
Creamy hamburger potato soup with cream cheese is the perfect comfort food. Made with lean ground beef, potatoes, and a creamy broth flavored with cheddar cheese and cream cheese, this hearty soup is a family favorite. It’s an easy hamburger soup that cooks on the stove top in a large soup pot or Dutch oven. This delicious soup is rich, filling, and an easy meal the whole family will enjoy.
This is the kind of ground beef soup you’ll want to make again and again. With rich flavors, tender potatoes, and a creamy broth, it’s the perfect soup for a cold day. This cheesy beef version of hamburger soup is hearty, comforting, and sure to become a family favorite.
Why You Will Love This Creamy Hamburger Potato Soup Recipe
- A hearty meal with tender potatoes, ground beef, and a creamy broth.
- Made with simple ingredients like beef broth, cream cheese, and cheddar cheese—no Velveeta cheese.
- Perfect soup for a busy weeknight or family dinner.
- Can be made with ground turkey or other ground meat for a lighter version of hamburger soup.
- An easy meal that tastes like a cheesy, comforting soup straight from your favorite collection of rich soups.
- Stores well in an airtight container for 3-4 days, making it great for leftovers.
- A family favorite kind of soup that pairs perfectly with garlic bread, crusty bread, or a fresh green salad.
Ingredients for Creamy Hamburger Potato Soup
To make this delicious soup, you’ll need just a handful of basic pantry staples and fresh ingredients.
- 1 1/2 lb lean ground beef (ground turkey or ground chicken works as a good substitute)
- 1/4 cup flour
- 4 cups beef broth or chicken broth
- 8 ounces cream cheese, room temperature
- 2 lbs russet potatoes, yellow or red potatoes, diced into 1/2-inch chunks
- 2 tsp parsley
- 1/2 tsp thyme
- 1/2 tbsp dried minced garlic or garlic powder
- 1/2 tbsp dried minced onion or onion powder
- 8 ounces freshly shredded cheddar cheese
- 1 cup heavy cream
- Optional toppings: green onions, sour cream, shredded cheese, saltine crackers.
How to Make Creamy Hamburger Potato Soup
- In a large soup pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a wooden spoon as it cooks.
- Drain the grease, but don’t rinse away the fat — it adds flavor to the soup.
- Sprinkle the flour over the beef and stir until the meat is evenly coated.
- Slowly pour in the beef broth while stirring to combine, making sure to scrape up any browned bits from the bottom of the pot.
- Add the room temperature cream cheese. Reduce the heat to low and simmer gently, stirring often, until the cream cheese is completely melted into the broth.
- Stir in the diced potatoes, parsley, thyme, garlic, onion, salt, and black pepper. Increase the heat to medium and simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Turn the heat down to low and pour in the heavy cream. Mix well to create a smooth, creamy broth.
- Remove the pot from the heat and stir in the shredded cheddar cheese until melted and combined.
- Serve hot with optional toppings like green onions, sour cream, or extra cheese, along with garlic bread or crusty bread.
Recipe Tips and Substitutions
- Swap ground beef with ground turkey or another type of ground meat for a lighter option.
- Add vegetables like green beans for extra flavor and nutrition.
- Use whole milk or sour cream as a good substitute for heavy cream.
- Always shred cheddar cheese fresh for the best melt and flavor.
- Adjust the thickness by simmering for a longer period to achieve a thicker soup, or add more cups of broth for a creamier, lighter version.
What to Serve with Creamy Hamburger Potato Soup
- Garlic bread, crusty bread, or saltine crackers for dipping
- A fresh green salad to balance the richness
- Optional toppings like green onions, sour cream, or extra shredded cheese
Leftovers and Storage
- Store leftovers in an airtight container in the refrigerator for 3–4 days
- Reheat gently on the stove top over medium heat, stirring so the creamy broth doesn’t separate
- If the soup thickens, add a splash of chicken broth, beef broth, or whole milk to bring back the creamy texture
- Because this cheesy hamburger potato soup has cream cheese and heavy cream, it doesn’t freeze well — the creamy broth can separate when reheated.
More Soups You’ll Love
- Creamy Chicken and Wild Rice Soup
- Southwest Chicken Soup
- Grandmas Old Fashioned Vegetable Soup
- Recipe for Loaded Potato Soup
Creamy Hamburger Potato Soup
This creamy hamburger potato soup with cream cheese is a hearty, comforting soup made with tender potatoes, lean ground beef, cheddar cheese, and a rich creamy broth. Perfect for a busy weeknight or cold day, it’s a family favorite that pairs beautifully with garlic bread or a fresh green salad.
Equipment
- 1 large dutch oven or soup pot
Ingredients
- 1 ½ lb lean ground beef ground turkey or ground chicken works as a good substitute
- ¼ cup flour
- 4 cups beef broth or chicken broth
- 8 ounces cream cheese room temperature
- 2 lbs russet potatoes yellow or red potatoes, diced into 1/2-inch chunks
- 2 tsp parsley
- ½ tsp thyme
- ½ tbsp dried minced garlic or garlic powder
- ½ tbsp dried minced onion or onion powder
- 8 ounces freshly shredded cheddar cheese
- 1 cup heavy cream
- Optional toppings: green onions sour cream, shredded cheese, saltine crackers
Instructions
- In a large soup pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a wooden spoon as it cooks.
- Drain the grease, but don’t rinse away the fat — it adds flavor to the soup.
- Sprinkle the flour over the beef and stir until the meat is evenly coated.
- Slowly pour in the beef broth while stirring to combine, making sure to scrape up any browned bits from the bottom of the pot.
- Add the room temperature cream cheese. Reduce the heat to low and simmer gently, stirring often, until the cream cheese is completely melted into the broth.
- Stir in the diced potatoes, parsley, thyme, garlic, onion, salt, and black pepper. Increase the heat to medium and simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Turn the heat down to low and pour in the heavy cream. Mix well to create a smooth, creamy broth.
- Remove the pot from the heat and stir in the shredded cheddar cheese until melted and combined.
- Serve hot with optional toppings like green onions, sour cream, or extra cheese, along with garlic bread or crusty bread.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
Delicious! I did add fresh mushrooms because I had some in the refrigerator that needed to be used. My husband loved it and I will definitely make this again.
Can I use whole milk instead of the heavy cream?
Yes, you could do that.
Are the measurements for parsley and thyme for fresh or dry herbs?
It is for dried.
Delicious! Soup is my favorite, but my husband is not a fan. I made this recipe in hopes to convert him, and it was a huge success! This is an amazing, simple comfort meal. I will be making this over and over for the cooler months. Thank you!
That’s wonderful! I’m so glad it won your husband over — always a good sign. Perfect cozy meal for the chilly months!