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.