This Creamy Hamburger Potato Soup is the ultimate one-pot comfort food, delivering a rich, savory, and hearty meal that will warm you from the inside out. This old-fashioned recipe combines seasoned lean ground beef, tender Russet potatoes, and a medley of vegetables in a velvety, flavorful broth that the whole family will love. It’s the kind of classic meal that brings back memories of grandma’s cooking—simple, satisfying, and incredibly delicious.
We’ve designed this recipe to be the most comprehensive guide you’ll find. Not only will we walk you through the classic stovetop method, but we also provide detailed, tested instructions for both the Instant Pot and the Slow Cooker. Whether you need a quick weeknight dinner or a low-and-slow weekend meal, this recipe has you covered.
Table of Contents
Why This is the Best Hamburger Potato Soup
Incredibly Versatile: With instructions for the Stovetop, Instant Pot, and Slow Cooker, you can make this soup fit your schedule.
Rich & Flavorful: Savory ground beef, aromatic vegetables, and a hint of Worcestershire sauce create a broth with incredible depth of flavor.
Perfectly Creamy: We use heavy cream for a luxurious, velvety texture that’s never heavy or greasy.
Family- Friendly: It’s a hearty, satisfying meal that even the pickiest eaters will ask for again and again.
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped small
- 2 medium carrots, peeled & chopped small
- 2 celery stalks, chopped small
- 3 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 2 tablespoons all-purpose flour (see notes for gluten-free option)
- 4 cups chicken or beef broth, low-sodium
- 1/2 tablespoon Worcestershire sauce
- 2 medium-to-large Russet potatoes, peeled & diced into 1/2-inch cubes
- 3/4 cup corn (frozen or fresh)
- 1 cup heavy whipping cream
- Seasoning salt & pepper to taste
How to Make Creamy Hamburger Potato Soup (Stovetop)
- Brown the Beef: In a large Dutch oven or soup pot over medium-high heat, cook the ground beef until browned, breaking it apart with a spoon (about 8-10 minutes). Once cooked, transfer the beef to a paper towel-lined plate to drain. Discard most of the grease from the pot, leaving about a tablespoon for flavor.
- Sauté Vegetables: Add the olive oil and butter to the same pot. Once the butter is melted, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften.
- Bloom Aromatics: Stir in the minced garlic, Italian seasoning, and flour. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and the raw flour taste is cooked out. This creates a roux that will help thicken the soup.
- Deglaze and Build Broth: Slowly pour in the chicken or beef broth, stirring continuously to dissolve the flour mixture. Use your spoon to scrape up any flavorful browned bits from the bottom of the pot.
- Initial Seasoning & Simmer: Stir in the Worcestershire sauce, diced potatoes, corn, and the cooked ground beef. Add 1/2 teaspoon of seasoning salt and pepper. Taste the broth now and adjust the seasoning if needed—this ensures the potatoes absorb flavor as they cook. Bring the soup to a boil, then reduce the heat to maintain a steady simmer.
- Cook Potatoes: Cover the pot with the lid slightly ajar and let it simmer for about 20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
- Add Cream: Once the potatoes are tender, reduce the heat to low. Stir in the heavy cream. Allow the soup to heat through for a few minutes, but do not let it come to a boil, as this can cause the cream to separate.
- Final Seasoning: Taste the soup one last time and generously season with additional seasoning salt and pepper until it reaches your desired flavor. Serve hot, garnished with fresh parsley or shredded cheese if desired.
Instant Pot Hamburger Potato Soup
- Set your Instant Pot to the ‘Sauté’ function. Add the ground beef and cook until browned. Remove the beef and drain the fat.
- Add the oil, butter, and vegetables (onion, carrots, celery) to the pot and sauté for 4-5 minutes until softened.
- Stir in the garlic, Italian seasoning, and flour, cooking for 1 minute.
- Turn off the ‘Sauté’ function. Pour in the broth, deglazing the bottom of the pot. Stir in the Worcestershire sauce, potatoes, corn, cooked beef, and initial seasonings.
- Secure the lid, set the valve to ‘Sealing,’ and cook on High Pressure for 5 minutes. Allow for a 10-minute natural pressure release before performing a quick release.
- Remove the lid, stir, and select the ‘Sauté’ function again. Stir in the heavy cream and let the soup warm through without boiling. Season to taste and serve.
Crockpot Slow Cooker Hamburger Potato Soup
- Brown the ground beef in a skillet on the stovetop. Drain the fat and add the cooked beef to the bottom of your slow cooker.
- In the same skillet, sauté the onion, carrots, and celery in butter and oil until softened. Add the garlic and Italian seasoning and cook for one more minute. Stir in the flour, then slowly whisk in about 1 cup of the broth to create a smooth paste. Transfer this mixture to the slow cooker.
- Add the remaining broth, Worcestershire sauce, diced potatoes, and corn to the slow cooker. Stir everything together.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are tender.
- About 20 minutes before serving, stir in the heavy cream. Season generously with salt and pepper to taste.
How to Thicken Your Soup (Gluten-Free Options)
While this recipe uses a flour-based roux for a classic creamy texture, you have other options:
- Cornstarch Slurry (Gluten-Free): In a small bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Slowly stir the slurry into the simmering soup at the end of cooking and let it bubble for a minute to thicken.
- Potato Puree: Before adding the cream, remove about 1 cup of the soup (with plenty of potatoes) and blend it until smooth with an immersion blender or in a regular blender. The natural starches from the potatoes will thicken the soup beautifully.
Expert Flavor Tip
For an incredibly savory, restaurant-quality broth, add a Parmesan cheese rind to the pot along with the broth and potatoes. Let it simmer until the potatoes are tender, then remove and discard the rind before adding the cream. This adds a wonderful layer of umami depth.
Variations and Substitutions
- Cheesy Hamburger Potato Soup: For a cheesier version reminiscent of a classic cheeseburger soup, reduce the heavy cream to 1/2 cup and stir in 4-6 ounces of cubed Velveeta cheese at the end until melted and smooth.
- Dairy-Free Option: Substitute the heavy cream with a full-fat canned coconut milk or a high-quality cashew cream. Use olive oil in place of the butter.
- Add More Veggies: Feel free to add mushrooms, green beans, or peas for extra nutrition.
Storage and Reheating Tips
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating. Avoid bringing it to a boil.
CRITICAL WARNING: FREEZING & REHEATING
We do not recommend freezing this soup. Dairy-based soups and potatoes do not freeze well. The cream can separate and the potatoes can become mealy and grainy upon thawing, ruining the texture.
To Reheat: Always reheat gently on the stovetop over low heat. Microwaving can cause the cream to separate. Stir frequently until warmed through.
What to Serve with Hamburger Potato Soup
This soup is a complete meal on its own, but it pairs wonderfully with crusty bread for dipping, a simple side salad, or classic buttermilk biscuits. If you enjoy hearty beef dishes, you might also like our Creamy Beef and Shells or this crowd-pleasing Crockpot Cowboy Casserole.
Creamy Hamburger Potato Soup
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped small
- 2 medium carrots peeled & chopped small
- 2 celery stalks chopped small
- 3 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 2 tablespoons all-purpose flour see notes for gluten-free option
- 4 cups chicken or beef broth low-sodium
- 1/2 tablespoon Worcestershire sauce
- 2 medium-to-large Russet potatoes peeled & diced into 1/2-inch cubes
- 3/4 cup corn frozen or fresh
- 1 cup heavy whipping cream
- Seasoning salt & pepper to taste
Instructions
Brown the Beef:
- In a large Dutch oven or soup pot over medium-high heat, cook the ground beef until browned, breaking it apart with a spoon (about 8-10 minutes). Once cooked, transfer the beef to a paper towel-lined plate to drain. Discard most of the grease from the pot, leaving about a tablespoon for flavor.
Sauté Vegetables:
- Add the olive oil and butter to the same pot. Once the butter is melted, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften.
Bloom Aromatics:
- Stir in the minced garlic, Italian seasoning, and flour. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and the raw flour taste is cooked out. This creates a roux that will help thicken the soup.
Deglaze and Build Broth:
- Slowly pour in the chicken or beef broth, stirring continuously to dissolve the flour mixture. Use your spoon to scrape up any flavorful browned bits from the bottom of the pot.
Initial Seasoning & Simmer:
- Stir in the Worcestershire sauce, diced potatoes, corn, and the cooked ground beef. Add 1/2 teaspoon of seasoning salt and pepper. Taste the broth now and adjust the seasoning if needed—this ensures the potatoes absorb flavor as they cook. Bring the soup to a boil, then reduce the heat to maintain a steady simmer.
Cook Potatoes:
- Cover the pot with the lid slightly ajar and let it simmer for about 20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
Add Cream:
- Once the potatoes are tender, reduce the heat to low. Stir in the heavy cream. Allow the soup to heat through for a few minutes, but do not let it come to a boil, as this can cause the cream to separate.
Final Seasoning:
- Taste the soup one last time and generously season with additional seasoning salt and pepper until it reaches your desired flavor. Serve hot, garnished with fresh parsley or shredded cheese if desired.
Notes
Nutrition Facts (per serving)
Frequently Asked Questions
1. Can I make this soup gluten-free?
Yes! Simply skip the all-purpose flour. To thicken the soup, use the cornstarch slurry method detailed in the section above. Ensure your Worcestershire sauce and broth are certified gluten-free as well.
2. What kind of potatoes are best for this soup?
Russet potatoes are the best choice. Their high starch content helps them break down slightly while cooking, which contributes to the soup’s creamy texture. Yukon Golds are a good alternative, as they hold their shape well.
3. Can I use a different type of meat?
Absolutely. Lean ground turkey or ground chicken would work well as a substitute for ground beef. For a richer flavor, you could also use ground Italian sausage.
4. How do I prevent the cream from curdling?
The key is to add the heavy cream at the very end of the cooking process over low heat. Never allow the soup to come to a rapid boil after the cream has been added, as high heat can cause it to separate or curdle.Nutrition information is automatically calculated and should be used as an approximation.
