This hamburger potato soup recipe is creamy, cheesy and packed with healthy veggies! It's seasoned perfectly with salt, pepper, rosemary, Italian seasonings, and smoked paprika. Make it with just one pot in 30 minutes, the perfect meal for a busy weeknight and something the whole family will love.
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I love making hearty soups, stew or chili on the stove top. It's the perfect way to warm your kitchen on a cold day and they come together SO fast.
If you want more speedy comfort food, try this Creamy Taco Soup, Chicken Gnocchi & Wild Rice Soup, Carrot And Celery Soup, Gluten Free Baked Potato Soup or my favorite White Chicken Chili! And if you're trying to use up Thanksgiving leftovers, Turkey Noodle Soup is the BEST option (note: it can also be made with shredded chicken).
Crockpot soups obviously take longer to cook, but normally require little hands on prep. If you've got time to go low and slow, I've got several delicious crock pot recipes for you to explore.
Ingredients & Substitutions
Ground beef: I typically purchase 93/7 for this recipe. If you use a higher content beef, be sure to drain excess fat before adding onion and carrots. Note: lean ground turkey or chicken can also be substituted.
Onion: yellow or white will work best.
Carrots: 2-3 large, whole carrots sliced into thin pieces.
Garlic: for this soup, I use my handy dandy jar of minced garlic. You can also use whole cloves or garlic powder if desired.
Seasonings: rosemary, Italian seasoning, smoked paprika, salt and ground black pepper. Feel free to play around with the spices in your cabinet and add any favorites.
Broth: vegetable or chicken broth both work well.
Heavy cream: or sub half and half.
Potatoes: russet or golden.
Frozen peas & corn: canned or fresh veggies can also be used. Whatever you've got on hand!
Sharp cheddar: I like using white cheddar but yellow is fine.
Optional toppings: extra shredded cheddar cheese, diced green onion or parsley flakes are all tasty.
How To Make Potato Hamburger Soup
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
- Peel and dice your veggies (potato, onion and carrots). Set them aside.
- Place ground beef in a large soup pot and brown over medium heat.
- Add diced onion and carrots to the pot. Sauté until the onions become translucent, this will take 3-5 minutes.
- Stir in minced garlic and sauté 30-60 seconds longer.
- Measure all seasonings into the pot.
- Add diced russet potatoes, frozen corn, frozen green peas, broth and heavy cream to the pot.
- Increase heat to high and mix ingredients together until well combined. Cover the pot and bring everything to a boil.
- Reduce heat to low and simmer 15-20 minutes, until potatoes are very tender.
- Add freshly shredded cheese to the hot soup and stir until fully melted.
- Do a quick taste test. If more flavor is needed, sprinkle in some additional salt and pepper.
- Ladle your delicious soup into serving bowls, add desired toppings and enjoy!
Potatoes: I like to dice my potatoes into really little pieces. Small chunks cook faster and you get some potato in every bite!
I generally peel my potatoes but you don't have to. And, it's best to use a high starch potato like russet or Yukon gold. Starchier potatoes kind of "melt" into the soup as it cooks, resulting in a creamier texture overall.
Salt: be sure to use enough salt in this recipe, but don't overdo it. I recommend starting slow, as different brands of broth contain varying amounts of sodium. Add salt little by little and taste test along the way until it's just right. Potato soups are best when they've got just enough salt!
Cheese: bagged, shredded cheese will work. However, freshly grated offers better flavor. If you've got a few extra minutes, I highly recommend grating your own cheese.
Serve Hamburger And Potato Soup With
- Simple Garden Salad
- Beet & Goat Cheese Salad
- Bread & butter
- Cheesy garlic bread
- Savory scones
- Fluffy rolls
How To Store Leftovers
Allow leftover soup to cool and transfer it to an airtight container. Store in the refrigerator for 3-4 days and reheat in the microwave or in a pot on the stovetop.
I don't recommend freezing this soup as potatoes are likely to become mushy/grainy when reheated.
More Ground Beef Recipes
- Butternut Squash Ground Beef Casserole
- Sweet Potato & Ground Beef Casserole
- Easy Homemade Shepherd's Pie
- Beef Taco Stuffed Bell Peppers
- Easy Porcupine Meatballs
- Low Carb Taco Casserole
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Hamburger Potato Soup (Delicious & Easy)!
- Large soup pot or Dutch oven
- 1 lb. lean ground beef *97/3 *see note below
- 1 medium yellow onion *or white *peeled and diced
- 2 large whole carrots *peeled and diced
- 2 teaspoons minced garlic *see note below
- 1 tablespoon Italian seasonings
- 1 teaspoon rosemary *dried/crushed
- 1 & ¼ teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika *see note below
- 2 medium russet potatoes *peeled & diced into very small, half inch pieces *see note below
- ¾ cup frozen corn
- ¾ cup frozen peas
- 2 14.5oz cans (or 3 & ⅔ cups) vegetable broth *or chicken broth *see note below
- ⅔ cup heavy cream *or half and half
- 1 cup shredded sharp white cheddar cheese *or yellow *see note below
- Extra shredded cheddar cheese, chopped green onions, parsley flakes
Recipe notes:Ground beef: if you use a higher fat content beef, drain excess fat before adding onion and carrots to the pot. Minced garlic: I always keep a jar of minced garlic in my refrigerator. It's super convenient! You can also mince up 1-2 fresh cloves. Smoked paprika: regular paprika will also work, but I love using smoked because it adds so much flavor! Broth: I love having bouillon cubes or broth base in my kitchen at all times. This option is much more convenient than buying canned or boxed broth. Potatoes: russet or Yukon gold work well in this recipe. I prefer to peel my potatoes but you don't have to. Dicing your potatoes into very small pieces will ensure they cook quickly. Plus, you'll get a little bit of potato in every bite! Cheese: freshly shredded offers the best flavor, but bagged/pre-shredded cheese will do the trick. General: If you've never tried using bowl cozies, they will seriously change you life. They're amazing and make curing up with a hot bowl of soup so much easier!
- Peel and dice onion, carrots and potatoes. Set aside.
- Place a soup pot or large Dutch oven on the stovetop and brown ground beef over medium heat.1 lb. lean ground beef
- Once beef is fully browned, add diced onion and carrots to the pot. Sauté for 3-5 minutes, until onion become soft and translucent. Add garlic and sauté 30-60 seconds longer.1 medium yellow onion, 2 large whole carrots, 2 teaspoons minced garlic
- Add all seasonings to the pot and mix well.1 tablespoon Italian seasonings, 1 teaspoon rosemary, 1 & ¼ teaspoons salt, ½ teaspoon ground black pepper, ½ teaspoon smoked paprika
- Add diced potatoes, corn, peas, broth and heavy cream. Stir to combine and cover the pot. Turn heat to high and bring ingredients to a boil⅔ cup heavy cream, ¾ cup frozen peas, ¾ cup frozen corn, 2 medium russet potatoes, 2 14.5oz cans (or 3 & ⅔ cups) vegetable broth
- Reduce heat to low and simmer 15-20 minutes, stirring occasionally.
- Add shredded cheese to the hot soup and stir until fully melted. Do a taste test and add a bit more salt/pepper if more flavor is needed.1 cup shredded sharp white cheddar cheese
- Ladle soup into serving bowls, add desired toppings and enjoy!
- Allow leftover soup to cool and transfer it to an airtight container. Store in the refrigerator for 3-4 days and reheat in the microwave or in a pot on the stovetop. I don't recommend freezing this soup as potatoes are likely to become mushy/grainy when reheated.
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