Hamburger Potato Soup

It was snowing sideways the first time I made Hamburger Potato Soup. My boots were soaked. The dog had tracked through half a forest. And I had no idea what to make for dinner. But tucked in the fridge was a pound of ground beef, a few wrinkled potatoes, some tired carrots—and not a whole lot else. So I browned the beef, threw everything into a big ol’ pot, and something magical happened.

Hamburger Potato Soup is like the flannel blanket of soups. Hearty. Humble. Inexplicably comforting. It’s not trying to impress anyone. Just trying to warm your soul and stick to your ribs. What makes it special? That perfect balance of savoury meatiness, creamy spuds, and soft veggies—plus a thick, velvety broth that tastes like it’s been simmering all day (even if it hasn’t).

This ain’t your average soup. It’s comfort food from the ground up—with just enough room for you to play chef.

Ingredients & Substitutions

Hamburger Potato Soup needs just a handful of kitchen staples, but every ingredient pulls its weight.

• 1 lb ground beef (80/20 is ideal—fat = flavor, don’t fear it)
• 1 small onion, chopped (white or yellow—just not red, too sharp)
• 2 garlic cloves, minced (fresh, not jarred, unless you’re desperate)
• 3–4 medium russet potatoes, peeled and diced (waxy potatoes go weird in soup—too firm)
• 2 carrots, diced (they add a tiny sweetness, don’t skip)
• 2 celery stalks, diced (optional, but nice crunch)
• 4 cups beef broth (low-sodium if store-bought, so you control salt)
• 1 cup milk or half-and-half (for creaminess, but whole milk works fine)
• 2 tbsp all-purpose flour (thickens the broth, but don’t dump it in raw)
• 1 tbsp Worcestershire sauce (adds depth—magic umami bullet)
• 1 tsp dried thyme or Italian seasoning (fresh herbs are good, but dried is stronger here)
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional but amazing)

Substitutions? Of course.

• Got ground turkey or chicken? Doable, but toss in a little olive oil to make up for less fat.
• Lactose-intolerant? Swap milk for oat milk or coconut milk (unsweetened, please).
• Need it gluten-free? Use cornstarch instead of flour. Mix with a lil’ cold water first—don’t dump it in hot.
• Want it vegan? Use Beyond beef and veggie broth. Still tastes rich, just… different.

Hamburger Potato Soup thrives on flexibility. Use what you’ve got—but honour the balance of creamy, chunky, and savoury.

Step-by-Step Instructions

Hamburger Potato Soup starts with the beef. Always the beef.

Start by heating a large pot over medium heat. Toss in the ground beef. Break it up with a wooden spoon and let it brown—really brown. Not that weak gray stuff. Let the edges crisp. Thacarameliseded beefy goodness? That’s flavour glue.

Add the chopped onion. Let it sauté in the fat until translucent and soft. If your beef was too lean, add a tiny splash of oil now. Stir in garlic and let it go for 30 seconds—no longer. Burnt garlic is like licking an ashtray. Trust me.

Now add carrots, celery, and diced potatoes. Stir everything together and let it sizzle for 2–3 minutes. Let the veggies kiss the bottom of the pan. That slight fond buildup = flavour bombs.

Sprinkle in the flour. Stir like your life depends on it—coat everything. You’re making a mini roux right in the pot. Let the flour cook for a minute so your soup doesn’t taste like paste.

Pour in the beef broth, slowly, stirring constantly. This deglazes the pan and starts thickening things up. Add your Worcestershire sauce, thyme, salt, and pepper. Bring it to a gentle boil.

Drop the heat to low. Cover and simmer for about 15–20 minutes, or until the potatoes are tender but not mushy. Stir occasionally so nothing sticks. If it looks too thick, splash in a bit more broth or water.

Now stir in the milk or half-and-half. Let it heat gently—don’t let it boil or the dairy might curdle. Simmer uncovered for another 5 minutes to thicken slightly.

Taste. Adjust salt. Maybe a lil’ more pepper. Or even a pinch of cayenne if you like a kick.

If you’re feeling indulgent, stir in shredded cheddar just before serving. It melts into dreamy ribbons. Don’t skimp.

Cooking Techniques & Science

Hamburger Potato Soup relies on layering flavours.

Browning the beef first isn’t just about cooking it. It’s about building that first base layer of umami. Maillard reaction, baby. That’s the science behind that delicious crust on your steak, too.

Adding flour before the broth lets you control the texture. You’re not making gravy, but you want it just thick enough to cling to a spoon.

Simmering the potatoes after the broth is added keeps them from breaking down. Boil them too hard, and they turn to glue. Gentle heat = tender cubes.

Dairy last. Always. Heat too high = split soup. Stir gently and warm through.

Worcestershire is the unsung hero here. It sneaks in that savoury, fermented depth, like anchovy paste in Caesar dressing. You don’t taste it directly, but you’d miss it if it were gone.

And the pot? Use a heavy-bottomed Dutch oven if you can. It holds heat like a champ and prevents hotspots. Thin pots burn soup. Burnt soup is a heartbreak.

Serving & Pairing Suggestions

Hamburger Potato Soup deserves a crusty hunk of bread.

Sourdough, a thick slice of rye, even a biscuit—just something to mop up the creamy broth.

Garnish? Go wild. Chopped chives. A dollop of sour cream. Crumbled bacon if you’re feeling fancy. Even a drizzle of hot sauce works wonders.

Pair it with a simple green salad for contrast. Something acidic—lemon vinaigrette or balsamic. Cuts the richness.

Drink-wise? A malty amber ale. Or maybe an earthy red wine—think Syrah or a spicy Zinfandel.

Or hey, a cold glass of milk if you’re keeping it cozy and Midwest.

Serve it hot. Serve it in big bowls. Eat it on the couch, in your pyjamas, with a blanket over your knees.

Conclusion

Hamburger Potato Soup is proof that simple food can still be spectacular.

It’s not gourmet. It doesn’t try to be. But when made right—with real technique and a little care—it hits every warm, nostalgic note like a favourite song.

Don’t rush it. Brown that beef. Taste as you go. Use good broth. And love the process.

That’s the thing about soup—it asks for your time and attention, and in return, it feeds more than your stomach.

Try it once and you’ll make it again. Probably sooner than you expect.

FAQs

Can I freeze Hamburger Potato Soup?

Yes, but the texture might change a bit. Potatoes can get grainy when frozen and reheated. Let it cool completely, store in airtight containers, and reheat gently on the stove with a splash of milk.

How can I make it thicker?

Simmer longer with the lid off. Or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water). Stir in and cook until it thickens.

Can I make it in a slow cooker?

Absolutely. Brown the beef first, then add everything (except dairy and flour) to the slow cooker. Cook on low 6–7 hours. Add milk and flour slurry in the last hour.

What if I want it spicier?

Add a chopped jalapeño with the onions, or toss in red pepper flakes while simmering. A dash of hot sauce at the end works too.

Is it gluten-free?

Not as written, but easy to adapt. Use cornstarch instead of flour to thicken, and make sure your Worcestershire and broth are gluten-free.