Creamy Potato Hamburger Soup (Ready in 30 Minutes!)

Ever have one of those nights where you need something that’s basically a hug in a bowl? That’s what this soup is for.

I stumbled onto this recipe during a particularly chaotic week when I needed dinner on the table fast, but also needed it to be good. Like, the kind of good that makes you forget you’re an adult with responsibilities and just lets you enjoy a warm bowl of comfort. This soup delivered—and then some.

My kids devoured it. My husband asked for seconds. And I felt like a kitchen genius even though it took me all of 30 minutes. That’s the magic of a good potato hamburger soup—it tastes like you spent way more time on it than you actually did.

Why You’ll Love This Recipe

It’s stupid filling – Between the potatoes, ground beef, and creamy broth, this soup sticks to your ribs in the best way possible. One bowl is a complete meal, and you’ll stay full for hours.

One pot = one mess – Everything cooks in a single pot, which means cleanup is almost nonexistent. This is the kind of meal that makes weeknight cooking feel manageable instead of overwhelming.

Ridiculously quick – Thirty minutes from start to finish. That includes chopping time. You could literally have this on the table faster than ordering takeout and waiting for delivery.

Budget-friendly – Potatoes and ground beef are some of the most affordable ingredients out there. You’re feeding a crowd for under $15, which is a win in my book.

Kid-approved comfort food – No weird ingredients, nothing “healthy” they’ll complain about—just pure, creamy, cheesy comfort. My kids request this constantly, which means fewer dinner battles.

Freezes like a champ – Make a double batch and freeze half for those nights when you can’t even think about cooking. Future you will be very grateful.

Ingredients with Key Notes

For the Base:

• 1 lb ground beef (80/20 is perfect) – A little fat = lots of flavor; don’t go too lean
• 1 medium onion, diced – Yellow or white onion works great
• 3 cloves garlic, minced – Fresh garlic only, please
• 2 medium carrots, diced – Adds color and a touch of sweetness
• 2 stalks celery, diced – Classic soup base ingredient
• 1 tablespoon olive oil – Only if your beef is super lean

The Star Ingredients:

• 5 medium russet potatoes (about 2 lbs), peeled and diced into ½-inch cubes – Russets get nice and creamy; Yukon golds work too
• 4 cups chicken or beef broth – Low-sodium gives you control; beef broth makes it richer
• 2 cups whole milk – Whole milk is key for creaminess; don’t use skim
• 1 cup heavy cream – This is what makes it luxuriously creamy
• ½ cup sour cream – Adds tang and extra richness

Flavor Boosters:

• 1 teaspoon dried thyme – Earthy and perfect with potatoes
• 1 teaspoon dried parsley – Or use fresh if you have it
• 1 teaspoon onion powder – Amplifies the savory notes
• ½ teaspoon garlic powder – Because more garlic is always good
• ½ teaspoon paprika – Adds depth and a hint of color
• Salt and black pepper – To taste

The Cheese:

• 1½ cups shredded sharp cheddar cheese – Sharp cheddar has the best flavor
• ½ cup cream cheese – Secret ingredient for velvety texture

For Serving:

• Extra shredded cheese – Always
• Crumbled bacon – Highly recommended
• Chopped green onions – For freshness
• Sour cream – A dollop on top is chef’s kiss

Key Notes:

• Cut your potatoes into uniform pieces so they cook evenly. Nobody wants crunchy potatoes in soup.
• Use block cheese and shred it yourself—pre-shredded doesn’t melt as smoothly.
• Don’t skip the cream cheese! It’s what gives this soup that restaurant-quality creaminess.

Step-by-Step Instructions

Step 1: Brown the Beef

Heat a large Dutch oven or soup pot over medium-high heat. Add your ground beef and break it up with a wooden spoon. Cook for about 6-8 minutes until it’s nicely browned with no pink remaining.

Don’t drain all the fat—leave about a tablespoon in the pot for flavor. If there’s a ridiculous amount of grease pooling, drain most of it, but keep some. Fat = flavor, people.

Step 2: Build Your Base

Add the diced onion, carrots, and celery to the pot with the beef. Sauté everything together for about 4-5 minutes until the veggies start to soften and the onion becomes translucent.

Toss in the minced garlic and cook for another minute, stirring constantly. Garlic burns fast, and burnt garlic tastes bitter and sad. We’re avoiding that.

Step 3: Add Potatoes and Seasonings

Add your diced potatoes to the pot along with the thyme, parsley, onion powder, garlic powder, paprika, and a generous pinch of salt and pepper. Stir everything together so the potatoes get coated in all those beautiful seasonings.

Step 4: Add Liquids and Simmer

Pour in your broth and bring everything to a boil over high heat. Once it’s boiling, reduce the heat to medium-low and let it simmer for about 12-15 minutes, or until the potatoes are fork-tender. You want them soft but not falling apart.

Give it a stir every few minutes to make sure nothing’s sticking to the bottom. The starch from the potatoes will naturally start thickening the soup, which is exactly what we want.

Step 5: Make It Creamy

Once your potatoes are tender, reduce the heat to low. Use a potato masher to mash about a third of the potatoes right in the pot. This thickens the soup and makes it super creamy while still leaving plenty of chunky potato pieces.

Stir in the milk, heavy cream, and sour cream. Mix until everything’s combined and the soup is beautifully creamy. Let it heat through for about 2-3 minutes, but don’t let it boil or the dairy might curdle.

Step 6: Add the Cheese

Remove the pot from the heat (this is important!). Stir in the cream cheese first, mixing until it’s completely melted and smooth. Then add the shredded cheddar gradually, stirring constantly. Low heat or off heat is key here—hot heat makes cheese grainy and weird.

Step 7: Season and Serve

Taste your soup and adjust the seasoning with more salt and pepper if needed. Remember, cheese adds saltiness, so taste before you add extra salt.

Ladle into bowls and load it up with toppings—extra cheese, bacon, green onions, and a dollop of sour cream. This is the kind of soup where the toppings really make it special.

Serving Suggestions

Classic loaded style: Top with shredded cheddar, crispy bacon bits, sour cream, and chopped green onions. Basically turn it into loaded baked potato soup vibes.

With crusty bread: Serve alongside sourdough, French bread, or garlic bread for dipping. The bread soaks up that creamy broth perfectly and it’s honestly heaven.

Side salad: Balance the richness with a crisp green salad or coleslaw on the side. A little freshness cuts through the creaminess nicely.

Cornbread companion: Warm, buttery cornbread is the perfect partner for this soup. The slight sweetness complements the savory flavors beautifully.

Bread bowls: Get fancy and serve the soup in hollowed-out bread bowls. It’s extra, but it’s also delicious and fun for special occasions.

Add extra veggies: Stir in some corn or frozen peas at the end if you want more vegetables. They add color and a little sweetness that’s really nice.

Storage Tips

Refrigerator: Let the soup cool completely before transferring to an airtight container. It’ll keep in the fridge for 4-5 days. The potatoes will continue to absorb liquid as it sits, so the soup will thicken considerably. Just add a splash of milk or broth when reheating to thin it back out.

Freezer: This soup freezes pretty well for up to 2 months, though the texture of the potatoes and dairy can change slightly. The soup might look a bit separated when thawed, but a good stir while reheating usually brings it back together. If you know you’re freezing it, consider leaving out the dairy and adding it fresh when you reheat.

Reheating: From the fridge, warm it on the stovetop over medium-low heat, stirring frequently. Add milk or broth to thin it out as needed. From frozen, thaw overnight in the fridge first, then reheat on the stove. Microwave works for individual portions—just stir halfway through and add a splash of liquid if it’s too thick.

The dairy situation: Sometimes dairy-based soups can separate or curdle when reheated. To prevent this, reheat on low heat and stir constantly. If it does separate, whisk vigorously or hit it with an immersion blender to bring it back together.

Pro tip: If you’re meal prepping, portion the soup into individual containers so you can grab single servings throughout the week. It reheats better in smaller portions.

Final Thoughts

Look, I’m not going to pretend this soup is fancy or sophisticated. It’s not trying to be.

What it is trying to be is the kind of meal that makes you feel warm and satisfied and like everything’s going to be okay, even if your day was a total dumpster fire. And in that department? It absolutely delivers.

This Creamy Potato Hamburger Soup has earned a permanent spot in my dinner rotation, and I’m betting it’ll earn one in yours too. It’s easy, it’s comforting, and it’s the kind of cooking that reminds you why you love making food for the people you care about.

So grab a spoon, load up those toppings, and enjoy every creamy, potato-y bite!

— Kip