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Mike actually turned up his nose when I told him I was going to whip up this Creamy Potato & Hamburger Soup. He seriously thinks he doesn’t like hamburger in soups. Every time I talk about putting ground beef in a soup, he tells me he doesn’t like it. And then every single time I make a soup with ground beef in it, he loves it.
Seriously. The guy has this mental block about it. Hamburger soup is awesome, right?
If you like this, try my Mushroom Crockpot Cube Steak too!
Table of Contents
How to Make Hamburger Soup
I swear that most of my soup concoctions are because I have a stuff in my freezer, fridge and pantry that I have to use up. I was desperately trying to use up potatoes before we went to the States for Christmas, I had some ground beef in my freezer and always those frozen veggies.Well, voila. This creamy potato & hamburger soup was the result of my cleaning out my freezer and pantry. Making hamburger soup is simple.
First, you fry up the ground beef mixture until cooked then place into a crock pot or slow cooker.
Second, you add in all the vegetables and spices ( NOT the milk products!) and cook for hours in the slow cooker, breaking down the ground beef into softer meat and the potatoes into smooth velvety goodness.
Then you whisk in the dairy ingredients at the end and serve!
Different Hamburger Soup Recipes
The spices in my hamburger soup are different from the tomato based hamburger soup. I use parsley and basil with the garlic. When you are looking for a tomato based simple classic hamburger soup you can use thyme or even Italian spices.
This recipe is similar to my Crockpot Macaroni Cheeseburger Soup which is pretty much one of my favourite soups of all time. This one isn’t as rich – though if you want to add more Velveeta cheese, feel free to do so! – and you can cut it with a dollop of sour cream on top if you wish.
Again, remember that Mike doesn’t like rich soups, so if he enjoyed this one it should be good for everyone. I love a thick, rich soup. Him? He pretends that he doesn’t like ground beef in soup, remember?
Poor Mr Magpie. Good thing we love him so much!
If you want to make a Hamburger Soup with Macaroni, that’s another delicious and filling way to make hamburger soup for the family!
Easy Hamburger Soup
This would be perfect for Christmas Eve after church, Christmas lunch, a New Year’s party or any ol’ time of the year. It’s going on the regular rotation soup list, for sure. I love how easy it is, how stick to the bones hearty it is and most of all, how Mike argues with me every time I make it. 😉
You can make this soup on the stove top, just follow the instructions and when it comes to cooking time, simmer on the stove in a large stockpot. Then at the end, add in the dairy.
Tips & Tricks for Hamburger Soup
- Make sure to use Russet potatoes as they fall apart and make the soup thicker and tastier! Don’t use red potatoes they will remain in one piece and not add any starch to the soup.
- You can use ground chicken as well if you don’t eat ground beef.
- Flavor to your liking at the end if you desire, sometimes I prefer more basil in mine.
- You don’t have to use the exact mixed vegetables that I do, use vegetables that your family loves! Peas, carrots, green beans, corn, all of these match flavour-wise, just choose what you like.
I hope you all make it through the holidays happy and well loved! Make sure that you don’t miss my new and amazing Crockpot Meatball Shepherd’s Pie!
Love,
Karlynn
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Creamy Potato & Hamburger Soup
- Prep Time
- 20 minutes
- Cook Time
- 4 hours
- Total Time
- 4 hours 20 minutes
- Course
- Soup
- Cuisine
- American
- Servings
- 10
- Calories
- 279
- Author
- Karlynn Johnston
Ingredients
- 1 1/2 pounds lean ground beef
- 1 medium white onion peeled and diced
- 1 large garlic clove minced
- 6 cups of chicken broth
- 6 cups of peeled & diced Russet potatoes
- 2 cups of your favourite frozen vegetable mix
- 3 teaspoons dried basil
- 2 teaspoons dried parsley flakes
- 1 1/2 cups milk
- 2 tablespoons cornstarch
- 8 ounces Velveeta cheese cubed
Instructions
- In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.
- Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.
- Add in the potatoes, broth, vegetables, basil and parsley.
- Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.
- Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it’s melted in completely, spoon into bowls and serve.
Recipe Video
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Renee says
Best soup EVER!! Ive had this recipe saved forever but never made it bc i don’t like cheese! I’m kicking myself in the butt for not making it a long time ago!!! I’ve now made it twice in 2 weeks. it is to die for!!! The only changes I made was substituted beef for the chicken broth and Italian seasoning for the Basil. Yummmmm I PROMISE you that you’ll be putting this soup into your regular meal rotation!! I’ve passed your recipe onto 8 friends & family members who wanted it after seeing my finished soup (which I served up with French Bread). THANK YOU FORR SHARING THIS RECIPE!! ♡
LANEY says
I’d use half the potatoes 🥔 6 cups was too much, it was almost all potatoes. Used beef broth. Needed alot of salt and pepper. Also after 5 hours on high the potatoes were soft but maintained shape they were nowhere near dissolving. And I would have added another bag of veggies.
LANEY says
Also didn’t use velveeta to cut back on calories, was still good.
Jessie says
I made this today and it was very good! I didn’t want to thaw out 2 lb of hamburger only to use 1.5 lb of it, so I only did 1 lb of hamburger and 1/2 lb of breakfast sausage that I had leftover from making b&g this morning. I also fried 1/2 lb of bacon and added that along with a little of the bacon grease. I then increased the potatoes to 7 cups, added about 1.5 cups of sliced fresh carrots, about 1 cup of frozen Peas, and added extra chicken broth to accommodate. I also added garlic powder in addition to the fresh, increased the milk to 2 cups with about 2.5 Tbsp of cornstarch, and increased the Velveeta to 12 oz. Will definitely make again!
Jessie says
Oh, I forgot to mention… I started mine in the slow cooker on low for 1 hour then increased to high and set on 4 hrs. After 3 hours on high the potatoes weren’t even getting soft so I transferred everything to a pot on the stove and boiled to finish cooking the potatoes.
Carrie Moore says
can this be frozen in a bag to cook later?
Marcia says
the recipe was easy to do, and the second day is even better. very good flavor
Charity says
I made as directed, but found it needs a little more flavor so I added some spices at the table. My biggest take away is why would you do this in a crockpot only to put it back in a soup pot!? Next time I go straight to the soup pot. And add different spices while cooking.
Sarah says
This soup is amazing !!! Thank you so much!
Lindsey McC says
My mom always made “hamburger, potato stew”. It was one of myfavorite growing up. This is so similar. I always just cook the hamburger and add in celery and onions right at the end whileI’m browning it the part few minutes, then put it into the boiling potatoes, add green beans, baby carrots, and corn, and continue boiling until the end, once the carrots are tender, I add in a couple cans of cream of potato or celery soup with a can of milk each, then boil until its all evenly creamy. It’s such a good meal for late fall thru spring when it’s cold out. Love this, and so does my whole family.
Laura Baxter says
This recipe consistently turns out great! I don’t keep Velveeta cheese around but do have CheezeWhiz. So 3/4 c. Is what I use and results are wonderful! This time I used some cheese sauce I’d left over from another meal. It worked famously also! The proportions of meat to potatoes is perfect and the russet potatoes become lightly creamy.Enjoy this soup with Costco Cheese Buns for the WIN!
Laura Baxtrr says
This recipe consistently turns out great! I don’t keep Velveeta cheese around but do have CheezeWhiz. So 3/4 c. Is what I use and results are wonderful! This time I used some cheese sauce I’d left over from another meal. It worked famously also! The proportions of meat to potatoes is perfect and the russet potatoes become lightly creamy.Enjoy this soup with Costco Cheese Buns for the WIN!
Lynn vadnais says
Why dident milk and cor starch not thicken the soup
Susan says
Love this soup and thank you for sharing
Pauline Conn says
Cooked this on the stove. 1lb of hamburger. Added beef stock instead of chicken. Don’t like basil so used oregano. Didn’t have Velveeta, used grated sharp cheddar. Don’t have milk, used half and half watered down. Delicious, rich soup.
Lauren says
Does anyone have to keep adding broth? Mine keeps on evaporating while my potatoes get soft
Jennifer says
Amazing and perfect in the cooler months, my family loves this with garlic bread.
Debbie says
Can I sauté up Portabella mushrooms and add to the soup and I want to use light cream as well.what is your thoughts
Millie Boswell says
SALT & PEPPER IS NEEDED!!
Eric says
I fry up some chopped bacon and use the bacon grease to cook the garlic in. Then add the chopped bacon in at the end
Angela Hutchens says
Do you need the cornstarch, can you substitute? Thanks, excited to try.
Michelle says
My family loves this soup.
Sandy says
I skip the cornstarch. The soup is plenty thick without it.
Sandy says
I never use cornstarch for thickening. On occasion I’ve used instant mashed potatoes just sprinkled into the soup, but generally, I find it thick enough without thickening it. I also don’t peel my potatoes. I send them through the Salad Shooter on a very coarse shred and nobody minds the peels.
Jodi says
So yummy!
Robin says
I had my doubts about the potatoes disintegrating on their own. Potatoes don’t just disintegrate. I’ve been simmering this for hours and they are holding their shape just fine.
I’m sure there are things i COULD do, but if it wasn’t in the instructions, why would I do it?
Terry Reeves-Hanger says
In the process of cooking in my dutch oven.
Pam Young says
I made it and it turned out good. My family wants me to put in our rotation of meals. A loaf of Italian bread would be good with it.
Tammie Hodges says
I’ve made this soup many times. It’s one of my favorites especially when I add ketchup to my bowl. Cornbread or crackling cornbread makes a delicious meal for this soup.
Teresa says
This was so good and healthier due to adding veggies. Most recipes like this have no veggie.
Everyone in our house had a head cold and this was the perfect comfort food.
Thanks!
Teresa says
Also I didn’t have velvet-a so I made my own cheese sauce with butter and flour rue and some milk and sharp cheddar cheese.
Averie says
Can you use cream cheese or another type beside velvetta?
Rena says
This was delicious. The only thing I did differently was used 1 pound of ground beef AND1 pound of Italian sausage. I also did heavy cream instead of milk. I had no parsley on hand, so I just omitted the parsely all together. Family of 6 (4 young children) so we definitely had leftovers.
Pat Lakatos says
My family and I loved it!! It so easy and delicious!
Kim says
This Facebook group has stolen your image and text. facebook (space).com/groups/tasty1/posts/678094030272441/
Brianna says
I love this soup and so does my family. I had to feed 8 tonight, so this was a perfect, hearty meal that was quick to whip together on the stove. I’m definitely making this again.
Mary Zuke says
I LOVE THIS SOUP JUST THE WAY IT IS!!!
Thank you for the recipe. ❤️