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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!
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
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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Cherie says
Loved the soup!! Will definitely make this one again. Great for a winter day.
Cheryl says
This soup has amazing flavor and smell. The only changes I made I used 16oz block of velvetta cheese and heavy cream. I used golden potatoes that didn’t breakdown but once cooked I mashed them up some and worked fine then added seasoning to taste. I will definately make this again.
Danielle says
A little late to ask this question as I have this in the crockpot now, but was wondering if anyone else has left out the basil and parsley flakes? I didnt have either so I’m just going to add salt and pepper for now. Any recommendations on spices are appreciated! Thanks in advance!
Katee says
Great soup! I used leftover green beans and carrots from a Cajun restaurant dinner and frozen corn. Happy to have a use for some of the russet potatoes I always buy in a 10# bag on sale! Always have ground beef in the freezer. I substituted beef boullion instead of chicken broth, seemed like a good match. I do not have Velveeta, so when the potatoes were done(cooked soup in dutch oven on stove), in a seperate smaller frypan, heated up the milk with cornstarch, stirred until thickened, added shredded sharp cheddar cheese…made lovely cheese sauce…then added it to the soup! Hubby had to comment that he noticed the beans…but he had two bowls and so did my adult stepson! Both complimented me on dinner.
Thank you for another way to use what I keep on hand in a most interesting and tasty way!
Bryan says
SOOOOO GOOD!!!!
I had 1lb of spicy Italian Sausage in my freezer that was needing to be used, so I used that and 1/2lb of ground beef. It spiced it up and tasted delicious! My frozen vegetable of choice was about 1/4 bag of peas — because yum… I also threw some Kale in there as well (which was close to saying hello to my trash can. I put it in around the last two hours. It was really yummy and made me feel better about eating the Velveeta 😉
Final spice additions (since some of the reviews said this might be a bit bland) was to add Marjoram, Garlic powder,Sumac, smoked paprika (about half as the other spices), and loads of pepper.
This was absolutely delicious!
Thanks for the fun recipe! Keep em’ coming! 🙂
– Bryan
Ron says
We called this Mulligan stew growing up. My mother put a cup of rice in the last hour or so of cooking to thicken the soup.
I am going to use frozen meatballs.
I will also add some other stuff like cauliflower and mushrooms.
I think you can use a tomato base or cream base depending on the day.
They are kind of expensive but Oregon truffles are a great addition to many cooking projects.
Amanda Dilbeck says
Not very flavorful. Husband likes it, I don’t really.
Darin says
I thought it was pretty bland. Not bad, but not great. Not creamy. I won’t make it again.
Lee B. says
Looks and sounds delicious. I love Velveeta in creamy soups! but I see mention of pasta or soup noodles. Did I miss something?
Patty says
Just made this tonight using ground turkey and shredded cheddar. Family loved it. Definitely a winter staple.
Sue says
Just made this soup and the family loved it!
Irene says
My family grew up on this or a variation of it. No offense, but we called it ‘poor people ‘ food. It carried us through some hard times as young parents on a tight budget 50+ years ago. My husband and I still have this hearty meal and enjoy it every time. Thanks for sharing. P.s. no cheese. 😉
Peggy says
Made this in my pressure cooker!
Cooked onion garlic , basil, parsley. Added broth , potatoes and veggies. Pressure cooked on high 12 minutes released pressure added milk , cornstarch and cheese! Dinner in less than 45 minutes!
Actually I cut it in have I have a 2 quart pressure pot I use ! It is a great soup!
Mike says
Just making sure. Does the cornstarch / milk go in after its been cooking or does it go in with everything else in the beginning ?
Karlynn Johnston says
Last step with the Velveeta!
Mike says
Thanks!
Katy says
I’m so excited to try this! It’s in the crock pot now and smells sooo good! Have you ever replaced the hamburger with ground sausage? I net that would be delicious also!
Amanda says
Do you think I could use Ore Ida frozen potatoes in place of fresh?
Evelyn says
This is not new recipe,except for cheese,my mom made this when I was a young girl.Im now 70 and have made this for my family,juhst thought you might like this information.
Deb says
Yes… in fact you can also use frozen shreadded hashbrowns too!
Dana says
I made this about a month ago and my family LOVES it.. I will admit I’m awful at pealing and cutting potatoes so I literally used 6 cans of drained diced potatoes (I double the recipe because I have a big crockpot)… Family still loves it
Dana says
Forgot to add.. they’ve requested I make it again today for our New Year’s Day comfort food 🙂
Jenn says
Hands down the best soup I’ve ever made! I didn’t use frozen veggies though. I used green beans, fresh corn off the cob, and carrots! Amazing!!!
MzzzSteak says
I did this in a big pan instead of a crockpot–it turned out lovely! Added a little more velveeta and used garlic power/Slap Your Mama spice in place of the garlic cloves since I didn’t realize we were out of garlic cloves, and used the whole bag of frozen mixed vegetables. Boiled for about an hour, then simmered for about half an hour. Added cheese last as it called, but didn’t use corn starch as we thought it was thick enough. Made it again last night, turned out even better. My husband loves it (he loves any time that I cook for him lol) and requested it this second time. Thanks for sharing the recipe!
Michelle says
This looks so good! I can’t wait to try it. My daughter is on a very aggressive chemo and it requires a low tyramine or tyramine free diet. She can’t have regular cheese, so we are happy to find that this calls for Velveeta dice processed cheese is allowed ? it’s in the Crock-Pot now. I was curious why it calls for chicken broth and not beef?
Brooklyn says
So I don’t have corn starch ?? Is that okay can I use flour ?? Looks sooo good it’s in the crockpot now so fingers crossed lol
Karlynn Johnston says
It will work, the pasta also adds starch which helps thicken it as well!!
Ron says
Almost all call for chicken broth, but I love a beef base, so I use what I like.
Tamra Phelps says
This sounds really good, although I rarely add other vegetables to potato soup (just a personal preference, lol.) I like a lot of pepper in potato soup, but I usually leave it out until I put it in a bowl for myself because not everyone enjoys it that way! I’ve tried it with and without cheese, but can’t decide which I like better, lol. I need to try this, it looks tasty.
Zhenya says
How long would I cook it on high?
Jean says
I made this soup and found it. Quite bland. I added peas and corn but next time would leave out the peas. It needed salt and pepper. I’m thinking next time that thyme, and parsley would be better in it instead.
I would also add carrots and celery. Mayby some dill weed. Oops added no salt chicken broth.
Mr. Kitchen Magpie says
It’s definitely not a bland soup, the chicken broth is super important so do try again!
Ruth says
Karlynn
I never leave comments, but I couldn’t help myself.
Your description of your husband not liking hamburger in soup and loving it. Well it sounds like my husband.
Men are very strange.?
What would they do with out us.♥️
Angela says
Have everything but the Velveeta, any suggestions?
Gram says
Velvets is NOT cheese. Please use real cheese. Thanks!
Vikki Clynes says
Being in Australia, we don’t have Velvetta cheese. What cheese could I use ? Thank you, Vikki Clynes
Vikkie says
you can just make a roux.. (butter & flour) melt butter, add flour and cook for a minute.. add 1 – 1 1/2 cups milk and heat it to just before boiling.. add 1 -2 cups of cheddar cheese.. and stir until it melts, then use 8 ounces of that mixture ..
I would never use velveeta.. its awful .. so i use this instead
Gram says
No Velveeta, good for you! And me!
Joann says
Would it be ok to freeze this?
Christina says
Has anyone done this in the instant pot? Is there directions for that?
Karlynn Johnston says
Yup, fry everything in the bottom on saute, then add the rest. Cook using the soup button for 45 minutes, then manual or natural release and it’s good!
Mary says
Why is the sodium content so high? The broth?
Karlynn Johnston says
I would assume so. The nutrition calculator is just am estimate, not exact. It will vary with the brands you use etc.
Boopershnoot says
Velveeta is super salty too. Use a low sodium broth and a regular cheese.
April says
This was the best hamburger soup I’ve ever had! Thanks! Loved how easy it was to make!
Karlynn Johnston says
Awesome to hear!
Denise Comeau says
I just put this together in the crock,and tasted it! Yup-she’s a winner! We lov and eat quite a few soups in wintertime,and occasionally summer. Its hovering at 3* in Maine! New years eve-so its this soup and butterfly shrimp tonite! We’ll be asleep by 10 pm! The best soups come from desperation and leftovers in fridge! Ty for a wonderful soup!
Sab Edwards says
Just made some hamburger soup the other day, had left over mashed potatoes and canned corn so in it went!! Lots of onion and I think I probably threw in too many soup noodles lol ..yummy on such cold days here in SK (-35C)
Bell says
Yes this soup is wonderful I made it but it made a lot can it be frozen
Judy says
i would say no, because cream (dairy) based soups break when frozen.