Introduction

This Hamburger Potato Soup is a comforting and hearty dish that combines ground beef, tender potatoes, and creamy cheese in a flavorful broth. Perfect for chilly days, it’s easy to prepare and packed with satisfying flavors that the whole family will love.

A large white pot filled with thick, creamy soup that has a light yellow color with visible small pieces of browned ground meat, orange carrot chunks, and pale potato cubes mixed throughout. A metal ladle lifted above the pot holds a scoop of the soup, showing its chunky texture and rich creaminess. In the background, there are slices of brown bread slightly out of focus, and the pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 lb. ground beef (90/10 lean-to-fat ratio)
4 large russet potatoes (about 2 lbs., peeled and cut into 1/2-inch cubes)
1 medium yellow onion (diced small)
2 large carrots (diced small)
3 cloves garlic (minced)
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons dried parsley
4 cups chicken broth
2 cups whole milk
1/4 cup all-purpose flour
1 pound Velveeta cheese (16 oz., cut into chunks)
Optional toppings: shredded cheddar cheese, sliced green onions

Instructions

Step 1: Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef, onion, carrots, salt, pepper, and parsley. Cook until the beef is browned and the onions are translucent. Drain any excess grease.
Step 2: Add minced garlic to the pot and cook for about two minutes until fragrant.
Step 3: Sprinkle flour evenly over the meat and vegetable mixture. Stir well and cook for 1–2 minutes to remove the raw flour taste.
Step 4: Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits.
Step 5: Add potatoes, milk, and Velveeta cheese to the pot. Bring the mixture to a boil while stirring continuously, then reduce the heat and simmer for 25–35 minutes, until potatoes and carrots are tender. Stir occasionally to prevent scorching.
Step 6: Serve hot, garnished with shredded cheddar cheese and sliced green onions if desired.

Tips & Variations

For a thicker soup, use a little less milk or add extra flour for thickening.
Substitute Velveeta with sharp cheddar cheese for a more natural flavor, but add it gradually to avoid clumping.
Feel free to add chopped celery or bell peppers in step 1 for extra vegetables and flavor.
Use low-sodium chicken broth to control the saltiness of the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally, to prevent the cheese from sticking or separating. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a thick, creamy stew served in a white bowl that has a brown textured pattern on the outside. The stew has visible chunks of light beige potatoes, orange carrot pieces, and browned ground meat in a smooth, pale yellow creamy sauce. It is topped with small green onion slices and shredded bright yellow cheddar cheese, slightly melting into the stew. A silver spoon is placed inside the bowl, and in the background, there is another similar bowl of stew and a white plate with slices of toasted bread on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used as a leaner alternative. Cook it the same way, but keep an eye as it may cook faster and release less fat.

Is it possible to make this soup dairy-free?

To make a dairy-free version, substitute the whole milk with a plant-based milk like oat or almond milk, and replace Velveeta cheese with a dairy-free cheese alternative that melts well.