Hamburger Potato Soup
This hearty and super creamy Hamburger Potato Soup recipe is the perfect family dinner for cold winter nights! With tender ground beef and potatoes in a rich, sour cream-spiked broth, bowls of creamy beef soup are topped with shredded cheese, crispy bacon bits and green onions for plenty of texture and flavor in every bite!
Why You’ll Love This Recipe
- With creamy, comforting, cheesy flavors, ground beef and big chunks of tender potatoes this Hamburger Potato Soup recipe is totally family-friendly – everyone will be asking for a second helping!
- It’s the sort of soup that is a whole meal in a bowl with plenty going on, but you could also serve it with a salad or some garlic bread if you fancy something on the side.
- This hamburger soup only takes 15-minutes to prep (and that includes serving time!) so don’t let the 50-minute total cooking time put you of making it on a weeknight!
Chef’s Tips
- Make sure you do not bring the soup to above a simmer, as this will cause the dairy in the soup to split. We don’t want soup with a grainy texture!
- Leftovers will keep in the refrigerator for up to 3 days, warmed through on the stovetop not in the microwave, again to stop the dairy from splitting.
- Feel free to add extra veggies to this soup if you want to get more vegetables into your kids. Frozen corn or vegetable mix stirred in with the chicken stock and milk would taste great!
More Cozy Soup Recipes You’ll Love
- Old Fashioned Turnip Green Soup Recipe
- Chicken Velvet Soup Recipe
- Easy Instant Pot Chicken and Rice Soup
- 5-ingredient Taco Soup with Ground Beef
- Ground Chicken Soup with Pasta
- Easy Spaghetti Soup Recipe
Hamburger Potato Soup
This rich, creamy Hamburger Potato Soup recipe has something for everyone! Ground beef, crispy bacon and tender potatoes come together in a whole-meal soup that is perfect for chilly evenings.
- 6 slices bacon (diced)
- 1 pound ground beef
- 1 cup diced onion
- 4 cloves garlic (minced)
- 2 pounds Yukon gold potatoes (diced)
- 3 cups chicken stock (or vegetable stock)
- ½ cup flour
- 3 cups milk (warmed)
- 2 cups sharp cheddar cheese (shredded)
- 1 cup sour cream
- 2 teaspoons sea salt (plus more to taste)
- ½ teaspoon freshly-cracked black pepper
- Heat a large Dutch oven over medium-high heat. Once hot, add the bacon and cook for 8 minutes (or until it’s crispy). When it’s finished cooking, remove the bacon from the pot and discard any remaining grease.
- Return the pot to the stove over medium-high heat, and add the ground beef to the pot. Cook for 5 minutes, and drain off any grease.
- Add in the onions, stir, and cook for 4 minutes (or until the ground beef is browned and the onions are translucent).
- Add in the diced potatoes and flour. Stir to combine (make sure the beef and potatoes are evenly coated with flour).
Pour in the chicken stock and milk, stir to mix, and bring to ONLY a simmer. Turn the heat down so that it’s only simmering, and let it simmer for 10-15 minutes (or until the potatoes are fork tender), stirring frequently. It’s important to not bring the soup above a simmer, or you run the risk of the milk separating.
Once the potatoes are cooked through and the soup has thickened, stir in the sour cream, shredded cheese and most of the bacon pieces. Garnish with extra shredded cheese, reserved bacon pieces, and green onions, and serve.
- Make sure you do not bring the soup to above a simmer, as this will cause the dairy in the soup to split. We don’t want soup with a grainy texture!
- Leftovers will keep in the refrigerator for up to 3 days, warmed through on the stovetop not in the microwave, again to stop the dairy from splitting.
- Feel free to add extra veggies to this soup if you want to get more vegetables into your kids. Frozen corn or vegetable mix stirred in with the chicken stock and milk would taste great!
