Creamy Hamburger Potato Soup Recipe & Tips

Creamy hamburger potato soup combines ground beef, potatoes, and a rich broth into a comforting meal ready in under an hour. This easy recipe delivers a thick, velvety texture through a roux-based sauce rather than heavy cream, creating balanced flavors without overpowering dairy notes. Perfect for weeknight dinners, it serves 6 with approximately 350 calories per portion when made with lean beef and low-sodium broth.

The Essential Creamy Hamburger Potato Soup Recipe

Creating authentic creamy hamburger potato soup starts with quality ingredients and proper technique. Unlike versions relying solely on canned cream soups, this method builds flavor layer by layer while maintaining that signature velvety texture. The magic happens through a carefully balanced roux that thickens the broth naturally.

Complete Ingredient List

Ingredient	Measurement	Preparation Notes
Ground beef (85% lean)	1 lb	Brown thoroughly, drain excess fat
Yellow onion, diced	1 medium	¼-inch pieces for even cooking
Carrots, peeled and diced	2 medium	Match potato size for uniform texture
Potatoes (Yukon Gold)	2 lbs	Peeled, ½-inch cubes
Beef broth (low sodium)	4 cups	Homemade preferred
All-purpose flour	⅓ cup	For roux base
Whole milk	1 cup	Warmed to room temperature
Worcestershire sauce	2 tsp	Essential flavor enhancer

Step-by-Step Preparation Guide

1. Brown the beef: In a 6-quart Dutch oven, cook ground beef over medium-high heat until thoroughly browned (8-10 minutes). Drain excess fat but retain 2 tablespoons for flavor.
2. Sauté vegetables: Add onions and carrots to the pot. Cook until onions become translucent (5 minutes), stirring occasionally to prevent sticking.
3. Create the roux: Sprinkle flour over vegetables and beef. Cook for 2 minutes, stirring constantly to eliminate raw flour taste while forming a smooth paste.
4. Incorporate liquids: Gradually whisk in warmed milk followed by beef broth. Add Worcestershire sauce and bring to a gentle simmer.
5. Add potatoes: Stir in cubed potatoes. Reduce heat to low, cover, and simmer for 20-25 minutes until potatoes pierce easily with a fork.
6. Final seasoning: Remove from heat. Stir in salt and freshly ground black pepper to taste. Let rest 10 minutes before serving to allow flavors to meld.

Professional Cooking Techniques for Best Results

Achieving restaurant-quality creamy hamburger potato soup requires attention to specific details. The roux-to-liquid ratio determines thickness—too little flour creates a thin broth, while excess makes the soup gluey. For optimal texture, maintain a 1:4 flour-to-liquid ratio. When adding milk to the roux, ensure both are at similar temperatures to prevent curdling.

Many home cooks wonder how to make hamburger potato soup without cream of mushroom soup. The solution lies in building flavor depth through properly browned meat and vegetables, then using the roux method for creaminess. For dairy-free versions, substitute coconut milk and use olive oil instead of beef drippings.

Popular Variations and Customizations

Chef-inspired adaptations can transform this classic recipe. For cheesy hamburger potato soup, stir in 1 cup shredded sharp cheddar during the final simmer. Add 4 slices cooked bacon (crumbled) for smoky depth. Those seeking hamburger soup with potatoes and corn should include 1 cup frozen corn during the last 5 minutes of cooking.

For meal prep enthusiasts, this easy creamy hamburger potato soup recipe freezes exceptionally well. Portion cooled soup into airtight containers, leaving 1-inch headspace for expansion. Thaw overnight in the refrigerator before reheating gently on the stove.

Serving Recommendations and Storage

Pair this hearty soup with crusty bread or a simple green salad for complete comfort dining. Leftovers maintain quality for 4 days in airtight containers in the refrigerator. When reheating, add 2-3 tablespoons broth per cup of soup to restore ideal consistency.

Frequently Asked Questions

How can I thicken hamburger potato soup without flour?

Mash 1 cup of cooked potatoes directly in the soup to release natural starches. Alternatively, blend ½ cup soup solids with ¼ cup broth then stir back into the pot. For gluten-free thickening, use 2 tablespoons cornstarch mixed with equal parts cold water.

What's the best potato variety for creamy soup?

Yukon Gold potatoes provide ideal balance—they hold shape during cooking while contributing natural buttery flavor and creamy texture. Avoid waxy varieties like red potatoes which remain firm, or starchy russets which can become grainy.

Can I make this soup in a slow cooker?

Yes—brown beef and vegetables first, then transfer to slow cooker with broth and potatoes. Cook on low for 6 hours. Make the roux separately in a skillet, then whisk into the slow cooker during the last 30 minutes to achieve proper thickness without scorching.

How do I prevent potatoes from becoming mushy?

Cut potatoes uniformly to ½-inch cubes and add them after the roux is established. Simmer gently rather than boiling vigorously. Test for doneness starting at 18 minutes—potatoes should be tender but still hold their shape when pierced with a fork.

What makes this soup "creamy" without heavy cream?

The roux created from flour and meat drippings emulsifies with milk and broth to form a naturally creamy texture. Potatoes release starch during cooking which further thickens the broth. This technique creates rich mouthfeel without the heaviness of added cream.