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Creamy One-Pot Potato Hamburger Soup

A hearty one-pot soup with seasoned ground beef, tender potato cubes, and root vegetables in a rich, cheddar-thickened beef broth, ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 4 cups potatoes russet or Yukon Gold, peeled and diced into 1/2-inch cubes
  • 1 small yellow onion diced
  • 2 large carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 4 cups beef broth low-sodium recommended
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • salt and black pepper to taste
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1.5 cups milk or mix of milk and Greek yogurt for extra protein
  • 2 cups shredded cheddar cheese freshly shredded from block; sharp cheddar recommended

Equipment

  • Large pot or Dutch oven
  • Small skillet
  • whisk

Method
 

  1. In a large pot or Dutch oven over medium-high heat, cook the ground beef and diced onion together, breaking apart as it cooks, until fully browned and onion is softened, about 7 to 8 minutes. Drain excess grease and return to heat.
  2. Add carrots, celery, and minced garlic to the pot. Sauté for 3 to 5 minutes over medium heat until vegetables begin to soften and garlic is fragrant.
  3. Stir in diced potatoes, beef broth, dried basil, dried parsley, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes until potatoes are completely fork-tender.
  4. While the soup simmers, melt butter in a small skillet over medium heat. Whisk in flour and stir constantly for 1 minute. Slowly pour in the milk while whisking until the mixture is smooth and thickened, about 2 to 3 minutes.
  5. Pour the milk mixture into the soup pot and stir to combine. Simmer uncovered for 2 to 3 minutes until the soup thickens noticeably.
  6. Remove the pot from heat. Add the shredded cheddar cheese in two to three additions, stirring between each until fully melted and the soup is smooth and silky.
  7. Taste and adjust seasoning. Serve garnished with fresh herbs or a dollop of sour cream alongside crusty bread or crackers.

Notes

Storage: Refrigerate in airtight containers for up to 4 days. Potatoes absorb liquid over time - add a splash of beef broth when reheating to restore consistency. Freezes well for up to 3 months - portion before freezing and thaw overnight in the refrigerator. Substitutions: Ground turkey works in place of beef - add Worcestershire sauce while browning. Swap half the potatoes for cauliflower florets to reduce carbs. Use low-fat milk for a lighter version. Tip: Always add cheese off the heat in stages for the smoothest result. Freshly shredded cheese melts significantly better than pre-shredded. Mash a few potato cubes into the broth if you want a thicker consistency without making additional roux.