Creamy Ground Beef and Potato Soup Recipe

This rich, creamy hamburger potato soup gets its silky texture from sour cream and shredded cheddar melted into the broth. It’s a comforting, cheesy soup that’s perfect for chilly evenings — or anytime you need something hearty and satisfying.

A steaming bowl of creamy, cheesy soup can make a long day feel a little brighter. This hamburger potato soup combines savory ground beef, tender potato cubes, and a luscious cheese-and-sour-cream base — ideal for dunking with crusty bread.

The ingredients are simple and the method is straightforward. Most of the cook time is hands-off, and prep only takes about 10 minutes. With modest effort you’ll end up with a filling, crowd-pleasing meal that’s easy to scale up or down.

Recipe ingredients

Ingredient notes

• Potatoes: Russets are ideal for this soup because they break down slightly and help thicken the broth, but gold/yellow potatoes also work well.
• Cheese: Medium cheddar melts nicely and gives great flavor, though American, Monterey Jack, or mozzarella are fine substitutes. For the best texture, shred the cheese yourself rather than using pre-shredded.
• Sour cream: Use full-fat sour cream to avoid curdling; if you prefer, heavy cream can be used but it won’t add the same tang.
• Ground beef: Lean ground beef (about 85–93% lean) is convenient because you usually don’t need to drain excess fat. Fattier meats will work but may require draining.

Step-by-step overview

Below is a concise breakdown of the process. Prep the potatoes and onion, brown the beef with onion, add potatoes and seasonings, pour in broth and simmer until the potatoes are tender. Finish by tempering sour cream into the hot soup, then stir in shredded cheese until smooth.

Key steps:

1. Prep the produce: scrub and peel the potatoes if desired, then cut into roughly ¾-inch (1.9 cm) cubes. Chop the onion and set aside.
2. In a large soup pot or Dutch oven over medium-high heat, warm the oil. Add the onion and ground beef and cook, breaking the meat into small pieces, until browned and the onion is translucent (about 6–7 minutes).
3. Stir in the potatoes, flour, garlic powder, onion powder, and black pepper and cook 1 minute to remove any raw flour taste.
4. Add the beef broth, scraping any browned bits from the bottom of the pot. Bring to a boil for 1–2 minutes until the liquid starts to thicken, then reduce to a simmer and cook uncovered for about 20 minutes, until the potatoes are fork-tender.
5. Turn off the heat and move the pot off the burner. In a small bowl, combine about 1 cup of the hot soup liquid with the sour cream to temper it, then stir the tempered sour cream back into the pot.
6. Stir in the shredded cheddar until fully melted and incorporated. Taste and adjust salt and pepper as needed.

Substitutions and add-ins

This soup is very adaptable. Some easy swaps and additions include:

• Use chicken, vegetable, or turkey broth instead of beef broth.
• To lower sodium, choose reduced-sodium broth or make your own.
• Substitute 1 cup heavy cream for the sour cream if desired; the soup will still be creamy but less tangy.
• Swap ground turkey, pork, or bulk sausage for the beef. If you use a fattier meat, drain excess grease after browning.
• Add mix-ins like crumbled bacon, chopped green onions, or extra vegetables such as diced carrots and celery added with the onion.
• Try different melting cheeses — American, provolone, or Monterey Jack all work well.

Storage and reheating

• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Because the soup contains cheese and sour cream, freezing is not recommended; the texture can become grainy when thawed.
• To reheat on the stove, warm gently over low heat and stir frequently. Avoid boiling. For microwave reheating, heat at 50% power in 1-minute intervals, stirring between, until warmed through.

Tips and tricks

• Wait to add salt until the end. Broth, sour cream, and cheese contribute saltiness and you may need little or none.
• Shred your cheese fresh for the smoothest melting; pre-shredded cheese often contains anti-caking agents that affect texture.
• If the soup seems thin after cooking, it will thicken as it cools. Let it rest a few minutes and stir before serving.

Recipe FAQs

Recipe

Creamy Hamburger Potato Soup

Ingredients

• 1 ½ pounds (680 g) russet or gold potatoes
• 1 large onion (about 12 ounces / 340 g)
• 2 tablespoons neutral cooking oil (avocado, vegetable, or canola)
• 1 ½ pounds (680 g) lean ground beef
• ½ cup (65 g) all-purpose flour
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons onion powder
• ½ teaspoon black pepper, or to taste
• 5 cups (1.2 L) beef broth (or substitute chicken/vegetable)
• 6 ounces (170 g) cheddar cheese, shredded (about 1 ¾ cups)
• 1 cup (240 g) full-fat sour cream
• Salt, to taste

Instructions

1. Wash and peel the potatoes if desired, then cut into ¾-inch (1.9 cm) cubes. Chop the onion.
2. Heat the oil in a large Dutch oven or soup pot over medium-high heat. Add the onion and ground beef and cook, breaking up the meat, until the beef is browned and the onion is translucent, about 6–7 minutes.
3. Add the potatoes, flour, garlic powder, onion powder, and black pepper. Stir and cook 1 minute.
4. Pour in the beef broth, stirring and scraping any browned bits from the pot. Bring to a boil for 1–2 minutes until the liquid begins to thicken.
5. Reduce heat to a simmer and cook uncovered for about 20 minutes, until the potatoes are fork-tender. Stir occasionally.
6. Near the end of cooking, shred the cheese and set aside.
7. Remove the pot from heat. In a small bowl, mix about 1 cup of hot soup liquid with the sour cream to temper it, then stir the tempered sour cream into the soup.
8. Stir in the shredded cheese until melted and smooth. Taste and add salt or additional pepper if needed. Serve hot.

Notes

1. If using fattier ground beef, drain any excess grease after browning before proceeding.
2. Freshly shredded cheese melts more smoothly than pre-shredded varieties.
3. Avoid low-fat or fat-free sour cream to reduce the chance of curdling; heavy cream is an acceptable substitute if desired.
4. Salt after finishing, since broth, sour cream, and cheese add saltiness already.

Nutrition (estimated)

• Serving Size: 1/8 recipe
• Calories: 444
• Sugar: 3 g
• Sodium: 655 mg
• Fat: 23.6 g
• Saturated Fat: 10.4 g
• Carbohydrates: 26.4 g
• Fiber: 1.8 g
• Protein: 29.7 g
• Cholesterol: 98 mg

Related recipes

If you try this recipe, please leave a review and rating in the comments. Tag photos on social media with your own account name and hashtag if you like — feedback is always appreciated!