Name: Creamy Hamburger Potato Soup (Stovetop)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: ½ lb (250 g) ground beef; 1 Tbsp butter or oil; 1 Tbsp brown sugar; 2 medium potatoes (peeled and cut into small cubes); 2 celery stalks (diced); 2½ cups broth or water; ½ tsp salt; ¼ tsp black pepper; ½ tsp paprika (optional); 1 tsp garlic powder; 2–3 bay leaves; 1 cup heavy cream; ¾ cup shredded cheese (a mix of two cheeses)

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This creamy hamburger potato soup is a small-batch stovetop soup with browned ground beef, tender potato cubes, celery, heavy cream and melted cheese. It makes two generous bowls and takes about 75 minutes from start to finish.

Creamy hamburger potato soup in a blue bowl with ground beef and potatoes.

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In the U.S., most potatoes are harvested in the fall and stored through winter, so a creamy potato soup like this one belongs to the cold-weather months. January is also National Soup Month. I just love it when winter comes and my partner starts preparing this soup. We both love to make it, and the whole family eats it. All the small details are his ideas, and they mostly turn out amazing.

If you want the same ground-beef comfort in a brothier, vegetable-packed pot that cooks itself, make my slow cooker hamburger vegetable soup with cabbage. This creamy bowl also pairs well with a crunchy red cabbage and carrot salad on the side.

A Quick Look At The Recipe

✅ Makes: 2 big bowls
⏰ Total Time: 75 minutes (30 minutes prep, 45 minutes cooking)
🍲 Method: stovetop, one pot
🧀 Finish: heavy cream and a mix of two shredded cheeses
❄️ Leftovers: fridge up to 3 days

Why This Creamy Hamburger Potato Soup Works

Small batch. Two big bowls means you are not staring at a huge pot of leftovers, and the timing stays easy to watch.
Brown sugar with the beef. A spoonful stirred in while the meat browns adds a little sweetness and caramelized flavor without making the soup taste like dessert.
Cream and cheese at the end. The potatoes simmer in broth first, then the dairy goes in after they are soft, so the soup turns creamy instead of thin.
Bay leaves for aroma. A couple of leaves simmer with the potatoes and come out before serving.

Ingredients You Need

Labeled ingredients for creamy hamburger potato soup: ground beef, potatoes, celery, two shredded cheeses, heavy cream, water, oil, garlic powder, salt and pepper

Everything you need is in the photo above, and the exact amounts are in the recipe card. Here is what each ingredient does in the pot:

Ground beef: browned first so the soup gets a rich, meaty base.
Oil: just enough to brown the beef in the pot.
Brown sugar: stirred in while the beef cooks for a little sweetness and caramelized flavor.
Potatoes: peeled and cut into small cubes so they soften in the simmer and make each bowl filling.
Celery: adds a fresh, savory bite next to the beef and potatoes.
Broth: the cooking liquid for the potatoes and celery. Water works if that is what you have, but broth gives more flavor.
Bay leaves: simmer with the potatoes for aroma, then discard before serving.
Garlic powder, salt, pepper and paprika: simple pantry seasoning. Paprika is optional if you want a little color and warmth.
Heavy cream: stirred in after the potatoes are soft to make the soup creamy.
Shredded cheese: a mix of two cheeses melted in at the end for a cheesy finish.

Ways to Change It Up

Borlotti beans: add about 250 g canned borlotti beans with their can liquid when you add the potatoes. It makes the soup heartier and adds a little more liquid.
Thicker soup: this is the version we make most often, and the family loves it. When the soup is finished, ladle about 1 cup into a blender, blend for about 30 seconds, pour it back into the pot, bring it back to a boil, then turn off the heat. Follow your blender maker’s directions for hot liquids (brief cooling and venting in a hot-liquid-rated blender; never seal hot soup in a blender).
Spicy: stir 4–5 drops of Tabasco into the whole pot, or add 1–2 drops to a single bowl and stir. We usually do the bowl method because the kids do not like spice.

How to Make Creamy Hamburger Potato Soup

Brown the Beef with Brown Sugar

Heat the oil in a pot over medium heat. Add the ground beef and cook, breaking it up, until browned. While the beef cooks in the oil, stir in the brown sugar for a little sweetness and caramelized flavor.

Raw ground beef in a green pot with oil, ready to brown for hamburger potato soup

Add the Potatoes, Celery, Broth and Bay Leaves

Add the small potato cubes, diced celery, broth, salt, pepper, garlic powder, paprika if using, and the bay leaves. Everything goes in together.

Cubed potatoes poured into a pot of browned ground beef and celery

Simmer Until the Potatoes Are Soft

Bring the pot to a boil, then lower the heat and simmer for 15–20 minutes, until the potato cubes are soft when pierced with a fork.

Hamburger potato soup simmering with potato cubes, celery and broth in a green pot

Stir in the Cream and Cheese

Lower the heat. Stir in the heavy cream until the soup looks creamy, then add the shredded cheese and stir until it melts. Taste and adjust the salt and pepper.

Shredded cheese poured into a pot of creamy hamburger potato soup

Discard the Bay Leaves and Serve

Fish out and discard the bay leaves. Ladle the soup into bowls and serve hot.

Finished creamy hamburger potato soup stirred in a green pot

Tips for the Best Hamburger Potato Soup

Cut the potatoes into small cubes so they cook through in the 15–20 minute simmer.
Wait until the potatoes are soft before adding the cream and cheese. Adding dairy too early can leave the soup thin and the potatoes underdone.
Keep the heat low once the cream and cheese go in so the dairy stays smooth.
Always pull out the bay leaves before serving.

What to Serve With It

Crusty bread, garlic bread, biscuits or crackers are good for dipping. A simple green salad keeps the meal from feeling too heavy. Extra shredded cheese or a few drops of Tabasco on top are optional at the table.

Two bowls of creamy hamburger potato soup with gold spoons on a rustic wooden table

How to Store and Reheat

Fridge: let the soup cool, then refrigerate in an airtight container for up to 3 days.
Freezer: cream-based soups can separate after thawing, and potatoes often turn grainy. This batch is small, so the fridge is the better plan. If you do freeze it, expect a change in texture.
Reheat: warm gently on the stove over low heat, stirring, until steaming hot all the way through (165°F / 74°C, as the USDA recommends for leftovers). Add a splash of broth if it has thickened in the fridge.

Creamy Hamburger Potato Soup FAQs

Is creamy hamburger potato soup the same as cheeseburger soup?

They are close cousins. Cheeseburger soup often includes more classic burger toppings or a thicker, flour-based sauce. This version stays simple: ground beef, potatoes, celery, broth, cream and cheese on the stovetop.

What potatoes work best for creamy hamburger potato soup?

Any medium all-purpose potato you like to cube for soup works. Peel them and cut them into small cubes so they soften in the simmer time.

Can I double creamy hamburger potato soup?

Yes. Use a larger pot and give the potatoes the same fork-tender check before you add the cream and cheese. Seasoning may need a light taste-and-adjust at the end.

Can I make creamy hamburger potato soup ahead?

You can cook it earlier in the day, cool it, and reheat gently before serving. The cheese and cream hold better when reheated low and slow with a splash of broth if needed.