Creamy Hamburger Potato Soup (Stovetop)
This creamy hamburger potato soup is a small-batch stovetop soup with browned ground beef, tender potato cubes, heavy cream and melted cheese. About 30 minutes of prep and 45 minutes on the stove for two generous bowls.
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
Instructions
- Heat the butter or oil in a pot over medium heat. Add the ground beef and cook, breaking it up, until browned. While the beef cooks, stir in the brown sugar.
- Add the small potato cubes, diced celery, broth or water, salt, pepper, garlic powder, paprika if using, and the bay leaves.
- Bring to a boil, then simmer 15–20 minutes until the potatoes are soft when pierced with a fork.
- Lower the heat. Stir in the heavy cream until creamy, then add the shredded cheese and stir until melted. Taste and adjust seasoning.
- Discard the bay leaves. Ladle into bowls and serve hot.
Recipe Notes
- While the beef cooks in the butter or oil, stir in the brown sugar for a little sweetness and caramelized flavor.
- Cut the potatoes into small cubes so they soften in the 15–20 minute simmer.
- Add the cream only after the potatoes are soft; keep the heat low when melting in the cheese.
- Discard the bay leaves before serving.
Nutrition
Serving: 1serving | Calories: 1081kcal | Carbohydrates: 42g | Protein: 41g | Fat: 84g | Saturated Fat: 46g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 271mg | Sodium: 2138mg | Potassium: 1413mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2483IU | Vitamin C: 34mg | Calcium: 364mg | Iron: 5mg
