When you want a comforting meal that feels like a warm hug in a bowl, Creamy Ground Beef Potato Soup is the recipe to make. Tender potatoes, savory ground beef, onions, carrots, and garlic simmer together in a flavorful broth before being finished with cream and cheese for an irresistibly rich texture.
It’s an easy one-pot dinner made with everyday ingredients, making it perfect for chilly evenings, busy weeknights, or whenever you’re craving something hearty and satisfying.
The soup is creamy without needing complicated techniques, and you can easily adjust the vegetables, seasonings, and cheese to make it your own.
Why You’ll Love This Soup
- Hearty enough to serve as a complete meal
- Made in one pot
- Creamy, rich, and comforting
- Uses simple ingredients
- Ready in about an hour
- Great for leftovers
- Easy to customize
- Perfect with crusty bread
Ingredients
For the Soup
- 1½ pounds ground beef
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2½ pounds Yukon Gold or Russet potatoes, peeled and cut into ¾-inch cubes
- 4 cups beef broth
- 2 cups milk
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons fresh parsley, chopped
Optional Additions
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 1 cup frozen corn
- 1 cup frozen peas
- ½ cup sliced mushrooms
- 2 green onions, sliced
- Extra cheddar for serving
- Cooked turkey or beef bacon, crumbled
How to Make Creamy Ground Beef Potato Soup
Step 1: Brown the Ground Beef
Place a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the ground beef and cook for approximately 6–8 minutes, breaking it apart with a wooden spoon as it browns.
Once the beef is cooked through, drain excess grease if necessary.
Transfer the beef to a plate and set aside.
Step 2: Sauté the Vegetables
Reduce the heat to medium.
Add the butter to the same pot.
Add the diced onion, carrots, and celery.
Cook for approximately 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds.
The vegetables should smell fragrant but the garlic shouldn’t become dark brown.
Step 3: Add the Flour and Seasonings
Sprinkle the flour over the vegetables.
Stir continuously for about 1 minute.
Add the paprika, Italian seasoning, garlic powder, onion powder, black pepper, and salt.
Cooking the flour briefly helps remove its raw taste and prepares it to thicken the soup.
Step 4: Add the Broth
Slowly pour in the beef broth while stirring constantly.
Scrape the bottom of the pot to loosen any flavorful browned bits.
Bring the mixture to a gentle simmer.
Step 5: Add the Potatoes and Beef
Return the browned ground beef to the pot.
Add the diced potatoes.
Stir everything together.
Cover partially and simmer for approximately 15–20 minutes, or until the potatoes are fork-tender.
Avoid aggressively boiling the soup because the potatoes can break apart and the broth can become cloudy.
Step 6: Add the Milk and Cream
Reduce the heat to low.
Slowly stir in the milk and heavy cream.
Allow the soup to heat gently for another 5–8 minutes.
Avoid bringing the cream mixture to a vigorous boil.
Step 7: Add the Cheese
Gradually stir in the shredded cheddar cheese.
Continue stirring until the cheese melts completely into the soup.
Taste and adjust the salt and black pepper.
If the soup is thicker than you prefer, add a little extra broth or milk.
Step 8: Finish and Serve
Remove the pot from the heat.
Stir in the chopped fresh parsley.
Ladle the soup into bowls and top with extra cheddar, green onions, freshly cracked black pepper, or crumbled cooked bacon if desired.
Serve hot with crusty bread.
How to Make the Soup Extra Creamy
For an especially smooth and creamy texture, use one of these tricks:
Mash some potatoes: Remove about 1 cup of cooked potatoes, mash them, and return them to the pot.
Add cream cheese: Stir in 3–4 ounces of softened cream cheese with the cheddar.
Use heavy cream: Replacing some of the milk with heavy cream creates a richer soup.
Don’t boil after adding dairy: Gentle heat helps keep the creamy texture smooth.
Tips for the Best Potato Soup
Cut the Potatoes Evenly
Try to keep the potato cubes approximately the same size so they cook at the same rate.
Choose the Right Potatoes
Yukon Gold potatoes provide a naturally buttery texture.
Russet potatoes create a softer, thicker soup.
Either works beautifully.
Brown the Beef Well
Don’t rush the browning process. Properly browned beef adds much more flavor to the soup than simply boiling the meat in the broth.
Add Dairy Toward the End
Milk and cream can separate or scorch if aggressively boiled. Add them after the potatoes have cooked and keep the heat gentle.
Use Freshly Shredded Cheese
Freshly shredded cheddar generally melts more smoothly than pre-shredded cheese.
Delicious Variations
Cheeseburger Potato Soup
Add extra cheddar, a little mustard, diced pickles as a topping, and cooked beef bacon for a cheeseburger-inspired version.
Spicy Beef Potato Soup
Add diced jalapeños, cayenne pepper, or red pepper flakes.
Mushroom Beef Potato Soup
Sauté 1 cup sliced mushrooms along with the onions and celery.
Loaded Potato Soup
Top each bowl with extra cheese, green onions, sour cream, and crispy cooked beef bacon.
Vegetable Beef Potato Soup
Add corn, peas, green beans, or chopped bell peppers.
Garlic Herb Version
Increase the garlic and add fresh thyme and parsley for a stronger herb flavor.
What to Serve With Creamy Ground Beef Potato Soup
This soup is filling on its own, but a simple side can make the meal even better.
Serve it with:
- Crusty bread
- Garlic bread
- Dinner rolls
- Toasted sourdough
- Cornbread
- Simple green salad
- Cucumber salad
- Roasted vegetables
A warm piece of crusty bread is especially useful for soaking up the creamy broth.
Make-Ahead Instructions
This soup can be made ahead, although the potatoes may absorb some of the liquid as it sits.
If preparing ahead, allow the soup to cool appropriately before refrigerating it in a covered container.
When reheating, warm it gently over medium-low heat and add a splash of broth or milk if necessary.
Avoid bringing the soup to a rapid boil during reheating.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently on the stovetop or in the microwave.
If the soup becomes too thick, add a little milk or broth while reheating.
Because this is a dairy-based soup, avoid leaving it at room temperature for extended periods.
Can You Freeze It?
You can freeze this soup, but creamy dairy-based soups may separate slightly after thawing.
For the best texture, freeze the soup before adding the cream and cheese if you know you are making it specifically for the freezer.
Thaw in the refrigerator, reheat gently, then add the cream and cheese.
If freezing the fully prepared soup, use an airtight freezer-safe container and consume within about 2 months for best quality.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes. Ground turkey works well, although the soup will have a lighter flavor.
Can I use chicken broth?
Yes, but beef broth gives the soup a deeper, richer flavor that pairs particularly well with ground beef.
How can I thicken the soup?
You can mash some of the potatoes, add a little extra cheese, use a cornstarch slurry, or add softened cream cheese.
Can I make this soup without heavy cream?
Yes. Use additional milk, half-and-half, evaporated milk, or a combination of milk and cream cheese.
Why did my cheese become grainy?
High heat can cause some cheeses to separate. Add cheese over low heat and stir gradually until melted.
Can I leave the potato skins on?
Yes, especially if using thin-skinned potatoes such as Yukon Gold. Just wash and scrub them thoroughly first.
Can I make it in a slow cooker?
Yes. Brown the beef first, then add it to the slow cooker with the vegetables, potatoes, broth, and seasonings. Cook on LOW for approximately 6–7 hours or HIGH for 3–4 hours. Add the milk, cream, and cheese during the final 20–30 minutes.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: About 50–55 minutes
Servings: 6–8
Difficulty: Easy
Cooking Method: Stovetop
Final Thoughts
Creamy Ground Beef Potato Soup is the kind of homemade dinner that delivers comfort in every spoonful. The combination of browned ground beef, tender potatoes, aromatic vegetables, creamy broth, and melted cheddar makes it hearty enough to stand on its own.
For the best result, brown the beef well, cut the potatoes evenly, simmer gently, and add the dairy toward the end. A little fresh parsley and extra cheddar on top make the finished bowls even more inviting.
Serve it with warm crusty bread and enjoy a cozy, satisfying meal that the whole family can appreciate.
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Creamy Ground Beef Potato Soup – Easy Cheesy One-Pot Dinner
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Make creamy ground beef potato soup with tender potatoes, savory beef, vegetables, cheddar, and a rich creamy broth. An easy and comforting one-pot dinner.
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