Hamburger Potato Soup with Smoked Sausage Recipe

The first time I ever had a bowl of hamburger potato soup, it was at a church potluck on a chilly autumn afternoon. It was simple, hearty, and exactly what you needed to warm your bones. I remember thinking it was the kind of food that felt like a hug. It was good, wholesome food, but my mind immediately started turning, as it always does. How could I take this classic comfort and make it something truly special?

I went home with the basic idea buzzing in my head. I loved the creamy potato base and the savory ground beef, but it needed a little something extra. It needed a layer of flavor that would surprise you, something that would make you pause after the first bite and say, “Now what is that?”

My husband, bless his heart, is a huge fan of anything with smoked sausage. We always have some in the fridge. On a whim, I decided to dice some up and brown it right alongside the ground beef. The aroma that filled my kitchen was all the confirmation I needed. The smoky, savory notes from the sausage mingled with the beef and onions, creating a foundation of flavor that was just incredible. That was it. That was the twist this classic soup needed to become a signature dish in my home.

This recipe is the result of that little experiment. It’s still the comforting, creamy hamburger potato soup you know and love, but with a smoky depth that makes it completely unforgettable. It’s the perfect one pot meal for a busy weeknight, and it’s my go to for feeding a crowd. It never fails to get rave reviews.

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Why This Hamburger Potato Soup Recipe Works

Hamburger potato soup has been a staple in American kitchens for generations, especially in the South and Midwest. It’s classic comfort food, born from the need to create a filling, affordable meal using simple pantry ingredients. It combines the heartiness of a beef stew with the creamy texture of a potato chowder, making it an undisputed family favorite. Its popularity comes from its simplicity and its ability to satisfy even the pickiest of eaters. It’s a reliable, cozy meal that feels like coming home.

But we’re here to make it more than just reliable. We want to make it remarkable.

The secret to why this particular recipe stands out is one simple, powerful addition: diced smoked sausage. Browning the sausage alongside the ground beef isn’t just about adding more meat. It’s about building a complex flavor profile right from the start. The sausage renders its smoky, seasoned fat into the pot, which then infuses every single ingredient that follows, from the onions and carrots to the potatoes themselves. It adds a subtle smokiness and a savory depth that ground beef alone simply can’t achieve.

This little twist elevates the soup from a simple weeknight meal to something truly special. The smoked sausage complements the creamy potatoes and the rich beef broth perfectly. The addition of sharp white cheddar cheese at the end melts into the soup, adding a tangy creaminess that ties all those beautiful, smoky flavors together. It’s a complete, satisfying meal in a single bowl that tastes like it simmered for hours, even though it comes together in under an hour.

Ingredients for Hamburger Potato Soup

The beauty of this soup is that it uses straightforward, easy-to-find ingredients. But choosing the right ones, especially for a few key players, will make all the difference in the final taste and texture. It all comes together to create a perfectly balanced and incredibly flavorful meal.

Here’s exactly what you’ll need to make this incredible soup:

• 1 lb lean ground beef
• 8 oz smoked sausage, diced
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups beef broth
• 2 cups whole milk
• 1 1/2 lbs russet potatoes, peeled and cubed
• 1 lb Yukon Gold potatoes, peeled and cubed
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 cup heavy cream
• 1 cup shredded sharp white cheddar cheese
• Salt and freshly ground black pepper to taste
• Fresh chives, chopped, for garnish

Let’s talk about a few of these ingredients. The smoked sausage is our star player here. I prefer a good quality smoked pork or beef sausage, like a classic kielbasa. The key is to get one that is naturally smoked, as that flavor is what we want to infuse throughout the soup. Don’t be afraid to try different types to see what you like best.

For the potatoes, I use a combination of Russets and Yukon Golds. Russets are starchy and will break down a bit as they cook, which helps to naturally thicken the soup and give it a wonderful texture. Yukon Golds are waxier and hold their shape better, ensuring you have nice, tender chunks of potato in every spoonful. This duo gives you the best of both worlds.

When it comes to the cheese, please, I beg you, shred your own! Pre-shredded cheeses are coated with anti-caking agents that prevent them from melting smoothly. A block of good quality sharp white cheddar, shredded right before you stir it in, will melt into a beautifully velvety finish without any graininess.

Step-by-Step Instructions For Making Hamburger Potato Soup

This is a true one pot wonder, which is one of my favorite things about it. Everything builds on itself in a single Dutch oven or heavy bottomed soup pot, making for an easy cooking process and even easier cleanup. Just follow these steps, and you’ll have a perfect pot of soup every time.

Step 1: Brown the Meats

Start by heating your olive oil in a large Dutch oven over medium high heat. Once it’s shimmering, add your ground beef and the diced smoked sausage. Use a wooden spoon or a meat chopper to break up the ground beef as it cooks. You want to continue cooking until both the beef and sausage are nicely browned. This step is all about building flavor. Those browned bits on the bottom of the pot are pure gold, so don’t rush this part. It should take about 8 to 10 minutes.

Step 2: Sauté the Vegetables

Once the meat is browned, there’s no need to drain the fat unless there’s an excessive amount. That rendered fat from the sausage and beef is packed with flavor. Add your chopped onion, carrots, and celery directly to the pot. Stir everything together and cook until the vegetables have softened, which usually takes about 5 to 7 minutes. Then, stir in the minced garlic and cook for just one more minute until you can smell its wonderful aroma. Be careful not to let the garlic burn.

Step 3: Create the Roux

Now it’s time to create the thickener for our soup. Sprinkle the all purpose flour over the meat and vegetable mixture. Stir it constantly for about a minute. This step is crucial for two reasons. First, it toasts the flour, which gets rid of any raw, pasty taste. Second, it coats all the ingredients, which will help thicken the soup beautifully when you add the liquids.

Step 4: Deglaze and Add Liquids

Slowly begin pouring in the beef broth, a little at a time, while stirring continuously. Use your spoon to scrape up all those flavorful browned bits from the bottom of the pot. This is called deglazing, and it’s where so much of the soup’s deep, savory flavor comes from. Once all the broth is incorporated, stir in the whole milk, the cubed potatoes, the smoked paprika, and the dried thyme.

Step 5: Simmer the Soup

Bring the mixture to a gentle simmer over medium heat. Once it starts bubbling lightly around the edges, reduce the heat to low, place the lid on your pot, and let it cook for 20 to 25 minutes. The goal here is to get the potatoes perfectly tender. You can test them by piercing a cube with a fork. If it goes in easily, they’re ready.

Step 6: Finish with Cream and Cheese

This is the final touch that makes the soup so luxurious. Remove the pot from the heat completely. This is important because you don’t want the dairy to curdle. Slowly stir in the heavy cream, followed by the shredded sharp white cheddar cheese. Keep stirring gently until the cheese is completely melted and the soup is silky smooth. Give it a taste and season with salt and freshly ground black pepper as needed.

Step 7: Garnish and Serve

All that’s left to do is ladle your beautiful, creamy hamburger potato soup into bowls. A sprinkle of fresh, chopped chives on top adds a nice touch of color and a mild, oniony bite that cuts through the richness of the soup. Serve it hot and enjoy!

How To Serve Hamburger Potato Soup

Serving this hamburger potato soup is half the fun. It’s a hearty, complete meal all on its own, but the right toppings and sides can take it from delicious to absolutely divine. I love setting up a little toppings bar when we have guests, so everyone can customize their own bowl just the way they like it. It makes the meal feel a little more special and interactive.

Think of it like a loaded baked potato in soup form. You really can’t go wrong with classic baked potato toppings. They complement the creamy, cheesy, and savory flavors of the soup perfectly. Plus, it’s a great way to use up little bits of things you might already have in the fridge.

Here are some of my favorite ways to serve it up:

• The Classics: You can never go wrong with a dollop of sour cream or plain Greek yogurt, some extra shredded cheddar cheese, and a sprinkle of crispy, crumbled bacon.
• Fresh Herbs: I always garnish with fresh chives, but finely chopped fresh parsley or even some green onions would also be wonderful for adding a pop of fresh flavor and color.
• A Little Heat: If you like things spicy, a few dashes of your favorite hot sauce, a sprinkle of red pepper flakes, or even some sliced jalapeños can add a nice kick.
• Something Crunchy: Oyster crackers or classic saltines are always a good choice for soup. I also love serving it with crunchy, buttery croutons for a bit of texture.

As for side dishes, you’ll want something that can sop up every last drop of that creamy broth. A thick slice of crusty bread, a warm dinner roll, or a piece of my classic Southern cornbread is an absolute must. For a more complete meal, you could also serve it alongside a simple green salad with a light vinaigrette. The freshness of the salad provides a nice contrast to the rich, hearty soup.

How To Store & Reuse Hamburger Potato Soup Leftovers

One of the best things about making a big pot of soup is having leftovers for the next day. I swear, this hamburger potato soup tastes even better after the flavors have had a chance to sit overnight and get to know each other. Storing it properly is key to making sure it’s just as delicious the second time around.

First things first, you need to let the soup cool down before you put it away. Leaving a large, hot pot of soup on the counter for too long is a food safety no no. To cool it down faster, you can transfer it to smaller, shallow containers. Once it’s close to room temperature, it’s ready for storage.

Here are the best ways to store and reheat your leftovers:

• In the Refrigerator: Store the cooled soup in an airtight container in the fridge. It will stay fresh and delicious for up to 4 days. When you’re ready to eat it, simply reheat it gently on the stovetop over medium low heat, stirring occasionally until it’s warmed through. You can also reheat individual portions in the microwave, but I find the stovetop method gives a better, more even result. The soup may thicken a bit in the fridge, so you might want to add a splash of milk or broth to thin it out as you reheat.
• In the Freezer: You can freeze this soup, but be aware that creamy, potato based soups can sometimes have a slight change in texture upon thawing. The potatoes can become a little grainy. To freeze, let the soup cool completely, then ladle it into freezer safe bags or containers, leaving about an inch of space at the top for expansion. It will keep well in the freezer for up to 3 months. To reheat, let it thaw overnight in the refrigerator first, then warm it gently on the stovetop. Stir it well to bring the creamy texture back together.

Leftover soup is perfect for a quick and easy lunch or a light dinner when you don’t feel like cooking from scratch. It’s a comforting meal that’s ready whenever you are, and that’s a win in my book. Just reheat, add your favorite fresh toppings, and enjoy all over again.

Substitutions & Variations For Hamburger Potato Soup

While I think this recipe is pretty perfect as it is, I know that sometimes you need to work with what you have on hand, or you might want to switch things up to suit your family’s tastes. This hamburger potato soup is wonderfully adaptable, so feel free to get creative and make it your own. It’s a great base for experimentation.

There are so many simple swaps you can make without sacrificing the soul of the dish. Whether you’re looking for a different flavor profile, a lighter version, or just need to use up some vegetables from the crisper drawer, this soup can handle it. It’s forgiving and always delicious.

Here are a few ideas to get you started:

• Meat Swaps: If you don’t have ground beef, lean ground turkey or ground chicken would work beautifully. For the sausage, you could try a spicy andouille for a Cajun kick, or even a savory Italian sausage. Just be sure to remove the casings from Italian sausage before browning.
• Vegetable Add-ins: This soup is a great way to sneak in more veggies. A cup of frozen corn or peas, stirred in during the last 5 minutes of simmering, adds a nice sweetness and pop of color. You could also add diced bell peppers or mushrooms along with the onions and carrots.
• Make it Spicy: To add some heat, sauté a diced jalapeño with the onions, or add a pinch of cayenne pepper or red pepper flakes along with the other seasonings. Using a spicy sausage or a pepper jack cheese instead of cheddar will also do the trick.
• Dairy-Free Option: For a dairy-free version, you can substitute the whole milk and heavy cream with an unsweetened, full-fat oat milk or cashew cream. You’ll also need to use a dairy-free shredded cheese alternative or simply omit the cheese altogether. The soup will still be rich and flavorful.
• For a Thicker Soup: If you prefer a very thick, stew like consistency, you can mash some of the potatoes against the side of the pot with a spoon before you add the cream and cheese. This releases their starch and naturally thickens the soup.

Don’t be afraid to play around with the recipe. Cooking should be fun, and this soup is the perfect canvas for your culinary creativity. The most important thing is that you and your family love the final result.

5 FAQs About Hamburger Potato Soup

Here are some straightforward answers to the most common questions I receive about this hamburger potato soup recipe. I hope these tips help you get a perfect result every single time you make it!

Can I make this hamburger potato soup in a slow cooker?

You absolutely can adapt this recipe for the slow cooker, which is a fantastic option for those extra busy days. To do it, you’ll still want to do the initial browning steps on the stovetop, as this is where all the deep flavor is developed. In a skillet, brown the ground beef and smoked sausage. Add the onions, carrots, and celery and sauté until softened, then stir in the garlic and cook for a minute more.

Transfer the browned meat and vegetable mixture to your slow cooker. Stir in the flour, paprika, and thyme until everything is well coated. Then, pour in the beef broth and add the cubed potatoes. Give it all a good stir, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are tender. About 30 minutes before serving, stir in the whole milk, heavy cream, and shredded cheese. Cover and cook on high until the cheese is melted and the soup is heated through. It’s a great way to come home to a delicious, ready to eat meal.

Why is my hamburger potato soup grainy?

A grainy texture in a creamy soup is almost always related to the dairy ingredients. There are two main culprits. The first and most common reason is that the soup was too hot when the cheese was added, or it was boiled after the cheese and cream were stirred in. High heat can cause the proteins in dairy to separate and curdle, resulting in a grainy or stringy texture. That’s why the recipe specifically instructs you to remove the pot from the heat before stirring in the cream and cheese. Gentle, residual heat is all you need to melt the cheese smoothly.

The second culprit is using pre shredded cheese. As I mentioned before, bags of pre shredded cheese contain starches and anti caking agents like cellulose to prevent the shreds from clumping. These additives can prevent the cheese from melting properly into a smooth, velvety sauce. For the absolute best, creamiest result, always buy a block of cheese and shred it yourself right before you add it to the soup. It only takes an extra minute and makes a world of difference.

What are the best potatoes to use for hamburger potato soup?

The type of potato you use can significantly impact the final texture of your soup. For this hamburger potato soup recipe, I highly recommend using a combination of starchy and waxy potatoes. My personal favorite duo is Russet potatoes and Yukon Gold potatoes. This gives you the perfect balance of textures.

Russet potatoes are high in starch and have a fluffy, floury texture when cooked. They break down partially during the simmering process, releasing their starches into the broth. This acts as a natural thickener and gives the soup a wonderfully hearty and creamy body. On the other hand, Yukon Gold potatoes are more waxy. They have a smoother, buttery texture and hold their shape incredibly well when cooked. This ensures that you still have distinct, tender chunks of potato throughout the soup, which I think is essential. Using both types gives you a creamy base with delightful potato bites in every spoonful.

How can I make my hamburger potato soup thicker without adding more flour?

If you prefer your soup to have a thicker, more stew like consistency, there are a few great ways to achieve that without adding more flour. The easiest method is to use the potatoes themselves as a natural thickener. Once the potatoes are fully cooked and tender, use an immersion blender and give the soup just a few quick pulses. Be very careful not to overdo it, you just want to break up some of the potatoes, not puree the entire soup. Alternatively, you can remove a cup or two of the soup, blend it until smooth in a regular blender, and then stir it back into the pot.

Another simple trick is to use the back of a spoon or a potato masher to gently mash some of the potatoes against the side of the pot. This will release their starches and thicken the broth beautifully. You could also create a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth, then slowly stir it into the simmering soup. Let it cook for a couple of minutes until it has thickened. These methods work wonderfully to get that extra thick texture you’re looking for.

Can I freeze this cheesy hamburger potato soup?

Yes, you can freeze this soup, but it’s important to do it correctly to get the best results upon reheating. Dairy based soups, especially those with cheese and potatoes, can sometimes behave a little differently after being frozen. The cream and cheese can separate slightly, and the potatoes can develop a slightly softer, almost mealy texture. While it will still taste delicious, the texture might not be quite as perfect as when it was freshly made.

For the best freezing results, I sometimes recommend making the soup base without the cream and cheese if I know I’m making a batch specifically for the freezer. You would follow the recipe up until the final step, then cool and freeze the soup base. When you’re ready to serve, thaw the soup, reheat it on the stovetop, and then stir in the heavy cream and shredded cheese just before serving. If you’re freezing leftovers of the finished soup, just be sure to reheat it gently on the stovetop over low heat, stirring frequently, to help the ingredients emulsify back together. Don’t let it boil, as this can make any separation worse.

Try These Recipes Next

If you loved the cozy, comforting flavors of this soup, I have a few other recipes I think you’ll really enjoy.

• Hearty Ground Beef Soup with Smoky Fire Roasted Tomatoes: This one is packed with smoky flavor from fire-roasted tomatoes and is another fantastic way to use ground beef.
• Jam’s Potato Bacon Soup: If you’re a fan of creamy potato soups, this bacon-filled version is an absolute must-try.
• Hearty Ground Beef Stew: A true classic, this stew is thick, rich, and perfect for a cold day.

I hope you find a new family favorite among these comforting recipes!