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My kids love hamburgers, hashbrowns, and a really great comforting soup – my tried and true recipe for cheesy, creamy hashbrown hamburger soup is always a huge hit in our house!
This dinner is super simple to make and uses more budget-friendly ingredients. We designed this soup to be beginner-friendly, so home cooks of any level can feel confident making a knockout dinner their family will love.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
Easy Hamburger Hash Brown Burger Soup
I love creamy, easy dutch oven soups in winter that are full of flavor – and this soup is the perfect dinner for an easy meal that cooks in just a couple hours with almost no work!
This recipe actually came about by accident – I wanted to make some loaded baked potato soup (my husband’s favorite), but we were all out of potatoes. I had some hash browns in our freezer that I wanted to use up, and figured we’d change it up and make it loaded with cheeseburger flavors that my kids love, with the potato soup my husband was craving!
It has been a hit ever since… and is one of the earliest recipes posted on Sweet C’s!
This recipe is easy to adapt to your favorite flavors, and is easy enough to make any day of the week. We hope you love it as much as we do!
How to Make Hash Brown Burger Soup
First assemble the following ingredients:
- Butter (4 tbsp) – Butter adds a rich, silky foundation to the soup, enhancing the overall flavor and aiding in the sautéing of other ingredients.
- Hash browns (1 lb) – Pre-shredded hash browns contribute a convenient and hearty potato element, thickening the soup and adding a comforting texture.
- Ground Beef (1 lb) – Ground beef provides a savory depth and protein to the soup, making it a filling and satisfying meal.
- Onion (1) – Onion, when sautéed, lends a sweet and aromatic base that complements the robust flavors of the beef and broth.
- Garlic powder (2 tbsp) – Garlic powder infuses the soup with a warm, aromatic undertone, enriching the complexity of flavors without overpowering.
- Chicken stock (8 oz) – Chicken stock serves as a flavorful liquid base, adding richness and depth to the soup while enhancing the other ingredients.
- Heavy cream (1 1/2 cup) – Heavy cream introduces a luxurious creaminess to the soup, creating a velvety texture that’s both indulgent and comforting.
- Salt and pepper – Salt and pepper are essential for seasoning, bringing out the natural flavors of the soup and balancing the overall taste profile.
- Extra sharp cheddar cheese (2 cups) – Extra sharp cheddar cheese melts into the soup, adding a tangy, cheesy depth that complements the creamy base.
- Chives – Chives offer a mild onion-like flavor with a hint of freshness, making them the perfect garnish to add color and a subtle herbal note to the finished dish.
Once you gather your ingredients, we will use the following method:
- Cook Hash Browns. In a large dutch oven, add butter and hash browns and cook on medium for 10 minutes, stirring occasionally to mix well and prevent burning.
- Brown Beef. Add ground beef and onion, and mix into hashbrowns, cook 10-15 minutes, until onions have slightly browned and hashbrowns are a light caramel color.
- Add Stock and Simmer. Add stock and garlic powder and let simmer on low for one hour.
- Finish and Serve. Stir in cream, salt, and pepper into soup and cook for another 10 minutes. Add to bowls and top with grated cheddar cheese, chives, or cilantro.
- Enjoy!
Tips and Tricks for Cheesy Beef and Hashbrown Soup
Go Slow on the Onions: to get a rich, buttery smashburger grilled onion flavor, really let your onion and butter caramelize slowly. Rushing it gives less time to get a lovely caramel brown hue and all the amazing flavor that comes with it!
Choose the Right Meat: Use lean ground beef for a healthier option, but if you prefer a richer flavor, a slightly higher fat content can add more taste. Brown the meat thoroughly to develop a deep flavor base.
Sauté Vegetables: Start by sautéing onions, garlic, and any other vegetables you plan to include (like carrots or celery) until they’re soft and slightly caramelized. This step builds a flavor foundation for your soup.
Deglaze the Pan: After browning the meat and sautéing the vegetables, deglaze the pan with a little broth or wine to lift all the flavorful bits stuck to the bottom.
Use Frozen Hash Browns: Frozen hash browns are a convenient shortcut for this soup. They help thicken the soup and add a comforting potato element without the need for peeling and chopping.
Season Well: Don’t forget to season your soup with salt, pepper, and your choice of herbs and spices. Thyme, rosemary, or a bay leaf can add a nice depth of flavor.
Control the Creaminess: For a creamy texture, you can use heavy cream, half-and-half, or for a lighter version, milk mixed with a little flour or cornstarch to thicken the soup. Add the dairy towards the end of cooking to prevent curdling.
Simmer Gently: Once all the ingredients are in the pot, let your soup simmer gently. This allows the flavors to meld together without the dairy separating or the hash browns becoming too mushy.
Add Cheese for Extra Flavor: Stirring in some grated cheddar cheese at the end of cooking can add a delicious creaminess and depth to the soup. Choose a cheese that melts well for the best texture.
Adjust Consistency: If your soup is too thick, you can thin it with a bit more broth or water. If it’s too thin, let it simmer a bit longer to reduce, or thicken it with a slurry of cornstarch and water.
Taste and Adjust: Before serving, taste your soup and adjust the seasoning as needed. Sometimes a splash of Worcestershire sauce or a pinch of paprika can enhance the flavors.
Garnish Before Serving: Garnish your creamy hash brown hamburger soup with fresh herbs, extra cheese, or crispy bacon bits for added flavor and texture.
FAQs
Yes, you can use fresh potatoes. Dice them into small cubes for quick cooking. However, frozen hash browns are a convenient shortcut and help thicken the soup with their added starch.
Lean ground beef (around 85-90% lean) is ideal as it provides enough flavor without making the soup too greasy. If you use a fattier cut, you might want to drain the excess fat after browning.
Absolutely! Brown the beef and sauté the onions before adding them to the slow cooker with the other ingredients, except for the dairy and thickening agents, which should be added in the last 30 minutes of cooking.
You can thicken the soup by mixing a small amount of cornstarch or flour with cold water to create a slurry, then gradually stir it into the simmering soup until it reaches your desired consistency.
Yes, feel free to add other vegetables like carrots, celery, peas, or corn to increase the nutritional value and add more flavors and textures to the soup.
For a dairy-free version, you can use coconut milk, almond milk, or a dairy-free cream substitute. Just be mindful of the flavor change, especially with coconut milk.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, adding a little broth or water if the soup has thickened too much.
Creamy soups can sometimes separate when frozen and reheated, but if you’re okay with a potential change in texture, you can freeze it in airtight containers for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently, stirring well.
To make a vegetarian version, skip the ground beef and use a hearty vegetable broth as the base. You can add more vegetables or a meat substitute for added protein.
What to Serve with Hash Brown Hamburger Soup
Crusty Bread: A loaf of crusty bread, like a baguette or sourdough, is perfect for dipping into the soup and soaking up all the delicious flavors.
Green Salad: A simple green salad with a light vinaigrette can balance the richness of the soup, adding a fresh and crisp contrast.
Grilled Cheese Sandwich: Pairing the soup with a classic grilled cheese sandwich makes for a comforting and satisfying meal, ideal for a cozy night in.
Cornbread: Serve the soup with a side of warm, buttery cornbread to complement the creamy texture and savory flavors of the soup.
Roasted Vegetables: A side of roasted vegetables, such as Brussels sprouts, carrots, or asparagus, can add a healthy and flavorful element to your meal.
Garlic Bread: Garlic bread, with its buttery and aromatic flavor, is another excellent choice for pairing with this hearty soup, perfect for mopping up every last bit.
Coleslaw: A tangy and crunchy coleslaw can provide a refreshing contrast to the creamy and savory soup, adding a different texture to the meal.
Baked Potato: A lightly buttered baked potato, especially with a sprinkle of cheese or a dollop of sour cream, can be a hearty addition to the meal.
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Creamy Hash Brown Hamburger Soup
Equipment
Ingredients
- 4 tbsp butter
- 1 lb hash browns
- 1 lb beef, ground, browned
- 1 onion, diced
- 2 tbsp garlic powder
- 8 oz chicken stock
- 1 ½ cup heavy cream
- salt and pepper, to taste
- 2 cups extra sharp cheddar cheese, grated
- fresh chives or cilantro, diced
Instructions
- In a large dutch oven, add butter and hash browns and cook on medium for 10 minutes, stirring occasionally to mix well and prevent burning.
- Add ground beef and onion, and mix into hashbrowns, cook 10-15 minutes, until onions have slightly browned and hashbrowns are a light caramel color.
- Add stock and garlic powder and let simmer on low for one hour.
- Stir in cream, salt, and pepper into soup and cook for another 10 minutes.
- Add to bowls and top with grated cheddar cheese, chives, or cilantro.
- Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was a huge hit. I own a Bar and Grill. We serve breakfast on Sundays. I had left over hash browns along with sautéed green peppers and onions. Naturally I hate to waste food. I followed your recipe and added the sautéed green peppers and onions. To thicken it a bit I added some instant mashed potatoes. I made enough for 3 gallons of soup. Sold out in 2 days. This is now the soup of the day every Monday.
Wow! So glad to hear its such a hit at your Bar and Grill! Thank you for such a wonderful comment!
Do you use frozen hashbrowns?
**UPDATE** Hello again. Quick update on the recipe… It was DELICIOUS! My family loved it and didn’t mind he wait time. It is a keeper at my house! The timing is ok and we did have to add a little extra broth (my patience wasn’t willing to wait till it simmered haha!), but it was awesome!