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Creamy Hamburger Hash Soup

Creamy Hamburger Hash Soup is based on that old diner favorite – hamburger hash. It is thick, yummy and a stick-to-your-ribs kind of soup!

A THICK COMFORTING SOUP

I used to love “hashes” when I was younger. I realized recently that I haven’t made it in a long while. We usually made hamburger hash or corned beef hash which is just chopped meat, diced potatoes and seasoning all cooked up in a skillet. It’s easy and budget-friendly. Simple food that is filling. So, I figured, why not take that idea and put it in a soup?

Bowlful of thick and creamy hamburger hash soup with a spoon inside.

A SIMPLE, HUMBLE SOUP RECIPE

Now, let’s get to this delicious, rib-sticking soup! It’s a one-pot meal that is perfect for those autumn days ahead. I think this is wonderful with a yummy salad and maybe some crusty bread slathered with butter. Heaven in a bowl!

Creamy Hamburger Hash Soup recipe from The Country Cook. A spoonful holding up a serving.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • ground beef
  • little potatoes
  • onion
  • garlic
  • salt and pepper
  • chicken stock
  • heavy cream (or whole milk)
  • instant mashed potato flakes (optional)
  • cheddar cheese
  • chives
  • bacon pieces
Little Potatoes, ground beef, heavy cream, chicken stock, onion, garlic, cheese, chives, bacon.

Cook’s Notes: I recently made some homemade chicken stock but that is not necessary for this dish. Just use your favorite store-bought stock. I think stock has more flavor than broth so if you can find that in your grocery store, it will work great.

HOW TO MAKE CREAMY HAMBURGER HASH SOUP:

In a large dutch oven (pot), brown ground beef along with diced Little Potatoes, diced onion and minced garlic. Season generously with salt and pepper. Once beef is browned and crumbled, drain off any excess grease. 

dutch oven, brown ground beef, onion, potatoes and garlic.

Then pour in chicken stock.

pouring chicken stock into a pot.

Cover and turn heat down to medium-low. Allow soup to simmer for about 15 minutes (until potatoes are fork tender).

covered dutch oven, allow to simmer.

Then pour in heavy cream and stir.

heavy cream added to soup.

This next part is optional and depends on how thick you like your soup. I really enjoy thick, chowder-like soups so I will add in about 1/2 cup of instant mashed potatoes. Stir and allow soup to simmer on low heat, covered, for about 10 minutes. You can always add more of the instant mashed potatoes if you want it even thicker. Also, DO A TASTE TEST at this point (careful – it’s hot!) I always think it needs more salt and pepper. Just keep adding a little and then tasting until you get it just right. 

creamy hamburger soup being stirred with a spoon.

Finally, top with shredded cheese, chives and bacon pieces. Serve with a side of crusty bread.

creamy hamburger and potato soup in a bowl topped with shredded cheddar cheese, bacon and chives.

CRAVING MORE RECIPES?

creamy hamburger and potato soup

Creamy Hamburger Hash Soup

Creamy Hamburger Hash Soup is based on that old diner favorite – hamburger hash. It is thick, yummy and a stick-to-your-ribs kind of soup!
4.78 from 9 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8

Ingredients

For the soup:

For serving:

Instructions

  • In a large dutch oven (pot), brown ground beef along with diced Little Potatoes, diced onion and minced garlic. Season generously with salt and pepper. Once beef is browned and crumbled, drain off any excess grease.
  • Then pour in chicken stock.
  • Cover and turn heat down to medium-low. Allow soup to simmer for about 15 minutes (until potatoes are fork tender).
  • Then pour in heavy cream and stir.
  • This next part is optional and depends on how thick you like your soup. I really enjoy thick, chowder-like soups so I will add in about 1/2 cup of instant mashed potatoes. Stir and allow soup to simmer on low heat, covered, for about 10 minutes. You can always add more of the instant mashed potatoes if you want it even thicker.
  • ALWAYS DO A TASTE TEST. This is an important step to ensure your creamy hash doesn't taste too bland. I usually find it needs more salt and pepper. Just keep adding a little, then tasting, until you get it just right. 
  • Finally, top each serving with shredded cheese, chives and bacon pieces.
Course: Main Course, Soup
Cuisine: American

Nutrition

Calories: 426kcal | Carbohydrates: 23g | Protein: 11g | Fat: 32g | Sodium: 293mg | Fiber: 2g | Sugar: 2g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




8 Comments

  1. 5 stars
    I made the soup and found it quick and easy to make. I am a self confessed spice wimp but even I thought it needed something. I think I may try seasoned salt or some garlic next time.

    1. 5 stars
      Hi Lisa! Hmmm..garlic is already in the recipe. Did you use it? Also, I do mention a couple of times in the directions to taste for additional salt and pepper as it cooks. I always find it needs more than I think. And don’t forget about those yummy chives and cheese as a topping. Makes a big difference too! 🙂 Hope that helps!

  2. Do you think I could brown the beef and put everything in crock pot and let it cook? If so how long would I let it cook on low? I would like to cook this for our bible study> Thanks

  3. 5 stars
    Hi Brandie,
    I have a question. First of all, this soup looks amazing. I would like to make it and have it ready for Sunday lunch after church. I was wondering if I could cook it/make it early in the morning before I leave the house and leave it in a crock pot on warm for about 4 hours? Do you think it would turn everything too mushy? We have company coming for lunch and I didn’t want to “cook” when I get home. I do want to add the mashed potato flakes so I was also wondering if I could do that in the morning,too. Basically, I would like the food ready to serve when we get home. 🙂
    Thanks for your wonderful emails and recipes. I have an enormous file of them and cook many of your recipes. My four guys love it all!
    Paula

    1. 5 stars
      Hi Paula! Awww -wow – thank you! That really means so much! This should be just fine in the crock pot as long as you just keep it on the “warm” or “buffet” setting. If you keep it on the low setting, it’ll just keep cooking away. But the warm setting will be just fine! You should only have to give it a little stir when you get home. 🙂 Hope everyone loves it!