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Creamy Potato & Hamburger Soup

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This hearty and creamy potato and hamburger soup is the ultimate comfort food! Packed with flavorful ground beef, tender potatoes, and a rich, creamy broth, it’s perfect for warming up on a chilly day. Ready in under an hour, it’s easy enough for weeknight dinners and sure to be a family favorite.

Ingredients

Scale
  • 1 lb ground beef
  • 4 cups diced potatoes (about 4 medium potatoes)
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken or beef broth
  • 2 cups milk
  • 1 cup heavy cream
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 tsp dried thyme
  • 1 tsp smoked paprika (optional)
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese (optional, for garnish)
  • 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

  1. Cook the Ground Beef:
    In a large pot, cook the ground beef over medium heat until browned. Drain excess fat and set aside.
  2. Sauté Vegetables:
    In the same pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 3 minutes.
  3. Add Potatoes and Broth:
    Stir in the diced potatoes, broth, thyme, and paprika. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
  4. Make the Cream Base:
    In a small bowl, whisk together the flour and 1/4 cup of milk to make a slurry. Slowly stir the slurry into the soup. Add the remaining milk and heavy cream. Simmer for another 5 minutes, stirring occasionally, until the soup thickens slightly.
  5. Add Ground Beef:
    Stir the cooked ground beef back into the soup. Season with salt and pepper to taste.
  6. Serve and Garnish:
    Ladle the soup into bowls. Top with shredded cheddar cheese and fresh parsley, if desired. Serve hot and enjoy!

Notes

  1. Cook the Ground Beef:
    In a large pot, cook the ground beef over medium heat until browned. Drain excess fat and set aside.
  2. Sauté Vegetables:
    In the same pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 3 minutes.
  3. Add Potatoes and Broth:
    Stir in the diced potatoes, broth, thyme, and paprika. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.
  4. Make the Cream Base:
    In a small bowl, whisk together the flour and 1/4 cup of milk to make a slurry. Slowly stir the slurry into the soup. Add the remaining milk and heavy cream. Simmer for another 5 minutes, stirring occasionally, until the soup thickens slightly.
  5. Add Ground Beef:
    Stir the cooked ground beef back into the soup. Season with salt and pepper to taste.
  6. Serve and Garnish:
    Ladle the soup into bowls. Top with shredded cheddar cheese and fresh parsley, if desired. Serve hot and enjoy!

Find it online: https://recipe.newsvks.com/creamy-potato-hamburger-soup-2/