Ingredients:
1 pound ground beef
1 onion, chopped
3 cloves garlic, minced
4 cups diced potatoes
4 cups beef broth
2 cups milk
1 cup shredded cheddar cheese
1/2 cup frozen corn kernels
1/2 cup frozen peas
1/2 cup diced carrots
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper, to taste
Chopped fresh parsley, for garnish (optional)
Directions:
In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it into small pieces. Drain off any excess fat.
Add the chopped onion and minced garlic to the beef. Cook for 2-3 minutes until the onions are translucent.
Mix in the diced potatoes, beef broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 15-20 minutes, or until the potatoes are tender.
Add the frozen corn, peas, and carrots to the pot. Continue simmering for another 5-7 minutes, or until the vegetables are tender.
Stir in the milk and shredded cheese until the cheese melts and the soup becomes creamy. Adjust the thickness by adding more milk if desired.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped fresh parsley if you like.
Enjoy this warm and hearty creamy potato and hamburger soup, perfect for a comforting and satisfying meal on a chilly day!