This Creamy Potato & Hamburger Soup is a comforting and hearty dish that’s perfect for cozy evenings. Made with tender potatoes, savory ground beef, and a rich, creamy broth, it’s a quick and satisfying meal that the whole family will love.
Why You’ll Love This Recipe
- Comfort Food Favorite: Warm and creamy, it’s the perfect soup for chilly days.
- Simple Ingredients: Made with pantry staples and common grocery items.
- Quick to Make: A weeknight-friendly recipe ready in about 30 minutes.
- Customizable: Easy to adapt with your favorite vegetables and seasonings.
- One-Pot Meal: Fewer dishes to wash after cooking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Potatoes, peeled and diced
- Onion, finely chopped
- Garlic, minced
- Carrots, diced
- Celery, chopped
- Chicken or beef broth
- Heavy cream
- Butter
- All-purpose flour
- Salt and pepper
- Cheddar cheese (optional, for topping)
- Fresh parsley (optional, for garnish)
Directions
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat and set the beef aside.
- In the same pot, melt butter and sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
- Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat to simmer. Cook until the potatoes are tender, about 10–15 minutes.
- In a small bowl, whisk together flour and a bit of the cream to form a smooth slurry. Stir this mixture into the pot.
- Add the cooked ground beef back to the pot, along with the remaining cream. Simmer for 5 minutes until the soup thickens slightly.
- Season with salt and pepper to taste.
- Serve hot, topped with shredded cheddar cheese and fresh parsley if desired.
Servings and Timing
- Servings: This recipe serves 6 people.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Vegetarian Version: Replace the ground beef with plant-based crumbles or lentils and use vegetable broth.
- Spicy Twist: Add a pinch of cayenne pepper or diced jalapeños for a kick.
- Cheesy Delight: Stir in shredded cheddar or Parmesan cheese for extra richness.
- Herb Infusion: Add thyme or rosemary to enhance the flavor.
- Loaded Potato Style: Garnish with crispy bacon bits, sour cream, and green onions.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat in a pot over medium heat, stirring occasionally, until heated through. Add a splash of broth or cream if the soup is too thick.
FAQs
Can I use a different meat?
Yes, ground turkey, chicken, or sausage are great alternatives.
How do I make the soup thicker?
You can add more flour slurry or mash some of the potatoes to thicken the soup.
Can I make this soup dairy-free?
Yes, substitute the butter with olive oil and the cream with coconut milk or a plant-based cream alternative.
What’s the best potato to use?
Russet or Yukon Gold potatoes work best as they become tender and creamy when cooked.
Can I make this soup ahead of time?
Yes, it reheats beautifully. Just store it in the refrigerator and reheat when ready to serve.
Can I add other vegetables?
Absolutely! Corn, peas, or green beans make great additions.
Is this soup gluten-free?
To make it gluten-free, replace the flour with cornstarch or a gluten-free flour blend.
Can I use milk instead of cream?
Yes, but the soup will be less rich and creamy. Whole milk works best for substitution.
How do I avoid curdling the cream?
Add the cream at the end of cooking and avoid boiling the soup after adding it.
Can I cook this soup in a slow cooker?
Yes, combine all ingredients except the cream and flour. Cook on low for 6–8 hours, then add the cream and flour slurry in the last 30 minutes.
Conclusion
Creamy Potato & Hamburger Soup is the ultimate comfort food, offering rich flavors and hearty ingredients in every bite. It’s a versatile dish that can be adapted to your preferences, making it perfect for any occasion. Serve it with crusty bread or a fresh salad for a complete meal that everyone will enjoy!
Print
Creamy Potato & Hamburger Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Description
This hearty and creamy soup combines ground beef, tender potatoes, and a rich broth for a comforting meal perfect for cold days.
Ingredients
- 1 lb ground beef
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 4 medium potatoes (peeled and diced)
- 3 cups chicken or beef broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream (optional, for extra creaminess)
- 1 cup shredded cheddar cheese
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp smoked paprika
- 1/2 tsp dried thyme (optional)
- Salt and black pepper (to taste)
- 1/4 cup chopped green onions or parsley (for garnish)
Instructions
Prepare the Base:
- Cook the Ground Beef:
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess grease and set the beef aside.
- Sauté Onion and Garlic:
- In the same pot, melt the butter over medium heat. Add the diced onion and garlic, cooking until softened (about 3-4 minutes).
Build the Soup:
- Cook the Potatoes:
- Add the diced potatoes, smoked paprika, thyme (if using), salt, and pepper to the pot. Pour in the broth and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes, or until the potatoes are tender.
- Make it Creamy:
- In a small bowl, whisk the flour with 1/4 cup of the milk until smooth. Stir this mixture into the pot. Add the remaining milk and heavy cream, stirring well to combine.
- Add Cheese and Beef:
- Stir in the shredded cheddar cheese until melted and smooth. Add the cooked ground beef back into the soup and simmer for an additional 5 minutes.
Serve:
- Garnish and Enjoy:
- Ladle the soup into bowls and garnish with chopped green onions or parsley. Serve hot with crusty bread or crackers.
Notes
- For added veggies, toss in diced carrots, celery, or corn with the potatoes.
- If the soup is too thick, add a splash of broth or milk to reach your desired consistency.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.