Creamy Potato Hamburger Soup Recipe
This Creamy Potato Hamburger Soup Recipe combines hearty ground beef, tender potatoes, and a silky rich broth—perfect as an easy, family-friendly comfort food dinner any night of the week.
Ingredients
- 1 lb ground beef 80/20 lean-to-fat ratio
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 4 cups potatoes peeled and cubed (Yukon Gold or russets)
- 4 cups beef broth low-sodium
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 1 cup heavy cream substitute half-and-half if desired
- 1 teaspoon dried thyme optional
- Salt and pepper to taste
- 1 cup shredded cheddar cheese optional, for topping
- Chopped fresh parsley or chives optional, for garnish
Instructions
- In a large pot over medium heat, add the ground beef and cook until browned, breaking it up with a spoon; drain excess fat if needed.
- Add diced onion and minced garlic to the pot; sauté until softened and fragrant, about 3 minutes.
- Stir in the butter and flour, cooking for 1–2 minutes to eliminate the raw flour taste while whisking constantly.
- Gradually whisk in the beef broth until smooth, then add cubed potatoes and dried thyme; bring to a gentle boil.
- Reduce heat and simmer for 20–25 minutes or until potatoes are fork-tender, stirring occasionally.
- Pour in the heavy cream and shredded cheddar cheese, stirring until the cheese melts into the soup and it becomes creamy.
- Taste and adjust salt and pepper; ladle into bowls, garnish with fresh parsley or chives, and serve warm.
Notes
For a thicker soup, simmer a bit longer or mash a few potato chunks against the pot before serving. Leftovers keep in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
Calories: 350kcal
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