Creamy Potato Hamburger Soup
An indulgent and comforting soup made with tender potatoes, savory ground beef, and a rich cream base, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 pound ground beef Savory and filling protein source
- 4 cups diced potatoes (about 4 medium potatoes) Russet or Yukon Gold potatoes are recommended
- 1 small onion, chopped Adds sweetness and depth
- 1 cup diced carrots (about 2 medium carrots) For added sweetness and texture
- 2 cloves garlic, minced Enhances flavor
- 4 cups vegetable or chicken broth For a flavorful base
- 1 cup whole milk For creaminess
- 1 cup heavy cream Makes the soup rich and velvety
- 2 tablespoons all-purpose flour To thicken the soup
- 3 tablespoons unsalted butter For sautéing vegetables
- 1 teaspoon dried parsley Adds flavor
- 1/2 teaspoon ground black pepper For seasoning
- to taste salt Season to your preference
Instructions
Preparation
- Heat a large pot over medium heat. Add the ground beef and cook until fully browned, about 5 to 7 minutes. Drain excess fat and set aside.
- In the same pot, melt the unsalted butter over medium heat. Add the chopped onion and diced carrots, sauté for 3 to 4 minutes, then add minced garlic and cook for another minute.
- Sprinkle the all-purpose flour over the vegetables, stirring continuously to coat. Cook for another minute to toast the flour.
- Gradually pour in the vegetable or chicken broth while whisking vigorously to prevent lumps, mixing until well combined.
- Stir in the diced potatoes, dried parsley, ground black pepper, and salt. Return the cooked ground beef to the pot. Bring to a gentle simmer over medium-low heat for about 15 to 20 minutes or until potatoes are tender.
- Once the potatoes are tender, stir in the whole milk and heavy cream. Heat gently for a few minutes, avoiding a rolling boil.
- Taste and adjust the seasoning before serving.
Serving
- Ladle the soup into bowls and garnish with fresh herbs like parsley or chives. Serve with crusty bread or rolls for dipping.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding extra broth or milk if necessary.