Creamy Hamburger Potato Soup

Imagine sinking your spoon into a steaming bowl of Creamy Hamburger Potato Soup, where hearty ground beef mingles with tender potato chunks in a velvety, rich broth. This comforting soup strikes the perfect balance between rustic simplicity and indulgent creaminess, making it an ideal dinner for chilly evenings when only something substantial will satisfy. The savory aroma of sautéed onions and garlic combined with seasoned beef creates an irresistible kitchen fragrance that draws everyone to the table. You’ll learn how to create this soul-warming Creamy Hamburger Potato Soup with simple ingredients while achieving restaurant-quality flavor in your own kitchen.

Why You’ll Love This Recipe

This Creamy Hamburger Potato Soup transcends ordinary soup recipes with its perfect marriage of textures and flavors. The hearty ground beef provides satisfying substance, while the potatoes offer both creaminess and tender bites throughout. Each spoonful delivers the comforting richness of the cream-based broth alongside the savory depth from perfectly seasoned beef.

What makes this potato hamburger soup truly special is its versatility. It’s impressive enough for guests but simple enough for busy weeknights. The soup comes together in just one pot, minimizing cleanup while maximizing flavor development as the ingredients simmer together.

The contrast between the velvety broth and the hearty meat and vegetables creates a multi-dimensional eating experience that feels both luxurious and homey. Even picky eaters gravitate toward this soup, making it a reliable family pleaser that generates requests for seconds. The balanced flavors develop even further overnight, making leftovers possibly even more delicious than the first serving.

Ingredients

For this delicious Creamy Hamburger Potato Soup, you’ll need:

• 1 pound (450g) ground beef (80/20 lean-to-fat ratio works best)
• 2 tablespoons olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 2 medium carrots, diced (about ¾ cup)
• 2 celery stalks, diced (about ½ cup)
• 2 pounds (900g) russet potatoes, peeled and cubed into ½-inch pieces
• 4 cups (950ml) chicken or beef broth
• 2 cups (475ml) whole milk
• ½ cup (120ml) heavy cream
• 3 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

The russet potatoes are crucial for this soup as they partially break down during cooking, naturally thickening the broth while maintaining some texture. For the creamiest texture, use whole milk rather than lower-fat alternatives. The heavy cream adds luxurious richness that transforms this from a simple hamburger soup to a truly memorable Creamy Hamburger Potato Soup.

Pro Tips

To elevate your Creamy Hamburger Potato Soup from good to extraordinary, focus on these key techniques:

First, properly brown the ground beef to develop a deep flavor foundation. Work in a hot pan without overcrowding, allowing the meat to form a caramelized crust before breaking it apart. This creates those flavorful browned bits that will infuse the entire soup with savory depth. Never rush this step—it’s where much of your soup’s character develops.

Second, master the roux technique for silky texture. After cooking your vegetables, sprinkle the flour directly over them and cook for 1-2 minutes before adding liquids. This eliminates any raw flour taste and ensures your soup thickens properly without lumps. Stir constantly during this critical phase to prevent scorching.

Third, control your heat when adding dairy. Never allow the soup to boil after adding milk and cream, as this can cause separation and a grainy texture. Instead, maintain a gentle simmer and stir occasionally. If reheating leftovers, use medium-low heat and stir frequently for the same reason. This gentle approach preserves the soup’s luxurious mouthfeel that makes this Creamy Hamburger Potato Soup so special.

Instructions

Step 1

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil, then add the ground beef, breaking it apart with a wooden spoon. Cook until the meat is nicely browned, about 5-7 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Using a slotted spoon, transfer the browned beef to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pot.

Step 2

Reduce heat to medium and add the diced onions to the pot. Sauté until translucent, about 3-4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the diced carrots and celery, cooking for another 3-4 minutes until they begin to soften.

Step 3

Sprinkle the flour over the vegetable mixture and stir constantly for 2 minutes to cook out the raw flour taste. This creates the base for your thick, creamy soup texture without adding any floury flavor to your Creamy Hamburger Potato Soup.

Step 4

Gradually pour in the broth while continuously stirring to prevent lumps. Add the cubed potatoes, dried thyme, bay leaf, remaining salt, and pepper. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Cover partially and cook for 15-18 minutes, or until the potatoes are fork-tender.

Step 5

Return the browned ground beef to the pot. Slowly stir in the milk and simmer for 5 minutes. Finally, add the heavy cream and simmer for an additional 2-3 minutes until heated through, being careful not to boil. Remove the bay leaf before serving.

Step 6

Taste and adjust seasonings as needed. Ladle the hot Creamy Hamburger Potato Soup into bowls and garnish with fresh parsley. Serve immediately with crusty bread for the ultimate comfort meal.

Variations

This versatile Creamy Hamburger Potato Soup adapts beautifully to different dietary needs and flavor preferences. For a lighter version, substitute the heavy cream with half-and-half or additional whole milk, and use lean ground turkey instead of beef. The soup will maintain its comforting quality with fewer calories.

For a loaded potato soup experience, stir in 1 cup of shredded cheddar cheese just before serving and top each bowl with crispy bacon bits, a dollop of sour cream, and sliced green onions. This variation transforms the soup into a hearty hamburger potato cheese soup that resembles a loaded baked potato in soup form.

Spice enthusiasts can create a southwestern twist by adding a diced jalapeño with the vegetables, substituting the thyme with 1 tablespoon of taco seasoning, and stirring in a can of drained corn kernels and black beans during the final simmer. Garnish with cilantro, lime wedges, and diced avocado for a cross-cultural hamburger soup that delivers exciting flavor complexity.

Storage and Serving

Your Creamy Hamburger Potato Soup will keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight, often making day-two soup even more delicious. When reheating, do so gently over medium-low heat, stirring frequently to prevent the cream from separating. If the soup thickens too much during storage, thin it with a splash of milk or broth until you reach your desired consistency.

For freezing, cool the soup completely before transferring to freezer-safe containers, leaving room for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture may change slightly after freezing due to the dairy content.

Serve this hearty soup as a meal in itself with crusty artisan bread or buttery garlic bread for dipping. For a complete dinner, pair your Creamy Hamburger Potato Soup with a crisp green salad dressed with a light vinaigrette to balance the soup’s richness. For casual gatherings, set up a toppings bar with shredded cheese, sour cream, chives, bacon bits, and croutons so guests can customize their bowls.

FAQs

Can I make this soup ahead of time for a party?
Yes! This Creamy Hamburger Potato Soup actually improves with time as the flavors meld. Make it up to a day ahead, but add the heavy cream only when reheating. Heat gently and stir frequently to prevent separation.

My soup is too thin. How can I thicken it?
Create a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water. Stir this mixture into the simmering soup and cook for an additional 2-3 minutes until thickened. Alternatively, mash some of the potatoes against the side of the pot to release their starch.

Can I use frozen potatoes to save time?
Yes, frozen diced potatoes work well in this recipe. Add them directly to the soup without thawing, but you may need to extend the cooking time by 5-7 minutes to ensure they’re tender.

What’s the best potato variety for this soup?
Russet potatoes are ideal because they partially break down, naturally thickening the soup. Yukon Gold potatoes are a good alternative if you prefer potatoes that hold their shape better.

Is there a dairy-free version of this recipe?
Absolutely! Replace the milk and cream with unsweetened almond milk and coconut cream. The soup will have a slightly different flavor profile but will maintain its creamy texture. Use dairy-free butter for the roux to keep the soup completely dairy-free.

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