Description
Creamy Hamburger Potato Soup: A comforting and crowd-pleasing soup made with ground beef, potatoes, and a velvety smooth creamy broth.
Ingredients
Scale
- 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)
Instructions
- Step 1: Brown the Ground Beef 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: Saute Vegetables 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: Make the Roux Sprinkle the flour over the veggie 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: Combine Ingredients 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: Finish the Soup 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: Serve 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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg