Here’s a complete guide for a Creamy Potato Hamburger Soup—rich, hearty, and comforting. Perfect for chilly days!
Ingredients (Serves 4–6)
- 1 lb (450 g) ground beef
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 4 cups diced potatoes (about 3–4 medium potatoes)
- 3 carrots, diced
- 2 stalks celery, diced
- 4 cups beef broth (or more, for desired thickness)
- 1 cup corn (fresh, frozen, or canned)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1 tsp dried thyme (or Italian seasoning)
- 1 cup heavy cream or half-and-half
- 2 tbsp butter or olive oil
- 2 tbsp all-purpose flour (for thickening, optional)
- Shredded cheddar cheese and chopped green onions for garnish (optional)
Instructions
- Cook the beef:
- In a large pot or Dutch oven, heat butter or oil over medium heat.
- Add ground beef and cook until browned. Drain excess fat.
- Sauté aromatics:
- Add onion and garlic to the beef. Cook 3–4 min until softened and fragrant.
- Add vegetables:
- Stir in potatoes, carrots, and celery. Cook for 2–3 minutes.
- Add broth and seasonings:
- Pour in beef broth. Add salt, pepper, paprika, and thyme.
- Bring to a boil, then reduce heat and simmer 15–20 min, until potatoes and carrots are tender.
- Make it creamy:
- Optional: For thicker soup, whisk flour into the cream before adding.
- Stir in cream and corn. Simmer 5 more minutes. Taste and adjust seasonings.
- Serve:
- Ladle into bowls and top with shredded cheddar cheese and green onions if desired.
- Serve warm with crusty bread or rolls.
💡 Tips for extra flavor:
- Add 1 tsp Worcestershire sauce while cooking the beef for depth.
- For a smoother soup, mash some of the potatoes in the pot before adding cream.
- Leftovers taste even better the next day as flavors meld together.
If you want, I can make a foolproof, ultra-creamy version that practically tastes like a loaded baked potato in soup form—it’s even richer and slightly cheesy without being heavy. Do you want me to do that?
