Oh yes—Creamy Potato Hamburger Soup is pure comfort in a bowl! 🥔🍲🥩 Here’s a hearty, flavorful recipe that’s creamy, cheesy, and full of savory goodness.
Ingredients (serves 4–6)
Soup base:
- 1 lb (450g) ground beef
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 4–5 medium potatoes, peeled and diced
- 2 medium carrots, diced (optional)
- 2 celery stalks, diced (optional)
- 4 cups beef broth
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp paprika or smoked paprika (optional)
- 1 tsp dried thyme or Italian seasoning
Creamy component:
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup shredded cheddar cheese (optional, for cheesy version)
Optional garnish:
- Chopped green onions or parsley
- Extra shredded cheese
Instructions
1. Cook the beef
- In a large pot, brown the ground beef over medium heat until fully cooked.
- Drain excess fat.
- Add onion and garlic, sauté for 2–3 minutes until softened.
2. Add vegetables and broth
- Add diced potatoes (and carrots/celery if using).
- Pour in beef broth, add salt, pepper, paprika, and thyme.
- Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
3. Make it creamy
- Stir in heavy cream (or half-and-half).
- Optional: add shredded cheddar cheese and stir until melted.
- Taste and adjust seasoning.
4. Serve
- Ladle soup into bowls.
- Garnish with chopped green onions, parsley, or extra cheese.
- Serve with crusty bread for dipping.
💡 Tips for next-level potato hamburger soup:
- For a thicker soup: mash a few of the potatoes in the pot before adding cream.
- For more flavor: sauté the beef with a splash of Worcestershire sauce.
- You can make it in a slow cooker: cook beef and veggies first, then add broth and cook 4 hours on low, finishing with cream at the end.
If you want, I can give you a “loaded baked potato style” version with bacon, cheese, and sour cream mixed in, so it tastes like a creamy, cheesy baked potato in soup form.
Do you want me to do that?
