Here’s a cozy, hearty Creamy Potato Hamburger Soup—simple, filling, and perfect for cold nights 🍲
Creamy Potato Hamburger Soup
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil (if beef is lean)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4–5 medium russet potatoes, peeled & diced
- 3 cups beef broth
- 1 cup whole milk or half-and-half
- ½–1 cup heavy cream (to taste)
- 1 cup shredded cheddar cheese
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp dried thyme or Italian seasoning
- 1 tbsp butter
- 2 tbsp all-purpose flour
- Optional: 1 cup corn or peas
- Optional toppings: green onions, bacon bits, extra cheese
Instructions
- Brown the beef
- In a large pot or Dutch oven, brown ground beef over medium heat.
- Drain excess grease and set beef aside.
- Sauté aromatics
- In the same pot, add olive oil if needed.
- Sauté onion until soft (3–4 minutes).
- Add garlic and cook 30 seconds.
- Cook potatoes
- Stir in diced potatoes, broth, salt, pepper, paprika, and thyme.
- Bring to a boil, reduce heat, and simmer 12–15 minutes until potatoes are tender.
- Make it creamy
- In a small pan, melt butter and whisk in flour; cook 1 minute.
- Slowly whisk in milk until smooth.
- Stir mixture into soup to thicken.
- Finish
- Add browned beef back to pot.
- Stir in cream and cheddar cheese until melted.
- Simmer 5 minutes; adjust seasoning.
- Serve
- Ladle into bowls and add your favorite toppings.
Tips & Variations
- Extra thick: Mash some potatoes directly in the pot.
- Healthier: Use ground turkey and evaporated milk.
- Flavor boost: Add Worcestershire sauce or smoked paprika.
- Slow cooker: Brown beef first, then cook on LOW 6–7 hours; add dairy at the end.
Want a cheesy loaded baked potato version, Crockpot-only method, or spicy kick?
