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This Creamy Potato Hamburger Soup Recipe brings together tender potatoes and savory ground beef in a silky broth you simply can’t resist—perfect for cozy family dinners or pulling together last-minute comfort food.
Why You’ll Love This Recipe
– Ready in under 45 minutes—no all-day simmering required
– One-pot meal means minimal cleanup (you’ll thank me later!)
– Budget-friendly ingredients you likely already have
– Crowd-pleaser for kids and adults alike
– Freezer-friendly: stash extra portions for busy weeknights
– Rich, creamy texture without tasting overly heavy
– Easy to customize—spice it up or keep it mild
– Gluten-friendly option with a simple flour swap
Ingredients
– 1 lb lean ground beef
– 1 tbsp olive oil (or unsalted butter)
– 1 medium onion, diced (yellow or sweet)
– 3 cloves garlic, minced
– 4 cups russet potatoes, peeled & diced (about 2 large)
– 2 carrots, sliced on the bias
– 2 celery stalks, sliced
– 4 cups beef broth (low-sodium works well)
– 1 cup heavy cream (or half-and-half)
– 2 tbsp all-purpose flour (gluten-free if needed)
– 1 tsp dried thyme (or 1 tbsp fresh, chopped)
– Salt & pepper, to taste
– 2 tbsp chopped fresh parsley or chives, for garnish (optional)
Directions
1. Brown the Beef
Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until no pink remains—about 5–7 minutes. Tip: If there’s excess fat, drain it off but leave just a touch for flavor.
- Sauté Onion & Garlic
Toss in the diced onion and garlic. Stir frequently, scraping up any browned bits (they pack big flavor). Cook until the onion is soft and translucent—about 3 minutes. You’ll know it’s ready when the aroma makes you pause and smile. - Build the Base
Add potatoes, carrots, celery, beef broth, and thyme. Give everything a good stir. Increase heat to bring the soup to a gentle boil, then reduce to a simmer. Cover and cook until the veggies are fork-tender—around 15 minutes. Pro tip: If you like a jam-packed veggie soup, toss in a handful of frozen corn or peas here. - Thicken & Creamify
In a small bowl, whisk together heavy cream and flour until smooth. Slowly pour this mixture into the simmering soup while stirring constantly. The soup will transform—thickening beautifully within a minute or two. Keep stirring to avoid lumps. - Season & Adjust
Taste and add salt and pepper as needed. If the soup feels too thick, splash in a bit more broth. If it’s too thin, let it simmer uncovered for 2–3 more minutes. Honestly, this step is your chance to make it truly yours. - Serve with a Smile
Ladle the soup into bowls and sprinkle chopped parsley or chives on top. Grab warm crusty bread or melted cheese toast for dunking—because why not? Enjoy immediately.
Servings & Timing
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
– Swap ground turkey or chicken for a lighter twist in the same creamy base.
– Stir in a handful of shredded cheddar for an extra cheesy finish.
– Add diced jalapeño or a pinch of cayenne if you crave a little heat.
– Replace potatoes with sweet potatoes for a slightly sweet, nutrient-packed spin.
– Use coconut milk and a curry powder blend to give it an exotic curry vibe.
– Toss in chopped spinach or kale during the last 5 minutes for extra greens.
Storage & Reheating
In the fridge: Pour cooled soup into airtight containers and chill for up to 3–4 days.
In the freezer: Freeze portions in freezer-safe bags or containers for up to 2 months.
To reheat: Thaw overnight (if frozen), then warm gently on the stovetop over medium heat, stirring occasionally—add a splash of broth or cream if it’s thicker than you like. Microwaving works too; just heat in 1-minute bursts, stirring in between.
FAQs
Q: Can I make this vegetarian?
A: Sure—swap the ground beef for a plant-based crumble or extra mushrooms, and use vegetable broth.
Q: Can I use milk instead of cream?
A: You can, though the soup will be a touch less velvety; whole milk or half-and-half works best for creaminess.
Q: What if my soup is too thin?
A: Mix 1 tbsp flour with a bit of water to form a slurry, stir into the hot soup, and let it simmer until it thickens.
Q: Can I cook this in a slow cooker?
A: Absolutely—brown the beef and veggies first, then add everything to the slow cooker on high for 3–4 hours.
Q: Is it freezer-friendly?
A: Yes, freeze up to 2 months. Thaw before reheating for best texture.
Q: How do I make it gluten-free?
A: Swap the all-purpose flour for a gluten-free blend or cornstarch slurry.
Q: Can I add more veggies?
A: Feel free to toss in corn, peas, bell peppers—just adjust cooking time if you add denser veggies.
Q: What garnishes work well?
A: Fresh herbs like parsley or chives, crispy bacon bits, shredded cheese, or a dollop of sour cream.
Conclusion
This Creamy Potato Hamburger Soup Recipe is the cozy, comforting dinner that warms you from the inside out—easy enough for weeknights, tasty enough for company. Give it a whirl, then drop a comment below or snap a pic and tag me on social. Happy cooking!
Creamy Potato Hamburger Soup
Ingredients
- 1 lb lean ground beef
- 1 tbsp olive oil (or unsalted butter)
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups russet potatoes peeled & diced
- 2 carrots sliced
- 2 celery stalks sliced
- 4 cups beef broth (low-sodium)
- 1 cup heavy cream (or half-and-half)
- 2 tbsp all-purpose flour (gluten-free if needed)
- 1 tsp dried thyme
- Salt & pepper to taste
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Heat oil in a large pot over medium-high heat. Add ground beef and cook until no pink remains, breaking it up as you go. Drain excess fat if desired.
- Add diced onion and minced garlic to the pot. Cook until onion is soft and translucent, stirring frequently to prevent burning.
- Stir in potatoes, carrots, celery, beef broth, and thyme. Bring to a gentle boil, then reduce heat and simmer for about 15 minutes, until veggies are tender.
- Whisk heavy cream and flour in a small bowl until smooth, then slowly pour into the soup, stirring constantly. Let simmer for 2–3 minutes until thickened.
- Taste the soup and season with salt and pepper. If it’s too thick, add a splash of broth; if too thin, simmer a bit longer uncovered.
- Ladle soup into bowls and garnish with fresh parsley or chives. Serve hot with crusty bread or cheese toast for dipping.
