Creamy Potato Hamburger Soup
This Creamy Potato Hamburger Soup is a comforting, hearty dish loaded with savory ground beef, tender potatoes, and a silky cream base. Perfect for weeknight dinners or meal prep!
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.
Notes
For a lighter version, swap heavy cream with half-and-half or milk. Leftovers keep in the fridge for 3–4 days or freeze up to 2 months.
Nutrition
Calories: 350kcal
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