why make this recipe
Creamy Potato & Hamburger Soup is a comforting dish that warms you up on a chilly day. It’s not just delicious; it’s also easy to make with simple ingredients that you likely have in your kitchen. This soup is hearty and filling, perfect for a family meal or a cozy dinner with friends. Plus, the creamy texture combined with the savory flavor of ground beef makes it a favorite among many.
how to make Creamy Potato & Hamburger Soup
Ingredients :
- 1 lb (450 g) ground beef
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 4 cups (about 4–5 medium) russet potatoes, peeled & diced
- 3 medium carrots (sliced)
- 2 celery stalks (sliced)
- 4 cups (1 quart) beef broth
- 1 tsp dried parsley
- 1 tsp dried basil (optional)
- ½ tsp paprika
- Salt & black pepper (to taste)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1 cup shredded cheddar cheese
Directions :
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Cook the beef: In a large pot or Dutch oven, brown the ground beef over medium heat. Drain excess fat if needed.
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Add aromatics: Stir in onion and garlic, cooking until softened (about 3 minutes).
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Simmer the vegetables: Add potatoes, carrots, celery, broth, parsley, basil, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until vegetables are tender.
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Make the cream base: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly whisk in the milk until smooth and thickened.
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Combine: Pour the cream mixture into the soup pot. Stir in shredded cheese until melted and creamy.
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Finish & serve: Adjust seasoning if needed. Serve hot with bread or crackers.
how to serve Creamy Potato & Hamburger Soup
Serve Creamy Potato & Hamburger Soup hot in a bowl. You can add a sprinkle of cheese on top for extra flavor. This soup goes well with crusty bread, dinner rolls, or crackers on the side. It’s perfect for dipping!
how to store Creamy Potato & Hamburger Soup
You can store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before sealing it. If you want to keep it longer, consider freezing it for up to 3 months. To reheat, thaw in the fridge overnight and warm it on the stove or in the microwave.
tips to make Creamy Potato & Hamburger Soup
- To enjoy even more flavor, you can sauté the vegetables before adding them to the soup.
- For a richer taste, use half-and-half instead of whole milk in the cream base.
- Don’t hesitate to add your favorite spices or herbs to customize the flavor to your liking.
variation
Feel free to substitute ground beef with turkey or chicken for a lighter version. You can also add different vegetables like corn, green beans, or peas for added nutrition and flavor.
FAQs
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Can I make this soup in advance?
Yes, Creamy Potato & Hamburger Soup can be made in advance and stored in the refrigerator for 3-4 days. -
Is it possible to freeze the soup?
Absolutely! You can freeze the soup in an airtight container for up to 3 months. Thaw and reheat when ready to serve. -
Can I make the soup vegetarian?
Yes, you can replace ground beef with lentils or a plant-based meat alternative. Use vegetable broth instead of beef broth for a delicious vegetarian soup.
Creamy Potato & Hamburger Soup
A comforting and hearty soup that’s perfect for chilly days, made with ground beef, potatoes, and a creamy base.
Meat and Aromatics
- 1 lb ground beef
- 1 medium onion (diced)
- 2 cloves garlic (minced)
Vegetables
- 4 cups russet potatoes, peeled & diced ((about 4–5 medium))
- 3 medium carrots (sliced)
- 2 stalks celery (sliced)
Broth and Seasonings
- 4 cups beef broth (1 quart)
- 1 tsp dried parsley
- 1 tsp dried basil (optional)
- ½ tsp paprika
- Salt & black pepper to taste
Cream Base
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk ((or half-and-half for extra creaminess))
- 1 cup shredded cheddar cheese
Preparation
- In a large pot or Dutch oven, brown the ground beef over medium heat. Drain excess fat if needed.
- Stir in onion and garlic, cooking until softened (about 3 minutes).
Cooking
- Add potatoes, carrots, celery, broth, parsley, basil, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until vegetables are tender.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly whisk in the milk until smooth and thickened.
- Pour the cream mixture into the soup pot. Stir in shredded cheese until melted and creamy.
- Adjust seasoning if needed. Serve hot with bread or crackers.
To enjoy even more flavor, sauté the vegetables before adding them to the soup. For a richer taste, use half-and-half instead of whole milk in the cream base. Customize the flavor by adding your favorite spices or herbs.