Here’s a hearty, comforting Creamy Potato Hamburger Soup 🥔🍔 — perfect for chilly days or family dinners.
🥣 Creamy Potato Hamburger Soup
Ingredients
- 1 lb (450 g) ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4–5 medium potatoes, peeled and diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups beef broth
- 1 cup milk or half-and-half
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt & black pepper, to taste
- Optional: shredded cheddar, chopped green onions, bacon bits
Instructions
- Cook beef
In a large pot, brown ground beef with onions and garlic. Drain excess fat. - Add vegetables
Add potatoes, carrots, and celery. Cook 3–4 minutes. - Add broth & simmer
Pour in beef broth. Bring to a boil, then reduce heat. Simmer 15–20 minutes until potatoes and carrots are tender. - Make creamy base
In a small pan, melt butter over medium heat. Stir in flour to make a roux, cooking 1–2 minutes. Slowly whisk in milk until smooth and slightly thickened. - Combine
Stir milk mixture into the soup. Heat gently, do not boil, until thick and creamy. Season with salt and pepper. - Serve
Ladle into bowls and top with shredded cheddar, green onions, or crispy bacon bits if desired.
Tips for Best Soup
- Chunky potatoes keep texture nice; mash a few for extra creaminess.
- Roux is key for a smooth, creamy base without heavy cream.
- You can substitute milk with half-and-half or cream for richer flavor.
- For thicker soup, simmer a bit longer or add a tablespoon of instant mashed potatoes.
Variations
- Cheesy version: Add 1 cup shredded cheddar directly to soup.
- Vegetable-packed: Add corn, peas, or green beans.
- Slow cooker: Cook beef and veggies, then stir in milk & flour mixture at the end.
If you want, I can give a one-pot version with cheese baked right in, or a low-carb version using cauliflower instead of potatoes.
Do you want me to do that?
