Creamy Potato and Hamburger Soup Recipe

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Rich, hearty, and comforting, this Creamy Potato and Hamburger Soup combines the savory goodness of ground beef, the creamy texture of potatoes, and a flavorful broth to create the ultimate comfort food. Perfect for cold nights, this soup is easy to prepare and is sure to satisfy the entire family.

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Why You’ll Love This Recipe

• Quick and Simple: Ready in under an hour, it’s a perfect weeknight meal.
• One-Pot Wonder: Minimal cleanup required, making it hassle-free.
• Comforting and Filling: Packed with protein, carbs, and a creamy base, this soup is a meal in itself.
• Customizable: Easily adaptable for dietary preferences or added vegetables.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Peel and dice the potatoes into even-sized cubes to ensure uniform cooking.
2. Dice the carrots, celery, and onion, and mince the garlic.

Step 2: Brown the Ground Beef

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the ground beef and cook until browned, breaking it into small pieces with a wooden spoon.
3. Season the beef with salt and pepper. Once cooked, remove it from the pot and set it aside.

Step 3: Sauté the Vegetables

1. In the same pot, melt the butter over medium heat.
2. Add the onion, carrots, and celery. Cook for 5 minutes or until softened.
3. Stir in the minced garlic and cook for another minute, or until fragrant.

Step 4: Build the Base

1. Sprinkle the flour over the sautéed vegetables and stir to coat evenly.
2. Gradually pour in the beef broth while whisking to prevent lumps.
3. Add the diced potatoes, thyme, and smoked paprika. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are tender.

Step 5: Add the Ground Beef and Cream

1. Return the browned ground beef to the pot.
2. Stir in the milk or heavy cream and shredded cheddar cheese, mixing until the cheese is fully melted and the soup is creamy.

Step 6: Season and Serve

1. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
2. Ladle the soup into bowls and garnish with chopped green onions, bacon bits, or extra cheese if desired.

Variations

1. Add More Vegetables

• Include corn, peas, or spinach for added nutrients and texture.

2. Spicy Kick

• Add diced jalapeños or a dash of cayenne pepper for a spicy twist.

3. Low-Carb Option

• Swap potatoes for cauliflower florets to make it keto-friendly.

4. Protein Boost

• Substitute ground beef with ground turkey, chicken, or a plant-based alternative.

Tips for Success

1. Cook Potatoes Evenly: Cut them into even-sized pieces to ensure they cook at the same rate.
2. Thicken the Soup: If the soup is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup.
3. Flavor Enhancements: Add a splash of Worcestershire sauce for a deeper umami flavor.

Frequently Asked Questions

Q: Can I make this soup ahead of time?

A: Yes! This soup reheats beautifully. Store it in an airtight container in the fridge for up to 3 days.

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Q: Can I freeze creamy soups?

A: While you can freeze it, the texture may change slightly due to the dairy. Reheat gently and stir well to restore creaminess.

Q: What’s the best way to reheat this soup?

A: Reheat over low heat on the stovetop, stirring occasionally. Add a splash of milk or broth if it’s too thick.

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Why This Recipe Works

The combination of hearty ground beef, creamy potatoes, and a rich cheese-infused broth creates a comforting and satisfying soup. The use of fresh vegetables adds depth and nutrition, while the seasoning ensures a balanced, savory flavor in every bite. Perfect for family dinners or meal prep, this Creamy Potato and Hamburger Soup will quickly become a household favorite.

Prep Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil (optional)
• 1 small onion, diced
• 3 garlic cloves, minced
• 4 cups potatoes, peeled and diced (about 1-inch cubes)
• 2 carrots, diced
• 3 cups chicken or beef broth
• 1 tsp smoked paprika
• 1 tsp dried parsley
• ½ tsp thyme
• Salt and pepper to taste
• 2 cups milk (whole or 2%)
• 2 tbsp all-purpose flour
• 1 cup shredded cheddar cheese
• ½ cup heavy cream (optional for extra creaminess)
• Fresh parsley or chives for garnish

Instructions

1. Cook the Ground Beef:
   Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if necessary and set the beef aside.
2. Sauté Aromatics:
   In the same pot, add olive oil if needed. Sauté the diced onion until softened (about 3-4 minutes). Add the garlic and cook for an additional minute until fragrant.
3. Add Vegetables and Broth:
   Stir in the potatoes and carrots. Pour in the chicken or beef broth and add smoked paprika, dried parsley, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Simmer for 15-20 minutes or until the vegetables are tender.
4. Prepare the Creamy Base:
   In a small bowl, whisk together the milk and flour until smooth. Gradually add this mixture to the soup, stirring constantly. Cook for 5-7 minutes until the soup thickens.
5. Add Cheese and Cream:
   Stir in the shredded cheddar cheese until fully melted. For extra creaminess, add the heavy cream and mix well.
6. Combine with Ground Beef:
   Return the cooked ground beef to the pot and stir to combine. Heat for an additional 5 minutes to ensure everything is warmed through.
7. Garnish and Serve:
   Ladle the soup into bowls and garnish with fresh parsley or chives. Serve warm with crusty bread or crackers on the side.

Notes

Customize the Protein: Swap ground beef for ground turkey, sausage, or chicken for a different flavor.

Make It Spicier: Add a pinch of cayenne pepper or a dash of hot sauce for heat.

Vegetable Variations: Add celery, corn, or peas for extra veggies.

Freezing Tip: If freezing, omit the heavy cream and cheese until reheating to maintain texture.

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