Here’s a rich, cozy Creamy Potato Hamburger Soup—easy, filling, and perfect for a weeknight 🍲
Creamy Potato Hamburger Soup
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced (Russet or Yukon Gold)
- 3 cups chicken or beef broth
- 1 cup milk (or half-and-half for extra creaminess)
- ½ cup heavy cream (optional but recommended)
- 1 cup shredded cheddar cheese
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp dried thyme or parsley
- 2 tbsp butter
- 2 tbsp flour (for thickening)
Instructions
- Brown the beef in a large pot over medium heat. Drain excess fat and set aside.
- In the same pot, melt butter, add onion, and cook until soft. Stir in garlic (30 seconds).
- Sprinkle in flour, stir for 1 minute to cook out the raw taste.
- Add potatoes and broth, bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
- Return beef to pot, add milk, cream, salt, pepper, paprika, and herbs.
- Simmer gently (do not boil) for 5–10 minutes.
- Stir in cheese until melted and smooth.
Optional Add-Ins
- Corn or carrots for sweetness
- Crumbled turkey bacon on top
- Green onions or chives for garnish
- A pinch of cayenne for mild heat
Tips
- For thicker soup, mash a few potato chunks in the pot.
- For lighter soup, skip the cream and use just milk.
- Great with crusty bread or crackers.
If you want a slow-cooker version, no-dairy option, or a spiced/Jamaican-inspired twist, just tell me 😊
