Creamy Potato and Hamburger Soup
A hearty, creamy soup with tender potatoes, seasoned ground beef, and a rich broth. Perfect for cold nights and easy to make!
Ingredients
- 1 lb 450g ground beef
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups 960ml beef broth
- 4 medium russet potatoes peeled and diced
- 2 medium carrots sliced
- 2 celery stalks chopped
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika optional
- 1 ½ cups 360ml whole milk or half-and-half
- 1 cup 240ml heavy cream
- 1 ½ cups 170g shredded cheddar cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
Brown the Beef:
- In a large pot over medium heat, cook the ground beef until browned.
- Drain excess grease, then add onion and garlic, cooking until fragrant (about 2 minutes).
Add Vegetables & Broth:
- Stir in potatoes, carrots, celery, beef broth, salt, pepper, thyme, and paprika.
- Bring to a boil, then reduce to a simmer and cook for 20 minutes or until vegetables are tender.
Make the Creamy Base:
- In a small saucepan, melt butter over medium heat. Stir in flour, whisking continuously for 1 minute to create a roux.
- Slowly add milk while whisking to avoid lumps. Let it thicken for 2 minutes, then add to the soup.
Finish with Cheese & Cream:
- Stir in heavy cream and shredded cheddar cheese, mixing until fully melted and creamy.
Serve & Enjoy:
- Taste and adjust seasoning if needed.
- Serve warm with fresh parsley or extra cheese on top.
Notes
- Make it Gluten-Free: Use cornstarch instead of flour to thicken the soup.
- Storage: Store in the fridge for 3-4 days or freeze for up to 3 months.
- For Extra Flavor: Add crispy bacon or a dash of hot sauce for a spicy kick!