Creamy Potato & Hamburger Soup

why make this recipe

Creamy Potato & Hamburger Soup is a warm and comforting dish that is perfect for chilly days. It combines the rich flavors of ground beef and creamy potatoes, making it hearty and satisfying. This soup is not only easy to make but also uses simple ingredients you might already have at home. It’s a great meal for families and can be made in one pot, reducing cleanup time.

how to make Creamy Potato & Hamburger Soup

Ingredients:

• 1 pound ground beef
• 4 large potatoes, peeled and diced
• 1 onion, chopped
• 3 carrots, diced
• 3 cups beef broth
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• Optional: chopped parsley for garnish

Directions:

1. In a large pot, melt butter over medium heat. Add ground beef and cook until browned.
2. Add onion and carrots, and sauté until they soften.
3. Stir in diced potatoes and add beef broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
4. Stir in heavy cream, season with salt and pepper, and heat through.
5. Serve hot, garnished with chopped parsley if desired.

how to serve Creamy Potato & Hamburger Soup

Serve the soup hot in bowls. You can add a sprinkle of chopped parsley on top for a fresh touch. This soup pairs well with crusty bread or crackers for dipping. It’s a cozy meal that everyone will enjoy.

how to store Creamy Potato & Hamburger Soup

To store leftovers, let the soup cool down first. Then, transfer it to an airtight container and place it in the fridge. It can be kept for about 3 to 4 days. If you want to store it for a longer time, consider freezing it. Use a freezer-safe container and it will last for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove or in the microwave.

tips to make Creamy Potato & Hamburger Soup

• For a thicker soup, you can mash some of the potatoes after cooking and stir them back in.
• Feel free to add other vegetables like peas or corn for variation.
• Adjust the seasoning to your taste; add spices like garlic powder or paprika for an extra kick.

variation

You can make a lighter version by using ground turkey or chicken instead of beef, and using milk instead of heavy cream. This will still give you a creamy texture but with fewer calories.

FAQs

Can I use leftover cooked ground beef?
Yes, you can use leftover cooked ground beef. Just skip the browning step and add it with the onions and carrots.

Can I make this soup in advance?
Absolutely! This soup can be made a day ahead. Just reheat it on the stove when you’re ready to serve.

What can I serve with this soup?
This soup goes well with bread rolls, a side salad, or even just some crunchy crackers. Enjoy with whatever you like!

Creamy Potato & Hamburger Soup

A warm and comforting soup combining ground beef and creamy potatoes, perfect for chilly days and easy to make with simple ingredients.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound ground beef
• 4 large potatoes, peeled and diced
• 1 medium onion, chopped
• 3 medium carrots, diced
• 3 cups beef broth
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• Optional: chopped parsley for garnish

Method

 

Preparation

1. In a large pot, melt butter over medium heat.
2. Add ground beef and cook until browned.
3. Add onion and carrots, and sauté until they soften.
4. Stir in diced potatoes and add beef broth.
5. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
6. Stir in heavy cream, season with salt and pepper, and heat through.
7. Serve hot, garnished with chopped parsley if desired.

Notes

For a thicker soup, mash some of the potatoes after cooking and stir them back in. Feel free to add other vegetables like peas or corn for variation. Adjust seasoning to your taste; add spices like garlic powder or paprika for an extra kick. To store leftovers, cool the soup first, then transfer to an airtight container and place in the fridge for 3-4 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.