Creamy Potato and Hamburger Soup
This Creamy Potato and Hamburger Soup is hearty, comforting, and packed with flavor! Tender potatoes, seasoned ground beef, and a rich, creamy broth come together for the ultimate cozy meal.
Servings: 6
Ingredients
Seasonings
- 1 teaspoon dried basil
- ½ teaspoon EACH: dried oregano and parsley
- ¼ teaspoon EACH: ground black pepper and red chili flakes
Soup
- 1 pound ground beef or ground turkey
- salt and pepper as needed
- 2 tablespoons butter
- 1 yellow onion diced
- ½ cup diced carrots
- 2 ribs celery diced
- 3 minced garlic cloves
- 3 tablespoons flour
- 5 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon hot sauce
- 1 teaspoon soy sauce
- 1 ¼ pounds red potatoes about 6 small potatoes
- 2 cups shredded cheddar cheese optional
- Fresh parsley to garnish, optional
Instructions
- Preheat a large pot over medium-high heat. Add 1 pound ground beef, season with salt and pepper, and break it apart with a spatula as it cooks. Stir occasionally until it's fully browned, about 8-10 minutes.
- Once the beef is cooked, drain excess grease, leaving 1 tablespoon of drippings in the pot for added flavor.
- Reduce the heat to medium. Add 2 tablespoons butter along with 1 yellow onion (diced), 2 ribs celery (diced), and ½ cup diced carrots. Sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for another minute, stirring frequently.
- Sprinkle in 3 tablespoons flour, stirring continuously for 2 minutes to make a light roux. Slowly pour in 5 cups chicken broth, scraping up any browned bits from the bottom of the pot with a spatula to enhance the flavor.
- Stir in 1 cup heavy cream, 1 teaspoon hot sauce, 1 teaspoon soy sauce, and seasonings (1 teaspoon dried basil, ½ teaspoon EACH: dried oregano and parsley,¼ teaspoon EACH: ground black pepper and red chili flakes), blending everything together smoothly.
- Bring the soup to a gentle boil, then reduce to a simmer. While waiting, wash and dry 1 ¼ pounds red potatoes, then cut them into 1-inch cubes. Add them to the soup and let them cook uncovered until fork-tender, about 20-25 minutes.
- Return the cooked ground beef to the pot and stir to combine. Reduce the heat to low and mix in 2 cups shredded cheddar cheese (if using) until melted and creamy. Serve hot with your favorite toppings!
Notes
Refrigerate: Keep in an airtight container in the fridge for up to 4 days.
Freeze: Let the soup cool completely, then freeze for up to 3 months.
Reheat: Warm on the stovetop over medium heat, adding a little broth or milk if it needs thinning.
Nutrition
Calories: 360kcal | Carbohydrates: 13g | Protein: 20g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 874mg | Potassium: 616mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2177IU | Vitamin C: 9mg | Calcium: 255mg | Iron: 2mg