Here’s a comforting, hearty recipe for a bowl of creamy potato and hamburger soup — it’s rich, filling, and perfect for chilly days. Think of it as a cross between a loaded baked potato and a cheeseburger… in soup form!
🥣 Creamy Potato & Hamburger Soup
Ingredients:
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1 lb ground beef
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1 small onion, finely chopped
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2 cloves garlic, minced
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4 cups potatoes, peeled and diced (about 4 medium potatoes)
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3 cups beef broth
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1 cup carrots, diced (optional, for sweetness and color)
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1/2 teaspoon dried thyme (optional)
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Salt and pepper to taste
For the Creamy Base:
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 1/2 cups milk (or half-and-half for extra richness)
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1 cup shredded cheddar cheese (optional but delicious)
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1/2 cup sour cream (for added creaminess and tang)
Instructions:
1. Brown the Beef:
In a large soup pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat if needed.
2. Add Onion & Garlic:
Add the chopped onion and garlic to the beef and sauté until softened (about 3-4 minutes).
3. Add Veggies & Broth:
Stir in the diced potatoes, carrots (if using), thyme, salt, and pepper. Pour in the beef broth. Bring to a boil, then reduce heat and simmer for about 15–20 minutes, or until the potatoes are fork-tender.
4. Make the Cream Sauce:
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in the milk, stirring constantly until thickened (about 3-5 minutes).
5. Combine & Simmer:
Stir the creamy sauce into the soup pot. Add the shredded cheese and stir until melted and smooth. Simmer for another 5–10 minutes on low heat.
6. Finish with Sour Cream:
Turn off the heat and stir in the sour cream. Taste and adjust seasoning if needed.
Serving Suggestions:
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Top with crumbled bacon, chopped green onions, or extra cheese.
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Serve with crusty bread, biscuits, or a grilled cheese sandwich.
Storage:
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Keeps in the fridge for up to 4 days.
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Reheats well on the stove or microwave (add a splash of broth or milk if it thickens too much).
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Freezing is possible, but dairy can sometimes separate. If freezing, leave out the sour cream and add it fresh when reheating.
Let me know if you’d like a slow cooker version, or a lighter (or dairy-free) twist!
