Delicious Creamy Hamburger Potato Soup Recipe For A Comforting Meal (Print version)

A hearty one-pot hamburger potato soup with browned beef, tender potatoes, vegetables, cheddar, and a creamy broth.

# Ingredients:

For the soup base

01 - 1 lb (450 g) lean ground beef
02 - 1 tablespoon olive oil, if needed
03 - 2 tablespoons unsalted butter
04 - 1 medium yellow onion, diced
05 - 2 medium carrots, diced
06 - 2 celery ribs, diced
07 - 3 cloves garlic, minced
08 - 2 tablespoons all-purpose flour
09 - 1 teaspoon Italian seasoning
10 - 1/2 teaspoon smoked paprika
11 - 1 teaspoon kosher salt, plus more to taste
12 - 1/2 teaspoon black pepper

For simmering and finishing

13 - 4 cups (960 ml) low-sodium beef broth
14 - 1 tablespoon Worcestershire sauce
15 - 1 1/2 lb (680 g) russet potatoes, peeled and diced into 1/2-inch cubes
16 - 3/4 cup (110 g) frozen corn
17 - 1 cup (240 ml) heavy cream
18 - 1 1/2 cups (170 g) freshly shredded sharp cheddar cheese
19 - 2 tablespoons chopped parsley or sliced green onion, for serving

# Instructions:

01 - Add the ground beef to a Dutch oven over medium-high heat. Cook for 7-9 minutes, breaking it into crumbles, until browned and cooked through. Drain excess grease and transfer the beef to a plate.
02 - Add olive oil only if the pot looks dry, then add butter, onion, carrots, and celery. Cook for 5-6 minutes, stirring often, until the onion softens.
03 - Stir in garlic, flour, Italian seasoning, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly, so the flour coats the vegetables.
04 - Pour in the beef broth and Worcestershire sauce, scraping up browned bits from the pot. Add potatoes, corn, and the cooked beef. Bring to a boil, then reduce to a steady simmer for 18-22 minutes, until the potatoes are fork-tender.
05 - Reduce the heat to low. Stir in the heavy cream, then add cheddar a handful at a time, stirring until melted before adding more.
06 - Taste and adjust salt and pepper. Ladle into bowls and top with parsley or green onion. Serve hot.

# Good to know:

01 - Cut potatoes evenly so they cook at the same pace.
02 - Add cheese over low heat for the smoothest broth.
03 - Leftovers thicken as they chill, so loosen with broth or milk when reheating.

Back