About This Recipe
On cold nights, I can still recall wearing a scarf, coming home to the smell of hamburger and creamy potato soup simmering on the stove, and my cheeks flushed from the cold. My mother had a talent for transforming the most basic ingredients into something enchanting, hearty, and loving. My personal interpretation of that memory is this Creamy Potato & Hamburger Soup Recipe, which combines basic pantry ingredients into a hearty bowl that evokes strong feelings of nostalgia.
Soup-Making Must-Haves
To whip up this hearty Creamy Potato & Hamburger Soup Recipe, you’ll need a large soup pot, a wooden spoon, and a ladle for serving. I’ve linked a few of my go-to tools—durable, affordable, and perfect for cozy soup nights. A good peeler and sharp knife make prep super easy!
Ingredients
1 lb ground beef (80/20)
1 medium onion, diced
3 cloves garlic, minced
3 tbsp all-purpose flour
4 cups beef broth
2 cups milk (whole or 2%)
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional)
3 cups peeled and diced russet potatoes (about 3 medium)
1 cup shredded carrots
1 cup corn (fresh, canned, or frozen)
1 cup shredded cheddar cheese
2 tbsp fresh parsley, chopped
Instructions
Step 1
In a large soup pot or Dutch oven, cook the ground beef over medium heat until browned and no longer pink. Drain excess fat if needed.
Step 2
Add diced onion and garlic to the pot. Cook for 2–3 minutes until fragrant and translucent.
Step 3
Stir in the flour and cook for 1–2 minutes to eliminate the raw flour taste.
Step 4
Slowly pour in beef broth, stirring constantly to prevent lumps. Then add milk, salt, pepper, and smoked paprika.
Step 5
Stir in the diced potatoes, carrots, and corn. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes or until potatoes are fork-tender.
Step 6
Stir in shredded cheese and chopped parsley. Simmer for another 5 minutes until everything is creamy and well combined.
Step 7
Ladle into bowls and serve hot with crusty bread.
Nutrition Information
Calories
420
Saturated Fat
8g
Carbs
35g
Sugars
5g
Protein
22g
Sodium
780mg
Fiber
3g
Secret Tips
Use russet potatoes – They break down slightly while cooking, which adds natural thickness to the soup.
Brown the beef really well – A deep sear gives that rich, umami base flavor.
Stir in cheese at the end – A little shredded cheddar melted in the last few minutes makes this soup next-level creamy.
Add a pinch of smoked paprika or a splash of Worcestershire sauce – It gives a subtle boost of flavor most people can’t quite place, but always love.
Brown the beef really well – A deep sear gives that rich, umami base flavor.
Stir in cheese at the end – A little shredded cheddar melted in the last few minutes makes this soup next-level creamy.
Add a pinch of smoked paprika or a splash of Worcestershire sauce – It gives a subtle boost of flavor most people can’t quite place, but always love.
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