Creamy Potato & Hamburger Soup
This easy creamy hamburger soup is loaded with ground beef, potatoes, veggies, and cheese. A cozy, filling meal for chilly nights!
Ingredients
- 1 lb 450 g ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups diced russet potatoes about 4–5 medium
- 3 medium carrots sliced
- 2 celery stalks sliced
- 4 cups 1 quart beef broth
- 1 tsp dried parsley
- 1 tsp dried basil optional
- ½ tsp paprika
- Salt & black pepper to taste
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk or half-and-half for extra creaminess
- 1 cup shredded cheddar cheese
Instructions
Cook the Beef
- In a large pot or Dutch oven, brown ground beef over medium heat.
- Drain excess fat if needed.
Add Aromatics
- Stir in onion and garlic, cooking until softened—about 3 minutes.
Simmer the Vegetables
- Add the potatoes, carrots, celery, broth, parsley, basil, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until vegetables are tender.
Make the Cream Base
- In a separate saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in milk and stir until smooth and thickened.
Combine
- Pour the cream base into the soup pot.
- Stir in shredded cheddar cheese until melted and creamy.
Finish & Serve
- Taste and adjust seasoning as needed.
- Serve hot with warm bread, crackers, or even a sprinkle of extra cheese on top.