Creamy Potato Hamburger Soup Recipe
This creamy potato and hamburger soup is a hearty and comforting dish perfect for chilly days. Packed with tender potatoes, ground beef, and a medley of vegetables, it’s finished with rich cheddar cheese and milk for a deliciously creamy texture. Serve it hot for a satisfying meal that the whole family will love.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup shredded cheddar cheese
- 4 cups diced potatoes
- 1/2 teaspoon dried rosemary
- 4 cups beef broth
- 1/2 cup frozen peas
- 1/2 cup frozen corn kernels
- 1/2 teaspoon dried thyme
- 1/2 cup diced carrots
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 cups milk
- 1 onion, chopped
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it into crumbles as it cooks. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot with the cooked beef. Sauté for 2-3 minutes until the onions become translucent.
- Stir in the diced potatoes, beef broth, dried thyme, dried rosemary, salt, and black pepper. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are tender, add the frozen corn, frozen peas, and diced carrots. Continue to simmer for 5-7 minutes, or until the vegetables are heated through and tender.
- Pour in the milk and shredded cheddar cheese, stirring until the cheese is melted and the soup is creamy. Adjust the consistency with more milk if desired.
- Taste the soup and adjust seasonings with additional salt and pepper if needed. Serve hot, garnished with chopped fresh parsley if desired.
Nutrition
- Calories: 385
- Sugar: 5g
- Sodium: 785mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 83mg