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Creamy Potato Hamburger Soup

Creamy Potato Hamburger Soup for Cozy Family Dinners

This Creamy Potato Hamburger Soup is the perfect comfort food for cold nights, combining potatoes and ground beef in a rich, creamy broth.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 lb Ground Beef Substitution: Ground turkey for a lighter option.
  • 4 medium Russet Potatoes Prep Note: Peel and dice the potatoes.
  • 2 medium Carrots Substitution: Peas or corn for different flavors.
  • 2 stalks Celery Substitution: Leeks for a milder taste.
  • 1 medium Onion Note: Use yellow or white onions.
  • 6 cups Chicken Broth Substitution: Vegetable broth for a vegetarian version.
  • 1 tsp Salt Adjust to taste.
  • 1 tsp Black Pepper Optional: White pepper for a milder taste.
  • 1 tsp Garlic Powder Note: Fresh garlic can be used instead.
  • 1 tbsp Italian Seasoning Substitution: Individual herbs like thyme or oregano can be used.
  • 1 cup Milk (Whole or 2%) Substitution: Almond milk for a dairy-free version.
  • 1/4 cup All-Purpose Flour Substitution: Cornstarch for a gluten-free option.
  • 1 cup Shredded Cheddar Cheese Substitution: Cream cheese for a tangy twist.

Equipment

  • Slow Cooker
  • Skillet

Method
 

Step-by-Step Instructions for Creamy Potato Hamburger Soup
  1. In a large skillet over medium heat, add the ground beef and cook until it's browned and no longer pink, about 6-8 minutes. Drain any excess fat.
  2. Transfer the browned beef into a slow cooker, followed by the diced russet potatoes, sliced carrots, chopped celery, and diced onion. Stir gently to mix.
  3. Pour the chicken broth over the mixture in the slow cooker. Then, sprinkle in the salt, black pepper, garlic powder, and Italian seasoning. Stir until evenly combined.
  4. Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. Check occasionally for doneness.
  5. When there are about 30 minutes left of the cooking time, whisk together the milk and flour until smooth. Gradually stir into the soup. Add the shredded cheddar cheese and stir until melted.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 750mgFiber: 4gSugar: 3gVitamin A: 600IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For best results, ensure even browning of the beef and cut potatoes uniformly for even cooking. Store leftovers in airtight containers for up to 3 days.

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