Description
A hearty and creamy hamburger potato soup packed with ground beef, tender potatoes, fresh vegetables, and a savory blend of seasonings. This comforting soup is perfect for chilly days and makes a satisfying meal for the whole family.
Ingredients
Scale
Meat
- 1 pound lean ground beef
Vegetables
- 1 medium onion, chopped small
- 2 medium carrots, peeled and chopped small
- 2 sticks celery, chopped small
- 3 cloves garlic, minced
- 2 medium-to-large Russet potatoes, peeled and diced
- 3/4 cup corn, frozen or fresh
Liquids & Dairy
- 4 cups chicken or beef broth
- 1 cup heavy/whipping cream
Fats & Oils
- 1 tablespoon olive oil
- 1 tablespoon butter
Seasonings & Others
- 1/2 teaspoon Italian seasoning
- 2 tablespoons flour
- 1/2 tablespoon Worcestershire sauce
- Seasoning salt and pepper, to taste
Instructions
- Brown the ground beef: Add the ground beef to a Dutch oven or soup pot over medium-high heat. Cook until browned, breaking the meat up as you go along, about 8-10 minutes.
- Drain excess fat: Remove the browned beef from the pot and transfer it to a paper towel-lined plate. Discard most of the fat from the pot but do not wipe it out, as some flavorful bits will be used.
- Sauté the vegetables: Add olive oil, butter, chopped onion, carrots, and celery to the pot. Sauté over medium heat for 5-7 minutes until the vegetables start to soften.
- Add garlic, seasonings, and flour: Stir in minced garlic, Italian seasoning, and flour. Cook for about one minute while stirring nearly constantly to form a roux and bring out the garlic’s flavor.
- Add broth and deglaze: Pour in the chicken or beef broth and stir well to dissolve the flour and scrape up the flavorful browned bits from the bottom of the pot.
- Add cream and other main ingredients: Stir in Worcestershire sauce, heavy cream, diced potatoes, corn, and the cooked ground beef. Increase heat to high and bring the soup to a boil.
- Simmer the soup: Once boiling, reduce heat to maintain a rapid simmer with the lid slightly ajar. Cook for about 20 minutes, stirring occasionally, until the potatoes are tender.
- Season and serve: Generously season the soup with seasoning salt and pepper to taste. Stir well and serve hot.
Notes
- Use a Dutch oven or heavy soup pot to ensure even cooking and prevent burning.
- Discard most fat after browning the beef, but keeping some browned bits in the pot adds depth of flavor.
- Adjust seasoning salt carefully as it can be salty; taste before adding more.
- This soup can be made with either chicken or beef broth depending on preference.
- Leftovers store well in the refrigerator for up to 3 days and may thicken; thin with a splash of broth or milk when reheating.
