Description
Learn how to make delicious Creamy Potato Hamburger Soup Takes Just 1 Pot. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 pound ground beef (85% lean works well)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups diced potatoes (Yukon Gold or Russet are great choices)
- 4 cups beef broth (low sodium preferred for better control on salt)
- 1 cup whole milk or half-and-half (for creaminess)
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (optional but adds a lovely depth)
- Salt and freshly ground black pepper, to taste
- 2 stalks celery, diced (optional, for extra flavor and crunch)
- 1 cup shredded cheddar cheese (optional, for topping)
If you want to lighten it up, swap the whole milk for 2% or even a plant-based milk like oat milk. Just keep in mind it’ll change the creaminess slightly, but that’s alright—as I learned early on, cooking is all about adjusting to what you have and what you like.
Instructions
- Heat a large, heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary, but leave a little for flavor.
- Add the diced onion and celery (if using) to the pot. Cook, stirring occasionally, until softened and fragrant, about 5 minutes. Add the minced garlic and cook for another 30 seconds to 1 minute until aromatic.
- Sprinkle the flour over the beef and vegetables. Stir well to coat everything evenly. This step is key for thickening the soup later—think back to those early kitchen experiments where a little flour can make all the difference.
- Slowly pour in the beef broth while stirring constantly to prevent lumps. Add the diced potatoes, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for 20-25 minutes, or until potatoes are fork-tender.
- Once the potatoes are soft, stir in the butter and milk or half-and-half. Heat gently over low heat, stirring occasionally, until the soup is creamy and heated through. Avoid boiling after adding milk to prevent curdling.
- Taste and adjust seasoning as needed. This is where you channel that early chili-fixing mindset—balance is everything. If the soup tastes flat, a pinch more salt or pepper can bring it alive.
- Serve hot, topped with shredded cheddar cheese if desired. It melts beautifully and adds a nice, gooey finish that even Eli approves of.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Potato Hamburger Soup Takes Just 1 Pot, recipe, cooking, food