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Creamy Hamburger Potato Soup finished recipe

Creamy Hamburger Potato Soup

A hearty and creamy soup made with ground beef, Yukon Gold potatoes, and a blend of dairy, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 10 cups servings
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 pound lean ground beef
  • 1 tablespoon olive oil if needed
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter
  • 4 cups low-sodium beef broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 pounds Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 3/4 teaspoon fine sea salt or to taste
  • 1/2 teaspoon ground black pepper
  • 2 cups freshly shredded sharp cheddar cheese
For Serving
  • 2 tablespoons chopped fresh parsley optional
  • 4 slices cooked bacon crumbled, optional
  • additional amount shredded cheddar cheese optional

Method
 

Method
  1. Refrigerate leftover soup within 2 hours in an airtight container for up to 4 days. Reheat gently over medium-low heat, stirring often until the soup reaches 165°F (74°C). Add a splash of milk or broth if it has thickened during storage.
  2. Because the soup contains dairy and potatoes, freezing may slightly affect the texture. If freezing, cool completely before transferring to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently while stirring frequently.
  3. For make-ahead preparation, brown the beef and prepare the vegetable base up to 1 day ahead. Refrigerate, then continue with the remaining steps before serving.

Notes

For the best texture, add cheese gradually and keep the heat low after adding dairy to prevent graininess.

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