Creamy Potato & Hamburger Soup
Ingredients:
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
4 cups potatoes, peeled and diced
4 cups beef broth
2 cups milk
2 cups shredded cheddar cheese
1 cup heavy cream
1 cup carrots, diced
1 cup celery, diced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
2 tablespoons fresh parsley, chopped (for garnish)
Directions:
Brown the Beef:
In a large pot or Dutch oven, cook the ground beef over medium heat until fully browned. Drain excess fat and set the beef aside.
Cook Vegetables:
In the same pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add Potatoes and Broth:
Stir in the diced potatoes, beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
Create the Creamy Base:
In a small bowl, whisk together the flour and ½ cup of milk until smooth. Stir the flour mixture into the soup, followed by the remaining milk and heavy cream. Allow the soup to simmer for an additional 5 minutes, stirring occasionally.
Add Cheese and Beef:
Gradually stir in the shredded cheddar cheese until fully melted and incorporated. Return the cooked ground beef to the pot and simmer for another 5 minutes to heat through.
Adjust Seasoning:
Taste the soup and adjust the seasoning with additional salt, pepper, or Worcestershire sauce if needed.
Serve:
Ladle the soup into bowls and garnish with chopped parsley. Serve warm with crusty bread or a side salad.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the soup thickens.
Prep Time: 15 minutes | Cook Time: 35-40 minutes | Total Time: 50-55 minutes
Kcal: Approximately 450 kcal per serving | Servings: 6-8 servings