Creamy Hamburger Potato Soup
This creamy hamburger potato soup recipe has tender potatoes, filling ground beef, and plenty of vegetables nestled in a cozy broth! It's a simple, no-fuss soup to warm up with.
Servings: 6
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped small
- 2 medium carrots peeled & chopped small
- 2 sticks celery chopped small
- 3 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 2 tablespoons flour
- 4 cups chicken or beef broth
- 1/2 tablespoon Worcestershire sauce
- 1 cup heavy/whipping cream
- 2 medium-to-large Russet potatoes peeled & diced
- 3/4 cup corn (frozen or fresh)
- Seasoning salt & pepper to taste, see note
Instructions
- 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).
- Once the beef has browned, take it out of the pot and transfer it to a paper towel lined plate. Discard most of the fat from the pot but don't wipe it out.
- Add the oil, butter, onion, carrots, and celery to the pot and sauté for 5-7 minutes.
- Stir in the garlic, Italian seasoning, and flour, and cook for about a minute, stirring nearly constantly.
- Add in the chicken broth. Give it a good stir to ensure the flour has dissolved and the flavorful browned bits are scraped up from the bottom of the pot.
- Add in the Worcestershire sauce, cream, potatoes, corn, and cooked beef. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling.
- Cook, with the lid slightly open, until the potatoes are tender (about 20 minutes). Stir occasionally.
- Generously season the soup with seasoning salt & pepper.
Notes
- I love using Lawry's seasoning salt in this soup! You can definitely use your preferred brand/type of salt, though. Just be sure to use enough - the soup will be bland if you under-season it.
- I don't recommend subbing the cream for milk or half-and-half as the boiling may curdle the soup.
Nutrition
Calories: 390kcal | Carbohydrates: 26g | Protein: 21g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 100mg | Sodium: 705mg | Potassium: 815mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4157IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 3mg
