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Creamy Hamburger Potato Soup

This comforting Creamy Hamburger Potato Soup is the perfect dish for chilly evenings, filled with rich flavors and simple ingredients that make it a go-to for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat and broth base
  • 1 pound lean ground beef
  • 4 cups chicken or beef broth
Vegetables
  • 1 tablespoon olive oil
  • 1 tablespoon butter (unsalted) Unsalted works best for controlling the salt
  • 1 medium onion, chopped small
  • 2 medium carrots, peeled and chopped small
  • 2 sticks celery, chopped small
  • 3 cloves garlic, minced Fresh garlic gives it that extra flavor boost
  • 2 medium to large Russet potatoes, peeled and diced
  • 3/4 cup corn, frozen or fresh
Seasoning and dairy
  • 1/2 tablespoon Worcestershire sauce
  • 1 cup heavy or whipping cream
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons flour
  • to taste seasoning salt and pepper

Method
 

Preparation
  1. Heat a Dutch oven or a soup pot over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks (about 8-10 minutes).
  2. Scoop the beef onto a paper towel-lined plate to drain excess fat. Leave the pot unwashed to retain flavor.
  3. Add the olive oil and unsalted butter to the pot and allow them to melt together. Add chopped onions, carrots, and celery; sauté for 5-7 minutes.
  4. Stir in minced garlic, Italian seasoning, and flour; cook for about a minute while stirring nearly constantly to create a roux.
  5. Pour in the chicken or beef broth, stirring well to dissolve the flour.
  6. Add Worcestershire sauce, heavy cream, diced potatoes, corn, and the cooked ground beef back to the pot. Stir everything together and bring to a boil.
  7. Once boiling, reduce heat to a rapid simmer. Cover slightly and let bubble until potatoes are tender (about 20 minutes).
  8. Taste and season generously with seasoning salt and pepper, adjusting to your liking.

Notes

This soup can be made ahead of time and often tastes better the next day. To store, keep in an airtight container in the fridge for up to 3 days. If too thick, add a splash more broth or cream when reheating.