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.
Ingredients
- lean ground beef1 lb
- olive oil1 tbsp
- butter1 tbsp
- onion1 medium
chopped small
- carrots2 medium
peeled & chopped small
- celery2 sticks
chopped small
- garlic3 cloves
minced
- italian seasoning½ tsp
- flour2 tbsp
- chicken or beef broth4 c
- worcestershire sauce½ tbsp
- heavy/whipping cream1 c
- medium-to-large russet potatoes2
peeled & diced
- corn¾ c
frozen or fresh
- seasoning salt & pepperto taste, see note
Directions
- 1
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).
- 2
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.
- 3
Add the oil, butter, onion, carrots, and celery to the pot and sauté for 5-7 minutes.
- 4
Stir in the garlic, Italian seasoning, and flour, and cook for about a minute, stirring nearly constantly.
- 5
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.
- 6
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.
- 7
Cook, with the lid slightly open, until the potatoes are tender (about 20 minutes). Stir occasionally.
- 8
Generously season the soup with seasoning salt & pepper.