Creamy Hamburger Potato Soup
User Reviews
5
4 reviews
Excellent
Creamy Hamburger Potato Soup
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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.
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Ingredients
- 1 pound ground beef lean
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped small
- 2 medium carrot peeled & chopped small
- 2 ticks celery chopped small
- 3 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 2 tablespoons flour
- 4 cups chicken broth or beef broth
- 1/2 tablespoon Worcestershire sauce
- 1 cup heavy cream aka whipping cream
- 2 medium-to-large russet potato peeled & diced
- 3/4 cup corn frozen or fresh
- salt to taste, see note
- black 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 Information
Show Details
Calories
390kcal
(20%)
Carbohydrates
26g
(9%)
Protein
21g
(42%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.3g
(15%)
Cholesterol
100mg
(33%)
Sodium
705mg
(29%)
Potassium
815mg
(17%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
4157IU
(83%)
Vitamin C
9mg
(10%)
Calcium
73mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 26g | 9% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 100mg | 33% |
| Sodium | 705mg | 29% |
| Potassium | 815mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4157IU | 83% |
| Vitamin C | 9mg | 10% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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