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0 from 6 votes

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6
Calories: 390 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  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.

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

Calories 390kcal (20%) Carbohydrates 26g (9%) Protein 21g (42%) Fat 23g (35%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 0.3g Cholesterol 100mg (33%) Sodium 705mg (29%) Potassium 815mg (23%) 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

% 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.