Description
This creamy potato and hamburger soup is a comforting and hearty dish perfect for a cozy meal. It features tender potatoes, savory ground hamburger meat, and a rich, creamy broth enhanced with cheddar cheese and aromatic seasonings. Easy to prepare on the stovetop, this soup offers a satisfying combination of flavors and textures that will warm you up on any chilly day.
Ingredients
Scale
Meat and Dairy
- 1 pound ground hamburger meat
- 2 cups milk
- 1 cup heavy cream
- 1 tablespoon butter
- 1 cup shredded cheddar cheese
Vegetables
- 4 medium potatoes
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons chopped parsley
Liquids and Broth
- 4 cups chicken broth
- 1 tablespoon olive oil
Seasonings and Others
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 cup all-purpose flour
Instructions
- Heat fat: Heat a large pot over medium heat and add the tablespoon of olive oil and tablespoon of butter to melt and blend the fats.
- Cook ground meat: Add the ground hamburger meat to the pot and break it into smaller pieces as it cooks for 6 to 8 minutes until browned and fully cooked.
- Remove cooked meat: Use a slotted spoon to remove the hamburger meat from the pot and set it aside for later.
- Prepare vegetables: Peel and cube the potatoes into 1/2-inch pieces, finely chop the onion, and mince the garlic cloves.
- Sauté onion: Add the chopped onion to the pot and cook for 3 to 4 minutes until soft and translucent.
- Add garlic: Stir in the minced garlic and sauté for 1 minute, taking care to avoid burning.
- Add potatoes: Incorporate the cubed potatoes and stir them to coat in the onion and garlic flavors.
- Add broth and boil: Pour in the chicken broth, ensuring the potatoes are covered, then bring the mixture to a boil over medium-high heat.
- Simmer potatoes: Reduce heat to low and simmer for about 10 minutes until potatoes are tender when pierced.
- Return meat: Add the cooked hamburger meat back into the pot with the simmering potatoes.
- Make slurry: In a small bowl, whisk together the all-purpose flour with a small amount of hot broth from the pot until smooth.
- Thicken soup: Slowly stir the flour slurry back into the soup to avoid lumps.
- Add dairy: Stir in the milk and heavy cream until fully combined.
- Season soup: Add salt, black pepper, paprika, and dried thyme, stirring to evenly distribute the seasonings.
- Simmer and thicken: Continue to simmer the soup on low heat for 5 to 7 minutes to allow it to thicken slightly.
- Add cheese: Stir in the shredded cheddar cheese until it melts completely into the soup, enhancing its creaminess and flavor.
- Taste and adjust: Taste the soup and add more seasoning if needed, such as salt, pepper, or paprika, to suit your preference.
- Finish and serve: Remove the soup from heat once the desired consistency and flavor are reached.
- Garnish and enjoy: Ladle the soup into bowls, garnish with chopped parsley, and serve hot.
Notes
- Use russet potatoes for a creamier texture or Yukon Gold for a buttery flavor.
- For extra flavor, sauté the ground hamburger meat with a pinch of onion powder or garlic powder before removing it from the pot.
- To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- If the soup thickens too much upon standing, add a splash of milk or broth to loosen it when reheating.
