Instructions
Cook the Ground Beef
- In a large soup pot or Dutch oven, heat a tablespoon of butter over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Once the beef is browned, drain any excess fat and transfer the beef to a plate. Set aside.
Sauté the Vegetables
- In the same pot, add the remaining tablespoon of butter. Add the diced onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Simmer the Potatoes
- Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-12 minutes, or until the potatoes are tender but still hold their shape.
Combine and Cream
- Once the potatoes are cooked, add the cooked ground beef back into the pot. Stir in the milk, heavy cream, dried thyme, paprika, and a pinch of salt and pepper. Stir well to combine.
- Bring the soup back to a gentle simmer, cooking for another 5-7 minutes to allow the flavors to meld together.
Add Cheese (Optional)
- If you’re using cheddar cheese, stir it into the soup at this point until it’s fully melted and incorporated, adding an extra layer of creaminess and flavor.
Adjust Seasoning and Serve
- Taste the soup and adjust the seasoning with additional salt, pepper, or thyme as needed.
- Ladle the soup into bowls and garnish with freshly chopped parsley for a touch of color and freshness.
Tips for the Best Creamy Potato & Hamburger Soup
- Use a Starchy Potato: Russet potatoes are perfect for this recipe because they break down a bit during cooking, making the soup extra creamy. However, you can use Yukon Gold or red potatoes for a firmer texture.
- Customize the Veggies: Add other vegetables like carrots, celery, or corn to make the soup even heartier. Simply chop them finely and add them with the potatoes.
- Make It Lighter: For a lighter version, substitute the heavy cream with half-and-half or use all milk. You can also use lean ground beef or turkey for a healthier option.
- Slow Cooker Option: To make this soup in the slow cooker, brown the ground beef and sauté the onions and garlic first, then add all ingredients to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Stir in the cream and cheese just before serving.
