Hamburger Potato Soup (Delicious & Easy)!
This hamburger potato soup recipe is creamy, cheesy and packed with healthy veggies! It's seasoned perfectly with salt, pepper, rosemary, Italian seasonings, and smoked paprika. Make it with just one pot in 30 minutes, the perfect meal for a busy weeknight and something the whole family will love.
Servings: 6
Calories: 374kcal
Equipment
- Large soup pot or Dutch oven
Ingredients
- 1 lb. lean ground beef *97/3 *see note below
- 1 medium yellow onion *or white *peeled and diced
- 2 large whole carrots *peeled and diced
- 2 teaspoons minced garlic *see note below
- 1 tablespoon Italian seasonings
- 1 teaspoon rosemary *dried/crushed
- 1 & ¼ teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika *see note below
- 2 medium russet potatoes *peeled & diced into very small, half inch pieces *see note below
- ¾ cup frozen corn
- ¾ cup frozen peas
- 2 14.5oz cans (or 3 & ⅔ cups) vegetable broth *or chicken broth *see note below
- ⅔ cup heavy cream *or half and half
- 1 cup shredded sharp white cheddar cheese *or yellow *see note below
Optional toppings
- Extra shredded cheddar cheese, chopped green onions, parsley flakes
Recipe notes:
Ground beef: if you use a higher fat content beef, drain excess fat before adding onion and carrots to the pot. Minced garlic: I always keep a jar of minced garlic in my refrigerator. It's super convenient! You can also mince up 1-2 fresh cloves. Smoked paprika: regular paprika will also work, but I love using smoked because it adds so much flavor! Broth: I love having bouillon cubes or broth base in my kitchen at all times. This option is much more convenient than buying canned or boxed broth. Potatoes: russet or Yukon gold work well in this recipe. I prefer to peel my potatoes but you don't have to. Dicing your potatoes into very small pieces will ensure they cook quickly. Plus, you'll get a little bit of potato in every bite! Cheese: freshly shredded offers the best flavor, but bagged/pre-shredded cheese will do the trick. General: If you've never tried using bowl cozies, they will seriously change you life. They're amazing and make curing up with a hot bowl of soup so much easier!Instructions
- Peel and dice onion, carrots and potatoes. Set aside.
- Place a soup pot or large Dutch oven on the stovetop and brown ground beef over medium heat.1 lb. lean ground beef
- Once beef is fully browned, add diced onion and carrots to the pot. Sauté for 3-5 minutes, until onion become soft and translucent. Add garlic and sauté 30-60 seconds longer.1 medium yellow onion, 2 large whole carrots, 2 teaspoons minced garlic
- Add all seasonings to the pot and mix well.1 tablespoon Italian seasonings, 1 teaspoon rosemary, 1 & ¼ teaspoons salt, ½ teaspoon ground black pepper, ½ teaspoon smoked paprika
- Add diced potatoes, corn, peas, broth and heavy cream. Stir to combine and cover the pot. Turn heat to high and bring ingredients to a boil⅔ cup heavy cream, ¾ cup frozen peas, ¾ cup frozen corn, 2 medium russet potatoes, 2 14.5oz cans (or 3 & ⅔ cups) vegetable broth
- Reduce heat to low and simmer 15-20 minutes, stirring occasionally.
- Add shredded cheese to the hot soup and stir until fully melted. Do a taste test and add a bit more salt/pepper if more flavor is needed.1 cup shredded sharp white cheddar cheese
- Ladle soup into serving bowls, add desired toppings and enjoy!
Storage
- Allow leftover soup to cool and transfer it to an airtight container. Store in the refrigerator for 3-4 days and reheat in the microwave or in a pot on the stovetop. I don't recommend freezing this soup as potatoes are likely to become mushy/grainy when reheated.
Nutrition
Serving: 1/6th of recipe (toppings not included, all values are approximate). | Calories: 374kcal | Carbohydrates: 22.6g | Protein: 24.3g | Fat: 21.5g | Fiber: 3.1g | Sugar: 6g