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To make this soup, you need some key items. Here’s what you should gather: - 1 lb ground beef - 1 medium onion, finely diced - 3 cloves garlic, minced - 4 medium potatoes, peeled and cut into small cubes - 3 cups beef broth - 1 cup milk (whole or skim) - 1 cup heavy cream - 2 cups frozen mixed vegetables (like carrots, peas, and corn) - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and freshly ground black pepper to taste - Fresh parsley, chopped, for garnish These ingredients blend to create a rich, creamy texture. The ground beef gives it heartiness, while the potatoes add body. You can tweak the recipe to suit your taste. Here are some fun ideas: - Cheese (cheddar or parmesan) for extra creaminess - Bacon bits for a smoky flavor - Hot sauce for a spicy kick - Fresh herbs like rosemary or chives for added freshness Feel free to mix and match these options to make the soup your own. Having the right tools makes cooking easier. Here’s what you will need: - A large pot for cooking - A stirring spoon - A sharp knife for chopping - A cutting board for prep work - Measuring cups and spoons for accuracy Using these tools will help you create a perfect creamy hamburger potato soup. Enjoy every step of the process! Start by heating olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté for about 3-4 minutes. You want the onion to become translucent and fragrant. This step builds the soup's flavor base and creates a warm aroma. Next, add 1 pound of ground beef to the pot. Use a spatula to break it apart as it cooks. Stir it for 5-7 minutes until the beef is browned. Make sure there is no pink left. If there’s too much fat, drain it carefully. This step adds richness to the soup. Now it’s time to add the diced potatoes. Pour in 3 cups of beef broth along with dried thyme and paprika. Season with salt and pepper to taste. Bring the mixture to a rolling boil. Reduce the heat and let it simmer for 15-20 minutes. You want the potatoes to be fork-tender during this time. Once the potatoes are soft, mix in 2 cups of frozen mixed vegetables. Then, pour in 1 cup of milk and 1 cup of heavy cream. Stir everything gently. Let the soup simmer for another 5 minutes. This step ensures all the flavors blend well together. Finally, taste your soup and adjust the seasoning if needed. Remove the pot from heat. Ladle the hot soup into bowls. Garnish with freshly chopped parsley for a pop of color. Enjoy your creamy hamburger potato soup! When making creamy hamburger potato soup, the type of potato matters. I prefer using Yukon Gold or Russet potatoes. These potatoes are starchy, which helps thicken the soup. They also break down nicely, adding creaminess. Cut them into small cubes for even cooking. This way, they will cook faster and blend well with the soup. Avoid waxy potatoes, like red potatoes, as they hold their shape too much. To keep your soup from being too soupy, start with the right amount of broth. Use three cups of beef broth as stated in the recipe. If you prefer a thicker soup, add less broth. Also, cook the potatoes until fork-tender. This helps them break down and release starch into the soup. If your soup is still too thin, mash a few potato cubes against the pot. This will help thicken the mixture naturally. Creamy hamburger potato soup is a meal on its own, but some sides enhance the meal. I love serving it with crusty bread or a fresh salad. Garlic bread adds a nice crunch and flavor. If you want a lighter side, try a simple green salad with vinaigrette. Pairing with a light dessert, like fruit salad, can balance the meal nicely. Enjoy your comforting soup with these tasty sides! {{image_4}} You can make this soup vegetarian by swapping ground beef for plant-based meat. Use a meat alternative like lentils or crumbled tofu. These options add protein and flavor. Lentils cook well and blend nicely with the soup's texture. Tofu absorbs the soup's rich taste, making it satisfying. You can also use mushrooms for a hearty twist. They add a nice umami flavor, making the soup feel more robust. Feel free to mix in your favorite vegetables. Carrots, celery, or bell peppers work great. Just chop them small to match the potato size. You can also use greens like spinach or kale for extra nutrients. Add them toward the end of cooking to keep them bright and fresh. Frozen mixed veggies are quick and easy, but fresh veggies add a lovely crunch. If you like a kick, try adding some heat. You can mix in red pepper flakes or diced jalapeños. Start with a small amount and adjust to your taste. Hot sauce can also add a nice zing. Just a few drops can change the flavor profile. For a smoky flavor, try adding chipotle peppers. They bring both heat and depth to the soup. To keep your creamy hamburger potato soup fresh, store it in an airtight container. Let the soup cool down before sealing the lid. This helps prevent moisture build-up, which can spoil the soup. It’s best to use the soup within three to four days. Always label your container with the date to track freshness. If you want to save your soup for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Make sure to leave some space at the top for expansion. You can freeze the soup for up to three months. When you’re ready to enjoy it, just thaw it in the fridge overnight before reheating. To reheat your soup, place it in a pot over medium heat. Stir it often to avoid burning. You can add a splash of milk or cream for creaminess. Heat it until it’s hot but not boiling. If using a microwave, heat it in short bursts, stirring in between. This keeps the flavors fresh and tasty. Enjoy it warm for the best comfort! To make the soup gluten-free, use gluten-free beef broth. Check labels on all ingredients. Avoid any sauces or seasonings that contain gluten. You can also try cornstarch to thicken the soup instead of flour. Yes, you can use low-fat milk instead of heavy cream. The soup will be less rich, but it will still taste good. If you want creaminess, add more potatoes or blend some of the soup to get a thicker texture. You can store the soup in the refrigerator for about three to four days. Make sure to keep it in a sealed container. When you want to eat it again, heat it on the stove or in the microwave. Absolutely! You can add beans like kidney or black beans for extra protein. Cooked chicken or turkey can also work well. Just remember to adjust cooking times so everything heats through. If the soup is too thick, simply add more broth or milk. Stir well to combine. Heat it gently to avoid burning. You can also add water if needed, but it may dilute the flavor a bit. This blog post covered how to make creamy hamburger potato soup. We explored essential and optional ingredients, useful tools, and easy step-by-step instructions. Tips on choosing potatoes and avoiding a soupy texture help make your soup great. Variations allow for personal touches, like vegetarian options and spiciness. Storage tips ensure your soup stays fresh. Now, you have everything to create a delicious soup. Enjoy making it your way!

Creamy Hamburger Potato Soup

Warm up with a delicious bowl of creamy hamburger potato soup that's perfect for chilly days! This easy recipe combines ground beef, fresh veggies, and creamy goodness, creating a hearty meal your family will love. In just 45 minutes, you can enjoy a comforting dish that serves six. Click through to explore the full recipe and make your kitchen a cozy haven with this scrumptious soup!
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Ingredients
  

1 lb ground beef

1 medium onion, finely diced

3 cloves garlic, minced

4 medium potatoes, peeled and cut into small cubes

3 cups beef broth

1 cup milk (whole or skim)

1 cup heavy cream

2 cups frozen mixed vegetables (such as carrots, peas, and corn)

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon paprika

Salt and freshly ground black pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

In a large pot, warm the olive oil over medium heat. Add the diced onion along with the minced garlic and sauté for about 3-4 minutes until the onion turns translucent and fragrant.

    Incorporate the ground beef into the pot, using a spatula to break it apart evenly. Cook for 5-7 minutes or until the beef is browned and no longer pink. If there is excess fat, drain it carefully.

      Add the diced potatoes to the pot along with the beef broth, dried thyme, paprika, and a generous pinch of salt and black pepper. Increase the heat to bring the mixture to a rolling boil, then reduce the heat to low and let it simmer for approximately 15-20 minutes until the potatoes are fork-tender.

        Once the potatoes are softened, mix in the frozen vegetables, milk, and heavy cream. Stir gently and allow the soup to simmer for an additional 5 minutes, ensuring everything is well-heated and combined.

          Taste the soup and adjust the seasoning with more salt or pepper if desired. Remove the pot from heat.

            Ladle the hot soup into bowls and garnish generously with freshly chopped parsley for a burst of color and freshness.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings