Description
This Creamy Potato Hamburger Soup is a hearty and comforting dish featuring tender ground beef, soft diced potatoes, sweet corn, and a rich creamy broth. Perfect for a cozy meal, this soup combines savory flavors with a touch of thyme for a delightful twist.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 4 cups potatoes, diced
- 4 cups beef broth
- 1 cup frozen corn
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 cup heavy cream
Instructions
- Heat the Oil: In a large pot, warm 2 tablespoons of olive oil over medium heat to prepare for sautéing the aromatics.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the pot, cooking until they become soft and fragrant, about 3-5 minutes.
- Brown the Ground Beef: Incorporate the ground beef into the pot and cook, breaking it up with a spoon, until it is fully browned and no longer pink.
- Add Potatoes and Broth: Stir in the diced potatoes and pour in the 4 cups of beef broth. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer until the potatoes are tender, about 15-20 minutes.
- Incorporate Corn and Cream: Add the frozen corn, heavy cream, salt, black pepper, and thyme to the pot. Stir everything well to combine.
- Finish Cooking: Continue cooking the soup for an additional 5 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
- Serve: Ladle the creamy potato hamburger soup into bowls and serve hot for a satisfying meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk.
- You can add shredded cheese on top for extra richness.
- Chop potatoes uniformly to ensure even cooking.
- This soup stores well in the fridge for up to 3 days and freezes beautifully for longer storage.
- Feel free to add diced carrots or celery for extra veggies.
