Creamy Potato Hamburger Soup (Printable Version)
A warm, creamy bowl featuring ground beef, potatoes, fresh veggies, and melted cheddar cheese.
# Ingredients:
→ Meat
01 -
450 grams ground beef
→ Vegetables
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
600 grams diced potatoes
05 -
80 grams frozen corn kernels
06 -
80 grams frozen peas
07 -
60 grams diced carrots
08 -
Chopped fresh parsley for garnish (optional)
→ Liquids
09 -
950 milliliters beef broth
10 -
475 milliliters milk
→ Dairy
11 -
100 grams shredded cheddar cheese
→ Herbs & Spices
12 -
0.5 teaspoon dried thyme
13 -
0.5 teaspoon dried rosemary
14 -
Salt and black pepper to taste
# Steps:
01 -
Heat a large pot or Dutch oven over medium-high heat. Cook the ground beef, breaking it into small crumbles until browned. Drain excess fat to avoid greasiness.
02 -
Add chopped onion and minced garlic to the beef. Cook for 2 to 3 minutes until onions become translucent and fragrant.
03 -
Incorporate diced potatoes, beef broth, dried thyme, dried rosemary, salt, and black pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15 to 20 minutes until potatoes are tender when pierced.
04 -
Stir in frozen corn, peas, and diced carrots. Simmer for an additional 5 to 7 minutes until vegetables are heated through and tender.
05 -
Pour in milk and add shredded cheddar cheese. Stir until cheese melts completely and the soup attains a creamy consistency. Adjust texture with extra milk if desired.
06 -
Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with chopped fresh parsley if preferred.
# Notes:
01 -
For thinner consistency, add additional milk. Store leftovers in airtight containers refrigerated up to 4 days or frozen up to 3 months. Reheat gently and stir to maintain creaminess.