Description
A cozy and hearty creamy potato hamburger soup that’s perfect for chilly evenings.
Ingredients
Scale
- 1 lb lean ground beef
- 2 large russet potatoes, cubed
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup heavy cream
- Salt, to taste
- Pepper, to taste
- 1 tsp dried thyme
Instructions
- In a large pot, cook the ground beef over medium heat until browned, breaking it into small pieces as it cooks.
- Add the diced onions, carrots, and garlic to the pot and sauté until the onions are translucent.
- Pour in the beef broth and add cubed potatoes, bringing it to a boil. Then reduce the heat and let it simmer until the potatoes are tender.
- Stir in the heavy cream and seasonings, letting it simmer for a few more minutes until warmed through.
- Taste the soup and adjust the seasoning as needed.
Notes
For a lighter option, substitute the heavy cream with half-and-half. Store leftovers in an airtight container for up to three days or freeze for up to three months without cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg