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Creamy Hamburger Potato Soup

Creamy Hamburger Potato Soup

This Creamy Hamburger Potato Soup is a hearty, comforting one-pot meal filled with ground beef, tender potatoes, sweet corn, and fresh vegetables in a rich, creamy broth. Perfect for family dinners, cold-weather comfort, or make-ahead lunches.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Dish, Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion chopped small
  • 2 medium carrots peeled and chopped small
  • 2 sticks celery chopped small
  • 3 cloves garlic minced
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons flour
  • 4 cups chicken or beef broth
  • 1/2 tablespoon Worcestershire sauce
  • 1 cup heavy/whipping cream
  • 2 medium-to-large Russet potatoes peeled and diced
  • 3/4 cup corn frozen or fresh
  • Seasoning salt & pepper to taste

Method
 

  1. Brown the beef: In a large soup pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Remove beef with a slotted spoon and set aside.
  2. Sauté the vegetables: In the same pot, melt the butter. Add onions, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and Italian seasoning, cooking for another 30 seconds until fragrant.
  3. Add flour for thickness: Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove raw flour taste.
  4. Build the broth: Slowly pour in the broth, stirring constantly to avoid lumps. Add Worcestershire sauce, then return the cooked beef to the pot.
  5. Cook the potatoes: Stir in diced potatoes. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 20 minutes or until potatoes are tender.
  6. Add cream and corn: Lower the heat and stir in heavy cream and corn. Simmer for 5 more minutes, stirring occasionally.
  7. Season to taste: Add seasoning salt and pepper to your liking.
  8. Serve hot: Ladle into bowls, garnish with fresh parsley if desired, and enjoy with crusty bread.

Notes

  • Russet potatoes break down slightly, giving the soup extra creaminess. For firmer chunks, use Yukon Gold potatoes.
  • If you want a thicker soup, mash a few potato chunks into the broth before adding cream.
  • This soup tastes even better the next day after the flavors meld.