Ingredients
Scale
- 1 pound ground beef (80/20 for best flavor)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups peeled and diced russet potatoes (about 3 medium potatoes)
- 4 cups beef broth (low sodium if preferred)
- 1 cup whole milk or half-and-half (for creaminess)
- 1 cup shredded cheddar cheese (optional, for extra richness)
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Substitution tips: If you don’t have russet potatoes, Yukon gold work beautifully for their buttery texture. Swap ground beef with ground turkey or chicken for a lighter version. For dairy-free, use coconut milk or a plant-based creamer, though it will change the flavor slightly.
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary. This step always reminds me of my mom’s kitchen—brown meat, savory smells filling the air, and all the chaos of dinner prep.
- Add diced onion and minced garlic to the pot. Sauté until the onion is translucent and soft, about 4 minutes. The garlic aroma is the secret signal that dinner is on its way.
- Stir in the butter and let it melt. Sprinkle the flour over the mixture, stirring constantly to coat the meat and onion. Cook this roux for 2 minutes to get rid of the raw flour taste—this little trick gives the soup its creamy body without needing heavy cream in large amounts.
- Slowly pour in the beef broth while stirring to avoid lumps. Add the diced potatoes and thyme, then bring the soup to a boil.
- Reduce heat to a simmer and cook uncovered for 20-25 minutes, or until the potatoes are tender when pierced with a fork. I usually sneak a taste here to see if it needs a pinch more salt or pepper.
- Lower the heat to medium-low and stir in the milk or half-and-half. Heat gently for another 5 minutes without boiling to keep it from curdling. If you’re adding cheese, sprinkle it in now and stir until melted and smooth.
- Adjust seasoning with salt and pepper. Garnish with chopped fresh parsley just before serving. This part always makes me smile—it’s like a little sprinkle of joy on top of all that cozy goodness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Potato & Hamburger soup, recipe, cooking, food
