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Creamy Hamburger Potato Soup

A hearty and velvety soup brimming with tender diced potatoes, savory ground beef, and vibrant vegetables, all enveloped in a rich, creamy broth. Perfect for a comforting and effortless meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

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

Instructions
 

  • Heat a Dutch oven or large soup pot over medium-high heat and brown the ground beef, breaking it up with a spoon as it cooks, approximately 8-10 minutes. Remove the cooked beef and set it aside on a paper towel-lined plate, discarding most of the rendered fat while leaving the pot uncleaned for added flavor. Introduce the olive oil, butter, chopped onion, carrots, and celery into the pot, and sauté the mixture for 5 to 7 minutes until softened. Incorporate the minced garlic, Italian seasoning, and flour, stirring constantly and cooking for about a minute to eliminate the raw flour taste. Pour in the broth, stirring well to dissolve the flour and deglaze the pot, lifting all the flavorful bits from the bottom. Add Worcestershire sauce, heavy cream, diced potatoes, corn, and the browned ground beef back into the pot. Increase the heat to bring the soup to a boil, then immediately reduce to a vigorous simmer, leaving the lid slightly ajar. Continue simmering until the potatoes are fork-tender, around 20 minutes, stirring occasionally to ensure even cooking. Finally, season the soup generously with seasoning salt and pepper before serving.

Notes

Using a well-flavored seasoning salt, such as Lawry’s, is highly recommended to enhance the soup’s depth; however, feel free to substitute with your preferred variety. Avoid replacing heavy cream with milk or half-and-half, as it may cause the soup to curdle during the cooking process.