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- 1 lb ground beef - 1 medium onion, diced - 3 cloves garlic, minced - 4 medium potatoes, peeled and diced - 3 cups beef broth - 1 cup milk - 1 cup heavy cream - 2 cups frozen mixed vegetables (carrots, peas, corn) - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Gathering the right ingredients is key. The ground beef gives the soup its heartiness. The onion and garlic add flavor. Potatoes make it filling. The broth provides a savory base. Heavy cream and milk create creaminess. Mixed vegetables add color and nutrition. - Large pot - Cutting board - Chef's knife - Spatula - Measuring cups - Measuring spoons - Ladle Using good tools makes cooking easier. A large pot lets you cook all the ingredients together. A sharp knife helps you chop quickly and safely. Measuring cups and spoons ensure you use the right amounts. - Ground beef: Use ground turkey or chicken for a leaner option. - Beef broth: Swap with vegetable broth for a lighter taste. - Heavy cream: Use half-and-half for less fat. - Frozen mixed vegetables: Use fresh veggies if you prefer. Substituting ingredients can still yield a great soup. Ground turkey keeps it lean but still tasty. Vegetable broth gives a milder flavor. Half-and-half keeps it creamy without the full fat. Fresh veggies can add crunch and brightness. To start, gather all your ingredients. You'll need: - 1 lb ground beef - 1 medium onion, diced - 3 cloves garlic, minced - 4 medium potatoes, peeled and diced - 3 cups beef broth - 1 cup milk - 1 cup heavy cream - 2 cups frozen mixed vegetables (carrots, peas, corn) - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Next, peel and dice the potatoes. Dice the onion and mince the garlic. This helps your soup cook evenly and taste great. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté them for about 3-4 minutes. You want the onion to become soft and clear. Now, add the ground beef. Break it apart with a spatula. Cook it for about 5-7 minutes until it turns brown. If there’s excess fat, drain it off. After that, stir in the diced potatoes, beef broth, dried thyme, paprika, salt, and pepper. Bring this mix to a boil. Then, reduce the heat and let it simmer. Cook until the potatoes are tender, which takes about 15-20 minutes. Once the potatoes are nice and soft, add the frozen mixed vegetables, milk, and heavy cream. Let the soup simmer for another 5 minutes. This warms everything through and makes it creamy. Finally, taste your soup. Adjust the seasoning if needed. Remove it from heat and serve hot. Don’t forget to garnish with fresh parsley for a pop of color! To get the best texture in your soup, you can follow these tips: - Cut the potatoes into uniform pieces. This ensures they cook evenly. - Simmer the soup long enough. This helps the flavors blend well. - Stir gently when adding the cream. This keeps the soup smooth. - For a thicker soup, mash some potatoes in the pot. This adds creaminess without extra ingredients. These steps help you create a rich and satisfying creamy hamburger potato soup that everyone will love! To make your soup extra creamy, follow these steps. Use whole milk and heavy cream. This combo adds richness. You can also mash some potatoes in the pot after they cook. This thickens the soup and keeps it smooth. Another tip? Add a little cream cheese or sour cream. Both add a lovely texture and flavor. Garnishes make your soup look and taste better. Fresh parsley adds color and a nice touch. You can also sprinkle some grated cheese on top. Cheddar or mozzarella works best. For a little heat, add crushed red pepper flakes. A dollop of sour cream can also give it a nice finish. Avoid overcooking your potatoes. They should be tender but not mushy. If you add too much broth, the soup will be thin. Use the right amount and adjust later. Another mistake is not seasoning enough. Taste your soup and add salt and pepper as needed. Lastly, don’t skip the garnishes. They make a big difference! {{image_2}} You can make a tasty vegetarian version of this soup. Simply swap the ground beef for plant-based meat or lentils. Both options give you great texture. Use vegetable broth instead of beef broth for a rich flavor. You can add extra veggies like zucchini, bell peppers, or spinach for more nutrients. If you want to change up the meat, there are many options. Ground turkey or chicken gives a lighter taste. You can also use diced ham or sausage for a different flavor. Each choice adds a unique twist, so feel free to experiment. Just make sure to adjust cooking times based on the protein you use. To boost the flavor, consider adding a few more herbs and spices. Fresh herbs like basil or oregano can brighten the soup. A splash of Worcestershire sauce adds depth. For a kick, try adding a bit of cayenne pepper or red pepper flakes. These simple changes can elevate your creamy hamburger potato soup to new heights! I love making Creamy Hamburger Potato Soup, but leftovers are a treat too! To keep your soup fresh, let it cool first. Once it’s cool, pour it into an airtight container. Make sure to seal it tightly to keep out air. Label your container with the date. This way, you’ll know how long it has been stored. It’s best to eat leftovers within three days. Freezing this soup is super easy. After cooling, transfer the soup to freezer-safe containers or bags. Leave some space at the top for the soup to expand when it freezes. This helps prevent spills. You can freeze it for up to three months. When you’re ready to enjoy it, just thaw it in the fridge overnight. Reheating Creamy Hamburger Potato Soup is simple. You can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it over medium heat, stirring often, until it’s hot. If using the microwave, place your soup in a microwave-safe bowl. Cover it loosely and heat it in short bursts, stirring in between. This way, it heats evenly. Be sure to check the temperature before serving! Creamy Hamburger Potato Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before you put it away. This way, it stays fresh and safe to eat. Yes, you can make this soup in a slow cooker. Start by browning the beef, onions, and garlic in a pan. Then, add them to the slow cooker with the other ingredients. Cook on low for 6 to 8 hours. This method makes the flavors blend nicely. You can serve this soup with crusty bread or a fresh salad. Grilled cheese sandwiches pair well too! If you want something lighter, try a side of steamed vegetables. Each option adds a nice touch to your meal. We covered the key ingredients and tools for making delicious Creamy Hamburger Potato Soup. I provided step-by-step instructions and tips for perfecting the dish. You learned ways to adjust the recipe for dietary needs and how to store any leftovers. Remember, the right garnishes and avoiding common mistakes can enhance your soup. With these insights, you can confidently create a warm, comforting dish that everyone will love. Enjoy cooking and share this tasty recipe with friends and family!

Creamy Hamburger Potato Soup

Warm up with this delicious Creamy Hamburger Potato Soup that's perfect for cozy nights! This easy recipe combines ground beef, hearty potatoes, and mixed vegetables simmered to perfection in a rich broth. Crafted with simple ingredients, it's a comforting dish the whole family will love. Click through now to explore the full recipe and discover how to make this delightful soup that will become a new favorite!
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Ingredients
  

1 lb ground beef

1 medium onion, diced

3 cloves garlic, minced

4 medium potatoes, peeled and diced

3 cups beef broth

1 cup milk

1 cup heavy cream

2 cups frozen mixed vegetables (carrots, peas, corn)

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

    Add the ground beef to the pot, breaking it apart with a spatula. Cook until browned and fully cooked, about 5-7 minutes. Drain excess fat if needed.

      Stir in the diced potatoes, beef broth, dried thyme, paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15-20 minutes.

        Once the potatoes are tender, stir in the frozen mixed vegetables, milk, and heavy cream. Allow the soup to simmer for an additional 5 minutes, ensuring everything is heated through.

          Taste and adjust seasoning if necessary, then remove from heat.

            Serve hot, garnished with freshly chopped parsley for a pop of color.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings