The Seasoned MomHamburger Potato Soup
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Ingredients
Serves 8- 1 small onion, (diced)
- ½ teaspoon dried parsley
- 2 cloves garlic, (minced (about 2 teaspoons total))
- 2 medium carrots, (peeled and grated)
- 3 medium russet potatoes (about 6 ounces each), (peeled and diced into ½-inch dice)
- Fresh parsley, chives, thyme, or basil, (optional garnish)
- 1 lb. ground beef
- 4 cups beef broth
- 1 cup heavy cream ((or sub with additional whole milk))
- 1 cup shredded sharp cheddar cheese or 4 ounces cubed Velveeta cheese
- 1 cup whole milk
- 1 teaspoon kosher salt, (plus more to taste)
- ½ teaspoon ground black pepper
- ¼ cup (half of a stick) salted butter
- ¼ cup all-purpose flour
- ¼ teaspoon paprika
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Steps
- Step 1
In a large pot or Dutch oven, cook the ground beef over medium-high heat until no longer pink. Drain off the excess grease and set the beef aside on a plate.
- Step 2
In the same pot, melt the butter over medium-high heat. Add the grated carrots and diced onion; cook until starting to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 more seconds.
- Step 3
Sprinkle the flour into the pot. Cook, stirring constantly, for 1 to 2 minutes.
- Step 4
Slowly stir in the beef broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, salt, pepper, parsley, and paprika. Bring to a simmer, cover, reduce the heat to low, and simmer gently until the potatoes are tender, about 10 to 15 minutes. Stir the pot occasionally while the potatoes cook.
- Step 5
Over very low heat, stir in the cooked beef, milk, cream, and cheese. Cook, stirring constantly, until thickened, creamy, and the cheese melts. Taste and adjust the seasoning as needed. Garnish with fresh herbs and serve warm with crusty bread, cornbread, or biscuits.
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In a large pot or Dutch oven, cook the ground beef over medium-high heat until no longer pink. Drain off the excess grease and set the beef aside on a plate.
Source: The Seasoned Mom
