Warm up with a comforting bowl of creamy potato and hamburger soup, perfect for chilly days. This hearty dish combines tender potatoes, seasoned ground beef, and a rich, velvety broth that's sure to satisfy the whole family.
Want more creamy soup recipes? Try this Gluten Free Creamy Chicken Soup. It's hearty and filled with veggies and protein!
Ingredients Needed
- Butter
- Onion
- Garlic
- Celery
- Carrots
- Broth
- Potatoes
- Ground Beef
- Salt
- Dill
- Milk
- Cheddar Cheese
Substitutions and Swaps
- You can make this dairy free by using palm shortening for the butter, almond milk for the milk, and a dairy free shredded cheese!
- Use any milk you'd like but make sure it's not low fat. Full will help the cheese to melt! You can even use half and half or cream, but raw milk is my personal favorite.
- You can add in chopped dill pickles instead of or in addition to the fresh dill.
How to Make
In a Dutch oven or large saucepan, melt the butter over medium heat.
Add the onion, celery, carrot, and garlic and sauté until everything is starting to soften and the onions are becoming translucent, about 5 minutes.
Add the ground beef and break it up as it cooks. Cook until it's no longer pink, about 8 minutes.
Add in the broth and potatoes and mix thoroughly. Turn up the heat to medium high, then bring to a boil. Once it boils, turn the heat back down to medium, letting it boil and simmer for about 6-8 minutes, or until the potatoes are softened.
Note that if your pan doesn't hold heat well, only turn it down to the notch above medium. You just want to make sure it stays boiling at a nice simmer.
Once the potatoes are done, turn the heat to low and add the milk in and mix, then add the cheese slowly, stirring to melt each addition. Finally, add the dill and mix and serve!
Top Tip
Make sure to use a full fat milk! This will help the shredded cheese to melt, otherwise the cheese will turn into an unappetizing texture.
Creamy Hamburger and Potato Soup
Ingredients
- 3 Tbsp. Butter
- 1 small Onion diced
- 5 cloves Garlic diced
- 1 stalk Celery sliced
- 1 Carrot chopped into coins
- 4 cup Broth
- 2 lbs. Potatoes chopped into bite sized pieces
- 1 lb. Ground Beef
- 2 tsp. Salt
- ⅓ cup Fresh Dill chopped
- 1 cup Milk
- 2 cups Cheddar Cheese
Instructions
- In a Dutch oven or large saucepan, melt the butter over medium heat.
- Add the onion, celery, carrot, and garlic and sauté until everything is starting to soften and the onions are becoming translucent, about 5 minutes.
- Add the ground beef and break it up as it cooks. Cook until it's no longer pink, about 8 minutes.
- Add in the broth and potatoes and mix thoroughly. Turn up the heat to medium high, then bring to a boil. Once it boils, turn the heat back down to medium, letting it boil and simmer for about 6-8 minutes, or until the potatoes are softened.
- Note that if your pan doesn't hold heat well, only turn it down to the notch above medium. You just want to make sure it stays boiling at a nice simmer.
- Once the potatoes are done, turn the heat to low and add the milk in and mix, then add the cheese slowly, stirring to melt each addition. Finally, add the dill and mix and serve!
More Gluten Free Soups to Try
- Gluten Free Broccoli Cheddar Soup
- Gluten Free Creamy Chicken Soup
- Potato Leek and Bacon Soup
- Dairy Free Potato Soup
Did you try this recipe? Leave a comment and rating below sharing how it turned out and what you served it with!
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