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Brown the Beef: In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
Sauté Vegetables: Add chopped onion and minced garlic to the pot with the beef. Sauté until the onion is translucent.
Add Potatoes and Broth: Stir in diced potatoes, and pour in the beef broth. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender.
Incorporate Remaining Ingredients: Add milk, shredded cheese, corn, peas, carrots, thyme, and rosemary. Cook on low heat until the cheese is melted and vegetables are cooked through.
Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Tips for Success
Ensure the potatoes are diced evenly for uniform cooking.
Use freshly shredded cheddar cheese for the best melting texture.
Adjust the seasoning according to your taste preference.
Additional Tips or Variations
You can swap ground beef for ground turkey or chicken for a lighter version. Add a pinch of nutmeg for an extra depth of flavor.
Nutritional Highlights (Per Serving)
Calories: 350
Protein: 20g
Carbohydrates: 30g
Fat: 15g
Frequently Asked Questions (FAQ)
Can I freeze this soup? Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers.
How long does it last in the fridge? Store it in an airtight container in the fridge for up to 3 days.
Can I make it vegetarian? Absolutely! Use vegetable broth and substitute the ground beef with lentils or a meat substitute.
Conclusion
We hope you enjoy making and savoring this Creamy Potato & Hamburger Soup as much as we do. It’s a comforting bowl of goodness that’s perfect for any occasion. Don’t forget to share your creations and experiences with us!
