Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups diced potatoes
- 4 cups beef broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup frozen corn kernels
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it into crumbles as it cooks. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot with the cooked beef. Cook for about 2-3 minutes until the onions become translucent.
- Stir in the diced potatoes, beef broth, dried thyme, dried rosemary, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 15-20 minutes or until the potatoes are tender.
- Once the potatoes are tender, add the frozen corn, frozen peas, and diced carrots to the pot. Continue to simmer for an additional 5-7 minutes or until the vegetables are heated through and tender.
- Pour in the milk and shredded cheddar cheese, stirring until the cheese is fully melted and the soup becomes creamy. You can add more milk if you desire a thinner consistency.
- Taste the soup and adjust the seasonings with salt and pepper as needed.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes
- Calories: 385
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 83mg
- Sodium: 785mg
- Total Carbohydrates: 25g
- Dietary Fiber: 3g
- Sugar: 5g
- Protein: 26g
Enjoy this comforting and hearty creamy potato and hamburger soup on a chilly day for a delicious and satisfying meal!