“Creamy Potato & Hamburger Soup Recipe

In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up with a spoon as it cooks.

Add the chopped onion and minced garlic to the pot, and cook for 2-3 minutes until softened and fragrant.

Stir in the diced potatoes, sliced carrots, and celery, and cook for another 5 minutes.

Sprinkle the flour over the beef and vegetable mixture, and stir to coat evenly.

Pour in the beef broth, and bring the soup to a simmer. Cook for 15-20 minutes, or until the potatoes and carrots are tender.

In a separate saucepan, heat the milk and heavy cream until warm (do not boil).

Gradually stir the warm milk and cream mixture into the soup, and let simmer for an additional 5 minutes.

Season the soup with dried thyme, salt, and pepper, adjusting to taste.

Serve the creamy potato and hamburger soup hot, garnished with chopped fresh parsley.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: Depending on serving size and ingredients used | Servings: Makes about 6 servings