Creamy Hamburger Potato Soup

Photo from Salt and
Lavendar

Soup season is winding down, and honestly, I’m not ready to say goodbye. There’s just something about a cozy bowl of soup that feels like a warm hug at the end of the day. But I also can’t deny the pull of sunnier, warmer weather—so I guess it’s time to slowly let go… at least until fall rolls back around.

That said, Seattle’s “early spring” still leans on the chilly side, which makes sneaking in a few more soup nights completely justified. When I was doing my usual random recipe pick for the week, I was genuinely surprised when a soup popped up. Out of the hundreds of soup recipes I’ve collected, they rarely seem to make the cut—go figure.

This one has been on my radar ever since I fell down the delicious rabbit hole of Salt & Lavender. It checked all my boxes: hearty beef, loads of vegetables, and the kind of flavors I already love in a classic vegetable soup. But the twist? Making it creamy. That little upgrade took something familiar and turned it into something extra comforting and just a bit indulgent.

And let me tell you—it delivered. This soup is rich, filling, and packed with that cozy beef-and-veggie goodness, with the cream adding a smooth, velvety finish without overpowering everything else.

The only tweak I made was adjusting the thickness. The original version appeared a bit thicker, but I kept mine more on the brothy side. I love a soup that still feels like soup—not edging into stew or gravy territory. That said, I can absolutely see the appeal both ways, so it really just comes down to what kind of comfort you’re craving in your bowl.

Creamy Hamburger Potato Soup

Recipe from Salt and Lavendar

Serves 6

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion chopped small
• 2 medium carrots peeled & chopped small
• 2 sticks celery chopped small
• 3 cloves garlic minced
• 1/2 teaspoon Italian seasoning
• 2 tablespoons flour
• 4 cups chicken or beef broth
• 1/2 tablespoon Worcestershire sauce
• 1 cup heavy/whipping cream
• 2 medium-to-large Russet potatoes peeled & diced
• 3/4 cup corn (frozen or fresh)
• Seasoning salt & pepper to taste, see note

Add the ground beef to a Dutch oven or soup pot over medium-high heat. Cook until browned, breaking the meat up as you go along (about 8-10 minutes).

Once the beef has browned, take it out of the pot and transfer it to a paper towel lined plate. Discard most of the fat from the pot but don't wipe it out.

Add the oil, butter, onion, carrots, and celery to the pot and sauté for 5-7 minutes.

Stir in the garlic, Italian seasoning, and flour, and cook for about a minute, stirring nearly constantly.

Add in the chicken broth. Give it a good stir to ensure the flour has dissolved and the flavorful browned bits are scraped up from the bottom of the pot.

Add in the Worcestershire sauce, cream, potatoes, corn, and cooked beef. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling.

Cook, with the lid slightly open, until the potatoes are tender (about 20 minutes). Stir occasionally.

Generously season the soup with seasoning salt & pepper.