Creamy Hamburger Soup
I make this creamy hamburger soup when I need dinner on the table fast. The beef, carrots, and potatoes simmer into a cozy, creamy broth. It’s a weeknight favorite at our house.
Table of Contents
Rich, Hearty and Cozy Hamburger Soup
There’s nothing like a bowl of creamy hamburger soup to turn an ordinary night into something cozy and comforting. It’s rich, hearty, and comes together fast enough for even the busiest weeknights — no fancy ingredients required.
The ground beef gives it that classic, savory flavor while the veggies simmer until tender, soaking up every bit of goodness. A little milk and flour make it perfectly creamy without being too heavy, so it still tastes fresh and homemade.
I love serving it with warm, crusty bread for dipping (or just for mopping up every last drop). It’s one of those dependable, feel-good dinners that always hits the spot — and somehow, the leftovers taste even better the next day.
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Key Ingredients and Substitutions
- Ground beef: Adds hearty, savory flavor and richness to the soup. You can use ground turkey or chicken for a lighter option.
- Onions: Bring in a mild sweetness once sautéed. Yellow or white onions both work well.
- Green peppers: Add a mild, earthy flavor and a pop of color. Red or yellow bell peppers can be used instead for a slightly sweeter taste.
- Carrots: Provide natural sweetness and texture. You can slice them thin or dice them smaller for quicker cooking.
- Tomato juice: Gives the soup a rich base and slight acidity. If you don’t have tomato juice, you can use a combination of canned crushed tomatoes and water.
- Salt: Enhances all the flavors in the soup. Adjust to taste, especially if using broth or tomato juice that already contains salt.
- Diced potatoes: Make the soup hearty and filling. Russet or Yukon Gold potatoes are ideal, but red potatoes also work.
- Milk: Adds the creaminess to the soup. Whole milk works best, but you can use 2% or even a non-dairy milk like unsweetened almond or oat milk. Avoid skim milk for best texture.
- All-purpose flour: Used to thicken the soup. You can substitute with cornstarch or a gluten-free flour blend if needed.
How to Make Creamy Hamburger Soup
Preparation
Chop the onions, green peppers, carrots, and potatoes. Measure out all other ingredients. Brown the ground beef in a large skillet and drain any excess fat.
Step 1 – Sauté the Vegetables
In the same pan, sauté chopped onions and green peppers over medium heat until the onions are soft and translucent.
Step 2 – Simmer the Soup
Transfer the beef and sautéed vegetables to a large stockpot. Add the carrots, potatoes, tomato juice, salt, and 3 cups of the milk. Bring to a simmer and cook for 20–25 minutes, until the vegetables are tender.
Step 3 – Thicken the Base
In a small bowl, whisk together the flour and remaining 1 cup of milk until smooth. Stir this mixture into the soup and bring to a gentle boil, stirring frequently.
Step 4 – Finish and Serve
Once the soup has thickened, reduce heat to low and let it heat through without boiling over. Serve warm.
Lynette’s Tip
For the creamiest texture, whisk the flour and milk until completely smooth before adding to the soup. This helps avoid any lumps.
What to Serve With
- I love serving it with a side of buttery pull-apart garlic bread or warm dinner rolls to soak up every last spoonful. It’s the kind of meal that doesn’t need much else.
- For a heartier spread, pair it with a crisp kale salad or a simple coleslaw. The freshness balances out the rich, creamy broth.
- If we’re keeping things casual, I set out toppings like shredded cheese, sour cream, or chopped chives so everyone can build their own bowl.
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Creamy Hamburger Soup
Ingredients
- 1 lb ground beef
- 1 Cup onions chopped
- 1/2 Cup green peppers chopped
- 1 Cup carrots sliced
- 2 Cups tomato juice
- 1 1/2 teaspoon salt
- 1 Cup diced potatoes
- 4 Cups milk divided
- 1/3 Cup all-purpose flour
Instructions
- In a large stockpot or Dutch oven, brown the ground beef over medium heat until it’s fully cooked. Drain any excess grease. Add the chopped onions and peppers, and cook until the onions are soft and translucent.
- Stir in the potatoes, carrots, broth, and seasonings (everything except the milk and flour). Bring the soup to a simmer over medium heat and cook for about 20–25 minutes, or until the vegetables are tender.
- In a small bowl, whisk together 1 cup of milk and the flour until smooth. Slowly stir this mixture into the simmering soup. Bring it to a gentle boil, stirring often, until slightly thickened.
- Pour in the remaining milk and reduce the heat to low. Let the soup heat through without boiling. Taste and adjust seasoning if needed. Serve warm with crusty bread or crackers.
Notes
Variations:
- Swap in Ground Turkey or Chicken: I sometimes make this with ground turkey or chicken instead of beef for a lighter version. It still turns out creamy and satisfying.
- Add Corn or Peas: For extra texture and color, I like adding a cup of frozen corn or peas during the last few minutes of cooking. It makes the soup even heartier.
- Make it Cheesy: For a cheeseburger-style twist, I stir in a cup of shredded cheddar cheese right at the end. It melts into the soup and makes it extra rich.
Nutrition
Recipe FAQs
If you don’t have tomato juice, you can mix together equal parts tomato sauce and water. It won’t be exactly the same, but it will still give a nice tomato base.
Yes. Brown the ground beef and sauté the vegetables first, then add everything to the slow cooker. Cook on low for 6–7 hours or on high for 4 hours. Stir in the milk and flour mixture during the last 30–45 minutes.
Absolutely. Consider sautéing some mushrooms, green beans, or garlic and incorporating them into the soup for a tasty variation. You can even add celery to the soup!
Is this supposed to be tomato sauce instead of tomato juice?
I used home canned tomato juice for this recipe when testing it. Tomato juice off the store shelves would be the closest in thickness. However, you can use plain canned tomato sauce as well.