Creamy Sweet Potato Hamburger Soup
Now that we’re in the “ber” months and soup season is almost here, I can’t wait to share my cozy, creamy, sweet potato hamburger soup recipe with you! Made with finely shredded vegetables, grass-fed ground beef, fresh milk, and plenty of flavor, it’s been a huge hit in our home. Serve yourself a bowl of creamy comfort in no time!
Be Sure To Try My Instant Pot Beef Bone Broth Next!
Grass-Fed Ground Beef and Potato Soup
Soups are one of the easiest and most satisfying meals to make in Autumn. When life gets busy, I love being able to throw everything into a stockpot. Once we started purchasing a half cow, I began looking for new ways to incorporate our grass-fed beef into more of our meals, even soups.
Grass-fed beef has a rich flavor and is full of essential nutrients for living a healthy life. It’s generally considered healthier than grain-fed beef. It’s lower in calories, contains essential Omega-3 fatty acids, and reduces the risk of disease compared to other sources of red meat.
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Why I Love Creamy Sweet Potato Hamburger Soup
Potato soup is a household seasonal favorite. Adding grass-fed ground beef and making it a “hamburger potato soup”- well, it doesn’t get more comforting than meat and potatoes! My husband loves it, my kids love it, so naturally, I love making it. In this spin on a classic, I substituted sweet potatoes for regular potatoes to boost our nutrient profile.
Satisfyingly creamy, rich in antioxidants, packed with beta-carotene, and full of essential vitamins and minerals, you might just love my Creamy Sweet Potato Hamburger Soup too.
My Favorite Products
Here are a few of my favorite non-toxic products I use for this recipe.
Geedel Rotary Grater- the BEST!
Bamboo Cutting Boards Set
Caraway Non-Toxic Cookware
How To Make Hamburger Potato Soup
Begin by browning the ground beef in a large Dutch oven or stockpot. Cook thoroughly until no pink remains, then drain off excess fat. Add in onion and garlic, and cook for an additional 3-5 minutes.
Next, add in the shredded/grated carrots, potatoes, and zucchini and cook for 5 minutes.
Add the broth (can be frozen) and boil for 10 minutes or until the carrots and potatoes begin to soften.
Now, you will make a slurry to thicken the soup. While it cooks, add milk, flour of choice, and seasonings to a glass dish. Whisk until fully combined, then pour into the soup and stir. Bring to a boil again and cook for an additional 5 minutes, stirring occasionally.
Taste the soup and adjust the seasoning level if needed. Once it is thickened, it’s ready to serve. The texture should be creamy and smooth, not overly chunky due to the shredded vegetables. Garnish with cheese, scallions, or parsley if desired.
ENJOY!
Can I Make Hamburger Potato Soup in a Crock-Pot?
Yes, you can make a Crock-Pot version of creamy potato hamburger soup! However, shredded vegetables would drastically shorten the cook time in a slow cooker. Alternatively, dice or cube the veggies, add the cooked ground beef, and allow the remaining ingredients to simmer on low for a couple of hours. Taste test after 2-3 hours and decide if it’s ready; to thicken, add a cornstarch or sourdough slurry in the last 30 minutes.
Don’t forget to check out my other great Autumn-inspired recipes!
more recipes you might enjoy:
- Butternut Squash Soup
- Pumpkin Oatmeal Energy Bites
- Roasted Acorn Squash
- Instant Pot Ham & Bean Soup
- Pumpkin Oatmeal Muffins
Creamy Sweet Potato Hamburger Soup
Ingredients
- 1 pound grass-fed ground beef
- 3 carrots, grated
- 1 medium-sized sweet potato, grated Yukon Gold potatoes work too
- 1 medium-sized zucchini, grated
- 1 medium-sized onion, sliced
- 1 small red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 6 cups beef or chicken broth
- 2 cups milk
- 1/4 cup all-purpose flour or 2 Tbsp cornstarch or 1/4 cup sourdough starter
- 1 Tbsp garlic and herb seasoning
- salt and pepper to taste
Instructions
- In a large Dutch oven, add ground beef. Once cooked through, drain most of the fat, then add onion and garlic. Cook for 3-5 minutes.
- Next, add grated sweet potatoes, carrots, and zucchini. Cook an additional 5 minutes.
- Add broth and bring to a boil. Boil for 10 minutes, or until the carrots are soft.
- While that cooks, add milk, flour of choice, and seasonings to a glass dish. Whisk until fully combined. Then pour into the soup and stir. Bring to a boil once again and cook for an additional 5 minutes, stirring occasionally.
- Taste the soup and adjust seasonings if needed, then pour into bowls. Add a little cheese on top if desired.
Notes
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