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!
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
*We often make this soup for Sabbath, so I prepare it the day before, then finish it before serving. Prepare the soup as directed, but stop after Step 3.
Bring to room temperature and refrigerate. The next day, bring to a boil, add the milk mixture, and proceed with the recipe. This prevents the milk from being overcooked.
*This soup can also be frozen. The texture is perfect for reheating as long as you use sweet potatoes and not regular potatoes, which can become mushy when frozen.