Recipe

Festive Hamburger Soup

A light, creamy hamburger soup with cozy potatoes, sweet carrots, and a bright finish that makes it feel holiday special without being heavy.

By Matt Campbell

•

4.8

A bowl of light and creamy hamburger soup with ground beef, diced potatoes, carrots, and green herbs on top, sitting on a wooden table with a spoon

Jump to Recipe

If you love the vibe of a creamy soup but not the post-dinner nap that sometimes comes with it, this one is for you. This festive hamburger soup is light, creamy, and weeknight-friendly, with tender potatoes, sweet carrots, and savory beef in a broth that tastes like you tried harder than you did.

The “festive” part is not sparkle and confetti. It is the little upgrades: a hint of smoked paprika, a splash of Worcestershire, and a quick tangy finish that wakes everything up. It eats like comfort food, but it still feels bright enough for December hosting, holiday potlucks, or any night you want cozy without the food coma.

A pot of hamburger soup simmering on a stove with visible diced carrots, potatoes, and ground beef

Why It Works

Light creaminess without heaviness: We use a small amount of half and half plus a cornstarch slurry to thicken, so the soup stays silky instead of thick like chowder.
Big flavor, simple steps: Browning the beef, sautéing the tomato paste, and deglazing the pot builds a rich base fast.
Cozy texture: Potatoes soften and naturally help thicken the broth, while carrots keep things a little sweet and balanced.
Easy to tweak: Make it more festive with a pinch of nutmeg, swap the veggies, or turn up the heat with red pepper flakes.

Yield: Makes about 8 cups (serves 6).

Pairs Well With

Storage Tips

Keep It Creamy Later

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Reheat: Warm gently over medium-low heat, stirring often. If it thickens in the fridge, add a splash of broth or water until it loosens up.
Freeze: Creamy soups can be a little fussy after freezing. If you want best texture, freeze the soup before adding dairy, up to 3 months, then add half and half after thawing and reheating.
Make ahead tip: Chop veggies a day in advance and keep them sealed in the fridge. Dinner feels unfairly easy.

Common Questions

What makes this “light and creamy” instead of heavy?

Two things: we use half and half (not heavy cream), and we thicken with a small cornstarch slurry plus the natural starch from the potatoes. You get that creamy vibe without a thick, gluey finish.

Can I use ground turkey instead of beef?

Yes. Use dark meat turkey if you can for better flavor. Add an extra teaspoon of Worcestershire or a pinch more smoked paprika to keep it tasting rich.

Do I have to use potatoes?

Potatoes give body, but you can swap in cauliflower florets (lighter) or small pasta like ditalini (more hearty). If using pasta, cook it separately and stir it in so it does not soak up all your broth.

How do I keep the dairy from curdling?

Lower the heat before adding half and half and avoid boiling after it goes in. Gentle simmer is the move. Also, add lemon juice or vinegar off the heat at the end, since acidity plus heat can make dairy more likely to split.

Is Worcestershire gluten-free?

Sometimes. It depends on the brand. If you need gluten-free, check the label or swap in tamari plus a tiny splash of vinegar.

How can I make it more festive for guests?

Top each bowl with chopped parsley, a little grated Parmesan, and a tiny drizzle of good olive oil. If you want extra cozy holiday energy, add a pinch of nutmeg to the broth.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom soup pot (5 to 7 quarts)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring cups and spoons
Small bowl or jar for the cornstarch slurry
Ladle

This soup is my answer to the weeknights where you want something cozy but you also want to feel like a functional human afterward. The first time I made a “creamy” hamburger soup, I went a little too hard with the dairy and it landed like a brick. So I started messing with the ratio, thickening smarter, finishing with acid, and tasting as I go like I tell everyone to do.

Now it is one of those recipes I make when friends are coming over and I want the kitchen to smell like comfort, not stress. It is relaxed food. A pot, a spoon, a little seasoning confidence, and suddenly it feels like you planned a whole moment.

Festive Hamburger Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

1 tablespoon olive oil (optional if using higher-fat beef, a well-seasoned pot, or a nonstick pot, but add a little if the beef looks dry or starts to stick)
1 pound ground beef (85 to 90% lean)
1 medium yellow onion, finely diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon kosher salt, plus more to taste (divided)
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
Pinch red pepper flakes (optional)
4 cups low sodium beef broth
1 cup water (or more broth)
1 tablespoon Worcestershire sauce (check label if gluten-free is needed)
1 1/2 pounds Yukon gold potatoes, peeled and diced into 1/2-inch pieces (about 4 cups)
1 cup frozen peas (optional but very festive)
3/4 cup half and half
1 tablespoon cornstarch
2 tablespoons cold water (for slurry)
1 to 2 teaspoons fresh lemon juice or apple cider vinegar (to finish)
2 tablespoons chopped parsley (for serving)
Parmesan, for serving (optional)

Optional holiday twist: 1 tiny pinch nutmeg stirred in with the half and half.

Instructions

Brown the beef. Heat a Dutch oven over medium-high heat. Add olive oil if needed, then add ground beef. Break it up and cook until browned, 6 to 8 minutes. Season with about 1/2 teaspoon of the salt. If there is a lot of fat, spoon off excess, leaving about 1 tablespoon in the pot (a good cue is if you have more than about 2 tablespoons pooled).
Sauté the veggies. With the beef still in the pot, add onion, carrots, and celery to the beef. Cook 5 minutes, stirring, until the onion softens. Add garlic and cook 30 seconds.
Toast the tomato paste and spices. Stir in tomato paste, smoked paprika, thyme, black pepper, and red pepper flakes if using. Cook 1 minute, stirring constantly. This step wakes everything up.
Simmer. Add beef broth, water, and Worcestershire. Scrape the bottom of the pot to release the browned bits. Add diced potatoes and bring to a gentle boil, then reduce to a simmer. Cook 12 to 15 minutes, until potatoes are tender.
Lightly thicken. In a small bowl, whisk cornstarch with cold water. Stir the soup and slowly pour in the slurry. Simmer 2 to 3 minutes, until the broth looks slightly creamy and coats the spoon. It will thicken a little more as it sits.
Add dairy the smart way. Reduce heat to low. Stir in half and half (and the pinch of nutmeg if using). Do not boil. Add peas and cook 2 minutes, just until warmed through.
Finish bright. Turn off the heat. Stir in lemon juice or apple cider vinegar, starting with 1 teaspoon. Taste and add more salt, pepper, or acid until it pops.
Serve. Ladle into bowls and top with parsley and Parmesan if you want. Crisp bread highly encouraged.

Nutrition information is estimated.

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