Hamburger And Potato Soup Recipe
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board
- Sharp knife
- Ladle
- Measuring cups and spoons
Ingredients
- 1 pound ground beef
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 4 medium potatoes peeled and diced
- 4 cups beef broth
- 1 cup whole milk or heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
- Optional: chopped green onions or crumbled bacon for garni
Instructions
Brown The Ground Beef
- Heat the olive oil in a large soup pot over medium heat. Add the ground beef and cook it until it’s browned and fully cooked. Use a wooden spoon to break it into smaller pieces. Once cooked, drain any excess fat and set the beef aside.
Sauté The Aromatics
- In the same pot, add the chopped onion and garlic. Sauté them until they’re fragrant and translucent, about 3-4 minutes.
Add The Potatoes And Broth
- Stir in the diced potatoes and pour in the beef broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the potatoes are tender.
Stir In The Cream And Cheese
- Once the potatoes are cooked, add the milk or heavy cream, shredded cheddar cheese, smoked paprika, and dried parsley. Stir until the cheese has melted and the soup is creamy. Season with salt and pepper to taste.
Add The Ground Beef Back
- Return the cooked ground beef to the pot. Stir everything together and let the soup simmer for another 5 minutes to meld the flavors.
Serve And Garnish
- Ladle the soup into bowls and garnish with chopped green onions or crumbled bacon, if desired. Serve hot and enjoy!
Notes
I find this soup even better the next day. The flavors deepen as it sits, making leftovers a true treat. Store it in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.