Hamburger Potato Soup
A hearty soup combining ground beef, potatoes, and cheese for a comforting meal on colder days.
Ingredients
Main Ingredients
- 1 lb ground beef (80/20 blend)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 4 cups diced potatoes (about 4 medium russet potatoes)
- 2 medium carrots, peeled and chopped
- 3 cups beef broth
- 1 cup milk (whole or 2%)
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- 1 tsp dried parsley
Instructions
Preparation
- Heat a drizzle of oil in a large pot over medium-high heat and add the ground beef. Brown it evenly and drain any excess grease.
- Add the finely diced onion and minced garlic to the pot and cook until the onion turns translucent (about 3 to 4 minutes).
- Stir in the diced potatoes and chopped carrots, season with salt, pepper, smoked paprika, and dried parsley, and mix well.
- Pour in the beef broth and bring to a boil. Then reduce heat and cover the pot, letting it simmer for 20 to 25 minutes until the vegetables are tender.
Cooking
- In a separate saucepan, melt the butter over medium heat, then whisk in the flour until it turns a light golden color to form a roux.
- Gradually whisk in the milk until smooth and thick.
- Stir the roux into the simmering soup, then add the cheddar cheese and stir until fully melted.
- Allow the soup to simmer uncovered for an additional 5 minutes, then let it rest for about 10 minutes before serving.
Serving
- Ladle the soup into bowls and garnish with additional cheddar cheese or parsley if desired.
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Notes
For a thicker soup, you can mash some potatoes before adding the roux. Feel free to experiment with different cheeses or add greens for extra nutrients.