Hamburger Potato Soup
A comforting and hearty soup that combines savory ground beef with tender potatoes and fresh vegetables, perfect for chilly days.
Ingredients
Main Ingredients
- 1 lb ground beef (80/20 blend) Use higher fat for better flavor.
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 4 cups diced potatoes (about 4 medium russet potatoes) Dice evenly for consistent cooking.
- 2 medium carrots, peeled and chopped
- 3 cups beef broth
- 1 cup milk (whole or 2%)
- 1 cup shredded cheddar cheese
- 2 tbsp butter For making the roux.
- 2 tbsp all-purpose flour To thicken the soup.
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional) For added flavor.
- 1 tsp dried parsley
Instructions
Preparation
- Cook the ground beef in a large pot over medium-high heat, breaking it apart as it cooks.
- Drain any excess grease after the beef is browned.
- Add the diced onion and minced garlic to the pot and cook for 3-4 minutes until the onions are translucent.
- Stir in the diced potatoes and chopped carrots along with the salt, black pepper, smoked paprika, and dried parsley.
- Mix everything well and pour in the beef broth, bringing the mixture to a boil.
- Reduce the heat and let it simmer for 20-25 minutes or until the vegetables are tender.
Making the Roux
- In a separate saucepan, melt the butter over medium heat.
- Whisk in the flour to create a roux, cooking for 1-2 minutes.
- Gradually whisk in the milk until smooth and thickened.
Finishing the Soup
- Stir the roux into the soup and add the shredded cheddar cheese.
- Mix thoroughly until the cheese melts and the soup is creamy.
- Allow the soup to simmer uncovered for an additional 5 minutes.
- Let it rest for about 10 minutes before serving for enhanced flavor.
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Notes
Serve with toppings of cheese and fresh parsley or a dollop of sour cream. Pairs well with crusty bread or dinner rolls.