Potato & Hamburger Soup
A cozy and filling soup featuring ground beef, potatoes, and a savory broth, perfect for weeknight dinners or comforting meals.
Ingredients
Main Ingredients
- 1 pound ground beef Choose 80/20 for best flavor.
- 4 cups diced potatoes Use Yukon Gold for a buttery flavor.
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth Use low-sodium for control over salt.
- 1 cup milk Whole milk gives the richest finish.
- 2 tablespoons olive oil For browning the beef.
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste salt and pepper
- for garnish fresh parsley Optional.
Instructions
Preparation
- In a large pot, heat 2 tablespoons olive oil over medium heat.
- Add 1 pound ground beef and cook, breaking it up, until well browned. Drain excess fat.
- Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Sauté until the vegetables are softened and the onion is translucent, about 5–7 minutes.
- Stir in the diced potatoes, 4 cups beef broth, 1 teaspoon dried thyme, 1 teaspoon paprika, and salt and pepper to taste. Bring to a simmer.
- Let the soup simmer for 20–25 minutes, or until the potatoes are fork-tender and flavors meld.
- Once the potatoes are cooked, stir in 1 cup milk and heat through for 5 minutes, do not boil after adding milk.
- Taste the soup and adjust salt, pepper, or more paprika if needed. Ladle into bowls and garnish with fresh parsley if using.
Notes
This soup benefits from resting overnight; flavors meld and broth rounds out. For a creamier body, mash some of the cooked potatoes against the pot side and stir to thicken naturally. Store leftovers in an airtight container for up to 4 days.