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Hamburger Potato Soup

Hamburger Potato Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef (85/15)
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 4 cups beef broth
  • 1 ½ lbs russet potatoes, peeled and cut into ½-inch cubes
  • 1 tsp dried thyme
  • Salt and black pepper
  • ⅔ cup whole milk or half-and-half
  • Optional garnishes: shredded sharp cheddar, sliced scallions, crumbled bacon

Method
 

  1. Brown the ground beef in a large pot over medium-high heat for 6 to 8 minutes. Drain most of the fat, leaving about 1 tablespoon, and transfer the beef to a plate.
  2. Reduce heat to medium, add onion, carrots, and celery, and cook 5 minutes until softened. Stir in garlic for 30 seconds, then sprinkle in flour and stir 1 minute.
  3. Pour in beef broth while stirring. Add potatoes, thyme, ½ teaspoon salt, and pepper. Bring to a boil, then simmer for 15 to 20 minutes until potatoes are fork-tender. Return beef to the pot and simmer 2 minutes.
  4. Remove from heat and stir in milk. Taste for seasoning, then ladle into bowls and top with cheddar, scallions, and bacon.

Notes

For a thicker soup without extra flour, scoop out about a cup of the cooked potatoes before adding the milk, mash them, and stir the mash back in. If the soup tightens up in the fridge, thin it with a little broth when reheating.