Potato Soup with Hamburger
Cozy up with a comforting bowl of Potato Soup with Hamburger, a hearty one-pot meal that's as delicious as it is satisfying. Combining tender chunks of russet potatoes, seasoned ground beef, and a medley of sautéed vegetables, this soup achieves a creamy texture with a touch of whole milk and melted cheddar cheese. The subtle warmth of paprika and the rich depth of chicken broth elevate the flavors, while a quick mash of the potatoes thickens the base without the need for heavy cream. Ready in just one hour, this simple yet wholesome recipe is perfect for feeding the whole family. Serve it piping hot with a sprinkle of fresh green onions and a side of crusty bread for a cozy dinner that will warm both hearts and bellies.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground beef
- 4 medium Russet potatoes
- 1 medium Onion
- 2 cloves Garlic
- 2 medium Carrots
- 2 stalks Celery stalks
- 2 tablespoons Butter
- 2 tablespoons Flour
- 5 cups Chicken broth
- 1 cup Whole milk
- 1 cup Cheddar cheese (shredded)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 2 stalks Green onions (optional, for garnish)
Instructions
Peel and dice the potatoes into 1/2-inch cubes. Finely chop the onion, garlic, carrots, and celery.
In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked, breaking it up with a spoon as you go. Drain excess fat and set the beef aside.
In the same pot, melt the butter over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are soft and fragrant.
Sprinkle the flour over the sautéed vegetables and stir well. Cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
Gradually pour in the chicken broth while stirring to avoid lumps. Add the diced potatoes, salt, black pepper, and paprika. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the potatoes are tender.
Using a potato masher or the back of a spoon, slightly mash some of the potatoes in the pot to thicken the soup, leaving plenty of chunks for texture.
Stir in the cooked ground beef and milk. Allow the soup to heat through for 5 minutes, but do not let it boil after adding the milk.
Add the shredded cheddar cheese and stir until melted and well incorporated.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with chopped green onions if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1036 mg | 45% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.3 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 250 mg | 19% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1158 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
