What could be better on a crisp fall day than a flavorful, hot bowl of steaming soup? Unless you’re more in the mood for baked goods, chances are, not much.
Of course, deciding to indulge in some tasty soups and stews is a no-brainer. But the problem with it is- which one do you choose?
The possibilities are literally endless, and they all range from quick and simple to slow-simmered and complex, and anywhere in between.
One Fall classic that always seems to please even the pickiest of eaters, however, is a nice, hearty hamburger and potato soup!
Just like with soup-choices themselves, this recipe is versatile enough that it can be adapted to include all your favorite veggies and flavors while remaining one of the simplest soups to throw together on a busy day.
Don’t have time to stand watch over a pot? That’s okay too. This recipe can easily be made all the more simple by tossing everything in your slow cooker and just walking away!
This recipe is inspired by Heather who contributed it to AllRecipes, and we must say that it stands up to the hype in the reviews and then some!
Here is what you will need to get started:
1 lb of ground beef
4 large potatoes, peeled and chopped to preferred size
4 large carrots, chopped to preference
1 medium to large onion, chopped
1 stalk of celery (with leaves), chopped
4 cloves of garlic, diced
1 cup of fresh spinach, packed (optional)
1 can of corn (optional)
2 Tablespoons of dried parsley
1 Tablespoon of dried basil
1 – 2 Tablespoons of beef bouillon base according to taste
Salt and pepper
Water to cover
The first thing you’ll do is chop your ingredients.
This can all be done to suit you and your family’s preferences. We like a hearty, rustic cut on all the veggies where 1/2 to 1″ thick chunks of carrot and onions burst in your mouth like oversized flavor crystals with every bite.
If you’re more a fan of the small, bite-sized pieces, you can of course chop your veggies accordingly without worry. All the tasty flavors will still be there (and it may even shave a few minutes or so off your cook time).
Step 1- everything but the burger
In a large stockpot (or the crock of your slow cooker) add the carrots, potatoes, onion, celery, garlic, beef base (bouillon), and salt and pepper to taste.
Cover all of the ingredients with water and bring to a boil. Once it begins boiling, let it cook until all of the veggies become tender, roughly 15 – 20 minutes. Be sure to test with a fork at the 10-minute mark if you chopped your veggies into smaller pieces, as they will obviously soften up more quickly.
Once your veggies are softened, briefly remove the pot from the heat and move onto the next step.
Step 2- burger with all the options
Working carefully so as not to burn your fingers, take the raw ground beef and slowly crumble it into the soup. Work in small batches, dropping in the beef crumbles just above the soup so that it doesn’t cause a big, burning splash.
Mix the burger into the soup as you go. This will ensure the raw hamburger stays crumbled and doesn’t “glue” itself back together once it’s in the pot.
After all of your beef has been crumbled and mixed into the soup, add in your spinach and your canned corn. Stir to distribute and return it to the heat.
Bring the soup back up to a boil and then reduce the heat to medium-low. Allow it to simmer until all of your veggies are cooked through, the spinach has wilted, and the ground beef has no pink left in it. This should only take about 15 – 20 minutes.
Note: if you are using a slow cooker to make your stew, just add in all of your ingredients except the spinach in the first step. Cook either on low for 6-8 hours or on high at 2-3 hours. About 20 to thirty minutes before you plan to eat it, add in your fresh spinach to become nice and wilted, but not overcooked.
One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup.
Meat – Many potato soup recipes are meatless, making a meaty side a great option for it. Ham, turkey, chicken legs or wings, pork ribs or even a juicy burger all pair well for you meat lovers out there! Sandwiches – A grilled cheese sandwich or a Reuben make a great side for a complete meal.
So, although the flavor still feels simple and familiar, it's not boring or flat. I also prefer to make this hamburger soup recipe without beef broth or stock; I prefer to use vegetable stock to balance the flavors out a bit.
Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes.It only works well if you do it carefully, though.
To serve it up, sprinkle on a little extra parsley before adding some of the grated cheese… And—you'd better believe it—some of the crispy bacon. You can also add sliced green onions, a dollop of sour cream—anything you want! This soup will warm your ever-loving heart and soul.
Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes.
Chicken stock and milk: These will form the broth of our soup. Feel free to use chicken or veggie stock, and then whatever kind of milk you prefer (I used 2% cow's milk). Potatoes: I highly recommend making this soup with buttery Yukon gold potatoes.
This creamy soup is a comfort dish ideal for chilly days. It contains all the flavors of a baked potato but can be made in a fraction of the time. Onions, celery, and bacon add powerful flavors to the tender potatoes, while cream, cheddar cheese, and parsley bring the finishing touches.
And now it's time to make the soup! Throw the hamburger, onion, celery, and garlic in a large pot…. Then brown it over medium-high heat until the meat is totally cooked! Now, this step is important: Remove the pot from the heat and drain off as much fat as humanly possible.
Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.
Like beef broth, chicken broth is a kitchen staple and makes a good substitute if you are all out of the meaty broth. This savory, salty liquid has a milder flavor than beef broth but is a good one-to-one replacement. Chicken broth also has a similar nutrition profile to beef broth, low in calories and high in sodium.
Russet potatoes (top center): Russets are high in starch and have a light, mealy texture. They are best for baked potatoes, French fries, and mashed potatoes. These are also the best choice for baked potato soup.
This soup-thickening hack couldn't be easier. Unlike using flour, which requires either making a little roux before you start cooking or a beurre manié afterwards, or using a cornstarch slurry that can create a gloppy texture, the instant mashed potato flakes can simply be sprinkled into the finished dish.
The best options for thickening soup are cream or half and half. Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor. Add the dairy at the end and avoid bringing the soup to a boil since this can cause yogurt, cheese, or cream to split.
It's best to use fresh, firm potatoes. Acidic Ingredients: If your soup contained highly acidic ingredients (e.g., tomatoes), it could have affected the texture of the potatoes. Acidic ingredients can slow down the softening process of potatoes.
Combine cornstarch and a little bit of water—or the chicken stock from the soup—in a small bowl.With the soup simmering over medium-low heat, whisk in the slurry. The soup should start to thicken almost immediately.
Like many of us chefs and home cooks, potatoes break down when overworked in the kitchen. While it might seem like merciless mashing would lead to a smoother soup, it actually has the opposite effect, creating a base that's more like gluey gunk.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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