Hamburger Potato Soup
When it comes to comforting soup, Hamburger Potato Soup is a classic that’s perfect for a family dinner or a gathering with friends. Packed with lean ground beef, potatoes, and savory herbs, this soup is sure to satisfy your hunger and warm your soul. I love soup recipes that are the perfect meal for busy weeknights. This can be placed in a crock pot and keep on warm so it’s ready to eat when you are! Here’s my favorite hamburger potato soup recipe along with tips for storing and freezing it, and suggestions for the best types of potatoes to use.
THIS POST MAY CONTAIN AFFILIATE LINKS, I MAY EARN A COMMISSION. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
For a creamier version of the soup, you can add a splash of heavy cream or milk to the soup right before serving. This will give the soup a richer, creamier texture and flavor. You can also sprinkle some shredded cheddar cheese on top of the soup for a delicious cheesy twist.
Ingredients Needed for Hamburger Potato Soup
Ingredients:
- 1 Lb. lean ground beef
- 3 Lbs. potatoes
- 8 cups chicken broth or beef broth
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 cup diced onion
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 Tbsp dried parsley
- 2 tsp garlic powder
- Salt and black pepper to taste
Instructions:
- Brown the ground beef in a large soup pot or Dutch oven on your stove top over medium-high heat until fully cooked. Drain any excess fat.
- Peel and cube the potatoes into bite-sized pieces. Dice the carrots, celery and onion.
- Add the diced carrots, celery and onion to the pot with the ground meat and sauté for 5 minutes, until the vegetables are tender.
- Pour in the chicken or beef stock, add the diced potatoes. Add the garlic powder, parsley, bay leaves and fresh thyme, and season with salt and black pepper to taste.
- Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the potatoes are fully cooked and tender.
- Remove the bay leaves and serve hot, garnish with fresh thyme or parsley if desired.
To serve, ladle the soup into bowls and enjoy with some crusty bread on the side. This soup is also great with some crackers or a side salad. It’s a filling and satisfying dish that is perfect lunch or dinner!
Tips for Storing and Freezing Potato Soup:
Don’t let leftovers go to waste, this makes a large pot of soup! Simply store them in an airtight container in the refrigerator for up to three days. To reheat, transfer the soup back into a pot and heat it on medium-low until it’s hot and bubbly.
If you want to freeze the soup, let it cool completely and then transfer it to a freezer-safe container. You can freeze it for up to three months. To thaw, simply transfer the container to the refrigerator and let it thaw overnight. To reheat, transfer the soup to a pot and heat it on medium-low until it’s hot and bubbly.
Types of Potatoes to Use in Hamburg Potato Soup:
I recommend using Russet potatoes or red potatoes as they have a firmer texture and hold their shape better than other types of potatoes.
Hamburger Potato Soup is a delicious and hearty meal that’s perfect for any occasion. With our recipe and tips for storing and freezing, you can easily make this soup ahead of time and enjoy it whenever you’re in the mood for something warm and comforting. So, get cooking and savor the deliciousness of this crowd pleaser!
Pennsylvania Dutch Ham Pot Pie Recipe
APPAREL FOR THE FOODIES & GRILLERS
Hamburger Potato Soup
Ingredients
- 1 Lb. lean ground beef
- 3 Lbs. potatoes
- 8 cups beef broth or chicken broth
- 1 cup carrots diced
- 1/2 cup celery diced
- 1 cup onion diced
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 Tbsp dried parsley
- 2 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Brown the ground beef in a large soup pot or Dutch oven on your stove top over medium-high heat until fully cooked. Drain any excess fat.
- Peel and cube the potatoes into bite-sized pieces. Dice the carrots, celery and onion.
- Add the diced carrots, celery and onion to the pot with the ground meat and sauté for 5 minutes, until the vegetables are tender.
- Pour in the chicken or beef stock, add the diced potatoes. Add the garlic powder, parsley, bay leaves and fresh thyme, and season with salt and black pepper to taste.
- Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the potatoes are fully cooked and tender.
- Remove the bay leaves and serve hot, garnish with fresh thyme or parsley if desired.