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.
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.
Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness. Add ingredients like mushrooms, tomatoes, soy sauce, miso, or seaweed to enhance the flavor of your soup. Use fresh herbs like parsley, cilantro, basil or thyme to add fresh flavor to your soup.
Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.
Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.
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.
Do you drain hamburger meat for soup? If your ground beef has a more fat than 90% lean beef, you will need to drain off the fat. For example, if you use 85% lean or 80% lean ground beef you will want to drain the fat after cooking the meat.
The recipe is directing you to drain the grease that has accumulated in the pot. The meat will render fat as it browns, which you want to get rid of. Extra grease will pool on the surface of the soup, making it greasy. Most people find that unappealing.
Can you boil hamburger meat? You can boil ground beef! Place the meat in a large pot and cover it with water. Break up the meat with a wooden spoon or spatula then bring the water to a boil.
For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.
Honestly, if you just stir in a little instant mash, like Smash, your soup will thicken up in no time at all. Now, you may end up needing more than a spoonful, but it's best to add a little at a time, because remember, you can always add more of it, but you can't take it away.
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.
In a small bowl, mix cornstarch or arrowroot with a small amount of cold water to form a slurry. Once the slurry is smooth, gradually pour it into the simmering potato soup. Stir well to ensure the slurry is evenly distributed.
Whisk 2 tbsp (25 g) of cornstarch or 2 tbsp (30 g) of flour with 1⁄4 cup (59 mL) of cool water. Once the starch is completely dissolved, pour the slurry into the main pot. Heat the soup to boiling for 1 minute, then reduce the heat and simmer until the soup is as thick as you'd like it.
About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.
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