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A close-up shot showcases a bowl of hearty Hamburger Potato Soup, perfect as a featured image for a recipe article.

Easy Hamburger Potato Soup

This hearty and comforting hamburger potato soup is a simple yet satisfying meal, perfect for a chilly day. It combines browned ground beef, tender potatoes, and flavorful seasonings in a creamy broth for a delicious and easy-to-make soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth low sodium preferred
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt or to taste
  • 4 medium russet potatoes, peeled and cubed
  • 1 cup frozen corn
  • 1/2 cup milk or half-and-half optional, for extra creaminess
  • 2 tablespoons chopped fresh parsley, for garnish
  • Shredded cheddar cheese, for garnish optional

Equipment

  • Large pot or Dutch oven
  • Spoon
  • knife
  • cutting board
  • Garlic press (optional)
  • Measuring cups
  • Measuring spoons
  • Ladle
  • Bowls

Method
 

  1. Brown the Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
  2. Sauté Aromatics: Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Build the Broth: Pour in the beef broth and diced tomatoes (undrained). Stir in the Italian seasoning, smoked paprika, salt, and pepper. Bring to a simmer.
  4. Add Potatoes: Add the cubed potatoes to the simmering broth. Cook until the potatoes are tender, about 15-20 minutes.
  5. Incorporate Corn: Stir in the frozen corn and cook for another 5 minutes, or until heated through.
  6. Creaminess Boost (Optional): If desired, stir in the milk or half-and-half for a creamier texture. Heat through, but do not boil.
  7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley and shredded cheddar cheese (if using).

Notes

For a thicker soup, use russet potatoes which are higher in starch. Allow the soup to simmer for at least 30 minutes to allow the flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a tangy twist, add a dollop of sour cream or Greek yogurt when serving. You can also experiment with different herbs such as thyme or rosemary.