Hamburger and Potato Soup Recipe

Ground beef: Provides a rich, meaty flavor and protein.

Potatoes: Adds heartiness and texture to the soup.

Onion: Enhances the flavor with a subtle sweetness.

Beef broth: Forms the base of the soup, adding depth and richness.

Milk: Contributes to the creamy consistency.

Butter: Adds richness and helps create the roux.

Flour: Thickens the soup to a perfect consistency.

Salt: Enhances all the flavors.

Pepper: Adds a touch of heat and complexity.

When browning the ground beef, make sure to break it up into small, even pieces to ensure it cooks evenly. This will also help the onion blend seamlessly into the mixture when added. For a richer flavor, consider using a mix of butter and olive oil when cooking the onions. When adding the flour to the mixture, make sure to cook it for the full 2 minutes to eliminate any raw flour taste and to create a smooth roux. Gradually adding the beef broth and milk while stirring constantly will help prevent lumps from forming, resulting in a creamy and smooth soup.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• diced potatoes - Substitute with cauliflower florets: Cauliflower is a lower-carb alternative that can mimic the texture of potatoes when cooked.

• diced onion - Substitute with leeks: Leeks offer a milder flavor and can add a subtle sweetness to the soup.

• beef broth - Substitute with chicken broth: Chicken broth is a lighter alternative that still provides a rich, savory base for the soup.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free option that can provide a similar creamy texture.

• butter - Substitute with olive oil: Olive oil is a healthier fat option that can still provide the necessary richness.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, reducing the need for additional salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and complexity to the soup.

• Allow the hamburger and potato soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup fresh.

• Transfer the soup into airtight containers. For best results, use containers that are the right size for the amount of soup you have. This minimizes air exposure and helps maintain the soup's flavor.

• Label the containers with the date of preparation. This ensures you keep track of how long the soup has been stored.

• Store the soup in the refrigerator if you plan to consume it within 3-4 days. The cool temperature will keep the ground beef and potatoes fresh.

• For longer storage, place the soup in the freezer. It can be stored for up to 3 months. Make sure to leave some space at the top of the container, as the soup will expand when frozen.

• When ready to eat, thaw the soup in the refrigerator overnight. This slow thawing process helps maintain the texture of the potatoes and beef.

• Reheat the soup on the stove over medium heat, stirring occasionally. This ensures even heating and prevents the soup from sticking to the pot.

• If the soup appears too thick after reheating, add a splash of beef broth or milk to reach the desired consistency.

• Taste and adjust the seasoning with salt and pepper as needed before serving. This ensures the flavors are balanced and fresh.

• Stovetop Method: Pour the soup into a pot and heat over medium-low heat. Stir occasionally to ensure even heating. Add a splash of milk or beef broth if the soup has thickened too much. Heat until the soup is steaming hot and the potatoes are warmed through.

• Microwave Method: Transfer a portion of the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until the soup is hot. Stir well before serving.

• Slow Cooker Method: Pour the soup into a slow cooker and set it to low. Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed. This method is great for reheating larger quantities and keeping the soup warm for extended periods.

• Oven Method: Preheat your oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, stirring halfway through, until the soup is hot. This method is useful if you prefer not to use the stovetop or microwave.

• Double Boiler Method: Place the soup in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the soup is heated through. This gentle method helps prevent the soup from scorching or separating.

• Large pot: Used for cooking the ground beef and simmering the soup.

• Wooden spoon: Ideal for stirring the ingredients as they cook.

• Knife: Essential for dicing the potatoes and onion.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring cups: Used to measure the beef broth and milk accurately.

• Measuring spoons: Necessary for measuring the butter and flour.

• Colander: Useful for draining excess fat from the cooked ground beef.

• Ladle: Perfect for serving the hot soup into bowls.

• Peeler: Handy for peeling the potatoes before dicing them.

Pre-cut vegetables: Dice the potatoes and onions in advance and store them in the fridge to save prep time.

Use pre-made broth: Opt for store-bought beef broth to skip the step of making it from scratch.

One-pot cooking: Cook the ground beef and onions in the same pot to minimize cleanup.

Microwave potatoes: Partially cook the potatoes in the microwave before adding them to the soup to reduce simmering time.

Batch cooking: Double the recipe and freeze half for a quick meal later.