Hamburger and Potato Soup Recipe

Ground beef: Adds a rich, meaty flavor and protein to the soup.

Potatoes: Provide a hearty and filling base for the soup.

Onions: Add a sweet and savory depth of flavor.

Garlic: Enhances the overall taste with its aromatic qualities.

Beef broth: Forms the flavorful liquid base of the soup.

Milk: Adds creaminess and a smooth texture.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a hint of spice and warmth.

When browning the ground beef, ensure to break it up into small, even pieces using a wooden spoon or spatula. This allows for more even cooking and better texture in the soup. Additionally, when adding the onions and garlic, make sure to cook them until they are translucent and fragrant, which enhances the overall flavor profile of the dish. For the potatoes, cutting them into uniform diced pieces ensures they cook evenly and become tender at the same time. Finally, when incorporating the milk, do so gradually to prevent curdling and to achieve a smooth, creamy consistency.

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

• ground beef - Substitute with ground chicken: Ground chicken is a lighter alternative and absorbs flavors well, making it a good substitute.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor and a touch of sweetness, while still providing a similar texture.

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

• diced onions - Substitute with leeks: Leeks offer a milder, slightly sweeter flavor compared to onions.

• diced onions - Substitute with shallots: Shallots provide a more delicate and subtle onion flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though the flavor will be less intense.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor when minced finely.

• beef broth - Substitute with chicken broth: Chicken broth is a lighter alternative that still adds depth of flavor to the soup.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian option that provides a rich, savory base.

• milk - Substitute with heavy cream: Heavy cream adds a richer, creamier texture to the soup.

• milk - Substitute with coconut milk: Coconut milk offers a dairy-free alternative with a slightly sweet and nutty flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor to the soup.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt for a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick to the soup.

• Allow the hamburger and potato soup to cool to room temperature before storing. This helps prevent condensation, which can make the soup watery.
• Transfer the soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date. This ensures you know how long the soup has been stored.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The potatoes and ground beef will maintain their texture and flavor within this timeframe.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the potatoes.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. If the soup appears too thick, add a splash of milk or beef broth to reach the desired consistency.
• For microwave reheating, transfer the soup to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.
• Avoid refreezing the soup once it has been thawed and reheated, as this can affect the texture and flavor of the ingredients.

• For stovetop reheating:

  1. Pour the leftover soup into a large pot.
  2. Heat over medium-low, stirring occasionally to ensure even heating.
  3. Once the soup is hot and potatoes are heated through, serve immediately.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in 30-second intervals if needed until hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish.
  3. Cover with foil to prevent drying out.
  4. Heat for about 20-30 minutes, stirring halfway through, until the soup is hot.

• For slow cooker reheating:

  1. Transfer the soup to your slow cooker.
  2. Set to low heat and cover.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed.

• Large pot: Used for browning the ground beef and cooking the soup. It needs to be big enough to hold all the ingredients.

• Wooden spoon: Ideal for stirring the ground beef, onions, garlic, and other ingredients without scratching the pot.

• Knife: Essential for dicing the potatoes and onions, and for mincing the garlic.

• Cutting board: Provides a safe and clean surface for chopping the vegetables and garlic.

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

• Measuring spoons: Necessary for measuring out the salt and black pepper.

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

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

Pre-dice ingredients: Dice potatoes, onions, and garlic in advance and store them in the fridge.

Use pre-made broth: Opt for store-bought beef broth to save time on preparation.

One-pot cooking: Cook everything in a single pot to minimize cleanup.

Quick browning: Use a non-stick pan to brown the ground beef faster and with less sticking.

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