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.
Smart! Canned soup-ers can follow suit: After sautéing your aromatics, deglaze the pan with a glug of the Good Juice. You can also stir a splash of acid—like lemon juice, white wine vinegar, or apple cider vinegar—to brighten things up.
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. Turn down the heat, cover, and simmer for several minutes or until the meat is fully cooked.
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.
Use plenty of cream combined with milk, lots of cheddar cheese, garlic, ground black pepper, salt to taste, creamery butter and parsley. Don't forget the potatoes boiled than baked into the soup.
Cornstarch. Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry. Then the slurry can be stirred into a simmering soup, a bit at a time to set the final consistency.
And now it's time to make the soup! Throw the hamburger, onion, celery, and garlic in a large pot…. Then brown it over medium-high heat until the meat is totally cooked! Now, this step is important: Remove the pot from the heat and drain off as much fat as humanly possible.
"While every step of the process is important, the one that will affect your final flavor the most is how well you brown your meat before placing it in the liquid it's to be cooked in," says Stockton.
Water. This simple swap should suffice in most recipes that call for broth. To give H2O more depth, you may want to compensate by adding more spices like salt, pepper and bay leaves to your recipe and a tablespoon or two of olive oil to mimic the richness of broth.
Like beef broth, chicken broth is a kitchen staple and makes a good substitute if you are all out of the meaty broth. This savory, salty liquid has a milder flavor than beef broth but is a good one-to-one replacement. Chicken broth also has a similar nutrition profile to beef broth, low in calories and high in sodium.
The simple answer is yes, it's usually okay to substitute vegetable stock with water. In most recipes that call for vegetable stock, its main advantage over water is that it provides flavor, which is especially important if you're making vegetarian or vegan food that's missing the richness from meat.
Why is my potato and leek soup bland? Although leeks are known for its powerful taste, your potato and leek soup can occasionally come out bland. The reasons are usually two: you didn't season your soup at all, worrying it might be too salty because of the leeks; or you added to much water for the stock.
Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.
Add Acid. There's a reason why "acid" made it into the title of Samin Nosrat's popular cookbook-turned-Netflix-series Salt Fat Acid Heat. It's an essential component to perk up the flavors in nearly any savory recipe. Try a squeeze of lemon or lime or a splash of vinegar to brighten a dull-tasting canned soup.
Fresh lemon juice: this is best to add at the end of cooking, otherwise the lemon flavor can become bitter. Cooking Vinegars: such as balsamic vinegar, red wine vinegar, or even apple cider vinegar. Hot sauce: helps to add both acid and heat, so you're getting even more bang for your buck.
Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.
Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.
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