Potato & hamburger flour soup

• Preparation Time: 15 minutes

• Cooking Time: 30 minutes

• Total Time: 45 minutes

• Serving Size: Serves 6

• Difficulty: Easy

• Intensity: Low – This is a simple, one-pot recipe perfect for beginners or busy home cooks.

Ingredients

Main Ingredients:

• 1 lb (450g) ground beef (80/20 lean-to-fat ratio preferred)

• 4 medium russet potatoes, peeled and diced into ½-inch cubes

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 1 large carrot, peeled and diced

• 2 tbsp all-purpose flour

• 1 tbsp olive oil (optional, if beef is very lean)

• 5 cups beef broth or water with bouillon

• 1 cup whole milk or half-and-half (for creaminess)

• Salt and black pepper to taste

Optional Add-ins:

• ½ tsp dried thyme

• 1 tsp paprika (for added depth)

• ½ cup frozen peas or corn (added at the end)

• ½ cup shredded cheddar cheese (for topping)

• Fresh parsley for garnish

Step-by-Step Instructions

Step 1: Prep the Vegetables

Before you begin cooking, prep your vegetables:

• Peel and cube the potatoes into small, even chunks. This ensures even cooking.

• Dice the onion and carrot finely.

• Mince the garlic cloves.

Set everything aside. The prep takes about 10-15 minutes.

Step 2: Brown the Ground Beef

In a large soup pot or Dutch oven over medium-high heat, add the ground beef. If you’re using lean beef, add a tablespoon of olive oil to prevent sticking.

• Break the beef apart with a wooden spoon or spatula.

• Cook for about 6–8 minutes, until it’s browned and no longer pink.

• Drain excess grease if necessary, especially if using higher-fat beef.

Step 3: Add Aromatics

Once the beef is browned, stir in the diced onion, carrot, and garlic.

• Cook for 4–5 minutes, until the onion becomes translucent and fragrant.

• Season lightly with salt and black pepper.

• If using paprika or thyme, add them now for more depth of flavor.

Step 4: Incorporate the Flour

Sprinkle the all-purpose flour evenly over the meat and vegetables.

• Stir continuously for 1–2 minutes to cook out the raw flour taste.

• This flour will serve as a light thickener for the soup, creating a richer consistency.

Step 5: Add Broth and Simmer

Slowly pour in the beef broth while stirring to avoid lumps.

• Bring the mixture to a boil, then reduce heat to low.

• Add the cubed potatoes and stir to combine.

• Cover and let simmer gently for about 15–20 minutes, or until the potatoes are fork-tender.

Step 6: Stir in Milk

Once the potatoes are cooked through:

• Pour in the milk or half-and-half.

• Stir gently and allow the soup to simmer for another 5–7 minutes to develop a creamy texture.

• Do not let it boil at this point, as the milk can curdle.

Taste and adjust seasoning with more salt, pepper, or additional herbs if desired.

Step 7: Optional Add-ins

If you’d like to boost the nutrition and flavor:

• Stir in frozen peas or corn now; they’ll cook through in just a few minutes.

• If using cheese, sprinkle some on top of each bowl just before serving for a richer bite.

Serving Suggestions

Ladle the soup into bowls and garnish with chopped parsley, freshly cracked pepper, or shredded cheese. This soup pairs wonderfully with:

• Crusty bread or garlic toast

• A simple green salad

• Crackers or breadsticks

For a full meal, serve alongside a cucumber-tomato salad or a slice of cornbread.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: This soup freezes well, although the potatoes may slightly change in texture. Store in a freezer-safe container for up to 2 months.

To Reheat: Reheat on the stovetop over medium heat, stirring occasionally, or microwave individual servings in 60-second intervals until hot.

Nutritional Information (Per Serving)

Please note: These values are estimated and may vary depending on exact ingredients used.

• Calories: 360 kcal

• Protein: 18g

• Carbohydrates: 28g

• Fat: 20g

• Saturated Fat: 8g

• Fiber: 3g

• Sugar: 4g

• Sodium: 620mg

• Cholesterol: 55mg

• Calcium: 120mg

• Iron: 3mg