This potato soup with hamburger is a comforting, warm soup that is great for a chilly winter day, or anytime you want a yummy, easy soup! Serve with crusty bread.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill pot with enough water to cover ingredients. Cover and boil until all ingredients begin to soften, 15 to 20 minutes. Remove from heat so you do not burn your hands.

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  • Crumble in uncooked ground beef, a little at a time, stirring to mix a few times. Return to heat and bring back to a boil. Simmer on low to medium heat until all vegetables are cooked through and meat is no longer pink, 15 to 20 minutes.

Cook's Notes:

You can use 1/2 a large bag of baby carrots, diced, instead of large carrots.

The celery leaves add flavor.

Nutrition Facts

371 calories; protein 20.9g; carbohydrates 50.6g; fat 9.7g; cholesterol 52.8mg; sodium 351.6mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 4 stars
05/27/2020
5.26.20 I had an open box of beef stock in the fridge, so I did use some of that along with the water, and I did not peel my Yukon gold potatoes. This soup has really rich flavor, but the negative in not browning the meat is that you can’t drain off the fat. Cincinnati Chili (also known as Skyline) is made this way, and boiling the meat really breaks it down, changing the texture. I did not find this soup greasy, but if the fat issue bothers you, you always could refrigerate and then scoop it off. Easy enough to make, I like the fresh veggies in it, and it was enjoyed with half a BLT double decker sandwich. Read More
5 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/03/2021
I added a can of tomato juice that made it more tasty. Very hearty! Read More
Rating: 1 stars
03/08/2021
This recipe did not work. Boiling ground beef made the broth pink, frothy and unappetizing. Read More
Rating: 4 stars
05/26/2020
5.26.20 I had an open box of beef stock in the fridge, so I did use some of that along with the water, and I did not peel my Yukon gold potatoes. This soup has really rich flavor, but the negative in not browning the meat is that you can’t drain off the fat. Cincinnati Chili (also known as Skyline) is made this way, and boiling the meat really breaks it down, changing the texture. I did not find this soup greasy, but if the fat issue bothers you, you always could refrigerate and then scoop it off. Easy enough to make, I like the fresh veggies in it, and it was enjoyed with half a BLT double decker sandwich. Read More
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Rating: 4 stars
10/07/2020
Wow... easy to make. Although I am sure that it would have tasted great without any add ins, as usual I had to make it mine. I decided to add a can of corn for texture. Then added a small corn starch slurry to thicken the broth. Served as a soup over egg noodles. It was delicious. However, I think next time I would add a little more beef stock for flavoring. Thanks for sharing. Read More
Rating: 4 stars
09/20/2020
Great! Every time I make soup it usually ends up a bit different. I used shredded Carrots because I had them. I only had 3 potatoes so i added a bit of rice. I totally forgot the Basil but added dill instead. I used beef stock instead of Bullion. I also browned the Ground Beef before adding to Soup!! Read More