Hamburger Potato Soup
A Hamburger Potato Soup recipe from Scotland
Our daughter spent time in Scotland and was served this hamburger potato soup in a home. She brought the recipe back to Virginia and served it to us in her home.
This soup is a warm, comforting, and filling soup. It’s the kind you want to have on a dreary wintery day when you have time to sit around the table and savor the flavor.
As with any recipe (especially soup), you can adjust the seasonings according to your preference. You know what your family likes, so add or subtract to your palate’s content.
The hamburger potato soup is a simple recipe to make, and one that calls for ingredients you already have in your kitchen. One thing you can do to speed up making this recipe is have already-fried hamburger on hand. When you come home from the grocery store with fresh hamburger, go ahead and fry some up (with or without onions, if you prefer). Then put it in your freezer in one-pound increments. When you want to make this recipe, you’ve got half of it already done.
I’ve discovered that you can decrease the amount of flour in the thickening if you take your time and stir it slowly on low heat. In time, it thickens with half the amount of flour. You can also use yogurt instead of sour cream if you prefer. Either way, the recipe is yours to have-at-it however you like. Enjoy!
The recipe
Hamburger Potato Soup
Ingredients
- 1 lb. hamburger
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, diced
- 4 cups beef broth
- 1 cup whole milk (or 2% or skim if you prefer)
- 2 cups cheddar cheese, shredded
- 1/2 cup sour cream
- 1 tsp. garlic powder
- 1 tsp. onion powder
- S & P to taste
- 2 Tbsp all purpose flour
- 2 Tbsp butter
- Fresh parsley or chives for garnish
Instructions
- Fry hamburger until fully cooked, then drain and set aside
- Saute vegetables in butter.
- Melt butter, then saute vegetables until softened.
- In a separate kettle, cook potatoes in beef broth with garlic and onion powder; once broth is boiling, reduce heat and simmer until potatoes are tender
- In a small bowl, whisk together milk and flour.
- Stir flour mixture into soup, whisking until smooth, then simmer until it is thickened, about five minutes
- Stir in sour cream and cheddar cheese until mixed together well
- Return fried hamburger to pot, season with salt and pepper, the simmer a few minutes to allow flavors to mix in well
- serve in bowls
- garnish with parsley or chives
