Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup carrots, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup milk
- 1 tablespoon cornstarch
- 2 cups shredded cheddar cheese
If you need to switch things up, ground turkey works well instead of beef, and feel free to add in any extra veggies you have on hand. My mom had a knack for making magic with whatever was in the pantry, and I’ve learned to embrace that same creativity in my own kitchen.
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked, breaking it apart with a wooden spoon as it cooks. Drain any excess fat.
- Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent, about 3-4 minutes.
- Stir in the diced potatoes, beef broth, diced tomatoes, and sliced carrots. Add the oregano and basil, and season with salt and pepper to taste.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.
- In a small bowl, whisk together the milk and cornstarch until smooth. Slowly pour this mixture into the soup, stirring constantly to avoid lumps.
- Continue to simmer the soup for another 5 minutes, allowing it to thicken slightly.
- Remove the pot from the heat and stir in the shredded cheddar cheese until melted and well combined.
- Taste and adjust seasonings as needed, then serve hot with your favorite bread or crackers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Hamburger Potato Soup, recipe, cooking, food
