Why does my potato soup have no flavor?

Lack of flavor in potato soup often comes from not using enough seasoning, such as salt, pepper, and garlic. Also, be sure to use broth with plenty of flavor. Low-quality ingredients can impact the overall taste. Therefore, make sure you are using fresh items. Moreover, simmering your soup to allow the flavors to merge is key.

What is a good thickener for potato soup?

A good thickener for potato soup is a cornstarch slurry. Also, mashing some of the potatoes will thicken the soup. Additionally, flour can also be used to thicken. Each thickener has a slightly different effect. Experiment to find your perfect method.

What's the difference between hamburger stew and hamburger soup?

Hamburger stew is typically thicker than hamburger soup. Stew often has larger chunks of meat and vegetables. Soup, on the other hand, is usually more broth-based. The proportion of broth to solid items differs in both. These are the primary distinguishing characteristics .

Should I cook potatoes before adding to soup?

Generally, you do not need to cook potatoes before adding them to the soup. They will cook while simmering in the broth. However, some people prefer to parboil potatoes. This can shorten the total cooking time.

Cheesy Hamburger Potato Soup: Easy & Hearty Recipe

Description

A hearty and comforting cheesy hamburger potato soup made with ground beef, tender potatoes, and melted cheese. Perfect for busy weeknights or chilly days.

Ingredients

1 lb ground beef
4 medium potatoes, peeled and diced (Yukon Gold or russet)
1 medium onion, chopped
2 cloves garlic, minced
4 cups beef broth
2 cups milk or cream
2 cups shredded cheddar cheese (or a mix of cheeses)
2 tbsp butter or olive oil
Salt and pepper, to taste
Optional: celery, carrots, peas, paprika, parsley

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Instructions

In a large pot, brown the ground beef. Drain excess fat.
Add onion and garlic; sauté until softened.
Stir in diced potatoes and pour in beef broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
Add milk or cream, then stir in shredded cheese until melted and smooth.
Season with salt, pepper, and optional spices.
Simmer for a few more minutes, stirring occasionally.
Serve hot, garnished with fresh parsley or extra cheese if desired.

Notes

Use Yukon Gold potatoes for a creamy texture or russet for a softer soup.

Add vegetables (carrots, celery, peas) for extra nutrition.

For a thicker soup, mash some of the potatoes or add a cornstarch slurry.

This soup freezes well, but texture may change slightly after thawing.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1½ cups)
Calories: ~380 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 20 g
Saturated Fat: 11 g
Saturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 65 mg