Hamburger Potato Soup
Potato soup I grew up with. I love the somewhat rich taste and the mix of hamburger and potato. And while I LOVE cheese I love this soup because it has no cheese. But Im sure you could add some in too.
Potato soup I grew up with. I love the somewhat rich taste and the mix of hamburger and potato. And while I LOVE cheese I love this soup because it has no cheese. But Im sure you could add some in too.
- 1 1/2 c water
- 1/2 c butter
- 1/2 c onion i use the whole onion
- 4 c cut up potatoes
- 2 c hot milk
- 1 egg yolk slightly beaten
- 1/2 c cold milk
- 1 lb ground and seasoned hamburger browned
- calls for the following you can add more or not use at all:
- 1 tbs salt. i use a lot more to taste
- 1/8 pepper, i don't measure
- few grains of cayenne pepper i don't use.
- 2 tbs chopped fresh parsley i use dried if i use it at all.
- Carbohydrate 6.63743000008677 g
- Cholesterol 253.825000310935 mg
- Fat 94.4718901173019 g
- Fiber 0.250799996376038 g
- Protein 5.45347000122928 g
- Saturated Fat 59.7765870742888 g
- Serving Size 1 1 Recipe (1501g)
- Sodium 750.156000857058 mg
- Sugar 6.38663000371073 g
- Trans Fat 6.58396900821157 g
- Calories 879 calories
Step-by-step
- Melt butter in soup pot over low heat.
- Add onion and cook until soft but not browned.
- Add salt, potatoes, and water.
- Cover and cook over low heat stirring occasionally until potatoes are tender, about 30 minutes.
- Stir in hot milk and browned hamburger.
- Combine egg yolk and cold milk, gradually add to hot soup stirring constantly.
- Add cayenne pepper, and pepper.
- Garnish with parsley before serving.
Will the dairy curdle the moment it touches the pot? That anxiety halts many cooks halfway through building a creamy base, but the solution lies in thermal control rather than guesswork. When incorporating the egg yolk and cold milk mixture into the simmering liquid, pouring it slowly while whisking continuously prevents the proteins from seizing into scrambled lumps. Keeping the heat at a gentle whisper rather than a rolling boil ensures the emulsion remains smooth and velvety without requiring specialized kitchen gadgets.
Potatoes present their own evaluation challenge when buried in a thick, opaque broth rather than roasting visibly on a sheet pan. Piercing a cube with the tip of a paring knife provides the definitive test; if the steel slides through the center with zero resistance and the edges begin to fray softly against the blade, the starch has hydrated fully. Simmering those tubers over low heat for roughly thirty minutes allows them to soften evenly without dissolving completely into mush before the meat is introduced.
Historical Midwestern farm kitchens frequently combined ground beef with starchy root vegetables to stretch limited protein stores during lean winter months. This rustic approach relied on pantry staples like butter, onions, and milk to build body without expensive roux-making techniques or heavy cream. Ground chuck browned beforehand releases savory rendered fats that season the cooking water, turning a basic broth into a rich foundation that supports the earthy flavor of the potatoes.
Controlling the heat during the final stage protects the delicate texture of the finished dish. Allowing the soup to rest off the burner for five minutes before serving helps the starches settle and prevents scalding. Leftovers store safely in an airtight container in the refrigerator for up to three days, though gentle reheating on the stovetop is required to prevent separation.
