This hamburger potato soup can be made on top of the stove or in the crock pot. It is a recipe my family loves and the spinach and cheese just makes this dish. Make this on a cold day or make it anytime with some of my Southern cornbread hoecakes for a warm comfort food meal. This soup is very versatile as you can add whatever you have on hand and make it your own. Green beans, okra and celery could also be added to this great soup. It keeps well for several days and the recipe could actually be cut in half or doubled. I have not tried freezing this soup but see no reason why it could not be frozen.
Hamburger potato soup ingredients needed:
Green onion or 1 medium onion
Chopped or sliced carrots
Dried parsley flakes
Shredded sharp cheddar cheese
Cornstarch (optional, used to thicken soup only)
Recipe feedback: “I made this soup for the third time yesterday!! I cook it in the crockpot. This time I used half ground beef and half sweet Italian sausage,,,,,,,yummm! Used potatoes, carrots, onions from the garden, frozen corn kernels, and fresh spinach. We enjoy it with a salad.” – Faith
“I tried this last night and my husband really loved it. I did reduce the parsley to 2 tsp and since I was out of milk—-I used half evaporated milk and half water (courtesy of the Internet!) I whisked the milk and cornstarch separately and added it when the potatoes were just about done. I also made this on the stove top. I added more cornstarch to try to thicken it a bit more. Thank you so much for sharing it!” – Anu
“I made this soup for our tailgating party! So hearty and so good. I added your cornbread muffins and they all raved about it. Plan to definitely keep this one in the rotation. I love all your recipes. ” – Pam
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Hamburger Potato Soup
This Hamburger Potato Soup is wonderful comfort food! Great to enjoy with family and friends.
Servings: 8 servings
- 1 pound ground beef
- 1 cup chopped green onion or 1 medium onion
- 2 teaspoons minced garlic
- 1 cup chopped or sliced carrots
- 1/2 cup frozen corn
- 1 cup chopped fresh spinach
- 2 14.5 ounce cans beef broth
- 3 to 4 medium potatoes peeled and cut up
- 1/2 cup water
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 teaspoons dried basil
- 3 teaspoons dried parsley flakes
- 1/2 cup shredded sharp cheddar cheese
- 1 cup milk
- 2 teaspoons cornstarch optional, used to thicken soup only
Brown the hamburger, onions and minced garlic in a skillet on top of the stove. Remove, drain and put in soup pot or crock pot. Add remaining ingredients to soup pot or crock pot and if cooking on top of the stove, cook until potatoes and carrots are soft.
Cook in crock pot for 6 hours on low or 4 hours on high. If you want the soup thicker, whisk the cornstarch into the milk before adding to pot. Garnish with shredded cheddar cheese.
Don’t forget to pin hamburger potato soup.
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