Ingredients
Scale
- 1 pound (450g) ground beef (hamburger)
- 4 large potatoes, peeled and diced (about 4 cups)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth (or vegetable broth for a lighter option)
- 1 cup whole milk or heavy cream (substitute with oat milk for dairy-free)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
When my mum first taught me this recipe, she was adamant about using fresh potatoes rather than frozen — they hold their texture better and give the soup that homemade, rustic feel. And don’t skimp on good quality broth; it’s the backbone of this dish, much like the bubbling stews of my childhood that simmered for hours, filling the cottage with their magic.
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes. This is where the soup first starts to sing — the aroma alone might have you sneaking a taste.
- Add the ground beef to the pot. Cook, breaking it up with a wooden spoon, until browned all over and no longer pink, about 7-8 minutes. Drain any excess fat if necessary to keep the soup from feeling too greasy.
- Sprinkle the flour over the beef mixture and stir well to coat evenly. Cook for 2 minutes, stirring constantly, to cook out the raw flour taste. This step creates the gentle thickening that makes the soup so creamy and satisfying.
- Gradually pour in the beef broth, stirring constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce heat to a simmer.
- Add the diced potatoes, dried thyme, and smoked paprika. Season with salt and pepper to taste. Cover the pot and let it simmer until the potatoes are tender, about 20-25 minutes. I often poke a potato with the tip of a spoon to check — tender but not falling apart is the sweet spot.
- Once the potatoes are cooked through, stir in the milk or cream. Warm gently on low heat for 5 minutes without boiling, just enough to bring everything together in a silky harmony.
- Taste and adjust seasoning if needed. If you like a thicker soup, I sometimes mash a few potato chunks against the side of the pot to thicken naturally, just like my mum taught me.
- Serve hot, garnished with a sprinkle of fresh parsley for a pop of colour and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
