Creamy Hamburger Hash Soup
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- for the soup:
- 1 lb lean ground beef
- 1.5 lbs Boomer Gold Little Potatoes diced
- 1 small onion diced
- 2 cloves garlic minced
- salt and pepper to taste
- 2 cups chicken stock
- 2 cups heavy cream or whole milk
- 1/2 cup instant mashed potato flakes optional
- for serving:
- 2 cups shredded cheddar cheese
- fresh chives sliced
- bacon pieces
In a large dutch oven (pot), brown ground beef along with diced Little Potatoes, diced onion and minced garlic. Season generously with salt and pepper. Once beef is browned and crumbled, drain off any excess grease.
Then pour in chicken stock.
Cover and turn heat down to medium-low. Allow soup to simmer for about 15 minutes (until potatoes are fork tender).
Then pour in heavy cream and stir.
This next part is optional and depends on how thick you like your soup. I really enjoy thick, chowder-like soups so I will add in about 1/2 cup of instant mashed potatoes. Stir and allow soup to simmer on low heat, covered, for about 10 minutes. You can always add more of the instant mashed potatoes if you want it even thicker.
Do a taste test. I usually find it needs more salt and pepper. Just keep adding a little, then tasting, until you get it just right.
Finally, top each serving with shredded cheese, chives and bacon pieces.
Calories: 426kcal | Carbohydrates: 23g | Protein: 11g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 112mg | Sodium: 293mg | Potassium: 554mg | Fiber: 2g | Sugar: 2g | Vitamin A: 23.2% | Vitamin C: 26.1% | Calcium: 25.9% | Iron: 5.9%