Potato Soup


  • 1 pound of ground hamburger
  • 4-5 cups beef broth
  • 4 medium potatoes, peeled and cut in bite size pieces
  • 4 carrots, peeled and cut into bite size pieces
  • 1 bay leave
  • seasonings to taste: salt, pepper, oregano, garlic powder, onion powder
  • 1 stick butter, softened, optional
  • 1/2 c. flour, optional

Start by browning the meat in a pot or if you are using a higher fat hamburger in a frying pan so it is easier to drain off the fat. NOTE: I use onion powder because they bother my husband but if you prefer, use a small onion instead of the powder.

After you have drained the fat, add the diced onion and cook until translucent. If you want to use garlic instead of garlic powder add the minced garlic when the onion is almost done. If you are using the powders, do not add yet.

When the onions and garlic (if using) are done, add in the beef broth. I have used water and bullion in a pinch. Let this simmer for about 30 minutes. Add in the potatoes and carrots. Stir in the salt, pepper, oregano,bay leaf and if using onoin powder and garlic powder.

Bring to a boil, and then lower the heat to maitain a simmer for about an hour. If you prefer your soup a little thicker, like I do, mix equal amounts of butter and flour (this is called buerre manie) and add it to your soup off of the heat. Stir it in and it will thicken.

My grammie always served this on a plate with butter and we mashed everything all together. She had homemade bread, slathered with butter and  my grandfather would put a mouthful of the mashed soup on the bread and eat them together. Don’t knock it till you try it! Pure Bliss on a cold snowy day!