Hamburger and Potato Soup

After a couple of weeks of vegetable based soups we switched up our Sunday Soups to a more hearty one. This Hamburger and Potato Soup was a great choice.  This one came from the blog/website  Salt and Lavender.  The recipe comes together quickly if you have everything prepped before hand.  Before serving add some Lawry's seasoning salt to taste then top it off with some sliced scallions.

1 pound lean ground beef

1 tablespoon olive oil

1 tablespoon butter

1 medium onion chopped small

2 medium carrots peeled & chopped small

2 sticks celery chopped small

3 cloves garlic minced

1/2 teaspoon Italian seasoning

2 tablespoons flour

4 cups chicken or beef broth

1/2 tablespoon Worcestershire sauce

1 cup heavy/whipping cream

2 medium-to-large Russet potatoes peeled & diced

3/4 cup corn (frozen or fresh)

Seasoning salt & pepper to taste

Add the ground beef to a Dutch oven or soup pot over medium-high heat. Cook until browned, breaking the meat up as you go along (about 8-10 minutes).

Once the beef has browned, take it out of the pot and transfer it to a paper towel lined plate. Discard most of the fat from the pot but don't wipe it out.

Add the oil, butter, onion, carrots, and celery to the pot and sauté for 5-7 minutes.

Stir in the garlic, Italian seasoning, and flour, and cook for about a minute, stirring nearly constantly.

Add in the chicken broth. Give it a good stir to ensure the flour has dissolved and the flavorful browned bits are scraped up from the bottom of the pot. 

Add in the Worcestershire sauce, cream, potatoes, corn, and cooked beef. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling. 

Cook, with the lid slightly open, until the potatoes are tender (about 20 minutes). Stir occasionally.

Generously season the soup with seasoning salt & pepper.