Begin by sautéing 1/2 diced onion in 1 tbsp of olive oil over medium heat. I like to use a stock pot or Dutch Oven for cooking my soup.
Once the onion is translucent, add in 1-1.5 lb ground beef and sauté till browned, but no need to cook all the way through.
Sprinkle about 1-2 tbsp of all purpose flour or gluten free flour all over the ground beef. This will serve to thicken the soup. The more flour, the thicker the soup will be.
Add 4 cups of beef broth and about 1 cup of water to the ground beef.
Lastly, add diced potatoes and salt and pepper to the broth. You will want to use about 1 medium russet potato for each person you're feeding; 4 med. sized potatoes for a family of 5 is perfect. Cover and simmer for 10-15 minutes till potatoes are fork tender!
You will need to add more salt and pepper to taste after soup is finished cooking.
Make sure to not overcook the potatoes or else they will get mushy.
Serve this hearty soup with warm buttered bread and garnish with green onions!
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