Heat olive oil in a large dutch oven or large soup pot over medium heat, and sauté diced onions till translucent and fragrant.
1 medium onion, 2 tablespoon olive oil
Add in the hamburger meat and brown ground beef till no longer pink, making sure to stir often and scrape up any browned bits on the bottom of the pot with a wooden spoon. No need to get rid of the excess grease.
1.5 lbs lean ground beef
Sprinkle about 1-2 tablespoons all purpose flour on the ground beef just to coat it, and season well with salt and pepper.
1-2 tablespoon all purpose flour
Pour in the about 4 cups of broth and 1 cup of water, then add in the diced potatoes. Cover and bring to a gentle simmer. Cook on low heat for about 10-15 minutes, just till potatoes are fork tender. Make sure not to over cook, as the potatoes will get mushy. Adjust salt and pepper as needed
4 medium sized russet potatoes, 4 cups beef broth, 1 cup water, salt & pepper to taste
Video
Notes
You may need to add a bit more broth and water if you use extra large potatoes and 1.5 lbs of beef. You want enough liquid to cover the potatoes, so adjust accordingly.Super easy to turn this into gluten free potato soup! Just use corn starch, arrowroot powder or even potato starch as your thickening agent.Potato soup lasts in the fridge for up to 3-5 days. Make sure to store leftovers in an airtight container and to reheat, ladle out individual servings into soup bowls and reheat on high for 2 minutes.