Taco Potato Hamburger Soup
A creamy and hearty soup combining seasoned ground beef, tender potatoes, and zippy enchilada sauce, perfect for chilly nights.
Ingredients
Main Ingredients
- 1 pound Ground Beef Provides rich, savory flavor and protein.
- 1 tablespoon Olive Oil Helps brown the beef and adds a fruity note.
- 1 large White Onion, diced Adds sweetness and depth to the soup.
- 3 cloves Garlic, minced Packs in delicious, aromatic flavor.
- 3 cups Low Sodium Chicken Broth Forms the base, giving body without too much salt.
- 1 pound Red Potatoes, diced Adds heartiness and texture.
- 1 19-oz can Red Enchilada Sauce Brings that signature tangy taco flavor.
- 1 1-oz package Taco Seasoning Adds a bold kick; homemade seasoning works too!
- 1/2 teaspoon Salt Enhances all the other flavors.
- 1/2 teaspoon Ground Black Pepper Adds warmth to every bite.
- 1 cup Heavy Cream, at room temperature Makes it luxuriously creamy.
- 1 tablespoon Cornstarch Thickens the soup a bit; can be left out for a thinner consistency.
- 1 cup Shredded Cheddar Cheese Melts into the soup for an extra layer of flavor.
Instructions
Preparation
- Dice the onion and potatoes: Make sure the pieces are even.
- Mince the garlic: This will add a punch of flavor.
- Measure out the spices and sauces: This keeps your cooking smooth and organized.
Cooking
- Heat olive oil in a large pot over medium heat.
- Add the ground beef and onions; cook until browned.
- Stir in garlic and cook for another minute until fragrant.
- Pour in broth, potatoes, enchilada sauce, taco seasoning, salt, and pepper; bring to a simmer.
- Cook until potatoes are fork-tender, about 10-15 minutes, stirring occasionally.
- Mix in heavy cream and cornstarch; stir until well combined and slightly thickened.
Serving
- Ladle the soup into bowls.
- Top with shredded cheddar cheese while hot.
- Garnish with your favorite taco toppings, like sour cream or jalapeños, if desired.
Notes
This soup is perfect for meal prep and can be stored in the fridge for up to 4 days.