Introduction
A warm and satisfying bowl of soup can do wonders on a chilly day, and this Zuppa di Patate con Hamburger e Formaggio (Potato Soup with Burger and Cheese) is the perfect example of comfort food at its finest. This hearty dish combines the creamy texture of potatoes with the savory flavors of seasoned hamburger meat and the richness of melted cheese. Ideal for cozy dinners or as a filling lunch, this soup is both easy to prepare and incredibly flavorful, making it a family favorite.
Ingredients:
(Serves 4-6)
500 g of potatoes (preferably starchy, like Russet)
250 g ground beef (for the hamburger)
1 medium onion, finely chopped
2 cloves garlic, minced
1 carrot, peeled and diced
1 celery stalk, diced
750 ml vegetable or chicken broth
200 ml whole milk or cream (for extra richness)
100 g of shredded cheese (cheddar or mozzarella, based on preference)
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
Prepare the vegetables:
Peel and dice the potatoes into bite-sized cubes. Set aside. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, sautéing for about 5-7 minutes until softened. Add the minced garlic and cook for another minute, stirring frequently.
Cook the ground beef:
In the same pot, add the ground beef to the vegetables and cook, breaking it apart with a wooden spoon. Season with salt, pepper, thyme, and paprika. Cook until the beef is browned and fully cooked, about 7-10 minutes.
Make the soup base:
Add the diced potatoes to the pot, followed by the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender when pierced with a fork.
Blend and cream the soup:
Once the potatoes are cooked, use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. If you don’t have an immersion blender, you can transfer a portion of the soup to a regular blender and blend it, then return it to the pot. Stir in the milk or cream for extra creaminess.
Add the cheese:
Once the soup is smooth and creamy, stir in the shredded cheese until melted and fully incorporated. Taste and adjust seasoning with more salt, pepper, or paprika as needed.
Serve:
Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of extra cheese, if desired. Serve hot with crusty bread on the side for a complete meal.
Serving and Storage Tips:
Serving: This soup is perfect as a main course on a cold day. Serve with fresh, warm bread or a slice of toasted baguette for dipping. It pairs wonderfully with a light salad for a well-rounded meal.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little extra milk or broth if it thickens too much. This soup can also be frozen for up to 2 months. When reheating after freezing, add a little more liquid to achieve the desired consistency.
Variations:
