Taco Potato Hamburger Soup is beefy, cheesy and is so satisfying! Ground beef and tender bites of red potatoes are served in the most mouthwatering broth that’s made rich and bold from enchilada sauce, taco seasoning, heavy cream and more.
Taco Potato Hamburger Soup
The weather is still cold, and that means one thing – more soup recipes! Potato hamburger soup is a real stick to your ribs recipe that always hits the spot. Ground beef and potatoes keep you nice and full while a creamy red broth (that’s deliciously rich with enchilada flavor) makes your mouth water. Plenty of other ingredients like fresh garlic, taco seasoning and cheddar cheese also work in tandem to make every single bite so good, it’s hard not to go back for more… no matter how full you are after just one bowl! This kid-friendly recipe is always a hit at my dinner table. With the weather being as bone chilling as it is lately, it’s been requested about once a week. Once you try your first spoonful, you’ll see why I’m happy to make it over and over again!
What thickens potato hamburger soup?
This savory broth has a lovely thick, rich, creamy consistency. That’s due to two different ingredients! Heavy cream and cornstarch are whisked together to create a slurry that thickens the red enchilada broth in the very best way.
How to Make Taco Potato Hamburger Soup
- Cook the meat. Heat a large pot over medium-high heat. Add the ground beef and cook until it’s browned and cooked all the way through. Break it apart with a spatula as you go. Then, drain the fat from the pan and set the beef aside in a bowl.
- Add the onions and garlic. Add the oil to the pot. Toss in the onions and cook until they’re softened and traslucent. Then, mix in the garlic and cook for just about thirty seconds or so.
- Add more ingredients. Pour in the broth, potatoes, enchilada sauce and seasonings. Mix until combined. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the potatoes are tender.
- Make a slurry. In a bowl, whisk together the heavy cream and cornstarch until there are no more lumps. Whisk in a spoonful of warm broth to bring it to the right temperature.
- Thicken the soup. Gradually pour the slurry into the soup and stir consistently the whole time.
- Make it cheesy. Remove the pot from the heat. Stir in the shredded cheese until it’s melted and incorporated into the soup.
Storing Taco Potato Hamburger Soup
Once it’s totally cooled to room temperature, you can either store the potato hamburger soup in the fridge or freeze it for later! In an airtight container in the fridge, it’ll stay fresh for about 2-3 days. In the freezer, it’ll keep for up to 3 months. Don’t forget to date and label, of course! Let it slowly defrost in the fridge prior to reheating.
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- Ground Beef – You can swap this with ground turkey if you’d prefer.
- Chicken Broth – Low-sodium chicken broth is always my go-to. That way, I can control exactly how much salt is in the soup!
- Potatoes – I like using red potatoes in this soup recipe. They’re waxy and really hold their shape well in the hot broth.
- Heavy Cream – You can swap this with half and half if you’d like. However, your broth won’t be quite as rich and creamy.
Taco Potato Hamburger Soup
- 1 Pound Ground Beef
- 1 Tablespoon Olive Oil
- 1 Large White Onion diced
- 3 Cloves Garlic minced
- 3 Cups Low Sodium Chicken Broth
- 1 Pound Red Potatoes diced
- 1 19-oz Can Red Enchilada Sauce
- 1 1-oz Package Taco Seasoning
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 1 Cup Heavy Cream at room temperature
- 1 Tablespoon Cornstarch
- 1 Cup Shredded Cheddar Cheese
- Heat a large pot or Dutch oven over medium-high heat, add the ground beef and cook until it’s browned and fully cooked, breaking it apart with a spatula as it cooks.
- Drain the fat from the pan then remove the beef from the pot and set aside.
- Add in the oil and sauté the onions until they are soft and translucent, then mix in the garlic and cook for 30 seconds, until fragrant.
- Mix in the chicken broth, potatoes, enchilada sauce, taco seasoning, salt, and pepper until well combined. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the potatoes are tender.
- In a small bowl, whisk together the heavy cream and cornstarch until there are no lumps, then whisk in a spoon of the warm broth to bring it to temperature.
- Slowly pour the cream mixture into the soup while stirring continuously. Let the soup simmer for an additional 5 minutes to allow it to thicken.
- Remove the pot from the heat and stir in the shredded cheddar cheese until it’s fully melted and incorporated into the soup.
- Serve with freshly chopped green onions and extra cheese if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.