This hamburger potato soup is loaded with onions, celery, carrots, poblano peppers, and corn in beef broth seasoned with warm southwestern spices. It is such a quick and easy soup recipe that it can be easily prepared on a busy weeknight.
Enjoy this tasty soup with sweet potato cornbread, drop biscuits, or cheddar and jalapeno beer bread.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Poblano peppers: Choose firm peppers without blemishes or any sign of decay.
- Ground beef: Use ground beef with a little fat in it. Fat gives the beef flavor.
- Marjoram: It is a milder, sweeter, less intense relative of oregano. However, you can substitute oregano if needed.
- Beef broth: Preferably low-sodium
- Potatoes: My go-to potatoes for this soup are Yukon Gold potatoes. They are waxier than Russet potatoes, so they hold up better in soup.
- Fresh herbs for garnish: Parsley, cilantro, or thyme work well.
How to Make Hamburger Potato Soup
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Roast the poblano peppers. Steam them in a paper bag or bowl covered with plastic wrap for about 10 minutes. Peel the skins, cut off the stems, and remove the seeds.
- Brown the ground beef in a Dutch oven over medium heat. Add the onions, celery, and carrots about halfway through the browning process. Cook until the onions and celery are soft.
- Reduce the heat to low and add the garlic and other spices. Cook for a minute.
- Add the beef broth, potatoes, corn, and the poblanos you set aside. Simmer until all the vegetables are tender. Garnish with fresh herbs.
Preparation Tips
- Poblano peppers are fairly mild, but if the soup has a little more heat than you like, add a couple of tablespoons of brown sugar. It binds with the capsaicin and helps tame the spiciness.
- Ground pork, turkey, or chicken can be substituted for the ground beef.
- For even more protein, add black, kidney, pinto, or cannellini beans.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
More Soup Recipes
Hamburger Potato Soup
This hamburger potato soup is loaded with onion, celery, carrots, poblano peppers, and corn in a chicken broth seasoned with warm southwestern spices.
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Servings: 6 servings
Calories: 298kcal
Ingredients
- 4 medium poblano peppers
- 1 lb ground beef
- 1 medium yellow onion, finely chopped
- 2 ribs celery, chopped
- 2 large carrots, peeled and chopped
- 3 cloves garlic, minced
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried marjoram or oregano
- ⅛-¼ teaspoon ground cayenne pepper
- 6 cups low-sodium beef broth
- 2 medium Yukon Gold potatoes, cut into bite-sized pieces
- 1 (15-ounce) can yellow corn, drained
- 1-2 tablespoon brown sugar (optional)
- chopped fresh cilantro or parsley
Instructions
- Preheat oven to 425 degrees. Cover a baking sheet with parchment paper or aluminum foil. Place the poblano peppers on the baking sheet with space between them. Roast for 15 minutes, turning halfway through the cooking process.
- Steam them in a paper bag or bowl covered with plastic wrap for 10 minutes. Peel the skins, cut off the stems, and remove the seeds. Dice them and set them aside.
- Brown the ground beef in a Dutch oven over medium heat. About halfway through the browning process, add the onions, celery, and carrots. Cook until the onions and celery are soft.
- Reduce the heat to low and add the garlic, chili powder, ground cumin, dried marjoram, and cayenne pepper. Cook for 1 minute.
- Add the beef broth, potatoes, corn, and the poblanos you set aside. Bring the mixture to a boil. Reduce and simmer until all the vegetables are tender. Garnish with fresh cilantro or parsley.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated in the microwave at reduced power or on the stovetop over low heat.
Nutrition
Calories: 298kcal | Carbohydrates: 21g | Protein: 20g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 534mg | Potassium: 1225mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4536IU | Vitamin C: 79mg | Calcium: 55mg | Iron: 3mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Heather
This soup looks perfect for this time of year. My mom would make something like this- must try your recipe!
Beth Pierce
Thanks, Heather! Enjoy!
Lisa
This soup was so flavorful and hearty! The kids loved it. I am saving the recipe for more chilly days ahead.
Paula
This hamburger and potato soup was incredible! rich flavors, tasted great and was a filling recipe. My family loved it.
Ben
In a moment of genius, I added cheddar cheese to this soup and made a cheeseburger version. SO good.
Emmanuel Damian
This was so yummy! We loved all the great flavor and textures. The poblano peppers really added something to this soup!
April
This soup was very flavorful and easy to make! Yummy!
Mimi
I love this Hamburger Potato Soup! I made it today, and it was very good.
Amy
This soup looks so hearty and comforting! This is exactly the kind of cozy dinner my family loves.
Beth Pierce
Thanks, Amy! Enjoy!
Kristin
I made this last night, and it was great. It’s super hearty and the entire family devoured it. Great one.
Beth Pierce
Thanks, Kristin! So glad that they liked it.
Maria
This is great stuff! It’s the perfect soup for the winter. I think next time I’m going to try it with some Italian sausage.
Beth Pierce
It will be delicious!