Smoked Paprika Hamburger Potato Soup – Hearty, Cozy, and Easy

This is the kind of soup you make when the weather turns chilly and you want something hearty without a lot of fuss. It’s rich, savory, and full of tender potatoes and seasoned ground beef, with a warm smokiness from paprika that brings the whole pot together. The broth is creamy without being heavy, and every spoonful feels like comfort food done right.

It’s simple enough for a weeknight but special enough to serve to company. If you love a classic hamburger soup, this version takes it up a notch.

What Makes This Recipe So Good

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• Smoky depth of flavor: Smoked paprika gives the broth a gentle, irresistible smokiness without adding heat.
• Comforting texture: Soft potatoes, tender beef, and a velvety broth make this feel satisfying and cozy.
• One-pot convenience: Easy cleanup and straightforward steps. Everything cooks in the same pot.
• Budget-friendly: Uses simple ingredients you likely already have in your pantry and fridge.
• Flexible and forgiving: Swap the veggies, adjust the seasoning, or make it dairy-free with a couple of quick tweaks.

Shopping List

• 1 pound ground beef (80–90% lean)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced (optional but great for sweetness)
• 1 tablespoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 tablespoon tomato paste
• 5 cups beef broth (low sodium preferred)
• 1 cup milk or half-and-half (or a splash of heavy cream for extra richness)
• 2 tablespoons butter or olive oil
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 1 teaspoon Worcestershire sauce
• Salt and black pepper to taste
• Fresh parsley or chives, chopped, for garnish
• Optional: shredded cheddar for topping

How to Make It

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1. Brown the beef: In a large pot or Dutch oven over medium-high heat, cook the ground beef until nicely browned, breaking it up as it cooks.

   Season with a pinch of salt and pepper. Drain excess fat if needed, leaving about 1 tablespoon in the pot for flavor.

2. Sauté the aromatics: Add butter (or olive oil) to the pot. Stir in onion, carrots, celery, and bell pepper.

   Cook 5–6 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften.

3. Add garlic and spices: Stir in garlic, smoked paprika, thyme, and oregano. Cook 1 minute until fragrant. Add tomato paste and cook another 1–2 minutes to caramelize it slightly.
4. Build the base: Sprinkle flour over the mixture and stir for 30–60 seconds to coat everything.

   This helps thicken the soup later. If using cornstarch instead, skip this step and mix it with cold milk in step 6.

5. Simmer the potatoes: Pour in the beef broth and add the bay leaf and Worcestershire sauce. Stir well, then add the diced potatoes.

   Bring to a gentle boil, reduce heat, and simmer 15–20 minutes, or until the potatoes are tender.

6. Make it creamy: Reduce heat to low. Stir in milk or half-and-half. If you skipped the flour, whisk 2 teaspoons cornstarch into the cold milk before adding.

   Simmer 3–5 minutes, stirring often, until the soup thickens slightly. Do not let it boil hard after adding dairy.

7. Adjust and finish: Taste and season with more salt and pepper as needed. Remove the bay leaf.

   If you like a thicker texture, mash a few potatoes against the side of the pot and stir them in.

8. Serve: Ladle into bowls and top with fresh parsley or chives. Add a little shredded cheddar if you want extra richness.

Keeping It Fresh

• Storage: Cool the soup completely, then store in airtight containers in the fridge for up to 4 days.
• Reheating: Warm gently on the stovetop over low to medium heat, stirring occasionally. Add a splash of broth or milk if it thickens too much.
• Freezing: This soup freezes well, though dairy can separate slightly.

  For best results, freeze the soup before adding the milk. Reheat, then stir in the dairy right before serving.

• Meal prep tip: Portion into single-serve containers for quick lunches. Garnish after reheating to keep herbs fresh.

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Why This is Good for You

• Balanced and satisfying: You get protein from the beef, carbs from the potatoes, and fiber from the vegetables.

  It’s a well-rounded meal in one bowl.

• Nutrient-rich veggies: Carrots, celery, onion, and peppers add vitamins, minerals, and antioxidants that support overall health.
• Smoked paprika perks: Paprika provides flavor without excess salt and brings plant compounds that support wellness.
• Customizable fats: You control the richness. Use milk for lighter, half-and-half or cream for a cozier, fuller body.

What Not to Do

• Don’t rush the sauté: Let the onion and veggies soften properly. This builds sweetness and depth.
• Don’t skip browning the beef: Color equals flavor.

  Pale beef makes a bland soup.

• Don’t overboil after adding dairy: High heat can cause curdling. Keep it to a gentle simmer.
• Don’t underseason: Taste at the end. Potatoes soak up salt, so you may need more than you think.
• Don’t cut potatoes too big: Large chunks take longer to cook and throw off the timing.

  Aim for 1/2-inch pieces.

Alternatives

• Protein swaps: Use ground turkey, chicken, or pork. For a plant-based version, try plant-based ground “beef” or cooked lentils.
• Dairy-free: Use olive oil instead of butter and swap milk for unsweetened almond milk or oat milk. Add a spoonful of cashew cream for richness.
• Gluten-free: Replace flour with cornstarch or skip the starch and thicken by mashing some of the potatoes.
• Spice variations: Add a pinch of cayenne for heat, or smoked chipotle powder for extra smokiness.
• Veggie boosts: Stir in frozen peas or corn at the end, or add a handful of chopped spinach or kale to wilt right before serving.
• Broth swap: Chicken or vegetable broth works if you don’t have beef broth, though beef gives the fullest flavor.

FAQ

Can I make this in a slow cooker?

Yes.

Brown the beef and sauté the aromatics on the stovetop first for best flavor. Transfer everything except the dairy to the slow cooker and cook on Low for 6–7 hours or High for 3–4 hours. Stir in the milk or cream at the end and heat through.

Can I use sweet potatoes instead of regular potatoes?

You can.

The soup will be slightly sweeter and the texture a bit softer. Reduce the simmer time by a few minutes since sweet potatoes cook faster.

How do I thicken the soup without flour or cornstarch?

Mash some of the cooked potatoes directly in the pot, then stir. This naturally thickens the broth and keeps the ingredient list simple.

What if I only have regular paprika?

Use it, but add a tiny pinch of liquid smoke or a dash of chipotle powder to mimic the smoky note.

Start small and taste as you go.

Can I add cheese to the soup?

Yes. Stir in a handful of shredded cheddar off the heat for a cheesier finish, or simply sprinkle it on top of each bowl to keep the broth smoother.

Is this recipe kid-friendly?

Generally, yes. The flavors are savory and mild.

If serving kids, keep the spices gentle and skip any extra heat.

Final Thoughts

Smoked Paprika Hamburger Potato Soup is simple, satisfying, and full of cozy flavor. It’s the kind of meal that turns pantry staples into something memorable with just a few smart steps. Keep it classic or tweak it to fit what you have on hand.

Either way, you’ll end up with a pot of soup that feels like home. Serve it with crusty bread, a sprinkle of herbs, and a quiet night in.