Tomato-Based Hamburger Potato Soup – Hearty, Comforting, and Weeknight-Friendly

If you’re craving something warm, simple, and satisfying, this Tomato-Based Hamburger Potato Soup hits the spot. It’s the kind of soup that feels like a hug in a bowl—savory ground beef, tender potatoes, and a bright tomato base with plenty of flavor. It cooks in one pot, uses basic pantry staples, and comes together without fuss.

Whether you’re feeding a busy family or stocking the fridge for the week, this recipe is reliable, affordable, and seriously comforting.

What Makes This Special

This soup walks the line between rich and light. The beef adds depth, while the tomato base keeps it fresh and tangy. Potatoes make it hearty enough for a full meal, and simple spices give it warmth without overpowering the other flavors.

It’s also flexible. You can adjust the seasoning, toss in extra vegetables, or use what you have on hand. And because it’s a one-pot meal, cleanup is easy—always a win on a weeknight.

Shopping List

• 1 pound (450 g) ground beef (80–90% lean)
• 1 medium yellow onion, diced
• 2–3 carrots, peeled and diced
• 2 celery stalks, diced (optional but great for flavor)
• 3–4 medium russet or Yukon Gold potatoes, peeled and chopped into 1/2-inch cubes
• 3 cloves garlic, minced
• 1 can (14–15 oz) crushed or diced tomatoes
• 1 can (8 oz) tomato sauce or puree
• 4 cups beef broth (or chicken/vegetable broth)
• 1 cup water (as needed to adjust thickness)
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika (or sweet paprika)
• 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1–1.5 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil (if needed)
• 1 teaspoon sugar or a splash of balsamic (optional, to balance acidity)
• Fresh parsley or green onions, chopped (for garnish)
• Optional add-ins: 1 cup frozen corn or peas, 1 diced bell pepper, a pinch of red pepper flakes

Instructions

1. Brown the beef: Heat a large pot or Dutch oven over medium-high heat.

   Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. If there’s a lot of fat, spoon off excess, leaving about 1–2 tablespoons for flavor.

2. Sauté the aromatics: Add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.

   If the pot looks dry, add a splash of olive oil.

3. Add garlic and spices: Stir in the garlic, smoked paprika, Italian seasoning, thyme, black pepper, and a pinch of salt. Cook for 30–60 seconds until fragrant. Don’t let the garlic burn.
4. Tomato base time: Add the tomato paste and cook it for 1 minute to deepen the flavor.

   Stir in the crushed or diced tomatoes and tomato sauce.

5. Build the soup: Pour in the beef broth and add the bay leaf. Stir well, then bring to a simmer.
6. Add the potatoes: Stir in the chopped potatoes. Reduce heat to medium-low, cover loosely, and simmer for 18–25 minutes, until the potatoes are tender but not mushy.
7. Adjust thickness and balance: If the soup is too thick, add up to 1 cup of water to reach your desired consistency.

   Taste and add salt as needed. If it tastes overly tangy, add 1 teaspoon sugar or a splash of balsamic to balance.

8. Optional veggies: Stir in frozen corn or peas during the last 5 minutes of cooking. They’ll heat through quickly and add color.
9. Finish and serve: Remove the bay leaf.

   Ladle into bowls and top with chopped parsley or green onions. Serve with crusty bread or a simple green salad.

Keeping It Fresh

This soup stores well and even tastes better the next day as the flavors meld. Let it cool, then transfer to airtight containers.

It will keep in the fridge for 3–4 days. For longer storage, freeze in meal-sized containers for up to 3 months. Leave a little room at the top for expansion.

Thaw overnight in the fridge or reheat gently from frozen with a splash of water or broth. Stir often to prevent sticking and to keep the potatoes from breaking apart.

Benefits of This Recipe

• Budget-friendly: Uses affordable pantry items and basic produce.
• Balanced and hearty: Protein from the beef, carbs from the potatoes, and fiber from the veggies.
• One-pot convenience: Less cleanup without sacrificing flavor.
• Customizable: Easy to adapt to different tastes and dietary needs.
• Great for meal prep: Holds up well in the fridge and freezer.

Pitfalls to Watch Out For

• Overcooking the potatoes: Cut them evenly and simmer gently to avoid a mushy texture.
• Skipping the tomato paste step: Briefly cooking the paste in the pot adds depth you’ll miss otherwise.
• Not salting in stages: Add a little salt as you go. It layers the flavor and prevents a flat-tasting soup.
• Too much grease: If your beef is very fatty, drain most of the grease after browning.

  You want richness, not slickness.

• Acidity imbalance: Tomatoes can be sharp. A small amount of sugar or balsamic can round things out without making it sweet.

Recipe Variations

• Lean and light: Swap ground turkey or chicken for beef. Use chicken broth and add a squeeze of lemon at the end for brightness.
• Spicy kick: Add red pepper flakes, a diced jalapeño, or a pinch of cayenne with the spices.
• Chunky veggie boost: Stir in diced zucchini, bell peppers, or chopped spinach in the last 5 minutes of cooking.
• Smoky-sweet twist: Use fire-roasted tomatoes and a touch of maple syrup instead of sugar.
• Creamy version: Stir in 1/2 cup heavy cream or half-and-half at the end for a richer, velvety finish.
• Herb-forward: Finish with fresh basil or dill instead of parsley for a different flavor profile.
• Gluten-free and dairy-free: This recipe already is, as written.

  Just confirm your broth and tomato products are certified gluten-free if needed.

FAQ

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the aromatics first on the stovetop for best flavor. Transfer everything to the slow cooker with the potatoes and liquids.

Cook on Low for 6–7 hours or High for 3–4 hours, until the potatoes are tender.

What kind of potatoes work best?

Yukon Golds hold their shape well and give a creamy bite. Russets work too but soften more and can slightly thicken the soup. Cut whichever you use into even pieces so they cook at the same rate.

How can I make it thicker?

Mash a few potato chunks against the side of the pot and stir them back in.

You can also simmer uncovered for a few extra minutes to reduce the liquid. Avoid adding flour or cornstarch unless you prefer a stew-like texture.

Can I use fresh tomatoes?

You can, but canned tomatoes usually give better body and a consistent flavor. If using fresh, peel and chop 4–5 ripe tomatoes and add a little extra tomato paste to boost richness.

What can I use instead of beef broth?

Chicken or vegetable broth works fine.

If you only have water, add an extra pinch of salt, a bit more tomato paste, and maybe a splash of Worcestershire for depth.

How do I keep the soup from being too acidic?

Use a small amount of sugar, honey, or balsamic vinegar to balance the acidity. Also make sure to sauté the tomato paste briefly—this softens its sharp edges.

Is this freezer-friendly with potatoes?

Yes, as long as the potatoes aren’t overcooked. Keep them just tender.

When reheating from frozen, warm gently and avoid vigorous stirring to maintain texture.

Can I add pasta or rice?

Sure. Add 1/2 cup small pasta or 1/3 cup rice during the last 10–15 minutes, adding extra broth as needed. For leftovers, cook pasta or rice separately and add it to each bowl to prevent swelling.

How can I make it vegetarian?

Swap the beef for a plant-based ground or use cooked lentils.

Use vegetable broth and olive oil, and adjust seasoning to taste.

What should I serve with it?

Crusty bread, garlic toast, or a simple green salad all work well. A sprinkle of shredded cheddar or Parmesan on top is also a nice touch if you like a little cheese.

Final Thoughts

This Tomato-Based Hamburger Potato Soup is the kind of recipe you’ll come back to when you want something honest and comforting. It’s flexible, forgiving, and full of flavor without a lot of work.

Keep the ingredients on hand, make it your own with a few simple tweaks, and enjoy a bowl that always feels like home.