YOUR SOLIN GENERATED RECIPE
Hearty Hamburger Potato Soup
Lean ground beef and diced potatoes simmered in a savory herb broth and finished with Greek yogurt for a velvety, comforting texture.
INGREDIENTS
6 oz Ground beef (93% lean)
1 medium Yukon gold potato
0.25 cup Yellow onion
0.25 cup Carrots
0.25 cup Celery
1 clove Garlic
1.5 cup Beef broth
0.25 cup Plain Greek yogurt
1 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried thyme
PREPARATION
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the ground beef and cook until browned, breaking it into small crumbles with a wooden spoon.
Remove the beef from the pot and set aside on a plate, leaving any rendered fat in the pan.
Add the diced onion, carrots, and celery to the pot, sautéing for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic, sea salt, black pepper, and dried thyme, cooking for 1 minute until fragrant.
Return the cooked beef to the pot and add the diced Yukon gold potato and beef broth.
Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes until the potatoes are fork-tender.
In a small bowl, whisk the Greek yogurt with a ladle of the warm broth to temper it, then stir the mixture back into the soup until smooth and creamy.