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Hamburger, Potato Rival Soup A.K.A Goop Soup


Rate this recipe 3.2/5 (46 Votes)


  • 2 lbs. Hamburger
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  • Oregano
  • Basil
  • 2.5 lbs. Potatoes Diced (skins on or off, your preference)
  • 16 Cups Water
  • 6 TBSP Beef Base
  • 1 Small Chopped Onion
  • 2 Cups Flour
  • 5 Eggs


Level of difficulty Average
Cost Average budget


Step 1

In a large cook pot add all ingredients except flour and eggs.

Step 2

All seasonings are added to your taste. I usually make 2 full swirls around the pot of each seasoning, which seems to be good.

Step 3

Bring to a slow boil and stir occasionally, being sure to separate hamburger as it cooks.

Step 4

After burger is cooked, reduce heat to low till potatoes are cooked.

Step 5

In a separate bowl mix the flour and eggs till they make an ooey, gooey, mess.

Step 6

Bring soup back to a boil and drop egg rivals into soup by teaspoons.

Step 7

Stir and let cook on medium heat for about 30 mins.


If you prefer you can cook hamburger first and boil potatoes first and then add everything together.

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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