Ground Beef and Potato Soup (Printable)
A comforting bowl filled with savory beef, tender potatoes, and vegetables in a rich broth.
# What You’ll Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 4 medium russet potatoes, peeled and diced
03 - 1 large onion, chopped
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas
→ Pantry
08 - 6 cups beef broth
09 - 1 can (14.5 oz) diced tomatoes, undrained
10 - 1 bay leaf
→ Spices & Seasonings
11 - 1 tsp dried thyme
12 - 1/2 tsp smoked paprika
13 - Salt and black pepper to taste
→ Optional Garnish
14 - 2 tbsp chopped fresh parsley
15 - Shredded cheddar cheese
# How To Make It:
01 - In a large soup pot or Dutch oven over medium heat, cook the ground beef, breaking it apart with a spoon, until browned. Drain excess fat if needed.
02 - Add onion, garlic, carrots, and celery to the pot. Sauté for 5 minutes until vegetables begin to soften and become fragrant.
03 - Stir in potatoes, beef broth, diced tomatoes with their juices, bay leaf, thyme, smoked paprika, salt, and pepper. Mix well to combine all ingredients.
04 - Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for 25 minutes, stirring occasionally, until potatoes and vegetables are completely tender.
05 - Stir in the frozen peas and continue cooking for another 5 minutes until heated through. Remove and discard the bay leaf.
06 - Taste the soup and adjust salt and pepper seasoning if necessary. Serve hot in bowls, garnished with chopped parsley and shredded cheddar cheese if desired.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like it simmered all day
- The leftovers actually get better, making tomorrow lunch something to look forward to
02 -
- Drain the beef fat if it looks excessive, but leave a little behind or the soup will taste flat
- The potatoes keep cooking even after you turn off the heat, so do not worry if they seem slightly firm when you serve it
03 -
- Cut your potatoes into even sized cubes so they all finish cooking at the same time
- Make a double batch and freeze half for those nights when cooking feels impossible