Homemade Ground Beef And Potato Soup (Printable)
A comforting bowl loaded with ground beef, russet potatoes, and fresh vegetables simmered in flavorful beef 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
14 - 2 tbsp chopped fresh parsley
15 - Shredded cheddar cheese for garnish
# Directions:
01 - Heat a large soup pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until fully browned. Drain excess fat if needed.
02 - Add the chopped onion, minced garlic, sliced carrots, and diced celery to the pot. Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in the diced potatoes, beef broth, diced tomatoes with their juices, bay leaf, dried thyme, smoked paprika, salt, and black pepper. Mix well to combine all ingredients.
04 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until potatoes and vegetables are tender.
05 - Stir in the frozen peas and cook for an additional 5 minutes until heated through. Remove and discard the bay leaf. Taste the soup and adjust seasoning with more salt and pepper if needed.
06 - Ladle the hot soup into bowls. Garnish with chopped fresh parsley and shredded cheddar cheese if desired. Serve immediately while hot.
# Expert Tips:
01 -
- This soup comes together in under an hour but tastes like it simmered all day
- Its incredibly forgiving and adaptable to whatever vegetables are sitting in your crisper drawer
02 -
- Potatoes continue to absorb liquid as they sit so if making this ahead stop cooking when theyre slightly firm
- The soup will taste even better the next day as the flavors have time to meld together properly
03 -
- Cut your potatoes into even sized cubes so they all finish cooking at the same time
- Start with less salt than you think you need because the beef broth and tomatoes add plenty of savory depth on their own