Homemade Ground Beef And Potato Soup (Printable View)

A hearty bowl filled with ground beef, potatoes, and vegetables in rich beef broth. Perfect for cold weather comfort.

# Ingredient List:

→ Meats

01 - 1 pound 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 ounces) diced tomatoes, undrained
10 - 1 bay leaf

→ Spices & Seasonings

11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon smoked paprika
13 - Salt and black pepper to taste

→ Optional

14 - 2 tablespoons chopped fresh parsley
15 - Shredded cheddar cheese for garnish

# How to Prepare:

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 thoroughly browned. Drain excess fat if needed.
02 - Add the chopped onion, minced garlic, sliced carrots, and diced celery to the pot. Sauté for approximately 5 minutes until the vegetables begin to soften and become fragrant.
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 maintain a gentle simmer. Cover the pot and cook for 25 minutes, stirring occasionally, until the potatoes and vegetables are completely tender.
05 - Stir in the frozen peas and continue cooking for an additional 5 minutes until heated through. Remove and discard the bay leaf. Taste the soup and adjust salt and pepper seasoning as needed.
06 - Ladle the hot soup into bowls. Garnish with chopped fresh parsley and shredded cheddar cheese if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The smoked paprika gives it this incredible depth that makes people think you cooked all day
  • Its a complete meal in one bowl but still somehow feels light and not too heavy
  • Leftovers taste even better the next day, if they last that long
02 -
  • I learned the hard way that cutting potatoes too small makes them disappear completely into the broth, keep them between 1/2 and 3/4 inch dice
  • The soup will taste underseasoned right after you add everything, give it the full simmer time before adjusting salt
  • If you add cream, do it off the heat or it might separate and look curdled, still tastes fine though
03 -
  • Use a potato masher to slightly mash a few spoonfuls of potatoes against the side of the pot, it naturally thickens the broth without any cream or flour
  • Let the soup sit for 10 minutes off the heat before serving, it gives the flavors a moment to settle and makes it easier to eat without burning your tongue

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