Homemade Ground Beef Potato Soup (Print View)
A comforting bowl filled with seasoned ground beef, diced potatoes, and vegetables simmered in rich beef broth for a satisfying family meal.
# 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 Garnishes
14 - 2 tbsp chopped fresh parsley
15 - Shredded cheddar cheese
# Method:
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.
03 - Stir in potatoes, beef broth, diced tomatoes with their juices, bay leaf, dried thyme, smoked paprika, salt, and black pepper.
04 - Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes, stirring occasionally, until potatoes and vegetables are tender.
05 - Stir in the frozen peas and continue cooking for another 5 minutes until heated through.
06 - Remove and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped parsley and shredded cheddar cheese if desired.
# Insider Tips:
01 -
- Everything cooks in one pot, so you can spend more time eating and less time washing dishes
- The ground beef transforms a simple potato soup into something that feels like a full meal
- Leftovers somehow taste better the next day, if they last that long
02 -
- Cutting your potatoes into uneven sizes means some will turn to mush while others stay crunchy, so try to keep them relatively uniform
- The soup continues thickening as it sits, so if you like it more brothy, hold back on adding extra thickening until you see how it develops
03 -
- Dice your potatoes slightly smaller than you think you should, because they swell as they cook and nobody wants a single giant potato chunk in their spoon
- Let the soup rest for 10 minutes off the heat before serving, the flavors need that moment to marry and settle