Homemade Ground Beef and Potato Soup (Printable Format)
Hearty soup with ground beef, potatoes, and vegetables in a rich beef broth. Ready in 50 minutes.
# What You 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
# How-To Steps:
01 - Heat a large soup pot or Dutch oven over medium heat. Add ground beef and cook, breaking apart with a wooden spoon, until browned throughout. Drain excess fat if desired.
02 - Add chopped onion, minced garlic, sliced carrots, and diced celery to the pot. Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften and onion becomes translucent.
03 - Stir in 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 mixture to a boil over high heat, then reduce heat to low. Cover pot and simmer for 25 minutes, stirring occasionally, until potatoes are fork-tender and vegetables are cooked through.
05 - Stir in frozen peas and continue cooking for 5 minutes until peas are heated through. Remove and discard bay leaf. Taste soup and adjust salt and pepper seasoning as needed.
06 - Ladle hot soup into bowls. Garnish with chopped fresh parsley and shredded cheddar cheese if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- It transforms humble ingredients into something that tastes like it simmered all day
- The leftovers somehow taste even better, making Tuesday night dinner feel special
- Everyone from picky toddlers to skeptical adults asks for seconds
02 -
- Cut your potatoes into similar sized chunks so they cook evenly, nobody wants a soup with both raw and mushy potatoes
- The soup thickens as it sits, so if you're reheating leftovers, add a splash of water or broth
03 -
- Cook your beef in batches if your pot is small so it browns properly instead of steaming
- Let the soup rest for 10 minutes before serving so the flavors settle