Homemade Ground Beef Potato Soup (Print version)

Hearty soup with ground beef, tender russet potatoes, and vegetables in a flavorful beef broth. Ready in under an hour for a satisfying family meal.

# 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 Garnishes

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

# How To Make It:

01 - Heat a large soup pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned throughout. Drain excess fat if desired.
02 - Add the chopped onion, minced garlic, sliced carrots, and diced celery to the pot. Sauté for 5 minutes, stirring frequently, 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 over high heat, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until potatoes and vegetables are completely tender.
05 - Stir in the frozen peas and continue cooking for 5 minutes. Remove and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper if needed.
06 - Ladle the hot soup into bowls. Top with chopped fresh parsley and shredded cheddar cheese if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under an hour with simple ingredients you probably already have
  • The combination of tender potatoes and savory beef feels like a hug in a bowl
  • It makes enough for leftovers, and the flavors actually get better the next day
02 -
  • Dont cut your potatoes too small or they will dissolve into the soup during simmering
  • Letting the soup rest for 10 minutes off the heat before serving allows the flavors to meld together
  • The smoked paprika is what makes this taste like something from a restaurant instead of basic home cooking
03 -
  • Cut all your vegetables into similar sizes so they cook evenly
  • Make a double batch and freeze half for those nights when cooking feels impossible

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