Homemade Ground Beef And Potato Soup (Print Version)
A comforting bowl filled with seasoned ground beef, diced potatoes, and fresh vegetables in rich 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 Garnishes
14 - 2 tbsp chopped fresh parsley
15 - Shredded cheddar cheese
# Directions:
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, thyme, smoked paprika, salt, and pepper. Mix well to combine.
04 - Bring 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 frozen peas and cook for another 5 minutes. Remove bay leaf and taste, adjusting seasoning as needed.
06 - Ladle hot soup into bowls and garnish with chopped parsley and shredded cheddar cheese if desired.
# Expert Tips:
01 -
- Everything cooks in one pot so cleanup is practically nonexistent
- The leftovers taste even better the next day for lunch
02 -
- Don't cut the potatoes too small or they'll dissolve into the broth
- The soup thickens as it sits, so add more broth when reheating leftovers
03 -
- Cut all your vegetables into similar sized pieces for even cooking
- Let the soup rest for 5 minutes off the heat before serving, the flavors settle beautifully