Homemade Ground Beef Potato Soup (Printable)
Hearty soup with ground beef, potatoes, and vegetables for cozy family meals.
# 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 Garnish
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 wooden 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 and become fragrant.
03 - Stir in potatoes, beef broth, diced tomatoes with their juices, bay leaf, dried thyme, smoked paprika, salt, and pepper. Mix well to combine all ingredients.
04 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until potatoes and vegetables are fork-tender.
05 - Stir in the frozen peas and continue cooking for another 5 minutes until peas are heated through. Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
06 - Ladle hot soup into bowls and garnish with chopped fresh parsley and shredded cheddar cheese if desired.
# Expert Advice:
01 -
- Its one of those rare soups that actually fills you up without needing a side dish
- The whole house smells incredible while it simmers away
02 -
- The potatoes will continue soaking up flavor as the soup sits so it tastes even better the next day
- Resist the urge to crank up the heat or the potatoes will fall apart before the vegetables cook through
03 -
- Cut your potatoes slightly larger than you think you need because they shrink as they cook
- Freeze leftover soup in individual portions for instant lunches