Homemade Ground Beef And Potato Soup (Printable Version)
A comforting bowl filled with browned beef, diced potatoes, and vegetables simmered in seasoned beef broth.
# Ingredient List:
→ 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 for garnish
# How to Make:
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 and become fragrant.
03 - Stir in potatoes, beef broth, diced tomatoes with their juices, bay leaf, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil.
04 - 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 cook for another 5 minutes. Remove the bay leaf and taste, adjusting seasoning if necessary.
06 - Ladle hot soup into bowls and garnish with chopped parsley and shredded cheddar cheese if desired.
# Expert Tips:
01 -
- The potatoes soak up all that beefy tomato broth until theyre creamy without any cream at all
- It makes the house smell incredible and feeds a crowd with ingredients you probably have
02 -
- Potatoes soaked in cold water for 30 minutes before adding helps remove excess starch and keeps them from falling apart
- The soup thickens as it sits in the fridge, so add a splash of broth when reheating leftovers
03 -
- Cutting all your vegetables into uniform sizes ensures everything finishes cooking at the same time
- Letting the soup simmer uncovered for the last 10 minutes thickens it nicely if you prefer a heartier texture