Homemade Ground Beef Potato Soup (Print Version)
A satisfying bowl filled with ground beef, diced potatoes, and fresh vegetables simmered in rich beef broth with herbs.
# 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 Garnish
14 - 2 tbsp chopped fresh parsley
15 - Shredded cheddar cheese for serving
# How-To Steps:
01 - Heat a large soup pot or Dutch oven over medium heat. Add ground beef and cook, breaking apart with a 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 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, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until potatoes and vegetables are tender when pierced with a fork.
05 - Stir in frozen peas and cook for an additional 5 minutes until heated through. Remove and discard bay leaf. Taste soup and adjust seasoning with more salt and pepper if needed.
06 - Ladle hot soup into bowls. Garnish with chopped fresh parsley and shredded cheddar cheese if desired. Serve immediately while hot.
# Expert Tips:
01 -
- It comes together in under an hour but tastes like it simmered all day
- The smoked paprika adds this subtle depth that people can never quite put their finger on
- It makes the house smell incredible before you even sit down to eat
02 -
- The potatoes continue absorbing liquid even after the heat is off so it thickens up nicely in the bowl
- If you're making this ahead go lighter on the salt initially because it concentrates as it sits
03 -
- Cut your potatoes into even cubes so they all finish cooking at the same time
- Don't rush the vegetable sauté step because those softened onions and carrots build layers of flavor