Homemade Ground Beef And Potato Soup (Printable)

Hearty soup with ground beef, potatoes, and vegetables in a flavorful beef broth.

# 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 Garnishes

14 - 2 tbsp chopped fresh parsley
15 - Shredded cheddar cheese for garnish

# Steps:

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, thyme, smoked paprika, salt, and pepper. Mix well to combine.
04 - Bring the mixture to a boil, then reduce heat to a gentle 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 until heated through. Remove the bay leaf and discard.
06 - Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with chopped parsley and shredded cheddar cheese if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means fewer dishes and more time under a blanket
  • The smoked paprika adds this subtle warmth that makes people ask what your secret ingredient is
  • It reheats beautifully and somehow tastes even better the next day
02 -
  • Potatoes vary wildly in how long they take to cook, so test with a fork rather than relying on the timer
  • The soup thickens up in the fridge, so add a splash of water when reheating leftovers
03 -
  • Cut your potatoes into uniform cubes so everything finishes cooking at the same time
  • Let the soup sit for 10 minutes before serving so the flavors settle and it thickens slightly

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