Homemade Ground Beef And Potato Soup

The first time my neighbor brought this soup over during a snowstorm, I ate three bowls before asking for the recipe. There's something about the way the beef and potatoes meld together that makes you forget it's freezing outside.

Last winter my daughter came home from college unexpectedly and I threw this together with whatever was in the fridge. We sat at the kitchen table for hours just talking and eating, and she said it was exactly what she needed.

Ingredients

• 1 lb ground beef: I use 85/15 because a little fat adds flavor but drain the excess after browning
• 4 medium russet potatoes: Dice them about 1/2 inch so they cook through without falling apart
• 1 large onion: Yellow onions work perfectly here and sweeten as they cook down
• 2 carrots: Slice them thin so they soften at the same rate as everything else
• 2 celery stalks: Fresh celery makes all the difference in the base flavor
• 3 cloves garlic: Minced fresh because garlic powder just doesn't cut it in soup
• 1 cup frozen peas: Add these last so they stay bright green and don't get mushy
• 6 cups beef broth: Low sodium is best so you can control the salt level
• 1 can diced tomatoes: Don't drain them, the juice becomes part of the broth
• 1 bay leaf: Remove it before serving, nobody wants a surprise leaf in their spoon
• 1 tsp dried thyme: Fresh thyme works too if you have it growing somewhere
• 1/2 tsp smoked paprika: This is what gives it that slow cooked flavor in half the time
• Salt and pepper: Taste at the end because the broth might already be salty enough
• 2 tbsp fresh parsley: Optional but makes it look like you tried harder than you actually did
• Shredded cheddar: Let people add their own at the table

Instructions

Brown the beef:

Cook it in your biggest pot over medium heat, breaking it up with your spoon until it's no longer pink. Drain the fat if there's more than a tablespoon or two pooling.

Soften the aromatics:

Throw in the onion, carrots, celery, and garlic. Stir them around for about 5 minutes until the onions turn translucent and everything smells amazing.

Add everything but the peas:

Dump in the potatoes, broth, tomatoes with all their juice, bay leaf, thyme, smoked paprika, salt, and pepper. Bring it to a bubble, then turn it down to a gentle simmer.

Let it simmer:

Cover it and walk away for 25 minutes. Give it a stir every so often to make sure nothing's sticking to the bottom. You'll know it's done when a potato piece falls apart when you press it against the side of the pot.

Finish with peas:

Stir in the frozen peas and give it 5 more minutes. Fish out that bay leaf and taste it—add more salt or pepper if it needs it.

Serve it up:

Ladle it into bowls and let everyone add their own parsley and cheese if they want it.

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This has become my go-to when friends are having a rough week. Something about a big pot of soup feels like a hug, and I've learned that food really is love sometimes.

Making It Your Own

I've made this with ground turkey when I was trying to eat lighter and honestly couldn't tell much difference once all the spices were in. Sometimes I throw in a handful of corn or green beans just to use up whatever's in the freezer.

The Creamy Question

My husband prefers it with a splash of cream stirred in at the end, but I like it brothy and simple. If you go the creamy route, add it off the heat so it doesn't separate.

What To Serve With It

Crusty bread is non-negotiable in my house for soaking up every last drop. A simple green salad cuts through the richness nicely, or you could just go for broke and make grilled cheese to dunk.

• Freeze leftovers in portion sized containers for lazy dinners
• Double the recipe if you're feeding a crowd or want lots of leftovers
• The flavors really deepen overnight, so don't be afraid to make it a day ahead

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Hope this becomes one of those recipes you make without even thinking about it when the weather turns cold.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. The flavors often develop even better after sitting overnight.

→ Can I freeze this soup?

Absolutely. Cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What other vegetables work well in this soup?

You can easily add corn, green beans, or bell peppers. Root vegetables like parsnips or turnips also work nicely. Adjust cooking time as needed for harder vegetables.

→ How can I make this soup creamy?

Stir in 1/2 cup heavy cream or milk during the last 5 minutes of cooking. For a dairy-free option, blend some of the cooked potatoes and stir back in for thickness.

→ Can I use different meat?

Ground turkey, chicken, or pork all work well. Keep in mind that leaner meats may require adding a bit of olive oil for richness.

→ What should I serve with this soup?

Crusty bread, dinner rolls, or crackers make perfect accompaniments. A simple green salad adds freshness to round out the meal.