Save This satisfying soup combines browned ground beef with tender chunks of russet potatoes, onions, carrots, celery, and sweet peas. The vegetables simmer gently in beef broth infused with thyme and smoked paprika, creating layers of savory flavor. Each bowl delivers protein from the beef, comforting carbs from potatoes, and vitamins from colorful vegetables.
The preparation is straightforward: brown the meat, sauté the aromatic vegetables, then let everything simmer together until the potatoes are perfectly tender. The frozen peas add sweetness and bright color during the final minutes of cooking.
The kitchen was freezing that winter morning when I decided to make this soup. My old apartment had terrible insulation and I could see my breath while standing at the stove. This beef and potato soup saved me that day, filling the entire space with warmth and the promise of something substantial.
My neighbor knocked on my door when it was simmering, said the smell had drifted through the building vents. She ended up staying for dinner with her own bowl, and we sat on the floor of my barely furnished living room while snow piled up outside the windows.
Ingredients
- 1 lb ground beef: I like using 85% lean because you need some fat to carry the flavor through all those vegetables
- 4 medium russet potatoes: Peel and dice them into even cubes so they cook at the same rate
- 1 large onion chopped: Yellow onions work best here they sweeten as they cook
- 2 carrots peeled and sliced: Dont make them too thin or theyll disappear into the soup
- 2 celery stalks diced: Include some of the lighter green leaves for extra flavor
- 3 cloves garlic minced: Add this after the other vegetables have started softening so it doesnt burn
- 1 cup frozen peas: These go in last so they stay bright and dont turn mushy
- 6 cups beef broth: Use a good quality one since its the main liquid
- 1 can diced tomatoes undrained: The juices add essential body to the broth
- 1 bay leaf: Dont forget to fish this out before serving
- 1 tsp dried thyme: Fresh thyme works too if you have it
- 1/2 tsp smoked paprika: This is the secret ingredient that makes it taste special
- Salt and black pepper: Taste at the end since broths vary in saltiness
- 2 tbsp chopped fresh parsley: Adds a fresh pop of color and flavor
- Shredded cheddar cheese: Totally optional but highly recommended
Instructions
- Brown the beef:
- Cook the ground beef in a large soup pot over medium heat breaking it apart with your spoon until its no longer pink. Drain some of the fat if theres more than a few tablespoons but leave a little for flavor.
- Soften the vegetables:
- Add onion carrots celery and garlic to the pot. Let them cook for about 5 minutes until the onions turn translucent and the kitchen starts smelling amazing.
- Add the broth and potatoes:
- Pour in the beef broth and add the potatoes diced tomatoes bay leaf thyme smoked paprika salt and pepper. Everything goes in at once now.
- Simmer until tender:
- Bring it to a boil then lower the heat to a gentle simmer. Cover it and let it cook for 25 minutes until a fork slides easily through the potatoes.
- Add the finishing touches:
- Stir in the frozen peas and cook for 5 more minutes. Remove the bay leaf and taste it adding more salt or pepper if needed.
- Serve it up:
- Ladle into bowls and top with fresh parsley and some shredded cheddar if youre feeling indulgent.
Save My sister now makes this every Sunday during winter. Her kids have started asking for it by name which feels like the highest compliment a recipe can receive.
Making It Your Own
Ground turkey works beautifully if you want something lighter. The soup stays just as satisfying but feels a little less heavy after a long day.
Get Creative With Vegetables
Corn and green beans are excellent additions. Just add them with the peas so they dont overcook. Ive even thrown in leftover roasted vegetables before and it turned out great.
The Creamy Option
Sometimes I stir in a half cup of heavy cream right before serving. It transforms the whole thing into something incredibly rich and velvety. This is especially good if youve got crusty bread for dunking.
- Cream cheese works too and melts in faster
- A dollop of sour cream on top is another easy variation
- Keep some extra broth handy in case it gets too thick
Save Theres something about a pot of soup bubbling away that makes any kitchen feel like home. This one has never let me down.
Recipe FAQs
- → Can I freeze this soup?
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Yes, this soup freezes well for up to 3 months. Cool completely before transferring to airtight containers. Leave some headspace as liquids expand when frozen. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- → What type of potatoes work best?
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Russet potatoes are ideal because they hold their shape during simmering while becoming tender. Yukon Gold or red potatoes also work nicely. Avoid waxy varieties as they won't break down slightly to help thicken the broth.
- → How can I make this soup creamy?
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Stir in heavy cream, half-and-half, or whole milk during the last 5 minutes of cooking. Start with ½ cup and add more to reach your desired consistency. Another option is mashing some potato chunks against the side of the pot to naturally thicken the broth.
- → Can I use other ground meats?
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Absolutely. Ground turkey or chicken creates a lighter version, while ground pork or sausage adds extra richness. Adjust cooking time slightly as leaner meats cook faster than beef. Drain excess fat after browning regardless of meat choice.
- → What vegetables can I add or substitute?
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Corn, green beans, or bell peppers work beautifully. Consider adding parsnips or turnips for deeper flavor. For a lower-carb version, replace some potatoes with cauliflower or diced turnips. Fresh spinach or kale can be stirred in during the last 2 minutes.
- → How do I store leftovers?
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Keep refrigerated in a sealed container for 3-4 days. The flavors often deepen and improve after a day. Reheat on the stovetop over medium-low heat, adding a splash of broth if the soup has thickened. Avoid boiling to prevent potatoes from breaking down too much.
