Homemade Ground Beef And Potato Soup (Printable)

A comforting bowl of ground beef, potatoes, and vegetables simmered in savory beef broth for a hearty meal.

# 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 garnish

# How-To:

01 - Heat a large soup pot or Dutch oven over medium heat. Add ground beef and cook, breaking apart with a spoon, until browned. Drain excess fat if needed.
02 - Add chopped onion, minced garlic, sliced carrots, and diced celery to the pot. Sauté for 5 minutes until vegetables begin to soften.
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.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until potatoes and vegetables are fork-tender.
05 - Stir in frozen peas and continue cooking for 5 minutes until heated through.
06 - Remove and discard bay leaf. Taste soup and adjust salt and pepper seasoning as needed.
07 - Ladle hot soup into bowls. Garnish with chopped fresh parsley and shredded cheddar cheese if desired.

# Expert Tips:

01 -
  • Its the kind of soup that actually fills you up instead of leaving you hungry an hour later
  • The smoked paprika adds this incredible depth that makes people think you simmered it all day
  • Everything cooks in one pot so cleanup is almost nonexistent
02 -
  • The soup thickens up as it sits so the leftovers are even better the next day
  • If you accidentally make it too thick just splash in some water or extra broth when reheating
03 -
  • Cut your potatoes into uniform pieces so they finish cooking at the same time
  • Let the soup rest for 10 minutes off the heat before serving the flavors really settle in

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