Homemade Ground Beef And Potato Soup (Printable Version)

A hearty bowl of savory ground beef, tender potatoes, and vegetables in rich beef broth. Ready in under an hour.

# 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

# Directions:

01 - In a large soup pot or Dutch oven over medium heat, cook the ground beef, breaking it apart with a 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.
03 - Stir in potatoes, beef broth, diced tomatoes with their juices, bay leaf, thyme, smoked paprika, salt, and pepper.
04 - Bring to a boil, then reduce heat to a 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.
06 - Remove the bay leaf and discard. Taste and adjust seasoning with salt and pepper if necessary. Serve hot, garnished with chopped parsley and shredded cheddar cheese if desired.

# Expert Advice:

01 -
  • It transforms basic pantry staples into something that feels like a proper meal
  • The house fills with that slow simmered smell that makes everyone drift toward the kitchen
  • Leftovers taste even better the next day, if they last that long
02 -
  • Dicing the potatoes evenly is the difference between done and underdone chunks
  • The soup thickens as it sits, so add more broth if reheating the next day
03 -
  • Make a double batch and freeze half for lazy days
  • Taste after simmering—potatoes soak up salt like crazy

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