Classic Ground Beef and Potato Soup

Here is my favorite ground beef and potato soup recipe, with tender chunks of potato, savory ground beef, fresh vegetables, and a rich, creamy broth that’s perfect for chilly evenings.

This hearty soup is one of my go-to weeknight dinners when I need something warm and filling on the table fast. My family loves it with crusty bread on the side, and the leftovers are even better the next day!

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What Kind of Potatoes Should I Use?

For this soup, you’ve got a few good options when it comes to potatoes. Russet potatoes are a solid choice because they break down a bit as they cook, which helps thicken the soup naturally and gives it a heartier texture. Yukon Gold potatoes are another great option since they hold their shape better while still being creamy and buttery. Red potatoes work well too if you prefer firmer potato chunks that stay intact in your soup. Whatever you choose, just make sure to cut them into bite-sized pieces so they cook evenly and are easy to eat with a spoon.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Ground beef: You can easily swap this for ground turkey, ground chicken, or even ground sausage for a different flavor profile. If using leaner meat like turkey, you might want to add a bit more oil to prevent sticking.
• Cream: Half-and-half works great if you want something a bit lighter, or use whole milk with a tablespoon of butter stirred in. For a dairy-free version, try coconut cream or cashew cream.
• Potatoes: Any potato variety works here – russets, Yukon golds, or red potatoes are all good choices. Just keep in mind that russets will break down more and make the soup thicker.
• Broth: Beef broth is ideal for this recipe, but chicken or vegetable broth will work too. If using vegetable broth, consider adding a bit more Worcestershire sauce for depth.
• Flour: For a gluten-free option, use cornstarch (1 tablespoon mixed with cold water) or arrowroot powder in the same amount as the flour.
• Corn: Frozen peas, green beans, or diced bell peppers make good substitutes if you don’t have corn on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this soup is cutting the potatoes too large, which means they’ll take forever to cook while everything else gets overcooked – aim for bite-sized cubes about 1/2 inch thick so they’re tender in exactly 20 minutes.

Another common error is adding the cream too early or letting the soup boil after the cream goes in, which can cause it to curdle and look grainy instead of smooth and creamy.

Don’t skip draining the excess fat from the ground beef before setting it aside, as too much grease will leave an oily film on top of your soup that’s not appetizing.

Finally, resist the urge to stir constantly once the potatoes are in – stirring too much breaks them down into mush, so just give it an occasional gentle stir to keep things from sticking to the bottom.

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What to Serve With Ground Beef and Potato Soup?

This hearty soup is practically a meal on its own, but I love serving it with some warm, crusty bread or dinner rolls for soaking up all that creamy broth. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup and adds a fresh crunch. If you want to make it even more filling, try adding some shredded cheddar cheese and crispy bacon bits on top of each bowl, along with a dollop of sour cream. You could also serve it alongside some buttered cornbread, which pairs really nicely with the corn already in the soup.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day, so it’s perfect for making ahead. Just give it a good stir when you reheat it since the cream might separate a little.

Freeze: You can freeze this soup for up to 3 months, but keep in mind that the potatoes might get a bit grainy and the cream can separate. If you’re planning to freeze it, consider leaving out the cream and adding it fresh when you reheat.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but use 50% power and stir every minute or so to keep the cream from breaking.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 90-110 g
• Fat: 150-170 g
• Carbohydrates: 130-150 g

Ingredients

• 1.25 lbs ground beef
• 1 tbsp olive oil
• 1.5 tbsp butter
• 1 large onion (diced into 1/2-inch pieces)
• 3 carrots (diced)
• 2 celery stalks (diced)
• 4 garlic cloves (minced)
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 2 tbsp flour
• 5 cups broth (I like Imagine Organic Chicken Broth)
• 1/2 tbsp Worcestershire sauce
• 1 cup cream
• 3 potatoes (peeled and diced into 1/2-inch chunks)
• 1 cup corn
• salt to taste
• pepper to taste

Step 1: Prepare Mise en Place and Brown the Beef

• 1 tbsp olive oil
• 1.25 lbs ground beef
• 1 large onion
• 3 carrots
• 2 celery stalks
• 4 garlic cloves
• 3 potatoes

Dice the onion, carrots, and celery into uniform pieces, mince the garlic, and peel and dice the potatoes into 1/2-inch chunks—having everything ready will keep the cooking process smooth.

Heat the olive oil in a large pot over medium-high heat and add the ground beef, breaking it apart as it cooks.

Cook for 8-10 minutes until the beef is browned and no longer pink, then transfer it to a plate, leaving about 1 tablespoon of the rendered fat in the pot—this fat carries tremendous flavor.

Step 2: Build the Aromatic Base

• 1.5 tbsp butter
• 1 large onion
• 3 carrots
• 2 celery stalks

Add the butter to the pot with the beef fat and let it melt over medium heat.

Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened and the onion becomes translucent.

This slow cooking of the aromatic vegetables develops a sweet, deep flavor foundation for the entire soup—don’t rush this step.

Step 3: Create the Flavor and Thickener Base

• 4 garlic cloves
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 2 tbsp flour

Stir in the minced garlic, Italian seasoning, and smoked paprika, cooking for about 30 seconds until fragrant.

Sprinkle the flour over the vegetables and stir constantly for 1 minute—this toasts the flour and helps it thicken the broth without creating lumps.

I like to cook the flour this way because it removes the raw flour taste and creates a silkier texture in the final soup.

Step 4: Build the Broth and Add Main Ingredients

• 5 cups broth
• 1/2 tbsp Worcestershire sauce
• 1 cup cream
• 3 potatoes
• 1 cup corn
• cooked ground beef from Step 1

Pour in the chicken broth and stir well, scraping the bottom of the pot to incorporate all the browned bits—these bits add incredible depth of flavor.

Add the Worcestershire sauce, cream, diced potatoes, corn, and the browned beef from Step 1.

Stir to combine everything evenly and bring the soup to a boil over medium-high heat.

Step 5: Simmer Until Potatoes Are Tender

Once the soup reaches a boil, reduce the heat to low and simmer gently for 20 minutes until the potatoes are fork-tender but not falling apart.

Stir occasionally to ensure even cooking.

I prefer simmering over a rolling boil because it keeps the soup creamy and prevents the potatoes from breaking down too much.

Step 6: Season and Serve

• salt to taste
• pepper to taste

Taste the soup and adjust the seasoning with salt and pepper to your preference.

The broth and Worcestershire sauce already contain salt, so add gradually and taste as you go.

Ladle into bowls and serve hot.

Classic Ground Beef and Potato Soup

Delicious Classic Ground Beef and Potato Soup recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 6 servings

Calories 2400 kcal

Ingredients

  

• 1.25 lbs ground beef
• 1 tbsp olive oil
• 1.5 tbsp butter
• 1 large onion (diced into 1/2-inch pieces)
• 3 carrots (diced)
• 2 celery stalks (diced)
• 4 garlic cloves (minced)
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 2 tbsp flour
• 5 cups broth (I like Imagine Organic Chicken Broth)
• 1/2 tbsp Worcestershire sauce
• 1 cup cream
• 3 potatoes (peeled and diced into 1/2-inch chunks)
• 1 cup corn
• salt to taste
• pepper to taste

Instructions

 

• Dice the onion, carrots, and celery into uniform pieces, mince the garlic, and peel and dice the potatoes into 1/2-inch chunks—having everything ready will keep the cooking process smooth. Heat the olive oil in a large pot over medium-high heat and add the ground beef, breaking it apart as it cooks. Cook for 8-10 minutes until the beef is browned and no longer pink, then transfer it to a plate, leaving about 1 tablespoon of the rendered fat in the pot—this fat carries tremendous flavor.
• Add the butter to the pot with the beef fat and let it melt over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened and the onion becomes translucent. This slow cooking of the aromatic vegetables develops a sweet, deep flavor foundation for the entire soup—don't rush this step.
• Stir in the minced garlic, Italian seasoning, and smoked paprika, cooking for about 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute—this toasts the flour and helps it thicken the broth without creating lumps. I like to cook the flour this way because it removes the raw flour taste and creates a silkier texture in the final soup.
• Pour in the chicken broth and stir well, scraping the bottom of the pot to incorporate all the browned bits—these bits add incredible depth of flavor. Add the Worcestershire sauce, cream, diced potatoes, corn, and the browned beef from Step 1. Stir to combine everything evenly and bring the soup to a boil over medium-high heat.
• Once the soup reaches a boil, reduce the heat to low and simmer gently for 20 minutes until the potatoes are fork-tender but not falling apart. Stir occasionally to ensure even cooking. I prefer simmering over a rolling boil because it keeps the soup creamy and prevents the potatoes from breaking down too much.
• Taste the soup and adjust the seasoning with salt and pepper to your preference. The broth and Worcestershire sauce already contain salt, so add gradually and taste as you go. Ladle into bowls and serve hot.