Homemade Ground Beef Potato Soup

The first time I made this soup was on a brutally cold Sunday when my grocery delivery got delayed. I stared into my freezer and pantry, grabbed whatever looked hearty, and ended up with something that made my husband actually pause between spoonfuls.

My niece came over unexpectedly that afternoon, shivering from walking through the wind. She sat at my counter with a mug of this soup, and I watched her shoulders actually drop three inches as she took that first hot bite.

Ingredients

• Ground beef: I use 85/15 because that little bit of fat adds so much flavor to the broth base
• Russet potatoes: These hold their shape better than red potatoes during the long simmer
• Beef broth: Low sodium lets you control the salt level since the beef releases some too
• Smoked paprika: This ingredient is what transforms it from regular soup to something that tastes like it simmered all day
• Bay leaf: Do not skip this but please remember to take it out before serving
• Frozen peas: Add these last so they keep their bright green color and pop

Instructions

Brown the beef:

Cook the ground beef in your largest pot over medium heat, breaking it into small pieces with your spoon. Let it get really brown and almost crispy in spots before draining any excess fat.

Soften the aromatics:

Toss in the onion, garlic, carrots, and celery right into the beef fat. Cook them for about 5 minutes until the onions turn translucent and your kitchen starts smelling incredible.

Build the soup base:

Pour in everything else except the peas, including those diced tomatoes with all their juices. Bring it to a rolling boil then drop the heat to low and put the lid on.

Simmer until tender:

Let it bubble gently for 25 minutes, checking once or twice to make sure nothing is sticking to the bottom. The potatoes should slide off a fork easily when its done.

Finish with peas:

Stir in the frozen peas and give them exactly 5 minutes to heat through. Fish out that bay leaf, taste a spoonful, and add more salt or pepper if it needs anything.

Pin It

Last winter my neighbor texted that her family had the flu. I dropped off a container of this soup on her porch, and she sent me a photo the next day of an empty pot with the caption medicine.

Make It Your Own

Ground turkey works perfectly if you want something lighter. I have also used leftover roast beef shredded into chunks instead of ground meat.

The Creamy Question

Sometimes I stir in heavy cream right at the end. Other times I leave it brothy because the texture coats the back of a spoon beautifully on its own.

Serving Suggestions

Crusty bread is non negotiable for sopping up the bottom of the bowl. A simple green salad with vinegar dressing cuts through the richness perfectly.

• Grate extra sharp cheddar right at the table so it melts into hot spoonfuls
• Hot sauce on the side lets heat lovers customize their bowls
• This soup actually tastes better the second day after all the flavors have time to get acquainted

Pin It

There is something profoundly honest about a soup that asks for nothing fancy but gives everything back. Hope it becomes a regular in your rotation too.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetet, adding a splash of broth if needed.

→ Can I freeze this soup?

Yes, freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that potatoes may become slightly softer after freezing, but the flavor remains excellent.

→ What can I substitute for russet potatoes?

Yukon Gold or red potatoes work well and hold their shape better during cooking. Sweet potatoes add a nice sweetness but will change the flavor profile slightly.

→ How can I make this soup creamier?

Stir in 1/2 cup heavy cream, half-and-half, or whole milk during the last 5 minutes of cooking. You can also mash some of the potatoes against the side of the pot to naturally thicken the broth.

→ Is this soup gluten-free?

Yes, as written this soup is naturally gluten-free. Always check your beef broth and canned tomatoes to ensure they're certified gluten-free, and serve with gluten-free bread if desired.

→ Can I cook this in a slow cooker?

Brown the ground beef and sauté vegetables on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until potatoes are tender. Add peas during the last 30 minutes.