There are some meals that just wrap you in a warm hug, and this potato soup with ground beef is one of them. It's the kind of dinner that fills the house with a cozy aroma and brings everyone to the table with eager spoons.
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I started making this soup on chilly evenings when I needed something satisfying but didn't want to spend hours in the kitchen. The combination of tender potatoes, savory beef, and a creamy broth is pure comfort in a bowl.
What I love most is how simple it is—just one pot, basic ingredients, and it comes together in about 35 minutes. It's the perfect weeknight meal that feels like a special treat.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) ground beef
Use 85% lean for good flavor without excess grease. Substitute with ground turkey or Italian sausage.
1 medium yellow onion, diced
Adds sweetness and depth. Use a white or sweet onion if you prefer.
3 cloves garlic, minced
Fresh garlic gives the best flavor. Use 1/2 teaspoon garlic powder in a pinch.
4 cups (about 1.5 lbs) russet potatoes, peeled and cubed
Russets break down nicely and thicken the soup. Yukon Golds also work well.
4 cups (960 ml) chicken broth
Low-sodium broth lets you control the salt. Vegetable broth works too.
1 cup (240 ml) heavy cream
Makes the soup luxuriously creamy. For a lighter version, use half-and-half or whole milk.
1 teaspoon smoked paprika
Adds a subtle smoky flavor. Regular paprika is fine, or use a pinch of cayenne for heat.
1/2 teaspoon dried thyme
Earthy and aromatic. Use 1 teaspoon fresh thyme if you have it.
Salt and black pepper, to taste
Season gradually; the broth and beef add salt.
2 tablespoons chopped fresh parsley, for garnish
Adds color and freshness. Omit if you don't have it.
Tips & Tricks
- Don't skip browning the beef—it builds a deep flavor base for the soup.
- Cut potatoes into uniform cubes so they cook evenly.
- Stir the soup occasionally to prevent sticking, especially after adding cream.
Pro Tips
Step-by-Step Instructions
1. Brown the Beef
In a large pot or Dutch oven over medium-high heat (350°F/175°C), cook the ground beef until browned, breaking it into crumbles, about 5-7 minutes. Drain excess fat if needed.
2. Sauté Aromatics
Add the onion and cook until translucent, about 3 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add Potatoes and Broth
Add the cubed potatoes, chicken broth, smoked paprika, and thyme. Bring to a boil over high heat (400°F/200°C).
4. Simmer Until Tender
Reduce heat to medium-low (300°F/150°C) and simmer, covered, until potatoes are fork-tender, about 15-20 minutes.
5. Stir in Cream
Reduce heat to low (200°F/95°C) and stir in the heavy cream. Let it warm through for 2-3 minutes, but do not boil.
6. Season and Serve
Taste and season with salt and pepper. Garnish with parsley and serve hot with crusty bread.
Delicious Variations
Loaded Baked Potato Soup
Top with shredded cheddar, sour cream, and bacon bits.
Spicy Southwest
Add a can of diced green chiles and a pinch of cayenne; top with tortilla strips.
Cheesy Broccoli
Stir in 2 cups of chopped broccoli during the last 5 minutes of simmering, then add 1 cup of shredded cheddar.
How to Store Potato Soup With Ground Beef
Refrigerator
Store in an airtight container for up to 4 days. The soup thickens as it sits; add a splash of broth when reheating.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot. Avoid boiling to prevent curdling.
Frequently Asked Questions
Q: Can I use leftover mashed potatoes?
Yes, you can! Skip the raw potatoes and stir in 2 cups of leftover mashed potatoes at the end, then thin with extra broth if needed.
Q: How do I thicken potato soup?
Mash some of the potatoes with a potato masher right in the pot, or mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the simmering soup.
Q: Can I make this soup dairy-free?
Absolutely. Replace the heavy cream with full-fat coconut milk or a dairy-free creamer, and use a plant-based butter if needed.
Q: What goes well with potato soup?
A crusty bread, a simple green salad, or grilled cheese sandwiches are perfect partners.
If you try this potato soup with ground beef, let me know how it turns out in the comments below! And if you're looking for more cozy soup ideas, check out my creamy chicken and wild rice soup. Happy cooking!
Potato Soup With Ground Beef
This hearty potato soup with ground beef is creamy, comforting, and ready in 35 minutes—perfect for busy weeknights.
🧂 Ingredients
- 1 lb (450g) ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups (about 1.5 lbs) russet potatoes, peeled and cubed
- 4 cups (960 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
📋 Instructions
- 1Brown the Beef — In a large pot or Dutch oven over medium-high heat (350°F/175°C), cook the ground beef until browned, breaking it into crumbles, about 5-7 minutes. Drain excess fat if needed.
- 2Sauté Aromatics — Add the onion and cook until translucent, about 3 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- 3Add Potatoes and Broth — Add the cubed potatoes, chicken broth, smoked paprika, and thyme. Bring to a boil over high heat (400°F/200°C).
- 4Simmer Until Tender — Reduce heat to medium-low (300°F/150°C) and simmer, covered, until potatoes are fork-tender, about 15-20 minutes.
- 5Stir in Cream — Reduce heat to low (200°F/95°C) and stir in the heavy cream. Let it warm through for 2-3 minutes, but do not boil.
- 6Season and Serve — Taste and season with salt and pepper. Garnish with parsley and serve hot with crusty bread.
