Why Make This Recipe
Chunky Ground Beef and Potato Soup is perfect for chilly days when you want something warm and filling. This recipe combines hearty ingredients that provide comfort and nourishment. With ground beef, potatoes, carrots, and corn swimming in a thick, creamy broth, it’s a simple dish that the entire family will enjoy. Plus, it’s easy to make, and you might already have most of the ingredients at home!
How to Make Chunky Ground Beef and Potato Soup
Ingredients
- 1 lb ground beef
- 4 medium russet potatoes, peeled and diced
- 2 large carrots, peeled and chopped
- 1 cup frozen corn kernels
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup whole milk or half-and-half
- 1/2 cup heavy cream (optional)
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- Fresh parsley for garnish
Directions
- Heat a large soup pot over medium heat. Brown the ground beef until fully cooked, breaking it up as it cooks. Drain excess fat and set beef aside.
- In the same pot, add olive oil. Sauté the onion and garlic for 3–4 minutes until fragrant.
- Add chopped carrots and potatoes. Stir in thyme, parsley, paprika, salt, and pepper. Cook for 5 minutes to coat the vegetables with flavor.
- Return beef to the pot. Pour in beef broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes until vegetables are fork-tender.
- Add corn. In a small bowl, mix flour with water to create a slurry. Stir into the soup. Simmer uncovered for 5–7 minutes until slightly thickened.
- Lower heat. Add milk and optional cream. Stir gently and heat through without boiling.
- Taste and adjust seasoning if needed. Garnish with chopped parsley and serve hot.
How to Serve Chunky Ground Beef and Potato Soup
Serve the soup hot, topped with fresh parsley for an added touch of flavor. It pairs well with crusty bread or a simple salad for a complete meal.
How to Store Chunky Ground Beef and Potato Soup
Allow any leftover soup to cool, then store it in an airtight container in the refrigerator. It should be good for about 3 to 4 days. You can also freeze the soup for up to 3 months. Just make sure to leave some space in the container as the soup will expand when frozen.
Tips to Make Chunky Ground Beef and Potato Soup
- Feel free to add other vegetables like celery or green beans for extra nutrition.
- If you want a spicier kick, add a pinch of red pepper flakes.
- Adjust the thickness of the soup by adding more or less flour, or by using more milk or broth.
Variation
For a lighter version, you can swap ground beef for ground turkey or chicken. This will change the flavor and texture slightly, but it remains delicious.
FAQs
Can I make this soup ahead of time?
Yes! This soup keeps well in the fridge, making it perfect for meal prep.
Is it possible to make this soup in a slow cooker?
Absolutely! You can brown the beef first, then combine all ingredients in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Can I use fresh corn instead of frozen?
Yes! Fresh corn off the cob will work beautifully in this recipe. Just add it at the same time as you would the frozen corn.