Chunky Ground Beef and Potato Soup

Why Make This Recipe

Chunky Ground Beef and Potato Soup is a delicious and hearty dish that warms you up on cold days. It is easy to make and includes simple ingredients that are often found in your pantry. This soup is great for families, and it’s an excellent way to use up some veggies. Plus, it’s packed with flavor and nutrition, making it a perfect comfort food choice.

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:

1. 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.
2. In the same pot, add olive oil. Sauté the onion and garlic for 3–4 minutes until fragrant.
3. Add chopped carrots and potatoes. Stir in thyme, parsley, paprika, salt, and pepper. Cook for 5 minutes to coat the vegetables with flavor.
4. 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.
5. 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.
6. Lower heat. Add milk and optional cream. Stir gently and heat through without boiling.
7. 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 in bowls. You can add some fresh bread or crackers on the side for dipping. A sprinkle of fresh parsley on top adds a nice touch and extra flavor. This soup is also great as a main dish for lunch or dinner.

How to Store Chunky Ground Beef and Potato Soup

Let the soup cool completely before storing. Pour it into an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the soup in a freezer-safe container for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat on the stove.

Tips to Make Chunky Ground Beef and Potato Soup

• Make sure to cut the vegetables to a similar size for even cooking.
• If you like a thicker soup, add more flour to the slurry.
• For a little kick, add some red pepper flakes or diced jalapeños.
• Use leftover roast beef instead of ground beef for a different flavor.

Variation

You can easily customize this soup by using different vegetables like green beans or peas. Also, for a creamier texture, add more heavy cream. If you prefer a vegetarian version, you can replace the beef with mushrooms or lentils and use vegetable broth instead.

FAQs

1. Can I make this soup in a slow cooker?
Yes! Brown the beef and sauté the onion and garlic first. Then, add everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

2. Can I use other types of meat?
Absolutely! You can use ground turkey, chicken, or even diced beef if you prefer. Just adjust the cooking time as needed.

3. Is this soup gluten-free?
To make this soup gluten-free, skip the flour or use gluten-free flour as a thickener. Check that your broth and other ingredients are gluten-free as well.

Chunky Ground Beef and Potato Soup

A delicious and hearty soup packed with flavor, perfect for cold days and great for families.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef Or leftover roast beef for a different flavor.
• 4 medium russet potatoes, peeled and diced Cut into similar sizes for even cooking.
• 2 large carrots, peeled and chopped
• 1 cup frozen corn kernels
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 4 cups beef broth Ensure it's gluten-free if necessary.
• 1 cup whole milk or half-and-half Use optional cream for a richer texture.
• 1/2 cup heavy cream (optional) Add for a creamier texture.
• 2 tablespoons olive oil or butter
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika
• to taste Salt and pepper
• 2 tablespoons all-purpose flour Use gluten-free flour for a gluten-free version.

Method

 

Preparation

1. 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.
2. In the same pot, add olive oil. Sauté the onion and garlic for 3–4 minutes until fragrant.
3. Add chopped carrots and potatoes. Stir in thyme, parsley, paprika, salt, and pepper. Cook for 5 minutes to coat the vegetables with flavor.

Cooking

1. 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.
2. 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.
3. Lower heat. Add milk and optional cream. Stir gently and heat through without boiling.

Serving

1. Taste and adjust seasoning if needed. Garnish with chopped parsley and serve hot.

Notes

You can use different vegetables like green beans or peas for customization. For a vegetarian version, replace beef with mushrooms or lentils and use vegetable broth instead. Serve hot with fresh bread or crackers on the side.