Description
This Classic Ground Beef and Potato Soup is a hearty, comforting dish perfect for any meal. Combining tender ground beef, diced potatoes, and a medley of vegetables simmered in a rich broth, this soup delivers robust flavors with a creamy texture. It’s an easy-to-make, satisfying dish ideal for family dinners or cozy nights in.
Ingredients
Scale
Meat and Dairy
- 1.25 lbs ground beef
- 1 tbsp olive oil
- 1.5 tbsp butter
- 1 cup cream
Vegetables
- 1 large onion, diced into 1/2-inch pieces
- 3 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 3 potatoes, peeled and diced into 1/2-inch chunks
- 1 cup corn
Spices and Seasonings
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 2 tbsp flour
- 1/2 tbsp Worcestershire sauce
- Salt to taste
- Pepper to taste
Liquids
- 5 cups broth (I like Imagine Organic Chicken Broth)
Instructions
- Prepare the Ingredients: Dice the onion, carrots, celery, and potatoes into 1/2-inch pieces, and mince the garlic cloves. Set aside.
- Brown the Ground Beef: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook until browned and no longer pink, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
- Sauté the Vegetables: Add 1.5 tablespoons of butter to the pot with the beef. Once melted, add the diced onions, carrots, and celery. Cook for about 5 minutes until the vegetables soften. Add the minced garlic and cook for an additional minute until fragrant.
- Season and Thicken: Stir in 1 teaspoon of Italian seasoning, 1/2 teaspoon of smoked paprika, and 2 tablespoons of flour. Cook this mixture for 2-3 minutes to remove the raw flour taste and help thicken the soup.
- Add Broth and Worcestershire Sauce: Gradually pour in 5 cups of chicken broth while stirring to avoid lumps. Add 1/2 tablespoon of Worcestershire sauce. Bring the mixture to a boil.
- Simmer the Soup: Add the diced potatoes and 1 cup of corn to the pot. Reduce the heat to low and simmer uncovered for 20 minutes or until the potatoes are tender.
- Finish with Cream and Seasoning: Stir in 1 cup of cream to add richness to the soup. Taste and adjust salt and pepper to your preference. Warm through but avoid boiling once cream is added.
- Serve: Ladle the soup into bowls and enjoy it hot with your choice of bread or garnish if desired.
Notes
- To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- For a richer flavor, use homemade beef broth instead of chicken broth.
- You can add other vegetables like peas or green beans for added color and nutrition.
- If you prefer a thicker soup, mash some of the potatoes before adding the cream.
- This soup freezes well—store in airtight containers for up to 3 months.
