Potato and ground beef soup is the kind of cozy, filling dinner that warms a house on a cold night. This creamy version simmers browned beef with onion, garlic, tender potatoes, carrots, corn, and peas in beef broth, then finishes with milk and melted cheddar for a soup that eats like a full meal.
It is a one pot recipe that takes about 50 minutes, with 15 minutes of prep and 35 minutes of cooking. Most of the ingredients come from the pantry, refrigerator, and freezer, so it works well when you want something comforting without a special shopping trip. The recipe makes 6 hearty bowls, and the leftovers taste great the next day.
Table of Contents
Why This Works
Browning the beef first builds a savory base, and cooking the onion and garlic in the same pot lets them pick up those browned flavors. The potatoes then simmer directly in the broth and release some of their starch, which gives the soup a naturally thick, creamy body even before the milk goes in.
Mashing a few of the cooked potatoes against the side of the pot makes the soup even creamier without flour or cornstarch. Adding the milk and cheese at the end, over gentle heat, keeps the dairy smooth and prevents curdling. The corn, peas, and carrots add sweetness, color, and a little texture so every spoonful has something different in it.
Ingredients
- 1 pound ground beef
- 1 cup chopped onion
- 3 cloves garlic, minced
- 4 cups diced potatoes, about 1 1/2 pounds
- 1/2 cup diced carrots
- 4 cups low-sodium beef broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen corn kernels
- 1/2 cup frozen peas
- 2 cups milk
- 1 cup shredded cheddar
- Chopped fresh parsley, for garnish
Russet potatoes break down a little and thicken the soup, while Yukon Gold or red potatoes hold their shape better. Cut them into pieces of about the same size so they cook evenly.
How to Make Potato and Ground Beef Soup
1. Brown the beef
In a large pot over medium heat, cook the ground beef, breaking it into small crumbles, until no pink remains. Ground beef is done at 160 degrees F. Drain any excess fat.
2. Cook the aromatics
Add the onion and garlic to the pot and cook, stirring, until the onion turns translucent and the garlic smells fragrant.
3. Simmer the vegetables
Stir in the potatoes, carrots, broth, thyme, rosemary, salt, and pepper. Bring the pot to a boil, then lower the heat and simmer 15 to 20 minutes, until the potatoes are tender when pierced with a fork.
4. Thicken the soup
Press a few potato pieces against the side of the pot with a spoon or a potato masher to thicken the broth. Stir in the corn and peas and cook about 5 minutes, until they are hot.
5. Add the milk and cheese
Lower the heat and stir in the milk and cheddar. Warm the soup gently, stirring, until the cheese melts and the soup is steaming hot. Do not let it boil, since boiling can make milk curdle. Taste, and add salt and pepper if needed.
6. Serve
Ladle the soup into bowls and top with chopped parsley and a little extra cheddar if you like.
How to Serve
This soup is hearty enough to stand on its own, but bread makes it better. Serve it with garlic cheesy cornbread drop biscuits or a wedge of cornbread with creamed corn. Soft dinner rolls are perfect for dunking, and southern fried cornbread hoecakes add a crisp, buttery edge. A simple green salad on the side keeps the meal balanced.
How to Store and Reheat
Cool the soup and refrigerate it within 2 hours in airtight containers. Shallow containers cool faster than a deep pot. Eat the leftovers within 3 to 4 days.
Reheat on the stove over medium-low heat, stirring often, until the soup reaches 165 degrees F. Add a splash of milk or broth if it has thickened too much. Soups with dairy can separate when frozen, so for the best texture plan to eat this soup within a few days rather than freezing it.
Tips and Variations
Safe handling matters for any ground meat soup. The Partnership for Food Safety Education shares a recipe for beef vegetable soup that cooks ground beef to 160 degrees F, stores leftovers for 3 to 4 days, and reheats them to 165 degrees F, the same targets used here.
For a thicker soup, mash more of the potatoes or stir in a few extra spoonfuls of cheddar. For a lighter version, swap the beef for lean ground turkey, which should reach 165 degrees F, and use reduced fat cheese. A pinch of paprika or a little cayenne adds warmth, and diced bell pepper or celery can join the carrots. If the soup tastes flat, a splash of Worcestershire sauce or a pinch more salt usually fixes it.
FAQ
What potatoes are best for potato and ground beef soup?
Russet potatoes thicken the soup as they break down, while Yukon Gold and red potatoes keep their shape. Any of them works, so use what you have.
How do I keep the milk from curdling?
Add the milk after the soup has finished simmering, lower the heat, and warm it gently without boiling. Stir often until the cheese melts.
Can I make this soup thicker?
Yes. Mash more of the potatoes into the broth, or let the soup simmer a few extra minutes before adding the milk and cheese.
Can I use frozen diced potatoes?
You can. Frozen diced potatoes cook a little faster, so start checking them earlier than the recipe time.
Can I make this soup in the slow cooker?
Yes. Brown the beef and onion first, then cook everything except the milk and cheese on low until the potatoes are tender, and stir in the dairy near the end.
Creamy Potato and Ground Beef Soup with Cheddar
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 cup chopped onion
- 3 cloves garlic minced
- 4 cup diced potatoes about 1 1/2 pounds
- ½ cup diced carrots
- 4 cup low-sodium beef broth
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup frozen corn kernels
- ½ cup frozen peas
- 2 cup milk
- 1 cup shredded cheddar
- chopped fresh parsley for garnish
Instructions
Cooking
- In a large pot over medium heat, cook the ground beef, breaking it up, until no pink remains and it reaches 160 degrees F. Drain excess fat.
- Add the onion and garlic and cook until the onion is translucent.
- Stir in the potatoes, carrots, broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat and simmer 15 to 20 minutes until the potatoes are tender.
- Mash a few potato pieces against the side of the pot to thicken the soup. Stir in the corn and peas and cook about 5 minutes until hot.
- Lower the heat and stir in the milk and cheddar. Warm gently without boiling until the cheese melts and the soup is steaming hot. Season to taste.
- Ladle into bowls and garnish with parsley.
