This ground beef potato soup is a hearty one pot meal with browned beef, tender potatoes, and sweet carrots in a creamy, savory broth. It is simple comfort food that uses pantry staples, and it is ready in about 50 minutes with very little chopping.
You need about 15 minutes of prep and about 35 minutes of cooking. The recipe serves six at roughly 380 calories each, an estimate based on one pound of ground beef and a cup of cream. It tastes even better with warm bread on the side, and it reheats well for lunch the next day.
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Why This Ground Beef Potato Soup Recipe Works
Browning the beef first builds a savory base, and cooking the onion and carrots in the same pot picks up all those browned bits. Beef broth carries that flavor into the potatoes as they simmer, so the whole soup tastes seasoned from the inside out.
The cream goes in at the end, which keeps the soup smooth. A few potatoes mashed against the side of the pot thicken the broth naturally, so you do not need flour or cornstarch.
Ingredients for Ground Beef Potato Soup
- 1 pound ground beef
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped, for garnish
How to Make Ground Beef Potato Soup
1. Brown the beef.
In a large pot, brown the ground beef over medium heat, breaking it up as it cooks, until no pink remains. Drain off the excess fat.
2. Soften the vegetables.
Add the onion and carrots and cook until softened. Stir in the garlic and thyme and cook until fragrant.
3. Simmer the potatoes.
Add the diced potatoes and beef broth. Bring to a boil, reduce the heat, and simmer for 15 to 20 minutes, until the potatoes are tender.
4. Thicken lightly.
Press a few of the potato pieces against the side of the pot with a spoon to thicken the broth.
5. Add the cream.
Reduce the heat to low and stir in the heavy cream. Season with the salt and pepper and warm gently without boiling.
6. Serve.
Ladle into bowls and top with fresh parsley.
How to Serve Ground Beef Potato Soup
Warm bread makes this soup a meal. Serve it with the best easy garlic bread or a basket of fluffy homemade dinner rolls. If you like a cheesier bowl, try our cheesy hamburger potato soup, and for a hands off version, the crockpot creamy potato hamburger soup does the cooking for you.
How to Store and Reheat Ground Beef Potato Soup
Cool the soup in shallow containers and refrigerate it within two hours. It keeps for three to four days. Reheat on the stove over low heat until steaming hot, adding a splash of broth or water if it thickens in the refrigerator.
Tips and Variations for Ground Beef Potato Soup
Yukon gold and russet potatoes both work well, though russets break down more and thicken the soup. Ground turkey can replace the beef, and a handful of frozen corn or peas adds color. Fresh thyme or parsley brightens the finished bowl, and a spoonful of sour cream on top adds tang.
Ground beef needs to be cooked all the way through. The beef vegetable soup recipe from Fight BAC shows the safe temperatures and storage guidance for a similar soup.
Frequently Asked Questions About Ground Beef Potato Soup
Can I use ground turkey in ground beef potato soup?
Yes. Ground turkey makes a lighter soup. Add a little oil to the pot, since turkey has less fat to brown with.
How do I thicken ground beef potato soup?
Mash some of the potatoes against the side of the pot, or blend a small portion of the soup and stir it back in.
Can I freeze ground beef potato soup?
Potatoes can turn soft and the cream can separate after freezing, so the soup is best enjoyed fresh or from the refrigerator.
What can I use instead of heavy cream?
Half and half gives a lighter soup, though it is less rich. Warm it first and stir it in gently over low heat.
Can I make ground beef potato soup in a slow cooker?
Yes. Brown the beef first and cook everything except the cream until the potatoes are tender, then stir in the cream at the end.
Creamy Ground Beef Potato Soup
Ingredients
Main Ingredients
- 1 lb ground beef
- 4 medium potatoes peeled and diced
- 1 medium onion chopped
- 2 medium carrots diced
- 2 cloves garlic minced
- 4 cup low-sodium beef broth
- 1 cup heavy cream
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- fresh parsley chopped, for garnish
Instructions
Cooking
- Brown the ground beef in a large pot over medium heat until no pink remains. Drain the excess fat.
- Add the onion and carrots and cook until softened. Stir in the garlic and thyme until fragrant.
- Add the potatoes and broth, bring to a boil, then simmer for 15 to 20 minutes, until the potatoes are tender.
- Press a few potato pieces against the side of the pot to thicken the broth.
- Reduce the heat to low, stir in the cream, and season with salt and pepper. Warm gently without boiling.
- Ladle into bowls and top with parsley.
