Homemade Ground Beef And Potato (Printable Version)

A comforting bowl filled with savory ground beef, tender potatoes, and wholesome vegetables ready in under an hour.

# What You'll Need:

→ Meats

01 - 1 lb ground beef

→ Vegetables

02 - 4 medium russet potatoes, peeled and diced
03 - 1 large onion, chopped
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas

→ Pantry

08 - 6 cups beef broth
09 - 1 can (14.5 oz) diced tomatoes, undrained
10 - 1 bay leaf

→ Spices & Seasonings

11 - 1 tsp dried thyme
12 - 1/2 tsp smoked paprika
13 - Salt and black pepper to taste

→ Optional Garnishes

14 - 2 tbsp chopped fresh parsley
15 - Shredded cheddar cheese

# How To Make It:

01 - Heat a large soup pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned. Drain excess fat if needed.
02 - Add the onion, garlic, carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in the diced potatoes, beef broth, diced tomatoes with their juices, bay leaf, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil.
04 - Reduce heat to low, cover, and simmer for 25 minutes. Stir occasionally until potatoes and vegetables are tender.
05 - Stir in the frozen peas and cook for 5 minutes more. Remove the bay leaf and taste. Adjust salt and pepper as needed.
06 - Ladle hot soup into bowls. Garnish with chopped fresh parsley and shredded cheddar cheese if desired.

# Expert Advice:

01 -
  • It transforms simple pantry staples into something that tastes like it simmered all day
  • The whole family gathers around the table when this hits the table
  • Leftovers taste even better the next day for lunch
02 -
  • Cut your potatoes into uniform cubes so they all finish cooking at the same time
  • Don't skip the smoked paprika, it's what makes people ask what's in this soup
  • The soup thickens as it sits, so add a splash of water or broth when reheating leftovers
03 -
  • Start with cold potatoes when dicing, they're less likely to slip on your cutting board
  • Let the soup rest for ten minutes off the heat before serving, the flavors really come together

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