This Potato Soup With Ground Beef is the ultimate comfort food – thick, creamy, and loaded with savory beef and tender potatoes. It's a one-pot meal that satisfies even the hungriest appetites, perfect for chilly evenings.
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I've perfected this recipe to be both easy and foolproof. The ground beef adds rich flavor and protein, while the potatoes create a naturally creamy texture. Plus, it comes together in under an hour with simple ingredients.
Whether you're feeding a family or meal-prepping for the week, this soup is a winner. It's hearty enough to be a main course, yet versatile enough to pair with a crusty bread for dipping.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) ground beef
Use 80/20 for flavor, or lean ground turkey for a lighter option. Buy in bulk and freeze if needed.
1 medium yellow onion, diced
Yellow onions are sweet and mild; substitute with white onion or shallots.
3 cloves garlic, minced
Fresh garlic is best; use 1 teaspoon garlic powder if in a pinch.
6 cups (1.4L) chicken broth
Low-sodium broth lets you control salt; vegetable broth works too.
3 lbs (1.4kg) russet potatoes, peeled and cubed
Russets are starchy and break down nicely; Yukon Gold are waxier and hold shape better.
1 cup (240ml) heavy cream
For richness; use half-and-half for a lighter soup, or coconut milk for dairy-free.
1 tsp salt
Adjust to taste; add more if using unsalted broth.
1/2 tsp black pepper
Freshly ground is best; use more for a kick.
1 tsp smoked paprika
Adds a smoky depth; regular paprika works, or a pinch of chipotle for heat.
1/2 tsp dried thyme
Or 1 teaspoon fresh thyme leaves; add at the end for brighter flavor.
4 slices bacon, cooked and crumbled (optional)
For garnish and extra savory crunch; omit or use turkey bacon.
2 cups (200g) shredded cheddar cheese, for topping
Sharp cheddar melts best; use a block and shred yourself for smoother melting.
Tips & Tricks
Don't skip browning the beef
this step builds flavor. Let it get deep golden brown, not just gray.
Season in layers
taste before adding salt, as broth and cheese add saltiness.
- Cut potatoes into even 1-inch cubes so they cook uniformly and don't turn to mush.
- Add the cream at the end and simmer gently – boiling can cause it to curdle.
Pro Tips
Step-by-Step Instructions
1. Brown the Beef
In a large Dutch oven or pot over medium-high heat (350°F/175°C), cook the ground beef, breaking it apart, until deeply browned and no longer pink, about 7-8 minutes. Transfer to a plate, leaving 1 tablespoon drippings in the pot.
2. Sauté Aromatics
Reduce heat to medium (325°F/165°C). Add onion and cook until translucent, 4-5 minutes. Add garlic and cook until fragrant, 30 seconds.
3. Add Broth and Potatoes
Pour in chicken broth, scraping up any browned bits from the bottom. Add potatoes, salt, pepper, paprika, and thyme. Bring to a boil, then reduce to a simmer (around 200°F/95°C) and cook until potatoes are fork-tender, 15-20 minutes.
4. Partially Blend Soup
Using an immersion blender, blend the soup briefly (or transfer 2 cups to a blender and puree). This thickens the broth while leaving some potato chunks for texture.
5. Stir in Cream and Beef
Return the beef to the pot. Pour in the heavy cream and stir gently. Simmer over low heat (around 180°F/82°C) for 5 minutes to meld flavors. Do not boil.
6. Season and Serve
Taste and adjust seasoning. Ladle into bowls and top with cheddar cheese and crumbled bacon if using. Serve hot.
Delicious Variations
Loaded Baked Potato Soup
Stir in sour cream and top with chives, extra cheese, and bacon.
Tex-Mex Style
Add a can of diced tomatoes with green chiles and a pinch of cumin; top with tortilla strips.
Vegetarian Version
Swap beef for plant-based crumbles and use vegetable broth; add extra beans for protein.
How to Store Potato Soup With Ground Beef
Refrigerator
Store in an airtight container for up to 4 days. The soup will thicken as it sits; thin with a splash of broth when reheating.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring frequently, or in the microwave in 1-minute intervals, stirring between. Add a splash of milk or broth if needed.
Frequently Asked Questions
Q: Can I use milk instead of heavy cream?
Yes, you can use whole milk, but the soup will be thinner and less creamy. To thicken, mix 1 tablespoon cornstarch with 2 tablespoons cold milk and stir in at the end.
Q: How do I make this soup dairy-free?
Use olive oil instead of butter, replace heavy cream with full-fat coconut milk, and skip the cheese or use a dairy-free alternative.
Q: Can I make this in a slow cooker?
Absolutely. Brown the beef and sauté onions first, then add everything except cream to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in cream and blend as directed.
Q: What are the best potatoes for soup?
Russet potatoes are ideal because they break down and thicken the soup. Yukon Golds hold their shape better, so choose based on texture preference.
Q: How do I thicken potato soup?
You can mash some potatoes against the side of the pot, use an immersion blender, or stir in a slurry of cornstarch and cold water.
If you try this Potato Soup With Ground Beef, I'd love to hear how it turns out! Leave a comment below or tag me on social media. Happy cooking!
Potato Soup With Ground Beef
Hearty potato soup with seasoned ground beef, creamy broth, and crisp bacon – a comforting 50-minute meal.
🧂 Ingredients
- 1 lb (450g) ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups (1.4L) chicken broth
- 3 lbs (1.4kg) russet potatoes, peeled and cubed
- 1 cup (240ml) heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 4 slices bacon, cooked and crumbled (optional)
- 2 cups (200g) shredded cheddar cheese, for topping
📋 Instructions
- 1Brown the Beef — In a large Dutch oven or pot over medium-high heat (350°F/175°C), cook the ground beef, breaking it apart, until deeply browned and no longer pink, about 7-8 minutes. Transfer to a plate, leaving 1 tablespoon drippings in the pot.
- 2Sauté Aromatics — Reduce heat to medium (325°F/165°C). Add onion and cook until translucent, 4-5 minutes. Add garlic and cook until fragrant, 30 seconds.
- 3Add Broth and Potatoes — Pour in chicken broth, scraping up any browned bits from the bottom. Add potatoes, salt, pepper, paprika, and thyme. Bring to a boil, then reduce to a simmer (around 200°F/95°C) and cook until potatoes are fork-tender, 15-20 minutes.
- 4Partially Blend Soup — Using an immersion blender, blend the soup briefly (or transfer 2 cups to a blender and puree). This thickens the broth while leaving some potato chunks for texture.
- 5Stir in Cream and Beef — Return the beef to the pot. Pour in the heavy cream and stir gently. Simmer over low heat (around 180°F/82°C) for 5 minutes to meld flavors. Do not boil.
- 6Season and Serve — Taste and adjust seasoning. Ladle into bowls and top with cheddar cheese and crumbled bacon if using. Serve hot.
Ethan writes about tech productivity and digital tools, focusing on how to streamline workflows without overcomplicating. He tests apps and gadgets in his daily life and shares what actually works.
