Description
A warm and hearty soup combining ground beef, potatoes, and simple pantry staples, perfect for cool evenings.
Ingredients
- 1 pound lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced (Yukon Gold or russet)
- 4 cups beef broth
- 1 cup whole milk or cream
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tbsp olive oil or butter
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1/2 cup shredded cheddar (optional garnish)
- Chopped parsley or chives for garnish
Instructions
- Heat a large pot over medium-high heat with 1 tbsp oil. Add the ground beef, breaking it apart with a spoon. Cook until no pink remains and the beef develops a light brown crust. Season with a pinch of salt and pepper. Drain excess fat if needed.
- Add the remaining oil, then stir in diced onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 30 seconds more until fragrant.
- Stir in the potatoes, dried thyme, and bay leaf. Pour in the beef broth, bring to a simmer, then reduce heat and cover. Cook for 15–20 minutes until potatoes are tender.
- Remove the bay leaf. For a creamier texture, mash some of the potatoes against the side of the pot or use an immersion blender to pulse until slightly thickened — avoid fully puréeing; you want comforting chunks. Stir in milk or cream and warm through without boiling. Adjust seasoning.
- Ladle into bowls and top with shredded cheddar and chopped herbs. This soup is best enjoyed hot alongside your favorite baked loaf.
Notes
Use uniform potato pieces so they cook evenly. Don’t rush browning; that caramelized flavor is key to a rich soup. This soup reheats well — warm gently on the stove and add a splash of milk if it’s thicker than you like.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American