Delicious creamy Potato And Ground Beef Soup
A hearty and comforting soup made with ground beef, potatoes, and vegetables in a rich, creamy base, perfect for cold nights and family dinners.
Ingredients
Main ingredients
- 1 pound ground beef You can use lean ground turkey for a healthier option.
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 4 cups diced potatoes
- 4 cups beef broth Use vegetable broth for a vegetarian option.
- 2 cups milk Add more for a thinner consistency.
- 1 cup shredded cheddar cheese Can be omitted for a lighter version.
- 1/2 cup frozen corn kernels Fresh corn can be used instead.
- 1/2 cup frozen peas Fresh peas can be used instead.
- 1/2 cup diced carrots Additional vegetables like bell peppers can be added.
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
Cooking the Beef
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it into crumbles as it cooks. Drain any excess fat.
Sautéing Vegetables
- Add the chopped onion and minced garlic to the pot with the cooked beef. Sauté for about 2-3 minutes until the onions become translucent and fragrant.
Simmering the Soup
- Stir in the diced potatoes, beef broth, dried thyme, dried rosemary, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are tender, add the frozen corn, frozen peas, and diced carrots. Continue to simmer for an additional 5-7 minutes until heated through.
Finishing Touches
- Pour in the milk and shredded cheddar cheese, stirring until the cheese melts and the soup becomes creamy. Adjust consistency with more milk if desired.
- Taste and adjust seasonings with additional salt and pepper if needed. Serve hot, garnished with chopped fresh parsley if desired.
Notes
This soup pairs well with crusty bread or crackers. For a spicy version, add diced jalapeños or hot sauce while cooking. Store leftovers in an airtight container in the refrigerator for 3-4 days.