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Creamy Potato and Ground Beef Soup

A warm, comforting soup packed with hearty potatoes, tender ground beef, and a creamy texture, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

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)

Method
 

Cooking
  1. In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat.
  2. Add the chopped onion and minced garlic to the pot. Sauté until fragrant (about 2-3 minutes).
  3. Stir in the diced potatoes, beef broth, frozen corn, peas, carrots, thyme, and rosemary. Bring to a gentle boil, then reduce to a simmer for about 20 minutes, or until potatoes are tender.
  4. Once the potatoes are soft, stir in the milk and shredded cheddar cheese, letting it melt and blend for about 5 minutes. Season with salt and black pepper to taste. Optionally, garnish with fresh parsley before serving.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to save it for later, freeze it for up to 3 months. Reheat on the stovetop or in the microwave until warmed through.