Go Back

Delicious Creamy Potato and Ground Beef Soup

A quick and creamy soup that's a hug in a bowl, made with ground beef, potatoes, and vegetables - ready in about 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef 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 the Beef
  1. In a large pot over medium heat, cook the ground beef until browned. Drain any excess fat.
Sautéing Vegetables
  1. Add the chopped onion and minced garlic. Cook until onions are soft.
Simmering the Soup
  1. Stir in the diced potatoes and pour in the beef broth. Bring to a boil, then reduce heat and let simmer until potatoes are tender (about 10-15 minutes).
Finishing Touches
  1. Add milk, cheese, corn, peas, carrots, thyme, rosemary, salt, and pepper. Stir until heated through and cheese is melted.

Notes

Got leftovers? This soup keeps well in the fridge for up to 3-4 days. To store for longer, pop it in the freezer where it lasts about 3 months. Don't forget to add a splash more milk when reheating for creaminess!