Creamy Ground Beef and Potato Soup

Hearty, comforting, and packed with flavor—this creamy soup brings together tender ground beef, soft potatoes, carrots, and onions in a rich, velvety broth. Finished with a splash of milk or cream for silkiness and seasoned with paprika, garlic, and black pepper, it’s the kind of one-pot meal that warms you from the inside out. Ready in under an hour, it’s perfect for chilly nights, busy weeknights, or when you need a satisfying dinner with minimal cleanup.

Why You’ll Love This Recipe

This isn’t just another soup—it’s comfort food simplified. Inspired by classic American farmhouse stews and hearty meat-and-potato dishes, this version skips the roux but keeps the richness by simmering everything into a naturally thick, creamy texture. It’s filling without being heavy, savory with just the right touch of warmth, and loved by kids and adults alike.

Perfect for:

• Cold-weather meals and snow days
• Last-minute dinners (ready in 45 minutes!)
• Meal prep and freezer-friendly batches
• Fans of chili, shepherd’s pie, or beef stew

Ingredients

For the Soup Base

• 1 lb (450g) ground beef (80/20 recommended for flavor)
• 4 medium potatoes, peeled and diced (~3 cups)
• 1 medium onion, finely chopped (~1 cup)
• 2 cloves garlic, minced
• 2 carrots, diced (~1 cup)
• 4 cups (950ml) beef broth (low-sodium preferred)
• 1 cup (240ml) milk or heavy cream (whole milk or half-and-half work too)
• 2 tbsp (30ml) olive oil or unsalted butter
• 1 tsp paprika (smoked or sweet)
• 1 tsp salt, plus more to taste
• ½ tsp black pepper, freshly ground
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Brown the Ground Beef

In a large pot or Dutch oven over medium heat:

• Heat olive oil or butter.
• Add ground beef, breaking it apart with a spoon. Cook 6–7 minutes, until fully browned.
• Drain excess fat if desired.

2. Sauté the Aromatics

To the same pot:

• Add chopped onion, garlic, and diced carrots.
• Cook 5–6 minutes, stirring occasionally, until vegetables soften and onions turn translucent.

3. Add Potatoes & Broth

• Stir in diced potatoes.
• Pour in beef broth, scraping up any browned bits from the bottom of the pot—this adds incredible depth.

Bring to a boil, then reduce heat to medium-low.
Simmer 20 minutes, or until potatoes are fork-tender.

4. Season & Creamify

• Stir in paprika, salt, and pepper.
• Slowly pour in milk or cream, stirring gently to combine.

Simmer 5–7 minutes more on low heat—do not boil vigorously (to prevent curdling).

5. Final Touches

• Taste and adjust seasoning—add more salt, pepper, or a pinch of red pepper flakes for heat.
• Stir in half of the parsley.

6. Serve Warm & Delicious

Ladle into deep bowls and garnish with remaining fresh parsley.

Serve hot with:

• Crusty bread, sourdough, or warm dinner rolls
• A dollop of sour cream or shredded cheddar cheese
• A crisp green salad or pickle spear

You Must Know

• Use whole milk or cream —low-fat versions may separate when heated.
• Don’t boil after adding dairy —keep heat low to preserve smoothness.
• Potatoes thicken naturally —no flour or cornstarch needed.
• Tastes better the next day! Flavors meld beautifully overnight.
• Freezer-friendly? Best without dairy—freeze base, then add milk/cream when reheating.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove over medium-low heat, stirring often. Microwave works but stir frequently.
• Freeze without milk/cream for up to 3 months. Add fresh dairy when reheating.

Ingredient Substitutions

Serving Suggestions

• Serve family-style in the pot for rustic charm.
• Great for potlucks—bring the whole pan!
• Double the batch and freeze half for future comfort.
• Pack in thermoses for lunch (reheat safely).

Cultural Context

Rooted in American Midwest comfort food and Depression-era resourcefulness, this recipe celebrates how simple ingredients—beef, potatoes, carrots, and onions—can become something deeply satisfying. Found on Sunday tables, hunting cabins, and creative kitchens alike, it proves that great food doesn’t have to be fancy—just honest, hearty, and shared.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use a larger pot or work in batches.
• Want more veggies? Add celery, peas, or corn with the carrots.
• Make ahead: Chop all ingredients 1–2 days ahead. Store separately.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen potatoes?
A: Not recommended—they release water and turn grainy.

Q: Why did my soup curdle?
A: Likely due to boiling after adding dairy. Keep heat low and warm milk before adding.

Q: Is this gluten-free?
A: Yes—if using GF-certified broth and verifying all ingredients.

Q: Can I make it in a slow cooker?
A: Absolutely! Cook base on LOW 4–6 hours. Add milk/cream last 30 mins.

Q: Can I air fry it?
A: No—but reheat individual portions at 375°F for 6–8 mins.

Allergy Information

Contains: dairy (milk/cream), wheat (in some broths).
Gluten-free option: Use certified GF broth.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed broths and seasonings.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

• Calories: 290
• Fat: 16g
• Saturated Fat: 7g
• Carbohydrates: 24g
• Fiber: 3g
• Sugar: 5g
• Protein: 14g
• Sodium: 780mg

This soup doesn’t shout. It simmers quietly, creamy and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with beef, boldness, and someone who says, “Let’s make it together.”