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An overhead close-up shot of the ground beef potato soup in a pot, showing the texture of the tender potatoes and savory beef.

Ground Beef Potato Soup: The Ultimate Hearty Recipe

This Ground Beef Potato Soup is the ultimate comfort food! A rich, creamy, and satisfying one-pot meal packed with savory ground beef, tender potatoes, and a velvety broth. Perfect for a hearty weeknight dinner the whole family will love.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 90/10 recommended
  • 1 large yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 2 lbs Yukon Gold potatoes peeled and cubed into 1-inch pieces
  • 4 cups beef broth low-sodium
  • 1 tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour for thickening
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Dutch Oven or Stockpot
  • 1 Wooden spoon

Method
 

  1. In a large Dutch oven or stockpot, cook the ground beef over medium-high heat until browned. Break it apart with a spoon as it cooks. Drain any excess grease from the pot.
  2. Add the diced onion, carrots, and celery to the pot with the beef. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
  3. Stir in the cubed potatoes, beef broth, dried thyme, Worcestershire sauce, salt, and pepper. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  4. In a small bowl, whisk the heavy cream and all-purpose flour together until no lumps remain. Slowly pour this mixture into the simmering soup, stirring constantly. Continue to simmer for another 5 minutes, allowing the soup to thicken. Stir in the fresh parsley.
  5. Taste and adjust seasoning if necessary. Serve the ground beef potato soup hot, garnished with extra parsley, shredded cheese, or a dollop of sour cream if desired.

Notes

For a richer flavor, use a combination of ground beef and ground sausage.
You can make this soup in a slow cooker by browning the beef and sautéing the vegetables first, then adding everything (except the cream and flour) to the slow cooker and cooking on low for 6-8 hours or high for 3-4 hours. Stir in the cream and flour slurry during the last 30 minutes of cooking.