24 Delicious Soup Recipes with Ground Beef and Potatoes

Delicious, hearty, and oh-so-satisfying—these 24 ground beef and potato soup recipes are the ultimate comfort food solution for busy weeknights. Whether you’re craving a classic hamburger soup or something with a creative twist, this collection has something for every taste. Get ready to warm up with these easy, family-friendly meals that will quickly become your go-to favorites!

Hearty Ground Beef and Potato Stew

Crisp autumn evenings practically beg for a pot of something soul-warming bubbling away on the stove, and this isn’t just any something—it’s a glorious, beefy hug in a bowl that transforms humble ingredients into pure comfort magic. Get ready to fall in love with your Dutch oven all over again, because this stew is about to become your cold-weather superhero, cape and all.

Ingredients

• 1.5 lbs grass-fed ground beef, 85% lean
• 2 tbsp cold-pressed extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups russet potatoes, peeled and cut into ¾-inch cubes
• 2 cups organic beef stock
• 1 cup crushed San Marzano tomatoes
• 2 tsp Worcestershire sauce
• 1 tsp smoked paprika
• ½ tsp freshly cracked black pepper
• 1 tsp fine sea salt
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Heat the cold-pressed extra virgin olive oil in a heavy-bottomed Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Add the grass-fed ground beef, breaking it apart with a wooden spoon, and cook until no pink remains and a deep brown crust forms, 6-8 minutes.
3. Transfer the browned beef to a separate bowl using a slotted spoon, leaving the rendered fat in the pot.
4. Add the finely diced yellow onion to the hot fat and cook, stirring occasionally, until translucent and lightly caramelized at the edges, about 5-7 minutes.
5. Stir in the minced garlic and cook for exactly 60 seconds until fragrant but not browned.
6. Tip: Toasting the spices at this stage unlocks their full aromatic potential.
7. Sprinkle the smoked paprika over the onion mixture and stir for 30 seconds to toast the spice.
8. Return the reserved browned beef to the Dutch oven, along with any accumulated juices.
9. Add the peeled and cubed russet potatoes, organic beef stock, crushed San Marzano tomatoes, Worcestershire sauce, fine sea salt, and freshly cracked black pepper.
10. Stir thoroughly to combine all ingredients, ensuring the potatoes are fully submerged in the liquid.
11. Bring the stew to a vigorous boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.
12. Simmer gently for 35-40 minutes, until the potatoes are fork-tender but not falling apart.
13. Tip: Resist the urge to stir too frequently, as this can break down the potatoes prematurely.
14. Remove the pot from the heat and let it rest, covered, for 10 minutes to allow the flavors to meld.
15. Stir in the finely chopped fresh parsley just before serving.
16. Tip: For a richer broth, you can skim any excess fat from the surface after resting.

My goodness, the tender potatoes practically melt into the richly seasoned broth, while the beef maintains its satisfying texture. This stew boasts a beautiful balance of savory depth from the Worcestershire and a subtle smokiness from the paprika. Serve it in deep bowls with crusty bread for dipping, or get creative by spooning it over creamy polenta for the ultimate comfort food experience.

Chunky Tomato, Beef, and Potato Soup

Yikes, is there anything more comforting than a steaming bowl of soup that basically hugs your soul from the inside? This chunky masterpiece is the culinary equivalent of your favorite cozy sweater, packed with hearty beef, tender potatoes, and tomatoes so vibrant they practically wink at you from the bowl.

Ingredients

– 1.5 lbs chuck roast, cut into ¾-inch cubes
– 2 tbsp extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 4 cups beef stock
– 1 (28 oz) can San Marzano tomatoes, hand-crushed
– 1 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 1 tsp dried oregano
– ½ tsp freshly cracked black pepper
– 2 tsp kosher salt
– ¼ cup fresh parsley, chopped

Instructions

1. Pat the chuck roast cubes completely dry with paper towels to ensure a proper sear.
2. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the beef cubes in a single layer, working in batches to avoid overcrowding, and sear for 3–4 minutes per side until deeply browned.
4. Transfer the seared beef to a clean plate, leaving the fond (browned bits) in the pot.
5. Reduce the heat to medium and add the finely diced yellow onion, sautéing for 5–7 minutes until translucent and lightly caramelized.
6. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Pour in the beef stock, using a wooden spoon to scrape up all the fond from the bottom of the pot.
8. Return the seared beef and any accumulated juices to the pot.
9. Add the hand-crushed San Marzano tomatoes with their juices, cubed Yukon Gold potatoes, dried oregano, kosher salt, and freshly cracked black pepper.
10. Bring the soup to a vigorous boil, then immediately reduce the heat to low, cover, and simmer gently for 45 minutes until the potatoes are fork-tender and the beef is succulent.
11. Stir in the chopped fresh parsley just before serving. Kindly note that this soup’s magic lies in its rustic texture—the tender beef practically melts while the potatoes hold their shape beautifully. For a next-level experience, serve it in a hollowed-out sourdough boule or topped with a dollop of garlic-herb compound butter for an extra layer of richness.

Creamy Potato, Beef, and Corn Chowder

Picture this: a steaming bowl of pure comfort that somehow manages to hug your soul while simultaneously making your taste buds do a happy dance. This isn’t just soup—it’s a cozy blanket in culinary form, ready to rescue you from even the dreariest of days.

Ingredients

• 1 lb grass-fed beef chuck, cut into ½-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups Yukon Gold potatoes, peeled and diced into ¾-inch pieces
• 4 cups rich beef stock
• 2 cups fresh sweet corn kernels
• 1 cup heavy cream
• 2 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• Sea salt and freshly cracked black pepper

Instructions

1. Pat the grass-fed beef chuck cubes completely dry with paper towels to ensure proper browning.
2. Heat clarified butter in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Add beef cubes in a single layer, working in batches if necessary to avoid overcrowding, and sear until deeply browned on all sides, approximately 4-5 minutes per batch.
4. Transfer seared beef to a clean plate, reserving any rendered fat in the pot.
5. Add finely diced yellow onion to the hot fat and sauté until translucent and lightly caramelized, about 6-8 minutes.
6. Stir in minced garlic and cook until fragrant, precisely 60 seconds.
7. Return the seared beef and any accumulated juices to the pot.
8. Add diced Yukon Gold potatoes and rich beef stock, scraping the bottom to incorporate any browned bits.
9. Bring to a boil, then immediately reduce heat to maintain a gentle simmer.
10. Cover and cook until potatoes are fork-tender but not falling apart, approximately 20-25 minutes.
11. Stir in fresh sweet corn kernels and cook until just heated through, about 3 minutes.
12. Reduce heat to low and slowly pour in heavy cream while stirring constantly.
13. Add fresh thyme leaves and smoked paprika, then season with sea salt and freshly cracked black pepper.
14. Simmer gently for 5 additional minutes to allow flavors to meld, being careful not to boil.

Let this chowder be your culinary masterpiece—the potatoes practically melt into the velvety broth while the corn adds sweet pops of sunshine. Serve it in hollowed-out bread bowls for maximum cozy factor, or garnish with extra thyme sprigs and a drizzle of cream for restaurant-worthy presentation that’ll make your dinner guests think you secretly attended culinary school.

Spicy Southwest Beef and Potato Soup

Let’s be real—when the weather turns chilly, your soul screams for something that hugs it from the inside out. This Spicy Southwest Beef and Potato Soup is that cozy, flavor-packed hug, with just enough kick to make things interesting and a hearty base that says, ‘Yeah, I’ve got your back, winter.’

Ingredients

• 1 lb grass-fed ground beef, 85% lean
• 2 tbsp cold-pressed avocado oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 large russet potatoes, peeled and cut into ½-inch cubes
• 4 cups unsalted beef stock
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 1 (4 oz) can diced green chiles, undrained
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp chipotle powder
• 1 tsp fine sea salt
• ½ cup heavy cream
• ¼ cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat the cold-pressed avocado oil in a large Dutch oven over medium-high heat until it shimmers, about 1 minute.
2. Add the grass-fed ground beef and cook, breaking it up with a wooden spoon, until no pink remains and it develops a light brown crust, 6–8 minutes.
3. Tip: Resist stirring too often—this allows the beef to develop deeper flavor through Maillard reaction.
4. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and lightly golden, about 5 minutes.
5. Stir in the minced garlic and cook until fragrant, 30 seconds.
6. Add the peeled, cubed russet potatoes, unsalted beef stock, fire-roasted diced tomatoes with their juices, diced green chiles with their liquid, ground cumin, smoked paprika, chipotle powder, and fine sea salt.
7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the potatoes are fork-tender.
8. Tip: Simmering with the lid on ensures the potatoes cook evenly without the liquid reducing too quickly.
9. Stir in the heavy cream and simmer uncovered for 5 minutes to allow the soup to thicken slightly.
10. Remove from heat and stir in the chopped fresh cilantro.
11. Tip: Adding cilantro off-heat preserves its bright, fresh flavor and vibrant green color.
12. Ladle the soup into bowls and serve immediately with lime wedges on the side for squeezing over top.

Unbelievably creamy with a smoky, slow-building heat, this soup’s tender potatoes and rich beef base make it a bowl you’ll want to dive into face-first. Serve it with crunchy tortilla strips for added texture or top with a dollop of cool sour cream to balance the spice—either way, it’s a weeknight win that tastes like it simmered all day.

Savory Cabbage, Ground Beef, and Potato Broth

Every time I see a head of cabbage, I can’t help but think it’s nature’s most underrated superhero—humble, affordable, and ready to transform into something spectacular with just a little love (and some sizzling ground beef). This Savory Cabbage, Ground Beef, and Potato Broth is the cozy, one-pot wonder that will have you questioning why you ever bothered with fussier dinners.

Ingredients

• 1 lb grass-fed ground beef (85/15 lean-to-fat ratio)
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 medium green cabbage, cored and thinly sliced
• 2 large Yukon Gold potatoes, peeled and cut into ½-inch cubes
• 4 cups rich beef stock
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• ½ tsp freshly cracked black pepper
• 1 tsp fine sea salt
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until it shimmers.
2. Add the finely diced yellow onion and sauté for 4–5 minutes, until translucent and lightly golden at the edges.
3. Stir in the minced garlic and cook for 1 minute, just until fragrant—be careful not to let it brown.
4. Crumble the grass-fed ground beef into the pot, breaking it up with a wooden spoon, and cook for 6–8 minutes until fully browned and no pink remains.
5. Sprinkle in the smoked paprika, fine sea salt, and freshly cracked black pepper, stirring to coat the beef evenly.
6. Add the thinly sliced green cabbage and stir continuously for 3–4 minutes until it begins to wilt and soften.
7. Pour in the rich beef stock, scraping the bottom of the pot to lift any browned bits (this builds incredible depth of flavor).
8. Gently add the cubed Yukon Gold potatoes, ensuring they’re fully submerged in the broth.
9. Bring the mixture to a boil, then immediately reduce the heat to low, cover, and simmer for 20–25 minutes until the potatoes are fork-tender.
10. Stir in the finely chopped fresh parsley just before serving.

Marvel at the way the tender cabbage ribbons melt into the savory broth, while the potatoes soak up every bit of that beefy goodness. Serve it steaming hot in deep bowls, maybe with a crusty loaf for dipping, and watch it become your new cold-weather obsession.

Italian Style Beef and Potato Minestrone

Oh, the humble minestrone just got a major glow-up with this Italian-style beef and potato version that’ll have your taste buds doing the tarantella! Forget boring soups—this hearty, rib-sticking masterpiece combines tender beef, creamy potatoes, and vibrant veggies in a rich broth that’s basically a warm hug in a bowl. Trust me, one slurp and you’ll be planning your next trip to the Amalfi Coast (or at least your next bowl).

Ingredients

• 1 lb grass-fed beef chuck, cut into ½-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 medium Yukon Gold potatoes, peeled and diced into ¾-inch cubes
• 2 medium carrots, peeled and sliced into ¼-inch rounds
• 2 stalks celery, sliced into ¼-inch pieces
• 6 cups beef bone broth
• 1 (14.5 oz) can San Marzano tomatoes, crushed by hand
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 cup ditalini pasta
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• ¼ cup freshly grated Parmigiano-Reggiano, for serving
• 2 tbsp chopped fresh flat-leaf parsley, for garnish

Instructions

1. Heat 2 tbsp extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season 1 lb grass-fed beef chuck cubes generously with kosher salt and freshly ground black pepper.
3. Sear the beef in a single layer until deeply browned on all sides, about 6–8 minutes total.
4. Transfer the beef to a plate, leaving the fond (those browned bits) in the pot.
5. Add 1 large finely diced yellow onion and sauté until translucent and lightly golden, about 5 minutes.
6. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds.
7. Add 2 diced Yukon Gold potatoes, 2 sliced carrots, and 2 sliced celery stalks, stirring to coat in the oil.
8. Pour in 6 cups beef bone broth and 1 can hand-crushed San Marzano tomatoes, scraping the bottom to release the fond.
9. Return the seared beef to the pot along with any accumulated juices.
10. Stir in 1 tsp dried oregano, ½ tsp crushed red pepper flakes, and 1 bay leaf.
11. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 45 minutes.
12. Add 1 can rinsed cannellini beans and 1 cup ditalini pasta, stirring to combine.
13. Simmer uncovered until the pasta is al dente and the potatoes are fork-tender, about 10–12 minutes.
14. Discard the bay leaf and season the soup to your preference with kosher salt and freshly ground black pepper.
15. Ladle the minestrone into bowls and top with ¼ cup freshly grated Parmigiano-Reggiano and 2 tbsp chopped fresh flat-leaf parsley.

Effortlessly satisfying, this minestrone boasts a velvety broth clinging to tender beef and soft potatoes, with the ditalini adding just the right chew. The kick of red pepper flakes and earthy oregano makes each spoonful a flavor explosion—serve it with crusty bread for dipping, or go full nonna and sprinkle extra Parmigiano-Reggiano on top!

Cheddar Beef Potato Cheesy Soup

Aren’t you tired of soups that whisper when they should sing? This cheddar beef potato masterpiece doesn’t just warm your soul—it performs a full-blown culinary concert in your bowl, complete with a cheesy encore that’ll have you begging for seconds.

Ingredients

– 1 lb grass-fed ground beef (85/15 lean-to-fat ratio)
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, microplaned
– 4 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes
– 4 cups beef bone broth
– 1 cup heavy cream (40% milkfat)
– 8 oz sharp white cheddar cheese, freshly grated
– 1 tsp smoked paprika
– ½ tsp freshly ground black pepper
– ½ tsp fine sea salt
– 2 tbsp fresh chives, finely minced

Instructions

1. Heat a Dutch oven over medium-high heat (350°F surface temperature) and add clarified butter.
2. Add grass-fed ground beef, breaking it apart with a wooden spoon, and cook for 5-7 minutes until thoroughly browned and caramelized.
3. Stir in finely diced yellow onion and cook for 4 minutes until translucent and fragrant.
4. Add microplaned garlic and cook for 45 seconds until aromatic but not browned.
5. Incorporate peeled Yukon Gold potato cubes and toss to coat in the rendered beef fat.
6. Pour in beef bone broth, ensuring potatoes are fully submerged, and bring to a rolling boil.
7. Reduce heat to medium-low (maintaining 180°F) and simmer uncovered for 18-20 minutes until potatoes are fork-tender.
8. Gradually whisk in heavy cream, maintaining the soup’s temperature at 160°F to prevent curdling.
9. Remove from heat and slowly incorporate freshly grated sharp white cheddar cheese, stirring constantly until fully emulsified.
10. Season with smoked paprika, freshly ground black pepper, and fine sea salt, adjusting to achieve balanced umami notes.
11. Garnish with finely minced fresh chives just before serving.

Oh, the glorious transformation that occurs when this soup rests for precisely 8 minutes—the potatoes absorb the cheesy broth while maintaining structural integrity. That first spoonful delivers creamy velvet punctuated by savory beef crumbles, creating a textural symphony that pairs magnificently with crusty sourdough croutons or served dramatically in hollowed-out bread bowls for maximum carb-on-carb satisfaction.

Mexican Beef Barley and Potato Soup

Craving something that hugs your soul while kicking your taste buds into a happy dance? This Mexican Beef Barley and Potato Soup is the cozy, flavor-packed hero your chilly evenings have been begging for—think tender beef, hearty barley, and just the right spicy kick to make your spoon do a little fiesta.

Ingredients

• 1.5 pounds grass-fed beef chuck roast, cut into 1-inch cubes
• 2 tablespoons avocado oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium russet potatoes, peeled and cut into ¾-inch cubes
• ¾ cup pearl barley, rinsed
• 6 cups beef bone broth
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• 1 bay leaf
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• ¼ cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering.
2. Add beef cubes in a single layer, searing until deeply browned on all sides, about 6–8 minutes total.
3. Transfer seared beef to a plate, leaving drippings in the pot.
4. Add diced onion to the pot and sauté until translucent and lightly golden, about 5 minutes.
5. Stir in minced garlic and cook until fragrant, about 30 seconds.
6. Return beef to the pot along with any accumulated juices.
7. Add potatoes, barley, beef bone broth, fire-roasted tomatoes, cumin, smoked paprika, oregano, red pepper flakes, bay leaf, salt, and black pepper.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
9. Uncover and continue simmering until beef is fork-tender and barley is plump, about 15–20 more minutes.
10. Remove and discard the bay leaf.
11. Stir in chopped cilantro just before serving.
12. Serve hot with lime wedges for squeezing over each bowl.

A symphony of textures awaits—tender beef that melts at the nudge of a fork, plump barley that soaks up the smoky-spiced broth, and potatoes that hold their shape yet yield effortlessly. For a next-level twist, top with crispy tortilla strips and a dollop of cool crema to balance the heat, turning each spoonful into a mini celebration of comfort and zest.

Beef and Potato Stroganoff Soup

Juggling beef, potatoes, and noodles in one pot might sound like a culinary circus act, but this Beef and Potato Stroganoff Soup is the main event—comfort food that’s hearty, creamy, and ridiculously easy to pull off, even on a chaotic weeknight. Just imagine tender chunks of beef and potatoes swimming in a velvety, tangy broth, all while you barely lift a finger (well, except to eat it, of course). It’s the kind of dish that makes you wonder why you ever settled for boring soups in the first place.

Ingredients

– 1 lb beef sirloin, cut into ½-inch cubes
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 4 cups beef broth
– 2 large Yukon Gold potatoes, peeled and diced into ¾-inch pieces
– 1 cup sour cream
– 2 tbsp all-purpose flour
– 1 tbsp Dijon mustard
– 1 tsp smoked paprika
– ½ cup heavy cream
– 2 tbsp fresh parsley, chopped
– Salt and freshly ground black pepper

Instructions

1. Heat 1 tbsp clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Season beef sirloin cubes generously with salt and pepper, then sear in the hot butter for 3–4 minutes per side until deeply browned. Tip: Avoid overcrowding the pot to ensure a proper crust forms.
3. Transfer the seared beef to a plate, reserving any juices.
4. Add the remaining 1 tbsp clarified butter to the pot and sauté the diced onion for 4–5 minutes until translucent.
5. Stir in the minced garlic and sliced cremini mushrooms, cooking for another 5 minutes until the mushrooms release their liquid and begin to brown.
6. Sprinkle 2 tbsp all-purpose flour over the mushroom mixture, stirring continuously for 1 minute to cook out the raw flour taste.
7. Gradually whisk in 4 cups beef broth, scraping up any browned bits from the bottom of the pot.
8. Return the seared beef and any accumulated juices to the pot.
9. Add the diced Yukon Gold potatoes, 1 tsp smoked paprika, and 1 tbsp Dijon mustard, stirring to combine.
10. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25 minutes until the potatoes are fork-tender. Tip: Simmering gently prevents the potatoes from breaking apart.
11. In a small bowl, temper 1 cup sour cream by whisking in ½ cup of the hot soup broth gradually.
12. Stir the tempered sour cream mixture and ½ cup heavy cream into the soup, heating through for 2–3 minutes without boiling. Tip: Avoid boiling after adding dairy to prevent curdling.
13. Adjust seasoning with salt and pepper to taste.
14. Ladle the soup into bowls and garnish with freshly chopped parsley.

Oh, the glorious result—a silky, rich broth clings to every tender potato and beef cube, while the tangy sour cream and Dijon cut through the richness like a welcome surprise. Serve it with a crusty baguette for dipping, or go all out and top it with extra crispy fried onions for a textural crunch that’ll have you scraping the bowl clean.

Ground Beef, Potato, and Kale Soup

Unbelievably cozy and ridiculously satisfying, this ground beef, potato, and kale soup is basically a warm hug in a bowl that’s secretly packed with enough nutrients to make your gym trainer proud. Utterly perfect for those chilly evenings when you want something hearty without the hassle, it’s a one-pot wonder that even the most kitchen-averse can master. You’ll be slurping up every last drop and wondering why you ever bothered with takeout.

Ingredients

• 1 lb grass-fed ground beef, 85% lean
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 4 cups low-sodium beef broth
• 2 cups russet potatoes, peeled and cubed into ½-inch pieces
• 1 cup heavy cream
• 4 cups lacinato kale, stems removed and roughly chopped
• 1 tsp smoked paprika
• ½ tsp freshly cracked black pepper
• 1 tsp fine sea salt

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until it shimmers.
2. Add the finely diced yellow onion and sauté for 4–5 minutes, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute, until aromatic but not browned.
4. Add the grass-fed ground beef, breaking it up with a wooden spoon, and cook for 6–8 minutes until fully browned.
5. Sprinkle in the smoked paprika, fine sea salt, and freshly cracked black pepper, stirring to coat the beef evenly.
6. Pour in the low-sodium beef broth, scraping the bottom of the pot to lift any browned bits.
7. Add the peeled and cubed russet potatoes, ensuring they are submerged in the liquid.
8. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the potatoes are fork-tender.
9. Stir in the heavy cream and simmer uncovered for 5 minutes to allow the soup to thicken slightly.
10. Fold in the roughly chopped lacinato kale and cook for 3–4 minutes until wilted but still vibrant green.

Seriously, the creamy broth clings to every spoonful while the tender potatoes and hearty kale create a texture that’s both rustic and refined. Serve it with a crusty baguette for dipping, or top with a sprinkle of sharp cheddar to take this cozy masterpiece to the next level—your taste buds will thank you.

Beefy Potato and Carrot Soup

Fabulously cozy and unapologetically hearty, this beefy potato and carrot soup is the culinary equivalent of your favorite oversized sweater—comforting, reliable, and perfect for those crisp autumn evenings when you need a warm hug in a bowl. With tender chunks of beef, earthy root vegetables, and a rich, savory broth, it’s the kind of meal that makes you want to cancel all plans and curl up on the couch.

Ingredients

• 1.5 pounds beef chuck roast, cut into ¾-inch cubes
• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups beef stock
• 2 cups russet potatoes, peeled and diced into ½-inch pieces
• 1.5 cups carrots, peeled and sliced into ¼-inch rounds
• 1 teaspoon fresh thyme leaves
• ½ cup heavy cream
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Pat the beef chuck roast cubes dry with paper towels to ensure a proper sear.
2. Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering.
3. Add the beef cubes in a single layer, working in batches to avoid overcrowding, and sear for 3–4 minutes per side until deeply browned.
4. Transfer the seared beef to a plate, leaving any rendered fat in the pot.
5. Add the finely diced yellow onion to the pot and sauté for 5–7 minutes until translucent and lightly caramelized.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Pour in the beef stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Return the seared beef and any accumulated juices to the pot.
9. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 45 minutes.
10. Add the diced russet potatoes and sliced carrots to the pot.
11. Stir in the fresh thyme leaves, kosher salt, and freshly cracked black pepper.
12. Cover and continue simmering for 25–30 minutes until the vegetables are fork-tender.
13. Stir in the heavy cream and heat through for 3–4 minutes without boiling.
14. Ladle the soup into warm bowls and serve immediately.

Decadently rich and satisfying, this soup boasts a velvety broth that clings to each spoonful, with the potatoes melting into the background while the carrots add a subtle sweetness. For a creative twist, top it with crispy fried shallots or a dollop of horseradish cream to cut through the richness—perfect for dunking crusty bread or savoring slowly by the fire.

French Onion Inspired Beef and Potato Soup

Gather ’round, soup lovers, because we’re about to transform your humble onion from tear-jerker to show-stopper in this ridiculously cozy French onion-inspired beef and potato soup. Forget those sad, watery broths—this is the culinary equivalent of a warm hug from your French grandmother (if she wore an apron and knew her way around a stockpot).

Ingredients

– 2 tablespoons clarified butter
– 4 large yellow onions, thinly sliced
– 1 pound beef chuck roast, cut into ½-inch cubes
– 4 cups beef bone broth
– 2 large Yukon Gold potatoes, peeled and diced into ¾-inch pieces
– 1 teaspoon fresh thyme leaves
– ½ cup dry white wine
– 4 slices sourdough bread, toasted
– 1 cup Gruyère cheese, freshly grated
– Kosher salt and freshly cracked black pepper

Instructions

1. Heat clarified butter in a Dutch oven over medium-low heat until shimmering, about 2 minutes.
2. Add thinly sliced onions and cook, stirring occasionally, until deeply caramelized and golden-brown, approximately 35-40 minutes. (Tip: Resist stirring too frequently to develop proper fond.)
3. Season beef cubes generously with kosher salt and black pepper on all sides.
4. Increase heat to medium-high and sear beef in the onion mixture until browned on all surfaces, about 6-8 minutes total.
5. Deglaze the pot with dry white wine, scraping the bottom with a wooden spoon to incorporate all browned bits.
6. Pour in beef bone broth and bring to a gentle simmer, approximately 4-5 minutes.
7. Add diced potatoes and fresh thyme leaves, reducing heat to maintain a low simmer.
8. Cover and cook for 25 minutes until potatoes are fork-tender but not mushy. (Tip: Test potato doneness by piercing with a paring knife—it should slide in with slight resistance.)
9. Meanwhile, toast sourdough bread until golden and crisp, about 3-4 minutes in a 400°F oven.
10. Ladle hot soup into oven-safe bowls, top each with one toasted sourdough slice, and cover generously with grated Gruyère.
11. Broil for 2-3 minutes until cheese is bubbly and speckled with golden-brown spots. (Tip: Watch closely during broiling as cheese can burn quickly.)
12. Carefully remove from oven using oven mitts. Unbelievably luxurious, this soup delivers silky potatoes swimming in rich, beefy broth beneath that iconic cheesy crust. The caramelized onions melt into the base with subtle sweetness, while the sourdough provides the perfect textural contrast to the tender beef—serve it with an extra napkin and your favorite bad movie for maximum comfort.

Conclusion

Versatile and satisfying, these 24 ground beef and potato soup recipes offer comfort for any occasion. We hope you find new family favorites among them! Share which recipes you loved in the comments below, and don’t forget to pin this collection to your Pinterest boards for easy meal planning. Happy cooking!