Description
This hearty and comforting Ground Beef Potato Soup is a perfect meal for any day. Packed with savory ground beef, tender potatoes, fresh vegetables, and a creamy broth, it offers a rich and satisfying flavor profile. The addition of Italian seasoning and Worcestershire sauce enhances the savory depth, while fresh parsley adds a burst of freshness. Easy to prepare and perfect for family dinners, this soup warms you up from the inside out.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1.5 tbsp butter
- 1 large onion, finely chopped
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 tsp Italian seasoning
- 3 tbsp flour
- 5 cups chicken broth
- 1 tbsp Worcestershire sauce
- 0.75 cup heavy cream
- 3 medium potatoes, peeled and cut into 1/2-inch cubes
- 1 cup corn
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the vegetables: Peel and dice the potatoes into 1/2-inch cubes. Peel and dice the carrots, chop the onion finely, dice the celery stalks, mince the garlic cloves, and chop the fresh parsley. Set aside.
- Cook the ground beef: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook until browned and fully cooked, breaking it apart with a spoon as it cooks. Remove the beef from the pot and set aside, draining any excess fat if needed.
- Sauté the vegetables: In the same pot, add 1.5 tablespoons of butter. Once melted, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and the vegetables begin to soften, about 5 minutes.
- Add garlic and seasonings: Add the minced garlic and 1 teaspoon of Italian seasoning to the pot. Cook for an additional 1 minute, stirring constantly to prevent burning and to release the flavors.
- Create the roux: Sprinkle 3 tablespoons of flour over the vegetables in the pot. Stir well to evenly coat the vegetables and cook the flour for about 2 minutes to remove the raw taste.
- Add broth and bring to simmer: Gradually pour in 5 cups of chicken broth while continuously stirring to avoid lumps. Add 1 tablespoon of Worcestershire sauce. Stir well and bring the mixture to a simmer.
- Add potatoes and corn: Add the peeled and cubed potatoes and 1 cup of corn to the pot. Cover and let the soup simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- Combine beef and cream: Return the cooked ground beef to the pot and stir to combine. Then, slowly add 0.75 cup of heavy cream and stir well. Heat through without boiling to prevent the cream from curdling.
- Season and garnish: Season the soup with salt and freshly ground black pepper to taste. Stir in 2 tablespoons of freshly chopped parsley for a fresh finish.
- Serve: Ladle the hot soup into bowls and enjoy with crusty bread or your favorite side for a complete comforting meal.
Notes
- You can substitute heavy cream with half-and-half for a lighter option.
- For extra flavor, consider adding a bay leaf during simmering and removing it before serving.
- If you prefer a thicker soup, add a bit more flour for the roux or reduce the broth slightly.
- Feel free to add other vegetables like peas or green beans according to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
