Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat from the pot and set the beef aside.
- Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic, chopped green bell pepper, and diced carrots. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
- Return the cooked ground beef to the pot. Add the cubed potatoes, beef broth, canned diced tomatoes (with their liquid), dried thyme, dried oregano, black pepper, red pepper flakes (if using), and bay leaf. Stir everything together to combine.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
- Once the potatoes are tender, remove the bay leaf from the soup. Taste and season with salt as needed. The amount of salt will depend on the sodium content of your beef broth.
- Ladle the Hearty Ground Beef & Potato Soup into bowls. Garnish generously with fresh chopped parsley before serving.
Cooking Tips and Variations
For the best flavor, make sure to properly brown your ground beef until it has a rich, caramelized crust. This creates a depth of flavor known as the Maillard reaction, which is essential for a truly hearty soup. Don’t rush this step! When draining the fat, leave a small amount in the pot to help sauté the vegetables, adding another layer of flavor. To prevent your potatoes from becoming mushy, avoid overcooking them; they should be tender but still hold their shape. You can test them with a fork during the last few minutes of simmering. Adjust the consistency of the soup by adding a little more broth if you prefer a thinner soup, or letting it simmer uncovered for a few extra minutes if you like it thicker. Always taste and adjust seasonings at the end – a pinch more salt, pepper, or herbs can make all the difference.
For variations, feel free to experiment with different vegetables. Adding a cup of frozen corn or green beans during the last 10 minutes of cooking can boost the nutritional content and add color. If you like a bit of a kick, increase the red pepper flakes or add a dash of your favorite hot sauce. For a creamier soup, stir in a quarter cup of heavy cream or a dollop of sour cream just before serving. You can also swap out the ground beef for ground turkey or chicken for a lighter version, though the flavor profile will be slightly different. Consider adding a can of drained kidney beans or cannellini beans for extra protein and fiber. A tablespoon of Worcestershire sauce added with the broth can also deepen the savory notes. Finally, serve with a side of crusty bread or warm cornbread for dipping!
Storage and Reheating
This Hearty Ground Beef & Potato Soup is fantastic for meal prepping and tastes even better the next day as the flavors meld and deepen. To store leftovers, allow the soup to cool completely to room temperature (this usually takes about 1-2 hours) before transferring it to airtight containers. Properly stored in the refrigerator, the soup will stay fresh for 3-4 days. For longer storage, this soup freezes beautifully. Portion the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace to allow for expansion. It can be frozen for up to 3 months. Thaw frozen soup overnight in the refrigerator before reheating.
To reheat, transfer the desired amount of soup to a saucepan or pot and warm over medium heat, stirring occasionally, until heated through. If the soup seems too thick after refrigeration or freezing, you can add a splash of beef broth or water to achieve your desired consistency. You can also reheat individual portions in the microwave. Place the soup in a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through, until piping hot. Be careful not to overheat, especially if using a microwave, as this can sometimes cause potatoes to become slightly grainy in texture, though this is less common with Yukon Golds.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup is an excellent make-ahead meal. In fact, many people find that the flavors deepen and improve after a day or two in the refrigerator. Just follow the storage instructions to cool and refrigerate, then reheat when you’re ready to enjoy.
What kind of potatoes work best in this soup?
Yukon Gold potatoes are highly recommended for this recipe. They have a naturally buttery flavor and a relatively low starch content, which means they hold their shape well during simmering and don’t become overly mushy. Russet potatoes can also be used, but they might break down a bit more, creating a slightly thicker, starchier broth. Red potatoes are another good option for holding their shape.
Can I add other vegetables to this soup?
Yes, this recipe is very forgiving and adaptable. Feel free to add other vegetables you enjoy or have on hand. Frozen peas, green beans, or corn can be stirred in during the last 10 minutes of cooking. Spinach or kale can be added at the very end, just until wilted. Mushrooms, celery, or parsnips would also be delicious additions, added with the carrots and bell pepper.
How can I make this soup thicker?
If you prefer a thicker soup, there are a few options. You can mash a portion of the cooked potatoes against the side of the pot with a spoon to release their starch. Alternatively, you can create a slurry by whisking 1-2 tablespoons of cornstarch with an equal amount of cold water, then stirring it into the simmering soup and cooking for a few minutes until it thickens. For a richer thickness, you can also stir in a few tablespoons of all-purpose flour with the vegetables after they’ve softened, cooking for 1-2 minutes before adding the broth.