There’s something so comforting about a simmering pot of Ground Beef and Potato Soup on a chilly evening. It’s hearty, wholesome, and wonderfully simple — exactly the kind of meal that feels like a warm hug after a long day. As a Texas mom who juggles three kids, I can tell you that this one-pot wonder has saved many weeknights in my kitchen!
It’s packed with tender potatoes, flavorful ground beef, and colorful veggies — and the best part? Everything cooks in one pot, which means fewer dishes and more time to actually enjoy dinner with your family.
Table of Contents
Why You’ll Love This Ground Beef and Potato Soup
- One-pot magic: Less cleanup, more flavor.
- Quick and hearty: Ready in about 40 minutes.
- Family-approved: Even picky eaters come back for seconds.
- Perfect for meal prep: Tastes even better the next day.
This soup is the ultimate comfort food for busy families who want something satisfying without spending hours in the kitchen.
What Does Ground Beef and Potato Soup Taste Like?
Think rich, savory beef broth mingling with soft, buttery potatoes and just the right hint of tomato tang. Every spoonful has a bit of everything — beefy depth, a medley of sweet vegetables, and that classic homemade flavor that feels nostalgic. It’s the kind of soup that makes your kitchen smell heavenly and your heart feel full.
Ingredients You’ll Need for Ground Beef and Potato Soup
Essential Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef (90/10 recommended)
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 2 pounds Yukon Gold or red potatoes, cut into ¾-inch cubes
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 (16 oz) bag frozen mixed vegetables (corn, peas, carrots, green beans)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Ingredient Notes:
- Ground Beef: Stick with 90/10 lean beef for the cleanest flavor. If you use 80/20, make sure to drain it well.
- Potatoes: Yukon Golds or red potatoes hold up beautifully — no mush here!
- Broth: Use a quality beef broth; it’s the base of your soup’s flavor.
- Vegetables: Frozen mixed veggies keep this recipe simple and colorful.
How to Make Ground Beef and Potato Soup
There’s nothing quite like a big pot of Ground Beef and Potato Soup simmering away on the stove, filling your home with that irresistible, cozy aroma. This step-by-step guide will walk you through every stage of the process, making it easy to create a delicious, hearty meal your whole family will love — even on a busy weeknight.
Let’s get cooking!
Step 1: Brown the Beef and Aromatics
Start your Ground Beef and Potato Soup by heating a tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil shimmers, add your lean ground beef and chopped onion.
Use a wooden spoon to break up the beef as it cooks — this helps achieve that perfect crumbly texture we love in soups like my Hearty Vegetable Beef Soup. Continue cooking until the beef is no longer pink and the onions have softened, about 6–8 minutes.
Now, stir in the minced garlic and dried Italian seasoning. You’ll know it’s just right when your kitchen smells like a cozy bistro — warm, garlicky, and full of promise. Cook for one more minute to release those flavors fully.
Step-by-step tip: Don’t rush this part — browning builds rich, deep flavor that will carry through the entire soup.
Step 2: Drain the Grease (For a Clean, Flavorful Broth)
Once the beef is cooked, it’s time to drain the grease. Tilt the pot slightly and spoon off any excess fat, or use a folded paper towel to absorb it safely. This small but essential step-by-step detail keeps your broth clean-tasting and light rather than oily.
If you’re using a higher-fat beef (like 80/20), draining is especially important. A little extra effort here makes all the difference in the final flavor — a trick I also use in my Ground Beef and Cabbage Soup.
Step 3: Build the Soup Base
This is where the magic begins. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. (Those flavorful little bits are culinary gold!)
Next, add your diced tomatoes — juice and all — along with the cubed potatoes and Worcestershire sauce. Give everything a good stir so the flavors mingle beautifully.
You should already see the soup taking shape: hearty beef, colorful tomatoes, and rustic potatoes coming together in one delicious pot.
Step-by-step tip: Want a little extra richness? Try swapping one cup of broth for tomato juice or a splash of homemade vegetable stock for added depth.
Step 4: Simmer the Potatoes Until Tender
Bring your soup to a gentle boil, then reduce the heat to medium-low for a steady simmer. Partially cover the pot — this helps the soup retain moisture while allowing steam to escape.
Let it cook for about 15–20 minutes, stirring occasionally, until the potatoes are nearly fork-tender. You’ll notice the broth thickening slightly as the starches from the potatoes blend in.
Step-by-step tip: If your potatoes are cooking too quickly or starting to break down, lower the heat a touch. You want them tender but still holding their shape. Yukon Gold or red potatoes work best for this reason!
Step 5: Add the Frozen Vegetables
Once the potatoes are almost done, stir in your bag of frozen mixed vegetables — no need to thaw! They’ll cook beautifully right in the hot broth.
As the vegetables heat through, they add pops of color, texture, and sweetness to the soup. This step turns it from good to great. Plus, it’s the ultimate shortcut for busy nights when chopping veggies just isn’t on the agenda.
For a fun variation, you can swap in seasonal veggies or even use leftovers from my Cheesy Broccoli Cheddar Soup — it’s an easy way to reduce waste and boost flavor.
Continue simmering for another 5–7 minutes, until the vegetables are tender and vibrant.
Step 6: Season to Perfection
Now it’s time to taste and adjust. Add salt and freshly ground black pepper until the flavors balance just right. Some people prefer their Ground Beef and Potato Soup with a little extra Worcestershire sauce for tang or a dash of paprika for warmth — totally your call!
Once seasoned, remove the pot from the heat. The soup should be thick, hearty, and loaded with texture — perfect for ladling into bowls.
Garnish each serving with a sprinkle of chopped fresh parsley (or even shredded cheese if you want a richer finish).
Step-by-step tip: Don’t skip the taste test! Seasoning at the end ensures every spoonful sings with balanced flavor.
Step 7: Serve and Savor
That’s it — your comforting bowl of Ground Beef and Potato Soup is ready to serve. Pair it with a slice of crusty bread, warm cornbread, or a light salad for a complete meal.
I love serving this soup for Sunday dinners or cozy weeknights when everyone gathers around the table, talking over steaming bowls. It’s hearty enough to stand alone, but versatile enough to pair with sides like Creamed Cabbage or Cauliflower Mac and Cheese.
Final Step-by-Step Tip: Storing Your Soup Like a Pro
If you’re lucky enough to have leftovers, this Ground Beef and Potato Soup actually gets better with time. The flavors continue to meld, creating an even richer broth by the next day.
- Refrigerate: Store in airtight containers for up to 5 days.
- Freeze: Cool completely, then freeze in labeled containers for up to 3 months. Reheat on the stove for best results.
Pro tip: Freeze in individual portions so you can grab-and-go for quick lunches.
Tips and Tricks for Perfect Ground Beef and Potato Soup
- Don’t skip the drain: Grease can make your broth cloudy and heavy.
- Use fresh herbs if you have them: A little thyme or parsley brightens everything up.
- Add a splash of cream: If you like it creamy, stir in ¼ cup of heavy cream before serving.
- Want more heat? Add a pinch of crushed red pepper flakes or a dash of hot sauce.
- Freezer-friendly: Let cool fully before storing in freezer containers.
Personal note — the first time I made this soup, my youngest called it “burger stew.” That name stuck in our house! Now, whenever it’s cold out, the kids ask, “Mom, can we have burger stew tonight?” And honestly, how can I say no?
Storage for Ground Beef and Potato Soup
This soup tastes even better the next day — it’s like all the flavors had time to sit down and become best friends overnight.
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Cool completely and freeze up to 3 months. Reheat gently on the stove.
FAQs
Can I make this soup in a slow cooker?
Yes! Brown the beef and onion first, then transfer everything to your slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Can I use sweet potatoes instead of regular?
Absolutely. They’ll add a hint of natural sweetness and pair beautifully with the beef.
What can I serve with it?
Crusty bread, cornbread, or a light salad — all work great.
Conclusion
If you’ve been searching for a hearty, no-fuss meal that brings comfort to the table, this Ground Beef and Potato Soup is the answer. It’s nourishing, simple, and full of flavor — a family favorite that never disappoints.
Next time you need a cozy dinner, skip the takeout and give this one a try. And if you love this recipe, you might also enjoy my Ground Beef Vegetable Soup or my Crockpot Vegetable Beef Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Ground Beef and Potato Soup: A Cozy One-Pot Dinner the Whole Family Will Love
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Ground Beef and Potato Soup is a hearty, one-pot meal filled with lean ground beef, tender potatoes, colorful vegetables, and savory broth. It’s the ultimate comfort food perfect for weeknights and meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef (90/10 recommended)
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 2 pounds Yukon Gold or red potatoes, cut into ¾-inch cubes
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 (16 oz) bag frozen mixed vegetables (corn, peas, carrots, green beans)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
1. In a large Dutch oven or stockpot, heat olive oil over medium-high heat.
2. Add ground beef and chopped onion. Cook, breaking up the meat, until beef is no longer pink and onion is softened.
3. Add minced garlic and Italian seasoning. Cook for 1 more minute until fragrant.
4. Drain any excess grease from the pot carefully.
5. Pour in the beef broth, scraping up browned bits from the bottom of the pot.
6. Add cubed potatoes, diced tomatoes with their juice, and Worcestershire sauce. Stir to combine.
7. Bring to a boil, then reduce heat to a steady simmer. Cover partially and cook for 15-20 minutes, or until potatoes are almost tender.
8. Add frozen mixed vegetables directly to the pot. Simmer for an additional 5-7 minutes, or until vegetables are heated through and potatoes are fork-tender.
9. Remove from heat. Season with salt and pepper to taste.
10. Ladle into bowls and garnish with chopped fresh parsley before serving.
Notes
Use 90/10 ground beef for less grease, or drain well if using 80/20.
Yukon Gold or red potatoes hold their shape best during simmering.
No need to thaw the frozen veggies before adding.
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
This soup is excellent for meal prep and tastes even better the next day.
