Creamy Beef and Potato Soup

A satisfying and comforting one-pot meal. Creamy Beef and potato Soup is a complete meal with ground beef, lots of potatoes, and green beans simmered until thick and creamy.

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I have two major criteria’s when it comes to creamy potato soup. #1. It has to be thick. #2. It needs to have LOTS of potatoes. We love the classic potato soup recipe topped with bacon and cheese, but I wanted to create a more complete meal with protein and veggies.

The flavors in this Creamy Beef and Potato Soup tastes like something my mom would have whipped up on a cold winter day. A meal that sticks to your ribs, in a good way. The added ground beef in this soup gives it great flavor and heartiness, and the green beans add fiber and texture. It’s filling and satisfying. My family might even love this better than classic creamy potato soup.

We love to top this Soup with shredded cheddar cheese, fresh green onions, and green tabasco sauce. It’s total comfort food and so good!

Ingredients For Creamy Beef And Potato Soup:

• Olive oil
• Ground Beef
• Onion
• Butter
• Flour
• Seasonings– salt, black pepper, garlic powder, Italian seasoning, cayenne pepper, dried mustard, celery salt
• Worcestershire Sauce
• Russet potatoes
• Chicken stock
• 2% milk
• Canned or fresh green beans
• Sour Cream
• Cheddar cheese
• Fresh parsley

Toppings:

• Shredded cheddar cheese
• Sour cream
• Green onions
• Green or red tabasco
• Crispy bacon

Meat:

I use lean ground beef for this recipe (85% lean / 15% fat). Potato soup is already rich in flavor so using a leaner ground beef will prevent the soup from becoming overly heavy.

Veggies:

I have used both fresh and canned green beans in this soup and they both work great. Most people have canned green beans stocked in their pantry which makes this soup even faster to prepare. A medley of frozen veggies like peas, carrots, and beans can be used in place of the green beans.

Can I use Gluten Free Flour For This Recipe?

Definitely! Gluten free flour works great to help thicken the soup. It’s a 1:1 ratio to all-purpose flour.

Are there other milk options?

If you’re looking for a dairy free option, or want to lighten it up a bit, you can replace the 2% milk with unsweetened extra creamy plain almond milk. I find that plain almond milk has a nice neutral flavor so it doesn’t compete with the seasonings in the soup. Whole milk, half & half, and heavy cream can also be used in this recipe. NOTE: If using heavy cream reduce it down by half.

How To Make Creamy Beef And Potato Soup:

Step 1. Heat a large 6 quart Dutch oven or pot to medium heat and add olive oil, onions, and ground beef. Use a spoon to break up meat into crumbles and cook until no longer pink. Remove the excess grease from the pan.

Step 2. Add butter to the cooked beef and onions. Once melted, stir in the flour and cook for 1 minute.

Step 4. Add spices, Worcestershire sauce, potatoes, chicken stock, milk, and green beans. Stir to combine and bring to a boil. Reduce heat to medium and gently boil for 10-12 minutes, stirring often. Soup is done when potatoes are fork tender and the soup has thickened.

Step 5. Remove soup from the heat and add in sour cream, cheddar cheese, and fresh parsley. Serve with your favorite toppings.

Check out my quick 1-minute video!

Tips:

• Cut potatoes in 1-inch pieces so each bite has a little beef, bean, and potato.
• Remove excess grease from the pan after the ground meat is cooked. Place 3-4 paper towels over the grease/liquid. Use tongs to pinch the paper towels and move around while soaking up the extra grease.
• Stir soup often and make sure the heat isn’t too high. This will prevent the the milk from sticking to the bottom of the pan and burning.
• Soup will thicken as it sets. When the soup is fully cooked, remove from the heat and add the rest of the ingredients. It will continue to thicken as it sets and cools a bit.

Other Recipes You Might Enjoy:

• No-Cream Gluten Free Baked Potato Soup
• Slow Cooker Beef Stew
• Southwest Corn and Potato Chowder

Let’s eat!🤍

Creamy Beef and Potato Soup

A satisfying and comforting one-pot meal. Creamy Beef and potato Soup is a complete meal with ground beef, lots of potatoes, and green beans simmered in a creamy flavorful broth.

Print Pin Rate

Course: Dinner

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 servings

Calories: 458kcal

Equipment

• 6 quart Dutch oven or large pot

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef I use 85% lean / 15% fat
• 1/2 cup chopped yellow onion
• 2 tbsp butter
• 3 tbsp all-purpose flour
• 1 tsp Worcestershire sauce
• 6 cups peeled and diced russet potatoes
• 6 cups chicken stock
• 2 cups 2% or whole milk
• 1 15 oz can green beans, drained or 1 1/2 cups fresh, trimmed green beans
• 1/2 cup sour cream
• 1 cup cheddar cheese
• 1/4 cup chopped parsley

Seasonings:

• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 1 tsp Italian seasoning
• 1/4 tsp cayenne pepper optional
• 1 tsp dried mustard
• 1/2 tsp celery salt

Toppings:

• shredded cheddar cheese
• sour cream
• green onions
• green or red tabasco
• crispy bacon

Instructions

• In a small bowl mix all the seasonings together and set aside.
• Heat a large pot over medium heat and add olive oil, ground beef, and onions. Cook breaking up the meat into crumbles until no longer pink. Drain off any excess grease.
• Add butter to the cooked beef and onions. Once melted stir in the flour. Cook for 1 minute.
• Add seasonings, Worcestershire sauce, potatoes, chicken stock, milk, and green beans. Stir to combine and bring to a boil. Reduce heat to medium and gently boil for 10-12 minutes, stirring often. Soup is done when potatoes are fork tender and thickened.
• Remove soup from the heat and add in sour cream, cheddar cheese, and fresh parsley. Serve with your favorite toppings.

Notes

Tips:

• Cut potatoes in 1-inch pieces so each bite has a little beef, bean, and potato. The perfect bite!
• Remove excess grease from the pan after the ground meat is cooked. Place 3-4 paper towels over the grease/liquid. Use tongs to pinch the paper towels and move around while soaking up the extra grease.
• Stir soup often and make sure the heat isn’t too high. This will prevent the the milk sticking to the bottom of the pan and burning.
• Soup will thicken as it sets. When the soup is fully cooked, remove from the heat and add the rest of the ingredients. It will continue to thicken as it sets and cools a bit.

 

This soup serves 6-8 people. 

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

 

Nutrition Facts
Serving size: 1 1/2 cups
Servings: 7
Amount per serving
Calories	458
% Daily Value*
Total Fat 20.3g	26%
Saturated Fat 10.5g	52%
Cholesterol 97mg	32%
Sodium 890mg	39%
Total Carbohydrate 37.6g	14%
Dietary Fiber 4g	14%
Total Sugars 6.1g
Protein 31.4g
Vitamin D 5mcg	23%
Calcium 267mg	21%
Iron 14mg	79%
Potassium 1124mg	24%

Nutrition

Calories: 458kcal

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