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.
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.
| 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% |