Chunky Ground Beef and Potato Soup

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Hearty, comforting, and loaded with rustic charm, Chunky Ground Beef and Potato Soup is the kind of meal that wraps you up like a cozy blanket on a chilly evening. With tender potatoes, seasoned ground beef, sweet carrots, and bursts of corn all swimming in a creamy, savory broth, each spoonful delivers warmth and satisfaction. It’s the ultimate one-pot comfort food, perfect for feeding hungry bellies after a long day.

This soup doesn’t just taste amazing — it fills the kitchen with a mouthwatering aroma that draws everyone to the table. It’s the kind of recipe that becomes a weekly staple, made with pantry-friendly ingredients and ready in under an hour. Whether you’re looking for a hearty lunch or a fuss-free dinner idea, this soup is here to nourish and delight.

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Why You’ll Love This Chunky Ground Beef and Potato Soup

• It’s budget-friendly and made with simple, accessible ingredients.
• Hearty enough to serve as a full meal.
• Freezer-friendly and perfect for meal prep.
• Kid-approved with mild, comforting flavors.
• Quick and easy — ready in less than an hour.

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Preparation Phase & Tools to Use

To make this soup seamlessly, start with your prep station ready. The essential tools include:

• Large Dutch Oven or Soup Pot: This helps evenly cook and simmer all ingredients together, allowing flavors to meld beautifully.
• Wooden Spoon or Spatula: Perfect for browning the beef and stirring without scratching your pot.
• Sharp Chef’s Knife & Cutting Board: Crucial for dicing the potatoes and carrots into even, bite-sized pieces.
• Measuring Cups & Spoons: For getting your ratios just right, especially when seasoning or adding liquids like broth and cream.
• Ladle: Handy for serving generous portions directly into bowls.

These tools keep the cooking smooth and stress-free, ensuring every step is efficient.

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Preparation Tips

Start by browning the beef fully to build flavor — don’t rush this step. Drain any excess grease to keep the broth clean. Cut your potatoes and carrots into uniform sizes so they cook evenly, and be sure not to overcook them to avoid mushy texture. When adding cream or milk, reduce the heat to low to prevent curdling. If you’re planning to freeze the soup, consider adding the dairy when reheating rather than during the initial cook. Fresh herbs or a sprinkle of cheese can elevate each bowl just before serving.

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Ingredients for this Chunky Ground Beef and Potato Soup

• 1 lb ground beef (85/15 or leaner)
• 4 medium russet potatoes, peeled and diced
• 2 large carrots, peeled and chopped
• 1 cup frozen corn kernels
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 4 cups beef broth (low sodium preferred)
• 1 cup whole milk or half-and-half
• 1/2 cup heavy cream (optional for extra richness)
• 2 tablespoons olive oil or butter
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons all-purpose flour (for thickening)
• Fresh parsley (for garnish)

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Step 1: Brown the Ground Beef

Heat a large soup pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks. Drain excess grease and transfer the beef to a bowl. Set aside.

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Step 2: Sauté Aromatics

In the same pot, add olive oil (or butter). Sauté the diced onion and garlic over medium heat until softened and fragrant, about 3–4 minutes.

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Step 3: Add Vegetables and Seasoning

Stir in the chopped carrots and potatoes. Sprinkle in dried thyme, parsley, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally to coat the vegetables in flavor.

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Step 4: Pour in Broth and Simmer

Return the browned beef to the pot. Add beef broth and bring the mixture to a boil. Reduce heat to low, cover, and let simmer for 20–25 minutes, or until potatoes and carrots are fork-tender.

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Step 5: Add Corn and Thicken

Add the corn and stir well. In a small bowl, whisk together the flour with a few tablespoons of water to form a slurry. Pour it into the soup and stir. Simmer uncovered for another 5–7 minutes, allowing the soup to thicken.

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Step 6: Stir in Dairy

Lower the heat to a gentle simmer. Slowly add the milk and heavy cream (if using), stirring continuously. Heat through but do not boil, to prevent curdling.

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Step 7: Final Taste and Serve

Taste the soup and adjust seasoning if needed. Ladle into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad.

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Notes

This soup is incredibly flexible — feel free to customize it based on what you have. You can swap ground beef for ground turkey or chicken, or even use sausage for extra flavor. Yukon Gold potatoes also work beautifully in place of russets for a creamier texture. Adding a splash of Worcestershire sauce or a pinch of red pepper flakes can deepen the flavor profile if you’re feeling adventurous. Serve it with warm bread, biscuits, or even over rice for a hearty twist.

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Watch Out for These Mistakes While Cooking

• Overcooking the potatoes: Once they’re fork-tender, remove the soup from heat. Overcooked potatoes can turn mushy and affect the texture.
• Boiling the dairy: Always reduce the heat before adding milk or cream. High heat can cause dairy to split or curdle.
• Skipping the flour slurry: This small step helps thicken the soup just enough for that classic chowder-like consistency.
• Forgetting to season in layers: Taste as you go. Adjust salt and pepper at multiple stages for balanced flavor.
• Using high-fat ground beef without draining: This can make your soup greasy. Always drain excess fat after browning the meat.

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Storage Instructions

Let the soup cool completely before storing. Refrigerate in an airtight container for up to 4 days. For longer storage, freeze in individual portions for up to 2 months. When reheating, warm gently on the stovetop over medium heat, adding a splash of milk or broth to bring back creaminess. Avoid boiling to prevent dairy from separating. If freezing, it’s best to add cream after reheating to maintain texture.

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Estimated Nutrition

(Per 1 serving, based on 6 servings total):

• Calories: 420 kcal
• Protein: 21g
• Carbohydrates: 32g
• Fiber: 4g
• Sugars: 5g
• Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Cholesterol: 65mg
• Sodium: 620mg

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Frequently Asked Questions

Can I use ground turkey instead of beef?

Yes, ground turkey works great and makes the soup lighter.

Can I make this dairy-free?

Absolutely. Use a plant-based milk (like oat or almond) and skip the cream, or use a dairy-free alternative.

How do I thicken the soup without flour?

Use cornstarch or mash a few potatoes directly into the soup for natural thickening.

Can I use canned vegetables?

Yes, canned corn or carrots can be used in a pinch. Just add them in the final minutes of cooking.

How long does this soup stay fresh in the fridge?

Up to 4 days in an airtight container.

Is this soup gluten-free?

As written, it contains flour. Use a gluten-free flour or thickener to make it gluten-free.

Can I make this in a slow cooker?

Yes! Brown the beef first, then add all ingredients (except dairy) and cook on low for 6–7 hours. Stir in milk/cream at the end.

What can I serve with this soup?

Crusty bread, cornbread, or a light green salad pair beautifully.

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Conclusion

Chunky Ground Beef and Potato Soup is the definition of cozy home cooking — hearty, flavorful, and wonderfully adaptable. Whether you’re meal-prepping for the week, feeding a hungry family, or just craving something warm and satisfying, this recipe never disappoints. Simple steps and rich taste make it a go-to dish for any season. Try it once, and it might just earn a permanent spot in your dinner rotation.

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