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Cozy Ground Beef Potato Soup: Easy 30-Minute Dinner

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A hearty, creamy ground beef and potato soup that comes together in under 30 minutes. This comforting dish uses simple ingredients like russet potatoes with skins, ground beef, and heavy cream for a rich, satisfying meal perfect for cold nights.

Ingredients

Scale
  • 1.5 pounds 80/20 ground beef
  • 2 medium yellow onions, diced
  • 3 cloves garlic, minced
  • 4 large russet potatoes, scrubbed and diced into half-inch cubes
  • 4 cups low-sodium chicken or beef broth
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
  • 1 dried bay leaf
  • 1 teaspoon kosher salt (plus more to taste)
  • 0.5 teaspoon black pepper (plus more to taste)
  • Shredded cheddar cheese, for topping

Instructions

  1. Scrub potatoes under cold water and dice into half-inch cubes. Dice onions and mince garlic.
  2. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and break it up with a wooden spoon. Sear until browned, allowing brown bits to form on the bottom. Drain excess fat if necessary, then remove beef and set aside.
  3. Reduce heat to medium. Add butter to the same pot. Once melted, add diced onions and cook for 3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle dried thyme and bay leaf over onions. Pour in broth and use a wooden spoon to scrape up browned bits from the bottom of the pot (deglaze). Bring to a simmer.
  5. Add diced potatoes to the pot, ensuring they are submerged. Bring back to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes until potatoes are tender but not falling apart.
  6. Return browned beef to the pot. Stir to combine and simmer uncovered for 5 minutes to meld flavors. Taste and adjust salt and pepper as needed.
  7. Turn off heat. Stir in heavy cream gently. Do not boil after adding cream. Serve immediately in bowls topped with shredded cheddar cheese.

Notes

Leave potato skins on for extra fiber and texture. Do not boil the soup after adding cream to prevent curdling. If using lean beef, the soup may be less rich. For a vegetarian version, substitute beef with vegetable broth and add carrots, celery, or kidney beans. Leftovers can be stored in the refrigerator for up to 3 days; add a splash of milk or broth when reheating as potatoes absorb liquid.

Nutrition

Keywords: ground beef soup, potato soup, comfort food, 30 minute dinner, easy soup, creamy soup, winter recipes, family dinner

Find it online: https://crispcraving.com/cozy-ground-beef-potato-soup-easy-30-minute-dinner/