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A bowl of hearty Beef Potato Soup is shown as the featured image.

Best Beef Potato Soup

Avatar photoAmelia Chen-Morrison
This hearty Beef Potato Soup is packed with tender beef, creamy potatoes, and savory flavors, making it the perfect comfort food for a cold day. It's simple to make and guaranteed to become a family favorite, with everyone begging for seconds.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Vegetable peeler

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound beef stew meat, cut into 1-inch cubes or ground beef
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups beef broth
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 1 cup milk or half-and-half
  • ½ cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  • Season the beef cubes with salt and pepper.
  • Add the beef to the pot and sear on all sides until browned. If using ground beef, brown it completely and drain off any excess grease. Remove the beef from the pot and set aside.
  • Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
  • Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
  • Return the beef to the pot.
  • Pour in the beef broth, add the dried thyme, dried rosemary, and bay leaf.
  • Bring to a boil, then reduce heat and simmer for at least 1 hour, or until the beef is tender. The longer it simmers, the more flavorful it will become.
  • If using, stir in the condensed cream of mushroom soup during the last 30 minutes of simmering.
  • Add the cubed potatoes to the pot.
  • Continue to simmer until the potatoes are tender, about 15-20 minutes.
  • Remove the bay leaf.
  • Stir in the milk or half-and-half until the soup reaches your desired consistency. Be careful not to boil the soup after adding the dairy, as it can curdle.
  • Season with salt and pepper to taste.
  • Ladle the soup into bowls and top with shredded cheddar cheese and chopped fresh parsley.
  • Serve hot and enjoy!

Notes

For a richer, creamier soup, use Yukon Gold potatoes or blend part of the soup with an immersion blender before adding the milk. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. To make a Taco Potato Soup variation, add a packet of taco seasoning while simmering and top with sour cream, salsa, avocado, and crushed tortilla chips.