This creamy beef and potato soup is pure comfort in a bowl. It blends savory browned beef, tender diced potatoes, and a smooth, rich cream base. The aroma is warm and inviting, the texture velvety with soft potato bites, and the flavor deep and satisfying. If you like simple, hearty meals that come together quickly, this is one to try — and it pairs well with other cozy appetizers like beef bacon jalapeño popper cheese balls for a party tray.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (based on 4 servings):
- Calories per serving: 620 kcal
- Protein: 26 g
- Carbohydrates: 27 g
- Fat: 44 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 950 mg
Why Make This Creamy Beef and Potato Soup
This soup is quick, filling, and budget-friendly. It uses basic ingredients you likely have on hand. The beef gives it a hearty depth, while the potatoes add comforting body. The heavy cream makes the broth silky and rich. It’s a great weeknight meal and also warms you up on cold days. The smell while it simmers is savory and homey — the kind of scent that makes you slow down and enjoy dinner.
How to Make Creamy Beef and Potato Soup
The method is straightforward: brown the beef, build flavor with onion and garlic, add potatoes and broth, simmer until soft, then finish with cream. Work in stages so each ingredient contributes texture and taste. Use a sturdy pot and keep the heat moderate to prevent the cream from splitting.
Ingredients:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups potatoes, diced
- 4 cups beef broth
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: chives or parsley for garnish
Directions:
Step 1: Preparation
In a large pot, brown the ground beef over medium heat until no longer pink. Break the meat into small pieces so it cooks evenly. Drain any excess fat to keep the soup from getting greasy.
Step 2: Sautéing Aromatics
Add the chopped onion and minced garlic to the pot with the browned beef. Sauté over medium heat until the onion is translucent and soft, about 3–5 minutes. Stir often so the garlic doesn’t burn.
Step 3: Cooking Potatoes
Stir in the diced potatoes and pour in the beef broth. Increase heat and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cook until the potatoes are tender, about 15–20 minutes. Test with a fork — potatoes should pierce easily.
Step 4: Finishing and Serving
Stir in the heavy cream and warm through over low heat. Season with salt and pepper to taste. Do not boil after adding the cream. Serve warm and garnish with chopped chives or parsley if desired.
How to Serve Creamy Beef and Potato Soup
Serve this soup hot in deep bowls. Top with fresh chives or parsley for color. Add a sprinkle of shredded cheddar for extra richness. Pair with crusty bread, garlic toast, or a green salad for a full meal. For casual gatherings, serve with crackers or cornbread on the side.
How to Store Creamy Beef and Potato Soup
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freezer: Freeze in airtight, freezer-safe containers for up to 3 months. Leave some headspace if using glass.
- Reheating: Thaw overnight in the fridge if frozen, then reheat gently on the stove over low heat. Add a splash of broth or milk if the soup thickens too much. Stir to prevent sticking.
- Note: Cream can separate if boiled vigorously during reheating. Warm slowly and stir often.
Expert Tips for Perfect Creamy Beef and Potato Soup
- Choose the right potatoes: Yukon Gold hold shape and give a creamy texture; russets break down more and thicken the broth.
- Brown the beef well: A good sear adds savory depth. Don’t rush this step.
- Control salt: Use low-sodium beef broth if you want to manage sodium. Taste near the end and adjust.
- Prevent splitting: Bring cream to room temperature before adding and avoid rapid boiling after adding it.
- Make it thicker: Mash a cup of the cooked potatoes against the side of the pot to thicken naturally.
- Add texture: Stir in cooked frozen corn or diced carrots for color and sweetness.
- Swap proteins: Use ground turkey or chicken for a lighter version, but brown well for flavor.
Delicious Variations
- Cheesy Beef & Potato Soup: Stir in 1 cup shredded sharp cheddar at the end for a creamy, cheesy finish.
- Bacon & Herb: Cook chopped bacon first, remove, and use the bacon fat to brown the beef. Add bacon crumbles on top.
- Loaded Bake: Top bowls with sour cream, green onions, shredded cheese, and cooked bacon bits for a loaded-potato feel.
- Slow Cooker Version: Brown beef and sauté aromatics, then add to slow cooker with potatoes and broth. Cook on low 4–6 hours, stir in cream at the end.
- Dairy-free: Use full-flavor coconut milk or canned cashew cream instead of heavy cream for a dairy-free, rich texture.
Frequently Asked Questions
Q: Can I use ground turkey or chicken instead of beef?
A: Yes. Ground turkey or chicken works well. Brown it the same way, but you may need to add a pinch more salt or a splash of soy sauce for depth.
Q: Can I make this soup ahead of time?
A: Yes. Make the soup, cool it, and refrigerate for up to 3 days. Reheat gently on the stove. If frozen, thaw overnight before reheating.
Q: How do I keep the cream from curdling?
A: Warm the soup gently after adding cream and avoid boiling. Bring the cream to room temperature first if possible and stir it in over low heat.
Q: Can I thicken the soup without cream?
A: Yes. Mash some of the cooked potatoes into the soup to thicken it naturally. You can also make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, stir it in, and simmer until thickened.
Q: How can I reduce the sodium?
A: Use low-sodium beef broth or water plus homemade stock. Taste before adding extra salt. Fresh herbs and a squeeze of lemon can boost flavor without more salt.
Q: Is this soup freezer-friendly?
A: Yes. Freeze in airtight containers for up to 3 months. Note that texture may change slightly; reheat slowly and stir in a little extra liquid if needed.
Q: What potatoes are best to use?
A: Yukon Gold for creaminess and hold; russets if you want a thicker, slightly starchy broth. Waxy red potatoes keep their shape well.
Conclusion
This creamy beef and potato soup is simple, comforting, and versatile — perfect for weeknights or cozy gatherings. If you want more ideas for hearty, crowd-pleasing comfort food, check out Salt & Lavender’s creamy hamburger potato soup for another take on this classic flavor profile. Give this recipe a try, and enjoy a warm bowl tonight.
Print
Creamy Beef and Potato Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A simple, hearty creamy soup blending browned beef, tender potatoes, and rich cream for a comforting meal.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups potatoes, diced
- 4 cups beef broth
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: chives or parsley for garnish
Instructions
- In a large pot, brown the ground beef over medium heat until no longer pink. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 3–5 minutes.
- Stir in the diced potatoes and add the beef broth. Bring to a boil, then reduce to a simmer for about 15–20 minutes until the potatoes are tender.
- Stir in the heavy cream and warm through over low heat, seasoning with salt and pepper.
Notes
Serve with fresh chives or parsley. Pairs well with crusty bread or a green salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 950mg
- Fat: 44g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 100mg
