This is a straightforward beef and potato soup — ground beef browned with onion and garlic, simmered with diced potatoes in beef broth, then finished with heavy cream. It takes about an hour start to finish and feeds four people from a short list of cheap, everyday ingredients. That’s the honest case for making it.
Before you start
Two things actually matter here. First, drain the fat after browning the beef. Ground beef releases a lot of fat, and leaving it all in the pot makes the finished soup greasy rather than creamy — tip the pot and spoon it off, or blot with a paper towel. Second, cut your potatoes into even, small dice, roughly half an inch. Uneven chunks mean some turn to mush while others stay hard, and you want them all tender at the same time after 20 minutes of simmering. Everything else in this recipe is forgiving.
Smart swaps
- Heavy cream: Half-and-half works and cuts the calories noticeably. In a pinch, full-fat evaporated milk from a can behaves similarly and keeps indefinitely in the pantry — a useful backup.
- Beef broth: A low-sodium beef bouillon cube dissolved in 4 cups of hot water is a direct substitute. Chicken broth also works; the flavor is lighter but still good.
- Fresh parsley garnish: Skip the garnish — not worth the extra dish. Dried parsley stirred in at the end adds the same faint herby note if you want it.
- Potatoes: Russets break down slightly and thicken the soup naturally. Waxy potatoes like Yukon Gold hold their shape better if you prefer distinct chunks.
If something goes sideways
- Soup tastes flat after adding cream: Cream mutes salt. Taste again after the final 5-minute simmer and add salt in small increments — a quarter teaspoon at a time — until the flavor sharpens up.
- Broth looks curdled or grainy after adding cream: This happens if the cream goes into boiling liquid. Pull the pot off high heat, let it drop to a gentle simmer, then stir the cream in slowly. If it’s already curdled, whisk vigorously — it usually comes back together.
- Beef clumped into large pieces instead of breaking up: Add a splash of broth to the pan early and use the back of a wooden spoon to press the meat flat against the bottom. Breaking it up before it fully browns is much easier than after.
- Potatoes still firm after 20 minutes: Dice size and potato variety both affect cooking time. Give them another 5–10 minutes and test with a fork — they should offer no resistance. Keep the lid on to maintain the simmer.
- Soup too thin even after simmering: Remove about half a cup of cooked potato, mash it with a fork, and stir it back in. It thickens the broth without changing the flavor.
Creamy Beef Mince and Potato Soup
Ingredients
2 cups ground beef (minced beef) - preferably grass-fed for best flavor
2 tablespoons olive oil - extra virgin
1 large onion - finely chopped
3 cloves garlic - minced
2 cups potatoes - peeled and diced
4 cups beef stock (beef broth or beef bouillon) - low sodium, preferably homemade
1 cup heavy cream (also called thickened cream) - or half and half for a lighter version
2 teaspoons salt - or to taste
1 teaspoon ground black pepper - freshly ground
2 tablespoons parsley - fresh, chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and aromatic, about 5 minutes.
- Add the beef mince to the pot, breaking it apart with a wooden spoon. Cook until it browns evenly, about 7-10 minutes. Drain any excess fat if necessary.
- Stir in the diced potatoes, and pour over the beef broth. Increase the heat to high until the mixture comes to a boil, then reduce to a simmer. Cook for 20 minutes, or until the potatoes are tender.
- Stir in the heavy cream, salt, and freshly ground black pepper. Simmer for an additional 5 minutes, allowing the flavors to meld together.
- Adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
Nutrition
FAQ
Can I use a leaner ground beef to reduce the fat?
Yes — 90/10 or 93/7 lean ground beef works fine and you’ll have almost nothing to drain. The trade-off is slightly less richness in the broth, but the cream compensates well enough that most people won’t notice.
What’s the safe internal temperature for the ground beef in this soup?
Ground beef needs to reach 160°F (71°C) to be safe. In a soup, the extended simmering takes care of this easily — once the broth is at a rolling boil and you’ve simmered for 20 minutes, the meat is well past that mark.
Can I make this ahead and reheat it?
Yes, and it reheats well. Reheat gently over low-medium heat, stirring occasionally — boiling it hard after the cream is in can cause the broth to separate. If it thickens too much in the fridge overnight, stir in a splash of broth or water while reheating.
If you liked this one
- Hearty Beef Kale Soup
- Hearty Beef Mushroom Stroganoff
- Spicy Beef Stuffed Peppers
- Hearty Beef Cauliflower Bake
