There’s something undeniably comforting about a big bowl of Chunky Ground Beef and Potato Soup. With its rich and creamy broth, tender bites of potato, sweet bursts of corn, and savory ground beef, it captures all the heartiness of a classic comfort dish in one satisfying spoonful. Whether you’re looking for a cozy winter warmer or a quick weeknight meal, this soup never disappoints.

It’s the kind of dish that makes you slow down, savor each bite, and maybe go back for seconds (or thirds). Balanced with vegetables, hearty enough to stand as a main meal, and easy to prep in one pot, this is a recipe that you’ll keep on repeat all year long.

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

Comfort in Every Spoonful: The creamy texture and savory flavors feel like a warm hug on cold nights.
Simple Pantry Ingredients: You probably already have most of what you need on hand.
Family-Friendly: Kids and adults alike love this rich and hearty soup.
Versatile: Swap in other vegetables or proteins to fit what you have.
Meal Prep Friendly: This soup stores and reheats beautifully, making it perfect for leftovers.

Preparation Phase & Tools to Use

Essential Tools and Equipment:

Large Dutch Oven or Stockpot: You need a pot with plenty of room and solid heat retention to allow everything to simmer evenly.
Wooden Spoon or Heatproof Spatula: Ideal for stirring the ground beef and vegetables without damaging your cookware.
Chopping Board & Chef’s Knife: Precision cutting is key for uniform potato and veggie sizes.
Measuring Cups and Spoons: Helps keep the balance of cream, broth, and seasoning just right.
Ladle: For smooth serving of all that chunky goodness.

Each tool plays a key role in not just making cooking easier but ensuring everything cooks evenly and is layered with flavor. A Dutch oven especially makes a difference—its heavy bottom prevents burning and enhances the deep simmering taste.

Ingredients for the Chunky Ground Beef and Potato Soup

Ground Beef: Adds hearty, meaty flavor and richness as the base protein.
Potatoes: Yukon gold or russet work great, providing soft, comforting texture and bulk.
Carrots: Bring natural sweetness and color contrast.
Corn Kernels: Adds juicy pops of sweetness to balance the savory flavors.
Yellow Onion: Builds the flavor base and depth.
Garlic: Enhances the aromatic profile of the soup.
Beef Broth: The savory backbone that ties all the flavors together.
Heavy Cream or Whole Milk: Brings a creamy finish and smooth texture.
Butter: Helps sauté the vegetables and adds richness.
All-Purpose Flour: Slightly thickens the broth.
Salt & Pepper: For essential seasoning.
Dried Thyme or Italian Herbs: Adds a rustic herbal note to complement the meat and veggies.

How To Make the Chunky Ground Beef and Potato Soup

Step 1: Sear the Beef

Brown the ground beef in your Dutch oven over medium-high heat. Break it into crumbles as it cooks. Once browned, drain the excess fat and set the beef aside.

Step 2: Sauté the Aromatics

In the same pot, melt the butter and sauté the chopped onions and garlic until soft and fragrant. This forms the base of your flavor.

Step 3: Add the Vegetables

Add chopped potatoes, carrots, and corn to the pot. Stir everything together so the veggies soak up the buttery onion mix.

Step 4: Make the Broth

Sprinkle in the flour and stir to coat the veggies. Slowly pour in the beef broth, stirring constantly to avoid lumps. Add dried herbs, salt, and pepper.

Step 5: Simmer

Return the cooked ground beef to the pot. Let the soup simmer on low for 20–25 minutes or until the potatoes are fork-tender.

Step 6: Finish with Cream

Reduce heat and gently stir in the cream or milk. Let it warm through without boiling. Taste and adjust seasoning.

Step 7: Serve

Ladle the soup into bowls and garnish with chopped parsley or shredded cheese if desired. Enjoy immediately while hot and creamy.

Serving and Storing This Soup

Serve this hearty soup hot from the stove, ideally with crusty bread or warm dinner rolls to soak up every last drop. A sprinkle of fresh parsley or a dash of shredded cheddar adds extra flair for serving.

To store leftovers, let the soup cool completely, then transfer to an airtight container. It stays fresh in the fridge for up to 4 days and reheats beautifully on the stove or in the microwave. For longer storage, freeze in individual portions for up to 2 months. Just thaw overnight in the fridge before reheating.

Frequently Asked Questions

How can I make this soup thicker?

Add an extra tablespoon of flour during the broth step or simmer uncovered a bit longer to reduce the liquid naturally.

Can I use a different type of meat?

Absolutely! Ground turkey, chicken, or even sausage can be used. Just note it will change the flavor slightly.

What’s the best type of potato for this recipe?

Yukon golds or russets are ideal. Yukon golds hold their shape better, while russets become extra tender and creamy.

Can I make this soup in a slow cooker?

Yes, brown the beef and sauté the veggies first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

Is this soup gluten-free?

Not as written, since it uses flour. But you can swap in a gluten-free flour or use cornstarch instead for thickening.

How do I make it spicier?

Add a pinch of red pepper flakes or a chopped jalapeño when sautéing the onions for a little heat.

Want More Soup Ideas?

If you love this Chunky Ground Beef and Potato Soup, you’ll definitely want to check out these other cozy favorites from the Kitchen by Kate collection: