Loaded beef and potato soup is creamy and delicious making it one of my favorite comfort foods. Easy to make and loaded with ground beef, potatoes, and vegetables for a hearty meal. The creamy soup broth topped with cheese makes this soup one of my favorite dinner recipes.
This loaded potato soup is full of ground beef, potatoes, and carrots. Three staple ingredients in any "hearty" meal... meat, potatoes, and vegetables. I love incorporating ground beef into so many recipes because it is healthy and easy! This soup recipe is super filling as well.
This soup is the perfect comfort food with a creamy broth base and topped with cheese. I am excited to share this recipe with you going into fall! What makes this soup even better is that you can make it all just using one pot. Or, slow cook it in the crock pot on a busy day for a dinner ready to go in the evening.
- 1 lb ground beef
- 1 sm onion, chopped
- 2 cloves garlic, minced
- 1 tbsp Italian seasoning
- 4 cups chicken broth
- 1 cup heavy cream or milk (see note, if using milk)
- 2 cups carrots, chopped
- 8 small red potatoes, quartered
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsp flour
- 1 cup sharp cheddar cheese, shredded
- 1/3 cup sour cream
- 1/2 cup green onions, chopped (optional)
In the pot on the stove brown the ground beef. Add in onion, garlic, and Italian seasoning as the beef is browning.
When the beef is finished browning add in chicken broth and cream.
Stir in carrots, potatoes, salt, and pepper. Mix it altogether well and then add in flour to thicken the broth as it cooks.
Bring the soup to a slight boil and then reduce to low heat. Cover the stock pot with a lid and simmer until the carrots and potatoes are fork tender. This will take approximately thirty minutes.
When the soup is finished cooking add in the cheddar cheese and sour cream. Stir until the cheese is melted.
Let cool before serving. Garnish with green onions and serve. Enjoy!
How to make Loaded Beef & Potato Soup
I like to use as little dishes as possible when I make any recipe. So, for this soup recipe I browned the beef in my stock pot before adding in the rest of the ingredients. On the stove over medium heat, brown the ground beef. Add in the chopped onion, minced garlic, and some Italian seasoning as it is browning.
When the beef is browned add in the chicken broth and whipping cream. If you do not have heavy whipping cream, you can use milk in place of it. It may just take an extra tablespoon of flour to reach desired thickness. Heavy whipping cream is a staple in my refrigerator but milk will work just as well for this recipe.
Add in chopped potatoes and carrots. I like to use small red potatoes and I prefer not to peel them just to avoid that extra step. I don't notice the peels to come apart in the soup so peeling isn't necessary. Add in some salt and pepper to taste. Stir it altogether and add in a couple tablespoons of flour so that the broth thickens to a creamier base.
Bring the soup to a slight boil and then reduce to low heat and simmer on the stove top until the potatoes are fork tender. Leave the lid on the pot while the soup is simmering. This will take about thirty minutes. Be sure to stir it occasionally as it is cooking.
When the potatoes are fork tender and the soup is done cooking add in the cheddar cheese and sour cream. Stir it well until the cheese melts and it is all incorporated into the soup.
Garnish with fresh green onions if desired. Let cool before serving and enjoy!
One of my favorite things in the fall time is to have leftover soup in the refrigerator. It is so easy to reheat a serving or two at a time and serve for lunch, dinner, or anytime in between. You can easily reheat this soup on the stove top or warm up a quick bowl in the microwave. The leftovers will keep in the refrigerator for up to four days.
Make it a make ahead meal
When you know you are going to have a busy afternoon and not able to make dinner, a few good crock pot recipes come in handy. This soup can easily be made into a crock pot recipe. Just brown the beef on the stove top and add in all the ingredients to the slow cooker. Cook on high for four hours or on low for eight hours. This way the soup is ready to go right around dinner time and all you need to do is serve and enjoy!
Share this meal with someone else
I love sharing a good recipe with others, especially when they are in need of an easy prepared dinner. This soup makes a great meal to make ahead and then bring to a family member or friend in need. A friend of mine gave me the idea to share soup in a mason jar. The perfect meal delivery for someone who is sick or just had a baby. Make the soup ahead of time and let it cool. Then, pour it into a large mason jar with a lid for safe traveling. You can store it in the refrigerator for up to four days. Then, just reheat and serve whenever. A comfort food that everyone loves!