Potato Soup With Beef Recipes

SIMPLE MEAT AND POTATO SOUP

A simple meat and potato soup that my husband's father used to make for him when he was a child.

Provided by Durham1222

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 11

Simple Meat and Potato Soup image

Steps:

Cook and stir beef and garlic in a large saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes.
Pour water into the pot and add potatoes, onion, celery, parsley, rosemary, thyme, and oregano. Reduce heat and simmer until potatoes are tender, about 30 minutes. Season with salt and pepper.

Nutrition Facts : Calories 387.7 calories, Carbohydrate 41.3 g, Cholesterol 71 mg, Fat 14 g, Fiber 5.9 g, Protein 24 g, SaturatedFat 5.5 g, Sodium 137.8 mg, Sugar 3.1 g

Ingredients

1 pound ground beef
1 tablespoon minced garlic
3 cups water
4 medium white potatoes, peeled and diced
1 medium onion, chopped
½ cup chopped celery
1 tablespoon dried parsley
1 teaspoon dried rosemary
1 teaspoon ground thyme
1 teaspoon dried oregano
salt and ground black pepper to taste

MY MOM'S HAMBURGER AND POTATO SOUP

This potato soup with hamburger is a comforting, warm soup that is great for a chilly winter day, or anytime you want a yummy, easy soup! Serve with crusty bread.

Provided by Heather

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 11

My Mom's Hamburger and Potato Soup image

Steps:

Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill pot with enough water to cover ingredients. Cover and boil until all ingredients begin to soften, 15 to 20 minutes. Remove from heat so you do not burn your hands.
Crumble in uncooked ground beef, a little at a time, stirring to mix a few times. Return to heat and bring back to a boil. Simmer on low to medium heat until all vegetables are cooked through and meat is no longer pink, 15 to 20 minutes.

Nutrition Facts : Calories 371 calories, Carbohydrate 50.6 g, Cholesterol 52.8 mg, Fat 9.7 g, Fiber 7.5 g, Protein 20.9 g, SaturatedFat 3.8 g, Sodium 351.6 mg, Sugar 5.3 g

Ingredients

4 large potatoes, peeled and cut into chunks, or more to taste
4 large carrots, chopped, or more to taste
1 medium onion, chopped
½ stalk celery with leaves, diced
3 cloves garlic, chopped
2 tablespoons dried parsley
1 tablespoon dried basil
1 tablespoon beef bouillon powder
salt and ground black pepper to taste
water as needed
1 pound lean ground beef

STEAK AND POTATO SOUP

Steak sauce isn't just for grilled meat; it also works for adding flavor to this beef soup loaded with fresh and frozen vegetables.

Provided by By Betty Crocker Kitchens

Categories Entree

Yield 10

Number Of Ingredients 11

Steak and Potato Soup image

Steps:

Cut beef steak into 1/4-inch-thick strips; cut each strip into 1-inch pieces.
Heat oil in 8-quart stockpot or Dutch oven over medium-high heat until hot. Add beef; cook 4 to 5 minutes or until browned, stirring occasionally. Add onions and garlic; cook and stir 2 minutes.
Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are crisp-tender, stirring occasionally.

Nutrition Facts : Calories 255, Carbohydrate 28 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, ServingSize 2 Cups, Sodium 1210 mg, Sugar 6 g

Ingredients

2 lb. boneless beef sirloin steak (1 inch thick)
1 tablespoon oil
1 1/2 cups coarsely chopped onions (3 medium)
3 garlic cloves, minced
2 lb. small red potatoes, cut into 3/4-inch pieces (about 6 cups)
3 cups fresh baby carrots, halved lengthwise
1 (1-lb.) pkg. frozen cut green beans
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1/2 teaspoon pepper
6 (14-oz.) cans beef broth
3 tablespoons steak sauce

MAKEOVER BEEF & POTATO SOUP

Slow-cooker easy, this soup is a Christmas Eve tradition after church services at our house. -Sheila Holderman, Berthold, North Dakota

Provided by Taste of Home

Categories Dinner Lunch

Time 7h

Yield 10 servings (3 quarts).

Number Of Ingredients 14

Makeover Beef & Potato Soup image

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can broth until smooth. Add to beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes., Transfer to a 5-qt. slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-8 hours or until vegetables are tender., Stir in cheese and milk. Cover and cook until cheese is melted, about 30 minutes longer. Just before serving, stir in sour cream.

Nutrition Facts : Calories 327 calories, Fat 11g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 832mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein.

Ingredients

1-1/2 pounds lean ground beef (90% lean)
3/4 cup chopped onion
1/2 cup all-purpose flour
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
5 medium potatoes, peeled and cubed
5 medium carrots, chopped
3 celery ribs, chopped
3 teaspoons dried basil
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1/2 teaspoon pepper
12 ounces reduced-fat process cheese (Velveeta), cubed
1-1/2 cups 2% milk
1/2 cup reduced-fat sour cream

POTATO-BEEF BARLEY SOUP

I originally got this recipe off of the Kathie Lee and Regis show about 14 years ago. It quickly became a family favorite and through the years I have changed the recipe a bit. Tastes wonderful with a warm crusty bread. I have added a can of corn for variety. Also, red or yellow peppers can be used with green to add beautiful color.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 12 servings (4 quarts).

Number Of Ingredients 12

Potato-Beef Barley Soup image

Steps:

In a Dutch oven coated with cooking spray, cook beef and green pepper over medium heat until meat is no longer pink; drain., Stir in the water, potatoes, tomatoes, soy sauce, garlic powder, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Return to a boil; stir in beans and barley. Reduce heat; cover and simmer for 10-12 minutes or until beans and barley are tender. Remove from the heat; let stand for 5 minutes.

Nutrition Facts : Calories 217 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 568mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1 large green pepper, chopped
7 cups water
1 package (32 ounces) frozen cubed hash brown potatoes
1 can (28 ounces) crushed tomatoes, undrained
2 tablespoons reduced-sodium soy sauce
2-1/2 teaspoons garlic powder
2-1/2 teaspoons dried thyme
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 package (16 ounces) frozen cut green beans
1/2 cup quick-cooking barley

MEAT AND POTATO SOUP

Potatoes and roast beef come together in this rich and hearty soup. The result is a well-balanced, flavorful dish perfect for the fall.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

Meat and Potato Soup image

Steps:

In a Dutch oven, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 14-18 minutes or until potatoes are tender. Stir in spinach; cook 1-2 minutes longer or until tender.

Nutrition Facts : Calories 210 calories, Fat 8g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 431mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

Ingredients

4 cups water
3 cups cubed cooked beef chuck roast
4 medium red potatoes, cubed
4 ounces sliced fresh mushrooms
1/2 cup chopped onion
1/4 cup ketchup
2 teaspoons beef bouillon granules
2 teaspoons cider vinegar
1 teaspoon brown sugar
1 teaspoon Worcestershire sauce
1/8 teaspoon ground mustard
1 cup coarsely chopped fresh spinach

ROBUST BEEF AND POTATO SOUP

The October 11-17, 2009 issue of the American Profile in my Saturday newspaper insert was entitled "Soup's On" A former Navy Seabee (Ken Haedrich) builds hearty soups for the fall and this is one of the soups that looked delicious to me. The recipes are from Ken's book Soup Makes the Meal (Harvard Common Press, 2001). Ken Haedrich says: This one is for the meat and potato lovers of the world. It has all the flavor and aroma of beef stew, and like stew, it tastes better on the second day. To make this even more stew-like, add some green beans or frozen lima beans

Provided by Sooz Cooks

Categories < 4 Hours

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

Robust Beef and Potato Soup image

Steps:

Cut stew meat into bite-size pieces. Heat oil in a large stockpot over medium-high heat. Add meat and brown on all sides.
Transfer meat to a bowl. Add onion and celery to pan, adding more oil if needed. Cook, stirring, over medium heat 5 minutes. Stir in mushrooms, carrot and garlic. Cook, stirring, 3 minutes. Add remaining ingredients except potatoes. Add beef.
Bring to a simmer. Cook, partially covered, 20 minutes, stirring occasionally. Add potatoes and return soup to a simmer. Cook, partially covered, until potatoes are tender, about 20 minutes.

Nutrition Facts : Calories 372.4, Fat 21, SaturatedFat 7.6, Cholesterol 73.8, Sodium 344.2, Carbohydrate 22, Fiber 3.2, Sugar 3.5, Protein 22.1

Ingredients

1 1/4 lbs beef stew meat, trimmed of fat
1 1/2 tablespoons vegetable oil
1 large onion, chopped
1 stalk celery, chopped
8 ounces mushrooms, thinly sliced
1 carrot, peeled and diced
1 garlic clove, minced
6 cups low sodium beef broth
3/4 cup crushed tomatoes
1/3 cup dry red wine
3/4 teaspoon salt
fresh coarse ground black pepper
1/2 teaspoon dried thyme
1 1/2 teaspoons Worcestershire sauce
2 large russet potatoes, peeled and cubed

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EASY HUNGARIAN BEEF-AND-POTATO SOUP RECIPE

Web Dec 6, 2013 1 large onion, chopped 1 green bell pepper, chopped 2 tablespoons flour 1 pound boiling potatoes (about 3), peeled and cut …
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Set a large pot over moderate heat. Add the ground beef and cook, stirring to break it up, until the meat is no longer pink, about 2 minutes.
Reduce the heat to moderately low. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the flour. Cook, stirring, for 1 minute.
Add the potatoes, paprika, cayenne, marjoram, caraway seeds, salt, tomato paste, broth, and water. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.

Potato Soup With Beef Recipes

SIMPLE MEAT AND POTATO SOUP

A simple meat and potato soup that my husband's father used to make for him when he was a child.

MY MOM'S HAMBURGER AND POTATO SOUP

This potato soup with hamburger is a comforting, warm soup that is great for a chilly winter day, or anytime you want a yummy, easy soup! Serve with crusty bread.

STEAK AND POTATO SOUP

Steak sauce isn't just for grilled meat; it also works for adding flavor to this beef soup loaded with fresh and frozen vegetables.

MAKEOVER BEEF & POTATO SOUP

Slow-cooker easy, this soup is a Christmas Eve tradition after church services at our house. -Sheila Holderman, Berthold, North Dakota

POTATO-BEEF BARLEY SOUP

MEAT AND POTATO SOUP

Potatoes and roast beef come together in this rich and hearty soup. The result is a well-balanced, flavorful dish perfect for the fall.

ROBUST BEEF AND POTATO SOUP

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