BEEF AND POTATO SOUP RECIPES

POTATO SOUP WITH GROUND BEEF RECIPE | ALLRECIPES

Potato Soup with Ground Beef Recipe | Allrecipes image

Warm and hearty comfort food. My family of 9, (yes, 9) loves this potato soup with ground beef. One of the few meals the entire family can agree upon and fits within our food allergies. Great on a cold day.

Provided by Robert

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

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1?½ pounds ground beef
2 tablespoons all-purpose flour
2?½ pounds Yukon Gold potatoes, peeled and chopped
¼ cup unsalted butter
1 bunch celery, chopped
1 medium onion, chopped
1 pint heavy cream
1 cup whole milk
1 cup water
1 pinch fennel seeds, or to taste
salt and ground white pepper to taste
¼ cup shredded Cheddar cheese, or to taste

Steps:

Cook and stir ground beef in a pot over medium-high heat until slightly browned, about 5 minutes. Stir in flour.
While meat is browning, rinse starch from potatoes and keep in water until needed.
Remove browned meat to a plate, discarding fat. Place butter in the pot along with celery and onion. Cook over medium-high heat until onion is soft and translucent, 5 to 7 minutes. Add potatoes, heavy cream, milk, and water. Cook at a low simmer until all liquid is slightly thick and potatoes are soft, 45 minutes to 1 hour. Season with fennel seeds, salt, and pepper. Top with Cheddar cheese.

Nutrition Facts : Calories 775.8 calories, CarbohydrateContent 44.6 g, CholesterolContent 210.2 mg, FatContent 54.4 g, FiberContent 4.7 g, ProteinContent 28.6 g, SaturatedFatContent 30.6 g, SodiumContent 260.5 mg, SugarContent 4.2 g

ROBUST BEEF AND POTATO SOUP RECIPE - FOOD.COM

Robust Beef and Potato Soup Recipe - Food.com image

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

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 15

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

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, FatContent 21, SaturatedFatContent 7.6, CholesterolContent 73.8, SodiumContent 344.2, CarbohydrateContent 22, FiberContent 3.2, SugarContent 3.5, ProteinContent 22.1

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