Nothing fills a kitchen with comfort like a big pot of beef and potato soup slowly simmering on the stove.
This Beef And Potato Soup Recipe starts with tender chunks of chuck roast, soft golden potatoes, and a rich, savory broth that tastes like it cooked all day.
It is the kind of dinner I make when the weather turns cold and everyone needs a warm bowl.
The method is simple, the ingredients are easy to find, and the leftovers taste even better the next day.
If you love hearty beef soups, my beef and lentil soup is another bowl worth making.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 2 hours 15 minutes |
| Total Time | 2 hours 35 minutes |
| Servings | 6 servings (about 1 ½ cups each) |
| Difficulty Level | Easy |
Why You’ll Love This Beef And Potato Soup Recipe
This soup gives you fork-tender beef, creamy potatoes, and sweet vegetables in every spoonful.
It is a complete meal in one pot, so dinner feels cozy without a pile of dishes.
- One-pot comfort: Everything cooks in a single Dutch oven, which means less cleanup.
- Budget friendly: Chuck roast is an affordable cut that turns meltingly tender with slow simmering.
- Deep flavor: Browning the beef and cooking the tomato paste builds a broth with real depth.
- Hearty and filling: Protein from the beef and starch from the potatoes make this a satisfying main course.
- Great for leftovers: The flavors settle overnight, so the soup tastes even better the next day.
- Easy to customize: Swap vegetables, add barley, or stir in a splash of cream to make it your own.
You might also enjoy: Cabbage Beef Soup
Ingredients
This ingredient list uses simple, classic pantry and produce staples.
I like Yukon Gold potatoes because they hold their shape yet turn creamy, much like they do in my potato bacon soup.
- 1 ½ pounds beef chuck roast, trimmed and cut into 1-inch cubes
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced ½ inch thick
- 3 celery stalks, sliced ½ inch thick
- 4 garlic cloves, minced
- 2 tablespoons double concentrated tomato paste
- 2 tablespoons all-purpose flour
- 6 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 ½ pounds Yukon Gold potatoes, peeled and cut into ¾-inch cubes
- 1 cup frozen peas (optional)
- 2 tablespoons fresh parsley, chopped, for serving
Kitchen Equipment Needed
You do not need fancy gear for this soup, but a heavy pot makes a real difference.
A sturdy pot holds steady heat, which helps the beef brown well and simmer gently without scorching.
- Large Dutch oven or heavy-bottomed soup pot (5 to 6 quarts)
- Sharp chef’s knife
- Large cutting board
- Wooden spoon
- Vegetable peeler
- Measuring cups and spoons
- Ladle for serving
- Instant-read thermometer for checking leftovers when reheating
Read Also: Beef And Guinness Stew
Recommended Products for This Recipe
These are my personal recommendations based on years of making soups and stews in my own kitchen.
Each one solves a real problem, from tough beef to bland broth, and the same chuck roast I use here also shines in my crockpot chuck roast.
1. Lodge Enameled Cast Iron Dutch Oven
I reach for this pot whenever I make a long-simmered soup because it holds heat so evenly.
The beef browns beautifully on the bottom, and the broth simmers gently without sticking or scorching.
It is also much more affordable than many premium brands.
2. Victorinox Fibrox Pro 8-Inch Chef’s Knife
Cutting a chuck roast into even cubes is much easier with a truly sharp knife.
Uniform pieces cook at the same rate, so you avoid a few tough bites among the tender ones.
This knife stays sharp, feels comfortable, and does not cost a fortune.
3. Better Than Bouillon Roasted Beef Base
When I do not have rich homemade stock on hand, a spoonful of this base boosts store-bought broth.
It adds a deep, roasted beef flavor that makes the soup taste like it simmered for much longer.
A small jar goes a long way and keeps well in the fridge.
4. OXO Good Grips Fat Separator
Chuck roast is flavorful because it has fat, but sometimes a little too much rises to the top.
This separator lets you pour off the extra fat while keeping all the good broth. It is especially handy for leftovers that have been chilled.
5. Pyrex Glass Food Storage Containers
This soup makes a generous batch, so good storage matters.
Glass containers go from fridge to microwave without staining or holding onto odors. The tight lids keep the soup fresh for several days.
Step-by-Step Instructions: How to Make Beef And Potato Soup
1. Prep the Beef
- Pat the beef cubes very dry with paper towels. Dry meat browns instead of steaming.
- Trim away any large pieces of hard fat or silver skin, but leave the fine marbling because it keeps the beef tender.
- Cut the chuck into 1-inch cubes, so the pieces are about the same size.
- Place the beef in a bowl and season it with 1 teaspoon kosher salt and ½ teaspoon black pepper. Toss to coat.
2. Prep the Vegetables and Potatoes
- Dice the onion into small, even pieces.
- Peel the carrots and slice them about ½ inch thick.
- Slice the celery about ½ inch thick.
- Mince the garlic and set it aside in a small bowl.
- Peel the potatoes and cut them into ¾-inch cubes. Keep them in a bowl of cold water until you need them so they do not brown.
3. Brown the Beef
- Set your Dutch oven over medium-high heat and add 1 tablespoon of the olive oil.
- When the oil shimmers, add half of the beef in a single layer. Do not crowd the pot.
- Cook without stirring for 3 to 4 minutes, until the bottom side is deeply browned.
- Turn the pieces and brown the other sides for another 3 to 4 minutes.
- Move the first batch to a clean plate and repeat with the remaining beef.
- Leave the browned bits stuck to the bottom of the pot, because they will flavor the broth.
4. Sauté the Vegetables
- Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the same pot.
- Add the diced onion, sliced carrots, and sliced celery.
- Cook for 5 to 6 minutes, stirring often, until the onion is soft and translucent.
- Scrape the bottom of the pot with your wooden spoon as the vegetables release moisture.
5. Add the Garlic, Tomato Paste, and Flour
- Stir in the minced garlic and cook for 30 seconds, until fragrant.
- Add the tomato paste and stir constantly for 1 to 2 minutes, until it darkens slightly.
- Sprinkle the flour over the vegetables and stir for 1 minute. This lightly thickens the broth and removes the raw flour taste.
6. Add the Broth and Seasonings
- Pour in about 1 cup of the beef broth and scrape up every browned bit from the bottom of the pot.
- Stir in the remaining 5 cups of broth, the Worcestershire sauce, the dried thyme, and the bay leaves.
- Return the browned beef and any juices from the plate to the pot.
- Bring the soup to a boil over high heat, then reduce the heat to low so it simmers gently.
7. Simmer the Beef Until Tender
- Cover the pot with the lid slightly ajar.
- Simmer gently for 1 hour and 15 minutes, stirring every 20 minutes or so.
- Skim off any foam or extra fat from the surface with a spoon.
- Test a piece of beef. It should be nearly fork-tender but not yet falling apart. If it still feels firm, simmer for another 10 to 15 minutes.
8. Add the Potatoes
- Drain the potatoes and add them to the pot.
- Stir gently so the potatoes are mostly covered by the broth. If needed, add a splash of water.
- Simmer uncovered for 25 to 30 minutes, until the potatoes are fork-tender and the broth has thickened slightly.
- Stir gently now and then so the potatoes do not break apart.
9. Finish and Season
- Stir in the frozen peas, if using, and cook for 5 minutes, just until heated through.
- Remove and discard the bay leaves.
- Taste the soup and add more salt and pepper as needed.
- Ladle the soup into bowls and top each serving with fresh chopped parsley.
Another favorite: Cream of Potato Soup
Tips for The Best Beef And Potato Soup
A few small habits turn a good pot of soup into a great one.
The same patient approach works in my Korean beef soup, where gentle simmering gives the beef its tender texture.
- Choose chuck roast: Its marbling and connective tissue melt into tender beef during a long simmer.
- Brown in batches: Crowding the pot steams the meat and robs the broth of flavor.
- Cook the tomato paste: A minute or two in the hot pot removes the raw taste and adds depth.
- Keep the simmer gentle: A hard boil can make the beef tough and the broth cloudy.
- Add potatoes late: They need only about 30 minutes, and adding them too early makes them mushy.
- Cut evenly: Pieces of the same size cook at the same speed.
- Season in layers: Salt the beef at the start and adjust again at the end.
- Use Yukon Gold potatoes: They stay creamy and hold their shape better than russets.
- Let it rest: Give the soup 10 minutes off the heat before serving so the flavors settle.
Serving Suggestions
This soup is a full meal, but a few simple sides make the table feel complete.
Serve it steaming hot with something to soak up the broth, and add a crisp, fresh side to balance the richness.
- Crusty bread or a warm baguette for dunking
- Buttered dinner rolls
- A simple green salad with a sharp vinaigrette
- Grilled cheese sandwiches cut into strips
- Dill pickles or pickled onions on the side
- A sprinkle of shredded sharp cheddar or grated Parmesan on top
- A dollop of sour cream or a dash of hot sauce
Read Also: Skillet Cornbread
Variations of Beef And Potato Soup
Once you know the classic version, it is easy to play with it.
For a heartier bowl, try adding pearl barley the way I do in my beef barley soup.
- Ground beef version: Brown 1 ½ pounds of lean ground beef with the onion, drain the fat, and simmer the soup for only 30 to 40 minutes.
- Beef barley: Add ½ cup pearl barley with the broth and add an extra cup of liquid.
- Red wine: Replace 1 cup of the broth with dry red wine for a richer, deeper flavor.
- Creamy: Stir in ½ cup of heavy cream during the last 5 minutes.
- Smoky: Add 1 teaspoon of smoked paprika with the thyme.
- Extra vegetables: Add green beans, corn, or parsnips with the potatoes.
- Slow cooker: Brown the beef and sauté the vegetables, then cook everything except the peas and parsley in a slow cooker on low for 7 to 8 hours.
- Pressure cooker: In an Instant Pot, cook the beef and broth on high pressure for about 25 minutes, then add the potatoes and cook 5 minutes more.
Storage and Reheating
This soup keeps beautifully, which makes it perfect for meal prep.
Let it cool for no more than 2 hours before storing it, and always use clean, airtight containers.
- Refrigerator: Store in airtight containers for up to 4 days.
- Freezer: Freeze for up to 3 months using freezer soup trays or freezer-safe containers, leaving an inch of space at the top.
- Thawing: Thaw overnight in the refrigerator before reheating.
- Stovetop reheating: Warm over medium-low heat, stirring often, until steaming hot.
- Microwave reheating: Heat in a microwave-safe bowl in 60-second bursts, stirring between each one.
- Thin if needed: The broth thickens as it sits, so add a splash of beef broth or water when reheating.
- Safe temperature: Reheat leftovers until they reach 165°F.
- Potato note: Potatoes can turn slightly soft after freezing, so mash a few into the broth for a creamier texture.
You might also enjoy: Ham and Potato Soup
Nutritional Facts
The numbers below are an estimate for one serving, which is about 1 ½ cups.
They will vary based on the exact beef, broth, and brand of ingredients you use, and this soup stays on the lighter side compared with my hamburger soup made with ground beef.
- Calories: About 365
- Protein: About 29 g
- Carbohydrates: About 27 g
- Fat: About 15 g
- Fiber: About 4 g
- Sodium: About 650 mg (using low sodium broth)
Health Benefits of Key Ingredients
Every ingredient in this pot brings something good to the table.
Together they make a balanced meal with protein, vegetables, and slow-digesting carbohydrates.
- Beef chuck: A good source of protein, iron, zinc, and vitamin B12.
- Potatoes: Provide potassium, vitamin C, and satisfying carbohydrates for energy.
- Carrots: Rich in beta carotene, which the body converts to vitamin A.
- Celery: Adds fiber, crunch while raw, and a gentle savory sweetness once cooked.
- Tomato paste: Offers lycopene, an antioxidant, along with concentrated tomato flavor.
- Garlic and onion: Build deep flavor with very few calories.
- Peas: Contribute plant protein, fiber, and a pop of color.
For a cozy potato option, try: Baked Potato Soup
FAQs About Beef And Potato Soup
1. What is the best cut of beef for beef and potato soup?
Beef chuck roast is the best choice for this soup.
Its marbling and connective tissue break down during simmering and give you tender, flavorful bites.
Beef stew meat also works, as long as the pieces are cut to a similar size.
2. What is the difference between beef and potato soup and beef stew?
Beef and potato soup has more broth and a lighter body. Beef stew is thicker, with less liquid and a gravy-like consistency.
The ingredients overlap quite a bit, so the main difference is how much broth you leave in the pot.
3. Can I make beef and potato soup in a slow cooker?
Yes, you can. Brown the beef and sauté the vegetables first, then cook everything on low for 7 to 8 hours.
Add the peas and parsley at the end so they stay bright and fresh.
4. Can I freeze beef and potato soup?
You can freeze it for up to 3 months in airtight containers. The potatoes may soften a little after thawing, but the flavor stays wonderful.
Thaw it overnight in the fridge and reheat it gently on the stove.
5. How do I thicken the soup or keep the potatoes from falling apart?
For a thicker broth, mash a few potato cubes against the side of the pot with a spoon.
You can also simmer the soup uncovered for an extra 10 minutes.
To keep the potatoes intact, use Yukon Gold potatoes, cut them evenly, and stir gently once they are in the pot.
Read Also: Beef Stew Recipe
Beef and Potato Soup
Ingredients
- 1 1/2 pounds beef chuck roast 680g, trimmed and cut into 1-inch cubes
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil divided
- 1 large yellow onion diced
- 3 medium carrots peeled and sliced ½ inch thick
- 3 stalks celery sliced ½ inch thick
- 4 cloves garlic minced
- 2 tablespoons double concentrated tomato paste
- 2 tablespoons all-purpose flour
- 6 cups low sodium beef broth 1.4L
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 1/2 pounds Yukon Gold potatoes 680g, peeled and cut into ¾-inch cubes
- 1 cup frozen peas optional
- 2 tablespoons fresh parsley chopped, for serving
Equipment
- Large Dutch oven or heavy-bottomed soup pot 5 to 6 quarts
- Sharp chef’s knife
- Large cutting board
- Wooden spoon
- Vegetable peeler
- Measuring cups and spoons
- Ladle for serving
- Instant-read thermometer for checking leftovers when reheating
Method
- Pat the beef cubes very dry with paper towels. Trim large pieces of hard fat or silver skin, cut into 1-inch cubes, and season with 1 teaspoon salt and ½ teaspoon pepper.
- Dice the onion, slice the carrots and celery ½ inch thick, and mince the garlic. Peel and cube the potatoes into ¾-inch pieces and keep them in a bowl of cold water so they do not brown.
- Heat 1 tablespoon olive oil over medium-high heat and brown half the beef in a single layer for 3 to 4 minutes per side. Move to a plate and repeat with the remaining beef, leaving the browned bits in the pot.
- Lower the heat to medium, add the remaining 1 tablespoon olive oil, and sauté the onion, carrots, and celery for 5 to 6 minutes until the onion is soft and translucent, scraping up the browned bits.
- Stir in the garlic for 30 seconds, then add the tomato paste and stir constantly for 1 to 2 minutes until it darkens. Sprinkle in the flour and stir for 1 minute.
- Pour in 1 cup of broth and scrape up every browned bit, then stir in the remaining 5 cups of broth, Worcestershire sauce, thyme, and bay leaves. Return the beef and its juices to the pot and bring to a boil, then reduce to a gentle simmer.
- Cover with the lid slightly ajar and simmer gently for 1 hour and 15 minutes, stirring every 20 minutes and skimming any foam. The beef should be nearly fork-tender.
- Drain the potatoes and add them to the pot, stirring gently so they are mostly covered. Simmer uncovered for 25 to 30 minutes until fork-tender and the broth has thickened slightly.
- Stir in the peas, if using, and cook 5 minutes. Discard the bay leaves, taste and adjust salt and pepper, then ladle into bowls and top with fresh parsley.
Nutrition
Notes
- Choose chuck roast for its marbling and connective tissue, which melt into tender beef during a long simmer; beef stew meat works if cut to a similar size.
- Brown the beef in batches—crowding the pot steams the meat and robs the broth of flavor.
- Cook the tomato paste for a minute or two to remove the raw taste and add depth.
- Keep the simmer gentle; a hard boil can make the beef tough and the broth cloudy.
- Add the potatoes late—they need only about 30 minutes, and adding them too early makes them mushy.
- Use Yukon Gold potatoes so they stay creamy and hold their shape better than russets.
- For a thicker broth, mash a few potato cubes against the side of the pot or simmer uncovered an extra 10 minutes.
- Store in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months; thaw overnight in the fridge and reheat to 165°F.
- Variations: swap 1 cup of broth for dry red wine, stir in ½ cup heavy cream at the end, add 1 teaspoon smoked paprika, or add ½ cup pearl barley with an extra cup of liquid.
- Slow cooker: brown the beef and sauté the vegetables, then cook everything except the peas and parsley on low for 7 to 8 hours.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Beef And Potato Soup is the kind of cozy, filling dinner that makes any evening feel better.
With tender beef, creamy potatoes, and a rich broth, it is a bowl you will want to make again and again.
I hope you give this beef and potato soup a try this week.
If you do, leave a comment below and tell me how it turned out, or share it with someone who needs a warm meal.
Recommended:
- Slow Cooker Beef Stew With Onion Soup Mix
- French Onion Beef Stew
- Beef Noodle Soup
- Cheeseburger Soup
- Pot Roast With Potatoes And Carrots
