Ingredients
Scale
- 1 pound ground beef
- 4 medium potatoes, peeled and cubed
- 1 cup diced carrots
- 1 cup green peas
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup milk or cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
- 2 tablespoons butter (for mashed potatoes)
- 1/4 cup milk (for mashed potatoes)
- Salt to taste (for mashed potatoes)
Instructions
- In a large soup pot, cook the ground beef over medium-high heat until browned. Drain excess fat and set aside.
- In the same pot, melt butter. Add diced onion and garlic. Cook until softened, about 3-4 minutes.
- Add diced carrots and cook for another 5 minutes. Sprinkle flour and stir into a roux, cooking for 1-2 minutes.
- Slowly pour in beef broth while stirring. Return the cooked beef to the pot. Add peas, thyme, rosemary, salt, and pepper. Simmer for 15-20 minutes until carrots are tender.
- Stir in milk or cream and reduce heat. Let warm through and adjust seasoning as needed.
- Meanwhile, boil potatoes until fork-tender. Drain and mash with butter, milk, and salt until smooth.
- Serve soup hot with a scoop of mashed potatoes on top. Garnish with parsley if desired.
Notes
- For extra creaminess, stir the mashed potatoes directly into the soup.
- Make it cheesy by topping with shredded cheddar before serving.
- This soup thickens as it cools. Add a splash of broth or milk to reheat smoothly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 9
- Carbohydrates: 35
- Fiber: 5
- Protein: 19
- Cholesterol: 70