Beef and potato soup

Name: Beef and potato soup
Total time: 1200 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 lb 93% lean ground beef; 3/4 cup onion, small dice; 2/3 cup flour; 32 oz beef stock; 5 medium potatoes, washed and cut into small cubes; 5 medium carrots, chopped; 3 celery ribs, chopped; 3 tsp dried thyme; 2 tsp parsley; 1 tsp garlic powder; 1 tbsp salt; 1/2 tbsp pepper; 1 1/2 cup half and half; 1 tbsp olive oil

Taylor Topp Comacho @Tay68cancook

USA

Big on beefy goodness, another great tasting soup to feed a small crowd!

Taylor Topp Comacho @Tay68cancook

USA

Big on beefy goodness, another great tasting soup to feed a small crowd!

Saved

Ingredients

20 mins

8 servings

soup
2 lb93% lean ground beef
3/4 cuponion, small dice
2/3 cupflour
32 ozbeef stock
5 mediumpotatoes, washed and cut into small cubes
5 mediumcarrots, chopped
3celery ribs, chopped
3 tspdried thyme
2 tspparsley
1 tspgarlic powder
1 tbspsalt
1/2 tbsppepper
1 1/2 cuphalf and half
1 tbspolive oil

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Steps

20 mins

1

In large skillet heat olive oil over medium heat. Add in beef and onion and cook until beef is no longer pink. Because of the large amount of beef, cook in two batches.
2

Remove all cooked beef from pan leaving any fat rendered.
3

Add flour to pan and whisk in with the fats for 1 minute. Then whisk in stock until smooth.
4

Bring to boil then turn heat to simmer. Add in all other ingredients except for half and half.
5

Stir, cover and simmer for 1 hour.
6

Uncover and add in half and half. Heat thoroughly.
7

Soup should have a thicker appearance but not as thick as a full cream soup.