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Smoky Beef Potato Soup

Smoky beef potato soup simmers ground beef, bacon, and Yukon Gold potatoes in a paprika-seasoned broth until the potatoes are fork-tender. A splash of heavy cream stirred in at the end makes the soup rich and creamy.
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Prep Time 15 minutes
Cook Time 41 minutes
Total Time 56 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bacon slices, chopped
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 3 cloves garlic minced
  • 1 tbsp smoked paprika
  • 0.25 cup all-purpose flour
  • 6 cups beef broth
  • 1.5 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium heat, cook the bacon for 6 to 8 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a plate, leaving about 1 tablespoon of drippings in the pot.
  3. Add the ground beef and cook over medium-high heat for 6 to 8 minutes, breaking it into small pieces, until browned and it reaches 160°F; drain excess fat if needed.
  4. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally, until softened.
  5. Stir in the garlic and smoked paprika for 30 seconds.
  6. Stir in the flour and cook for 1 minute.
  7. Gradually stir in the beef broth.
  8. Add the potatoes, Worcestershire sauce, salt, pepper, and cooked bacon.
  9. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer, cover, and cook for 15 to 20 minutes, until the potatoes are fork-tender.
  10. Stir in the heavy cream and warm over low heat for 2 to 3 minutes without boiling; serve hot.

Notes

For the creamiest texture, stir in the heavy cream over low heat and do not let the soup boil. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream may separate. For a dairy-free option, use unsweetened oat cream.