Rich Potato Meat Soup

Cook ground meat with onions till brown, add carrots and peas. Pour in rich broth, bring to simmer. Drop in chunks of mashed potato, let them melt into the soup making it thick and creamy. Top each bowl with sharp cheese. Takes bout hour start to finish. Perfect for cold nights.

Featured in Comforting Bowls.

Fatiha
Updated on Sun, 05 Jan 2025 01:25:37 GMT
A creamy bowl of savory soup with ground beef, peas, carrots, corn, and topped with a scoop of mashed potatoes. Pin it
A creamy bowl of savory soup with ground beef, peas, carrots, corn, and topped with a scoop of mashed potatoes. | zestplate.com

Make this cozy Shepherd's Pie Soup that takes everything good about regular shepherd's pie and turns it into soup. Mix creamy mashed potatoes, cheese, ground beef, and vegetables in rich broth. Perfect when it's cold or you just want something that makes you feel good.

Why Make This Soup

This isn't just soup - it's comfort in a bowl. Has all those shepherd's pie flavors you love but easier to make. Good for family dinner or quick lunch. Creamy potatoes make broth thick and rich. Freezes well too, so make extra for later. Once you try it, you'll want to make it again.

What You Need

  • Russet Potatoes: For mashing
  • Salt: To taste
  • Sour Cream: Makes potatoes creamy
  • Ground Beef: Main meat
  • Yellow Onion: Cut small
  • Garlic: Fresh minced
  • Butter: Makes it rich
  • Flour: Thickens soup
  • Chicken Broth: For base
  • Half and Half: Makes it creamy
  • Worcestershire: Adds flavor
  • Italian Herbs: For taste
  • Mustard Powder: Gives zip
  • Ground Sage: Adds warmth
  • Cheddar Cheese: Makes it cheesy
  • Mixed Vegetables: Frozen work fine
  • Salt and Pepper: To taste

How to Make It

Start Prep:
Grate cheese fresh - melts better. Let sour cream and half and half warm up on counter.
Cook Meat:
Brown beef in big pot over medium-high heat. Drain extra fat. Put meat aside.
Make Potatoes:
Boil potatoes in salt water 10-15 minutes till soft. Drain. Mash with butter and sour cream.
Cook Veggies:
Same pot as meat - melt butter. Cook onions till soft. Add garlic, cook 1 minute more.
Make Soup Base:
Stir in flour, cook 1 minute. Pour in broth slow, keep stirring. Add Worcestershire and all seasonings.
Add Cream:
Pour in half and half. Let bubble gentle, then turn heat low.
Mix in Potatoes:
Put mashed potatoes in soup. Stir till smooth or blend if you want.
Add Rest:
Put meat back in. Add frozen veggies. Cook 5 minutes till hot.
Finish Up:
Take off heat. Stir in cheese slow till melts. Taste and add salt and pepper if needed.
A creamy soup with ground meat, diced potatoes, vegetables, and cheese is being stirred with a wooden spoon in a pot. Pin it
A creamy soup with ground meat, diced potatoes, vegetables, and cheese is being stirred with a wooden spoon in a pot. | zestplate.com

Better Than Regular Pie

Takes good stuff from shepherd's pie and makes it better. Potatoes mix with broth to make it creamy. Meat and veggies in every spoonful. Cheese melts in and makes it rich. Easy to eat and fills you up good.

New Kind of Soup

Different from soups you usually make. Like baked potato soup but with meat and more stuff. Rich and filling - not thin like regular soup. Good way to use leftover mashed potatoes too.

What Makes It Good

Mashed potatoes make broth thick and creamy. Meat gives good flavor. Veggies add color and make it healthy. Cheese melts in and makes every bite better. Simple things that work perfect together.

Make It Right

Grate your own cheese - melts smoother than bag kind. Let soup cool bit before adding cheese or gets grainy. Want less carbs? Use some cauliflower instead of potatoes. Little things make it turn out better.

Save It For Later

Keeps in fridge three days if covered tight. Can freeze up to three months - great for busy days. Heats up good without getting weird. Make big batch on weekend for easy meals all week.

A bowl of hearty beef stew with colorful vegetables, topped with a dollop of mashed potatoes and sprinkled with herbs. Pin it
A bowl of hearty beef stew with colorful vegetables, topped with a dollop of mashed potatoes and sprinkled with herbs. | zestplate.com

Frequently Asked Questions

→ Rather use turkey?

Works just fine. Less fat maybe. Season it more though. Still gets thick. Tastes bit lighter.

→ Want no meat?

Mushrooms work great. Try brown lentils. Season em good. Keep everything else. Still fills you up.

→ Need it thicker?

Cook longer time. Mash more taters. Mix flour and water. Add it slow though. Stir lots while hot.

→ Got slow cooker?

Works real nice. Cook meat first though. Add cream last hour. Don't lift lid much. Takes bout 6 hours.

→ Saving some soup?

Box it up good. Three days cold tops. Heat slow and low. Stir while warming. Might need more broth.

→ Getting too thin?

More potatoes help. Let it cook down. Mix flour in bit. Keep it simmering. Stir bottom good.

→ Taking it places?

Keep it hot wrapped. Bring extra broth. Heat up there. Pack cheese cold. Maybe take backup.

→ Need it quick?

Use ready potatoes. Quick cook veggies. Have stuff chopped. One pot works fine. Still tastes good.

→ Making big batch?

Double works fine. Need bigger pot. Watch liquid amount. More time maybe. Stir more often.

→ Want more taste?

Add fresh herbs. Try garlic too. Splash wine in. Season each step. Even soy sauce works.

→ Potatoes lumpy?

Mash em better. Use hot ones. Add warm milk. Keep stirring good. Strain if needed.

→ Kids picky bout veggies?

Cut em smaller. Mix em in good. More cheese helps. Make it smoother. Skip strong herbs.

Conclusion

Like this? Try beef stew next. Or make potato bake. Both warm you up good.

Shepherd's Pie Soup

Cozy meat and potato soup.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Fatiha

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 cups)

Dietary: ~

Ingredients

01 4 large russet potatoes (2 lbs.), peeled and cut into thirds.
02 ¾ teaspoon salt.
03 ¾ cup sour cream.
04 1 lb. ground beef (85% lean).
05 1 yellow onion, diced.
06 3 cloves garlic, minced.
07 3 tablespoons salted butter, separated.
08 ¼ cup flour.
09 4 cups chicken broth.
10 2 cups half and half.
11 ¾ teaspoon Worcestershire sauce.
12 2 teaspoons Italian seasoning.
13 ½ teaspoon mustard powder.
14 ¼ teaspoon ground sage.
15 2 cups shredded cheddar cheese.
16 1½ cups mixed frozen vegetables.
17 Salt and pepper, to taste.

Instructions

Step 01

Shred the cheese, and measure out the sour cream and half and half, allowing them to reach room temperature for best results.

Step 02

In a large pot, cook the ground beef over medium-high heat until browned and cooked through, then drain the grease and set the beef aside.

Step 03

In the meantime, bring a stockpot of salted water to a boil, add the potatoes, and cook for 10-15 minutes until very fork-tender. Drain and mash them gently with one tablespoon of butter and sour cream, then set aside.

Step 04

In the same pot used for the beef, melt two tablespoons of butter over medium heat. Add the diced onion and cook until softened, about 5 minutes, followed by the garlic for one more minute.

Step 05

Stir in the flour and cook for a minute to eliminate the raw flour taste. Gradually add the chicken broth while stirring continuously.

Step 06

Mix in Worcestershire sauce, Italian seasoning, mustard powder, and sage. Gently pour in the half and half, bringing the mixture to a gentle boil before reducing it to a simmer.

Step 07

Blend the mashed potatoes into the broth. If a smooth texture is desired, use an immersion blender until the mixture is creamy.

Step 08

Return the cooked ground beef to the pot along with the mixed vegetables. Allow them to heat through for about 5 minutes.

Step 09

Off the heat, gradually stir in the shredded cheddar cheese until fully melted and incorporated, ensuring the soup base isn’t too hot to prevent lumpiness.

Step 10

Finalize by tasting and seasoning with additional salt and pepper as needed, then serve hot and enjoy!.

Notes

  1. For best melting results, shred cheddar cheese from a block rather than using pre-shredded cheese.
  2. This soup can be thickened by allowing it to cool slightly before serving.

Tools You'll Need

  • Kitchen scale.
  • Immersion blender.
  • 3.5-quart Dutch oven.
  • Stockpot.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 326
  • Total Fat: 19 g
  • Total Carbohydrate: 30 g
  • Protein: 16 g