Ingredients
- 2 pounds lean ground beef
- 1 medium onion, finely diced
- 2 tablespoons tomato paste
- 6 cups beef broth
- 4 sprigs fresh thyme
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 pounds russet potatoes, peeled and cut into large chunks
- 1/4 cup whole milk or half and half
- 12 ounces frozen peas and carrots
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
Instructions
- In a large pot, cook ground beef and onion over medium-high heat until browned. Drain excess grease.
- Add tomato paste and stir for 1 minute to coat the beef.
- Pour in beef broth, add thyme, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Bring to a boil, then simmer on medium-low for 20 minutes.
- Meanwhile, boil potatoes in a separate saucepan until fork-tender (about 12 minutes). Drain and mash with milk until creamy. Set aside.
- Add mashed potatoes, peas and carrots, corn, and shredded cheddar to the soup. Stir to combine.
- Cook for another 10–15 minutes, stirring occasionally, until the soup is thick and heated through.
- Remove thyme sprigs, serve hot, and enjoy.
Notes
- Use Yukon gold potatoes for a more buttery mash.
- Swap ground beef with turkey or lamb for variation.
- Leftover mashed potatoes work great—use about 3–4 cups.
- Reheat gently with extra broth or milk if soup thickens too much.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
