There are so many types of potato soup recipes but this healthy creamy beef potato soup recipe is my favorite! I’ve been making this for the past year now and my family just can’t get enough of it! Just so you know, this is actually a copycat recipe that I’ve altered into a low-calorie, healthy version.
Now even though the title of the recipe says “creamy”, there is NO cream, cheese, or milk in it! The potatoes are cooked and mashed to provide enough creaminess. If you love potato soup, you may want to try my famous leek potato soup or my other mouth-watering ham potato soup, chicken potato soup, turkey potato soup, and bacon potato soup recipe.
Ingredients for 6 servings | Prep & cook time: 50 minutes
- 2 pounds of russet | red | Yukon gold potatoes (peeled & cut into 1 inch chunks)
- 1 pound of top-round | chuck-shoulder beef (cut into 1-inch chunks)
- 1 medium onion (chopped)
- 2 garlic cloves (minced)
- 4 cups of beef stock (low-sodium)
- 1 tablespoon of olive oil
- 1 tablespoon of butter (low-fat or light)
- 1/2 cup of all-purpose flour
- 1 tablespoon of mozzarella (optional to garnish)
- a dash of black pepper
- a dash of salt
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
How To Cook Beef & Potato Soup
Heat the olive oil in a large soup pot over medium-high heat and add in the beef, black pepper, salt, paprika, and garlic & onion powder.
Stir until the seasoning is mixed well with the beef. Cook for 5-6 minutes or until the beef is cooked through. remove from the pot and set aside.
Add in the onions and let it saute until translucent and throw in the garlic. Stir for an extra minute. Increase the heat to high and add in the beef stock and potatoes.
As soon as the soup starts to boil, reduce the heat to medium, cover the pot, and let the soup simmer until the potatoes are soft enough to mash. Once softened, get a potato masher and puree most of the potatoes.
In a separate saucepan, heat the butter and add in the flour, continue to stir until the flour is lightly browned. You can add 1 cup of water or a cup of almond or coconut milk.
Now empty the sauce into the soup along with the beef, stir to get an even mixture, and let the soup simmer for an extra 5 minutes. Make sure to stir the soup at least twice after adding in the flour sauce.
Thats it! Serve while hot and don’t forget your garnish!
Creamy Beef Potato Soup Nutrition Facts
Each serving of this soup has | 155 calories | 5.6g or 7% total fat | 2g or 10% saturated fat | 16mg or 5% cholesterol | 136mg or 6% sodium | 15.2g or 6% total carbs | 1.9g or 7% dietary fiber | 1.7g total sugars | 6.4g protein | 24mg or 2% calcium | 1mg or 7% iron | 356 or 8% potassium | These % are based on a 2000-calorie diet.
Substitutions & Variations
You can add cream or milk to this beef potato soup but make sure to get low- or reduced fat if you want to keep it a low-calorie recipe. I sometimes use unsweetened almond or coconut milk.
You can also add some vegetables like carrots, broccoli, and even mushrooms to this soup, they make your soup more nutritious and add some amazing flavors.
What To Serve With Beef Potato Soup
You can go with biscuits, rolls, baguettes, cornbread muffins, fresh green salad, smoky roast potatoes, rice, or assorted roasted vegetables. Your options are endless but it eventually comes down to your personal preference. Always experiment though.
How To Store Leftovers
Since this recipe does not have any cream or dairy, it can be frozen for up to 2 months and reheated on low heat with a little bit of water. You can also keep it in the fridge for up to 5 days as well. Just remember to keep it in an airtight container to preserve its taste and texture.
Conclusion
There you go! This delicious beef potato soup is going to leave you wanting more so make enough to store for later. If you do try this soup, please let me know how you liked it in the comments. I love hearing from you guys. You can also find me on Pinterest for more recipes & tips.
