This ground beef and potato soup is perfect for when you've got some potatoes and ground beef to use up.
It's hearty, it's filling – but more importantly, it's delicious. You get rich flavors from spices and aromatics, light creaminess from coconut milk and the right amount of tanginess from lime. This one's a total keeper!

Love ground beef and potato combo? Try this delicious ground beef and potato skillet next.
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Ingredient notes
Here are some helpful notes on ingredients you'll need. See the recipe card below for exact quantities.

- Potatoes – pick medium-sized russets. Peel and dice into (½ to 1 inch) even-sized pieces, depending on how chunky you prefer them. If you have other varieties like yukon gold, yellow or red potatoes, those will work too.
- Cooking oil – I prefer olive oil but use any cooking oil you have.
- Onion – for building the soup's aromatic base. Dice finely. I prefer yellow onion, but red and white ones will also be fine.
- Ground beef (aka beef mince) – lean ground beef is ideal, but if you have meat with higher fat percentage, use it. And then you can spoon out the excess fat after the beef browns. Or just leave it in, no biggie! Oh and thaw the beef completely before cooking.
- Seasonings – include salt, dried dill, ground cumin, ground white pepper, ground cinnamon and ground nutmeg. Adjust the quantity of salt to taste. Be mindful that chicken base will have some salt too.
- Chicken base – I use better-than-bouillon base. Bouillon cubes and powder will work too. Read the directions on the package. Use the amount recommended to make two cups of broth/stock. I have tested this recipe with beef base too but the chicken-base version tasted better.
- Coconut milk + water – to make the liquid base of the soup. Get full-fat canned coconut milk, not the diluted liquid sold in cartons. And always check the ingredients list. The fewer ingredients, the better. Also look for a higher percentage/concentration of coconut milk. Asian stores usually stock good options.
- Garlic and ginger – to add more depth of flavor. Since these get blended with other ingredients, no need to mince or grate them. Just wash and peel.
- Thai green chilies – while these are hot chillies, we are using just enough to add a subtle kick and great flavor. If your heat threshold is low, cut the quantity in half. Not sure what to do with leftovers? Use this guide, these chilies freeze really well.
- Lime juice – use freshly squeezed juice, not the bottled kind. It's not the same.
- Optional garnish – some chopped parsley for a nice pop of green and fresh herby notes.
How to make ground beef and potato soup
Follow these simple, photo-assisted instructions to prepare this recipe. Check out recipe card below for a printable version that has quantities, instructions and notes in one place.
Step 1 – Boil potato pieces until you are able to pierce them with a fork but still feel a bit of firmness. Drain and set aside.
Step 2 – Heat olive oil in a pot on medium heat. Add the onion, saute until it has softened. Then add ground beef + 1 teaspoon salt. Stir and cook until beef is fully browned. Now add dried dill, ground cumin, ground white pepper, ground cinnamon, ground nutmeg. Stir and cook 1 minute. Add 2.5 cups water, chicken base. Put the lid on, cook for 10 minutes.
Step 3 – Add garlic cloves, ginger pieces, thai chilies, remaining 1 teaspoon salt and remaining 1 cup water to a blender/food processor. Blend until smooth. Measure out ⅔ cup of boiled potato pieces. Add these to the liquid mixture in the blender. Blend until smooth.
Step 4 – Pour this blended mixture into the soup pot, mix well. Stir frequently and bring to a gentle simmer. Now add coconut milk, mix and bring the soup to a simmer again.
Step 5 – Add the remaining boiled potato cubes, put the lid on, cook until the potatoes are fully cooked. Taste and adjust for salt and pepper.
Step 6 – Turn off the heat, stir in the fresh lime juice. Optionally, garnish with chopped parsley. Enjoy!
Recipe troubleshooting
Soup too thick or thin?
If too thick, add more water. But gradually, so you don't accidentally thin out too much. If it's too watery, simmer uncovered a bit longer. You can also remove some potato pieces, mash them and stir back into the soup to thicken it.
Coconut milk curdling?
Make sure the soup is simmering (not boiling) when you add coconut milk. You don't want the soup to boil vigorously afterward either. So adjust the heat accordingly. Oh and make sure you're adding lime juice AFTER you've turned the heat off.
Potatoes overcooked and mushy?
Boil potatoes just until you can poke them with a fork but they're a tiny bit firm. Keep an eye so they don't overcook. If some pieces do get too soft, it's okay. Pick those when you're measuring potato for making the mixture in the blender.
Substitutions and variations
- Coconut milk substitute – you can use heavy cream or a combo of milk and cream cheese. Start with less quantity and increase gradually until the soup reaches your desired creaminess.
- More veggies – you can add diced carrot, corn, peas, diced bell pepper or even a mix of frozen veggies. Saute these after you finish sauteing onion. Adding chopped spinach during the last few minutes of cooking is also a good option. Keep the quantity of additions small to maintain a good balance between the broth and solids.
- Broth – instead of chicken base + water, you can use the same amount of chicken broth/stock. Should be unsalted or low sodium preferably. Or reduce the quantity of added salt.
- Spiciness – for a milder soup, use half the quantity of chilies. I highly recommend using these for nice flavor. But if you must substitute, crushed red pepper flakes can be used.
- Lime alternative – if you don't have fresh lime, fresh lemon juice will work too.
- Garnishes and toppings – instead of parsley you can use chopped mint, dill, green onion or cilantro. Sometimes I sprinkle freshly grated cheddar or parmesan. Oh and if you're after added texture, sprinkle some croutons or toasted nuts.
Side note – if you like using ground beef in soups, also check out this ground beef and corn soup recipe.
What to serve it with
- Crusty bread – like a warmed up baguette or a few sourdough slices. So good for dipping!
- Green salad – simple and light. Think arugula, spinach or mixed greens tossed with a vinaigrette.
- Grilled cheese sandwiches – now that's the ultimate comfort food pairing.
- Rice – I like to ladle over this delish soup on fluffy buttery rice. So yum!
- Roasted veggies – like broccoli, cauliflower or brussels sprouts, roasted with a bit of olive oil and seasoning.
- Slaw – a light, non-creamy slaw to add a refreshing element and some texture.
Storage and reheating
- Storage – transfer leftovers to an airtight container and consume within 3 days. Not freezer friendly because that creamy texture will likely change upon thawing.
- Reheating – put the soup in a saucepan, warm it over medium-low heat. Stir occasionally. If it has thickened too much, add a small amount of water/broth. If using microwave, reheat in 30 second spurts, stirring in between.
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Ground Beef and Potato Soup
Ingredients
- 1.5 pounds (680 g) russet potatoes - 2 large or 3 medium ones, peeled and diced (Note A)
- 2 tablespoons olive oil - or any cooking oil
- 1 medium (200 g) onion - finely diced
- 1 pound (454 g) lean ground beef - aka beef mince
- 2 teaspoons salt - divided, adjust to taste
- 2 teaspoons dried dill
- 1 teaspoon ground cumin
- 1 teaspoon ground white pepper
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- 2 teaspoons chicken base - or sub with bouillon cubes/powder
- 3.5 cups (828 ml) water - divided (water for boiling is separate)
- 4 cloves garlic - peeled
- 1 inch fresh ginger piece - peeled, cut into pieces
- 4 small Thai green chilies - (Note B)
- 1 can (400 ml) coconut milk - full fat (Note C)
- 4 tablespoons lime juice - or lemon juice, freshly squeezed
Optional Garnish
- some chopped fresh parsley
Instructions
- Bring a pot of water to boil, add the potato pieces. Boil until they are nearly cooked. You should be able to pierce them with a fork but still feel a bit of firmness (usually takes about 7 to 12 minutes). Drain the potatoes and set aside.
- In a large pot, heat olive oil on medium heat. Add the onion and saute 4 to 6 minutes or until it has softened.
- Then add ground beef. Also add 1 teaspoon salt. Turn up the heat to medium-high. Break any clumps of meat with your cooking spatula/spoon. Stir and cook until beef is fully browned (around 7 to 10 minutes).
- Now add dried dill, ground cumin, ground white pepper, ground cinnamon, ground nutmeg. Stir and cook 1 minute.
- Add 2.5 cups water, chicken base. Put the lid on, reduce the heat to medium, cook for 10 minutes.
- Meanwhile, to a blender or food processor, add garlic cloves, ginger pieces, thai chilies, remaining 1 teaspoon salt and remaining 1 cup water. Blend until smooth.
- Measure out ⅔ cup of boiled potato pieces. Add these to the liquid mixture in the blender. Blend again until smooth.
- Pour this blended mixture into the soup pot, mix well. Stir frequently and bring to a gentle simmer.
- Now add coconut milk, mix and bring the soup to a simmer again.
- Add the remaining boiled potato cubes. Put the lid on, cook another 5 to 10 minutes or until the potatoes are fully cooked. Taste and adjust for salt and pepper.
- Turn off the heat, stir in the fresh lime juice. Optionally, garnish with chopped parsley. Enjoy!
Important Notes
- Step-by-step photo instructions
- Recipe troubleshooting
- Substitutions and variations
- Serving ideas
- Storage and reheating
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