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ground beef and potato soup in a bowl
5 from 5 votes

Ground Beef and Potato Soup

Blog: www.nextinlime.com

Author: Nelo
Servings: 6

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!

Notes

Note A: Potatoes – peel and dice into (½ to 1 inch) even-sized pieces, depending on how chunky you prefer them. Other varieties like yukon gold, yellow or red potatoes, will work too.
Note B: Thai chilies – while these are hot chilies, we are using just enough to add a subtle kick and great flavor. If your heat threshold is low, cut the quantity in half. 
Note C: Coconut milk – get full-fat canned coconut milk, not the diluted liquid sold in cartons. And always check the ingredients list. The fewer ingredients, the better. 
Note D: Helpful content – click on the links below for related useful content in the main body of the post.
Note E: Related – try this ground beef and potato skillet and ground beef and corn soup next.