Ingredients
Main Ingredients
- 1 tbsp olive oil
- ½ lb ground or diced beef
- 1 leek, sliced
- 2 cloves garlic, minced
- 3 cups diced potatoes
- 4 cups beef broth
- 1 tsp thyme
- Salt & pepper, to taste
Optional Ingredients
- ½ cup cream or milk
Instructions
- Brown the beef: Heat the olive oil in a large pot over medium heat. Add the ground or diced beef and cook until browned, breaking it apart with a spoon. Once browned, drain off any excess fat to keep the soup from being greasy.
- Sauté leeks and garlic: Add the sliced leek and minced garlic to the pot with the beef. Cook them together for 2 to 3 minutes until the leeks soften and become fragrant, stirring occasionally to prevent burning.
- Add potatoes, broth, and thyme: Stir in the diced potatoes, beef broth, and thyme. Bring the mixture to a gentle simmer, then reduce the heat to maintain a low simmer. Cover and cook for about 20 minutes, or until the potatoes are tender when pierced with a fork.
- Finish and season: If using, stir in the cream or milk to add richness and creaminess to the soup. Season with salt and freshly ground black pepper to taste. Warm through for a few minutes, then serve the soup hot, ideally with crusty bread on the side.
Notes
- Substitute ground turkey or lentils for a lighter, lower-fat version of the soup.
- Serve with crusty bread to soak up the flavorful broth.
- The cream is optional; omit for a dairy-free option.
- For extra flavor, garnish with fresh parsley or chives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup / Main
- Method: Stovetop
- Cuisine: European / Comfort Food
