Liiightly sad as I write this because my three year old was sitting on my lap while I was working at my desk, and it was a sweet little moment. Then my (almost) two year old wanted a turn, so he was sitting with me and it was equally adorable. Then both of them left me, leaving me with the parting gift of a certain substance on my sweater. I’ll leave the details to your imagination because this is a post about food. And talking about poop while talking about food doesn’t mix. Whoops, I gave it away.
So now I’m in a new sweater, baby-in-my-lap-less, but ready to talk about some delicious soup. I do have coffee, so there’s that!
This beefy potato soup is everything you need in your life this fall and winter season, friends! It’s hearty, flavorful, savory, comforting, warming, cozy, and easy to make with good early prep options!
This isn’t your typical super thick and heavy “baked potato soup” situation, which I also LOVE (click here for that recipe). This soup is brothy. Have you ever heard of/seen/had the Zuppa Toscana from Olive Garden? It’s a fave of mine – this has a similar consistency to that. Very brothy, but super hearty. I love that combo.
This soup really couldn’t get much simpler, we let the handful ingredients we use (seven) shine. Here’s who is invited to the party:
- Russet potatoes
- Lots of ground beef
- Chicken broth
- Raw cashews
All we do is brown the ground beef, add our onions, celery, and garlic, and saute that for a few minutes. Then we add our potatoes and broth and simmer for a whopping 15 minutes (more or less depending on the dice of your potatoes).
Then we do this beautiful thing where we take a potato masher and mash away, making some of the potato become a part of the broth and the rest of it hang out in small pieces that intermix into every bite. The broth gets just sliiiightly thicker, a little velvety, and almost creamy. Then to up the creamy even more, we stir in some cashew cream – LIFE GIVING.
You want this. I promise. Here’s the recipe!Print
Whole 30 Beefy Potato Soup
This Whole 30 compliant Beefy Potato Soup is brothy, hearty, a little creamy, and so wonderfully warming and flavorful. The perfect fall and winter dinner!
- Prep Time: 10 mins
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- 2 pounds russet potatoes, diced into small cubes
- 2 medium onions, diced
- 5 stalks celery, sliced
- 4 cloves garlic, minced
- 2 pounds ground beef (I used 90/10 but you can really use anything)
- 1/2 cup raw cashews
- 6 cups chicken broth
- In a large pot or dutch oven over medium high heat, add your ground beef and season liberally with salt and pepper. If you have lean ground beef, you’ll need to add some olive oil
- Cook, breaking up with a wooden spoon, until the beef has browned (you might need to drain off the liquid if too much collects)
- Once browned, add your onion, celery, and garlic, and saute until the onion has softened
- Add your potatoes, chicken broth, and LOTS of salt and pepper and bring to a simmer (any dish with potatoes needs a shocking amount of salt)
- Cover and simmer for 15 minutes, or until the potatoes are fork tender
- Meanwhile, add your raw cashews to a blender with 1 1/2 cups water and blend until completely smooth (about a minute) to make your cashew cream*
- Once the 15 minute simmer is done, take a potato masher and “mash” the soup to break up some of the potato pieces
- Stir in your cashew cream and season the soup to taste
*If you don’t have a high powered blender like a Vitamix or Blendtec, boil your cashews for 10 minutes, drain, and then add to the blender with fresh water (or soak overnight, but I never think that far ahead)
Early in the day or night before prep: dice your potatoes, onion, celery, and garlic and store in the fridge until you’re ready to cook.
Sometimes I eat this plain, and sometimes I top it with dairy free yogurt and green onions or chives!
- Serving Size: 1 1/2 cups
- Calories: 304
- Sugar: 2
- Sodium: 96 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 63 mg
If you make this or any of my other recipes, be sure to Instagram it and tag @thegarlicdiaries so I can see!