Photo of Ground Beef Soup with Potatoes & Carrots by WW

Ground Beef Soup with Potatoes & Carrots

Points® value
Total Time
45 min
15 min
30 min
A couple of special touches turns this easy meat-and-potatoes (and carrots) soup into a memorable dish. Lots of sliced leeks lend a savoury background note and become silky after simmering. Paprika is the main spice and can take the soup into whatever direction you prefer: Use regular paprika for a mild soup, hot Hungarian paprika for a spicy dish, or smoked paprika for woodsy essence.


Olive oil

1 tbsp(s)

Uncooked 90% lean ground beef

12 oz

Kosher salt

1 tsp(s)


1 tsp(s)

Black pepper

¾ tsp(s), divided

Unsalted beef stock

2½ cup(s)

Uncooked leek

2 cup(s), thinly sliced

Russet potato

12 oz, peeled and cut into chunks


2 large, cut into chunks

Canned diced tomatoes

14½ oz

Fresh parsley

2 tbsp(s), chopped


  1. Heat the oil in a Dutch oven over medium-high. Add the beef, salt, paprika, and ½ tsp black pepper; cook until the beef is browned, 5 to 6 minutes, stirring frequently to crumble. Stir in the beef stock, leeks, potatoes, carrots, and tomatoes; bring to a boil. Cover, reduce the heat to medium-low, and simmer until the vegetables are tender, 15 to 20 minutes. Sprinkle with the parsley and remaining ¼ tsp black pepper.
  2. Serving size: 1 ¾ cups