Name: Poblano Potato & Ground Beef Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 lb ground beef — Creates a rich, savory foundation and makes the soup hearty enough for a complete meal.; 2 large poblano peppers, seeded and diced — Add distinctive green chile flavor without overwhelming the soup with heat.; 1 small yellow onion, diced — Adds sweetness and aromatic depth.; 3 cloves garlic, minced — Bring fresh savory garlic flavor.; 1½ lbs russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes — Make the soup hearty while naturally helping thicken the broth as they soften.; 4 cups low-sodium beef or chicken broth — Forms the savory liquid base of the soup.; 1 cup whole milk — Adds creaminess while keeping the broth relatively light.; ½ cup heavy cream — Gives the soup its silky, rich finish.; 1 tbsp olive oil — Used for browning the beef and cooking the vegetables.; 1 tsp ground cumin — Adds earthy Southwestern warmth.; 1 tsp chili powder — Provides mild chile flavor and additional seasoning.; ½ tsp smoked paprika — Adds subtle smoky depth.; ½ tsp dried oregano — Brings a savory herbal note.; ½ tsp salt, plus more to taste — Seasons the soup, with additional salt added at the end if needed.; ¼ tsp black pepper — Adds gentle peppery warmth.; ½ cup shredded Monterey Jack or cheddar cheese, optional — Melts into the broth for additional richness and creaminess.; 2 tbsp chopped fresh cilantro — Adds fresh herbal flavor when serving.; 1 jalapeño, sliced, optional — Provides extra chile heat as a garnish.; Lime wedges, for serving — Add a fresh, acidic finish that balances the creamy broth.

Ingredients

Scale

Here’s everything you’ll need to make this creamy ground beef and poblano soup.

1 lb ground beef — Creates a rich, savory foundation and makes the soup hearty enough for a complete meal.
2 large poblano peppers, seeded and diced — Add distinctive green chile flavor without overwhelming the soup with heat.
1 small yellow onion, diced — Adds sweetness and aromatic depth.
3 cloves garlic, minced — Bring fresh savory garlic flavor.
1½ lbs russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes — Make the soup hearty while naturally helping thicken the broth as they soften.
4 cups low-sodium beef or chicken broth — Forms the savory liquid base of the soup.
1 cup whole milk — Adds creaminess while keeping the broth relatively light.
½ cup heavy cream — Gives the soup its silky, rich finish.
1 tbsp olive oil — Used for browning the beef and cooking the vegetables.
1 tsp ground cumin — Adds earthy Southwestern warmth.
1 tsp chili powder — Provides mild chile flavor and additional seasoning.
½ tsp smoked paprika — Adds subtle smoky depth.
½ tsp dried oregano — Brings a savory herbal note.
½ tsp salt, plus more to taste — Seasons the soup, with additional salt added at the end if needed.
¼ tsp black pepper — Adds gentle peppery warmth.
½ cup shredded Monterey Jack or cheddar cheese, optional — Melts into the broth for additional richness and creaminess.
2 tbsp chopped fresh cilantro — Adds fresh herbal flavor when serving.
1 jalapeño, sliced, optional — Provides extra chile heat as a garnish.
Lime wedges, for serving — Add a fresh, acidic finish that balances the creamy broth.

Instructions

This comforting soup comes together in one pot with a straightforward cooking process.

Step 1: Heat the Pot

Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Allow the oil to heat before adding the beef and onion.

Step 2: Brown the Ground Beef and Onion

Add the ground beef and diced yellow onion.

Cook for 6–8 minutes, breaking the beef into small crumbles with a wooden spoon as it cooks.

Continue until the beef is browned and the onion has softened.

Drain excess grease if necessary.

Step 3: Cook the Poblano Peppers

Add the diced poblano peppers to the pot.

Cook for another 4–5 minutes, stirring occasionally, until the peppers begin to soften.

Step 4: Add the Garlic and Spices

Stir in the minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper.

Cook for 30–60 seconds, stirring constantly, until the garlic and spices become fragrant.

Briefly cooking the seasonings before adding the liquid helps bring out their flavors.

Step 5: Add the Potatoes and Broth

Add the cubed potatoes to the pot.

Pour in the beef or chicken broth and stir everything together.

Bring the soup to a gentle boil.

Step 6: Simmer Until the Potatoes Are Tender

Reduce the heat to medium-low and cover the pot.

Simmer for approximately 18–22 minutes, or until the potatoes are easily pierced with a fork.

Step 7: Add the Milk and Cream

Reduce the heat to low.

Slowly stir in the whole milk and heavy cream.

Mix until the dairy is completely incorporated into the broth.

Step 8: Gently Finish the Soup

Continue cooking over low heat for 5–7 minutes.

Keep the soup at a gentle simmer and do not allow it to boil after adding the dairy.

Step 9: Thicken the Soup if Desired

For a slightly thicker consistency, use the back of a spoon to mash several pieces of potato directly against the side of the pot.

Stir the mashed potatoes back into the soup.

The potato will naturally thicken the creamy broth.

Step 10: Add the Optional Cheese

If using Monterey Jack or cheddar, add the shredded cheese while the soup is hot and the heat is low.

Stir until completely melted and incorporated.

Step 11: Taste and Adjust

Taste the finished soup.

Add additional salt and black pepper as needed.

Step 12: Garnish and Serve

Ladle the hot soup into individual bowls.

Top with fresh chopped cilantro and optional sliced jalapeños.

Serve with fresh lime wedges for squeezing over each bowl.

Prep Time: 15 minutes
Cook Time: 40 minutes

Nutrition

Serving Size: 6
Calories: 425 per serving