Spicy Beefy Potato Soup

I have this bad habit (or maybe it’s good) of getting bored cooking the old family favorites. That happened tonight. So, I went on a hunt. I needed something quick and delicious. It also needed to be filling because, God knows, it costs a small fortune to fill the black holes that live where my boys’ stomachs are suppose to be. I ended up searching through recipes at AllRecipes.com…can I just say how much I love the feature that lets you search according to ingredients. A ton of recipes were eliminated because I would have had to make dough of some sort. Then, I ran into the problem of none of the recipes “speaking to me”. Yeah, I’m weird like that. I saw a few soup recipes that looked interesting but they all seemed to be missing something. It was time for the follow the recipe hat to be put away and I donned my whatthefuckletscreate hat…hehehe, that’s when I have the most fun in the kitchen. Here’s what I came up with…

imageSpicy Beefy Potato Soup
First of all, don’t let the word spicy scare you off. The soup has a mild spice with a nice little kick…and, you can adjust it to your taste. Second, the recipe, as I made it, makes a TON of soup…enough for 2 meals for my band of bottomless pits. You can easily cut the recipe in half or freeze leftovers.

2 1/2 pounds of ground beef
8 medium russet potatoes
3 small to medium Vidalia (or other sweet onion) onions
5 garlic cloves
2 cans of Rotel, drained (or store brand diced tomatoes with green chiles)
48 oz (6 cups) tomato sauce (you could even use a plain spaghetti sauce)
4 cups of broth (beef, vegetable, or even chicken)
4 cups of water
1 tbsp ground black pepper
2 tsps of salt (can adjust this up or down according to your preference)
1 tbsp hot sauce (choice of hot sauce can make this perfect for everyone)
olive oil

imageDice the potatoes. 8 medium russet potatoes will give you about 8 cups of diced potatoes.

imageChop onions into small pieces.

imageMince garlic…sure you can buy the pre-minced garlic at the store but nothing tastes as good as fresh garlic. Just make sure you get the pieces really small. Even garlic lovers don’t want to bite into a big piece of it.

Put a couple of tablespoons of olive oil into a stock pot and turn the burner onto medium high. Put in one or two pieces of the onion. when they start to sizzle, the oil is hot enough to add the onions (making sure the oil is hot enough prevents the food from absorbing too much oil). Toss in the onions and sauté until the onions are translucent and the edges are just starting to brown.

Add the garlic and sauté for another 3 minutes.

Add the ground beef and thoroughly brown it.

imageAdd the rest of the ingredients (potatoes, Rotel, tomato sauce, broth, water, salt, pepper, and hot sauce). Bring soup to a full rolling boil then reduce the temperature and simmer until potatoes are tender. This can take up to an hour unless you precook the potatoes while you are sautéing the other ingredients.
My boys ate an insane amount of this soup and we will definitely be making it again!

So, spill it…am I the only one who gets bored and uses her family as guinea pigs for her food experiments?

2 Responses to Spicy Beefy Potato Soup
  1. Kasey
    January 22, 2014 | 10:06 am

    This soup sound amazing! Quick and warm 🙂 I just printed it out and cant wait to try it out! Thanks for sharing!
    Kasey recently posted..Happy ICLW and All About The Egg RetreivalMy Profile

  2. Mrs. Gamgee
    January 22, 2014 | 4:20 pm

    Yum! Looks good.

    I used to experiment a fair bit more than I do now. I don’t dumb down our food for the wee-lings, but I also don’t want to go too crazy on them just yet. Ginny is a good (albeit, slow)eater, and Pippin rarely turns his nose up at anything. I tend to introduce new things gradually so that they can get used to it. Once they are a little older, I’ll go back to being a bit more adventurous.
    Mrs. Gamgee recently posted..Sunday Night Chit Chat: Best Laid PlansMy Profile

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