Spicy Beef and Potato Soup

8 Servings
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes

Spicy Beef and Potato Soup is a hearty, rich, flavorful dish made with ground beef, potatoes, tomato sauce, beef broth, cayenne pepper, and chili powder.

Soup Recipes like this one make a great filling weeknight dinner that your whole family will enjoy. It’s a spicier take on a classic Potato Soup with tomato flavors and beef. 

Spicy Beef and Potato Soup in pot


This rich Beef and Potato Soup is the perfect way to change up your Weeknight Dinner rotation. The ground beef and potatoes make this a hearty and filling recipe, while the chili powder and cayenne pepper add a unique spiced flavor to the dish. It’s easy to downplay or pump up the spicy flavor depending on your family’s taste, so this dinner is soup is sure to be a crowd-pleaser. 

Potatoes and beef are the perfect comfort food match. Both of them are filling, tender, and do a great job absorbing the flavorful broth around them. The potatoes are also a nice balance to the spicier flavors and help to keep the taste balanced. 

Spicy Beef and Potato Soup takes over an hour to make, but most of that time is just a matter of leaving the ingredients to simmer together. This one-pot dinner is very simple and you’ll love how the smell of spices fill your home while it cooks. For a quicker version scroll down to find the instant pot directions. 


  • Brown: Add oil to the base of your dutch oven and turn the stove to high heat. Put in the ground beef, onion, salt, and pepper. Mix the meat and onions together and break the meat apart as it browns on all sides. This will take 6-8 minutes. 
  • Broth: Pour in the beef broth, then mix in the tomato sauce, cayenne pepper, and chili powder. 
  • Potatoes: Cut the Yukon potatoes into bite-sized pieces, then add them to the soup and bring it to a boil. 
  • Simmer: Leave the soup to cook uncovered for an hour until the potatoes are tender. You can leave the pot to simmer on its own and just come back to stir it on occasion. 



  • Meat: For a change in the protein try using ground turkey or ground chicken in place of the ground beef in your soup. 
  • Potatoes: If you don’t have russet potatoes, you can also use Yukon potatoes, red potatoes, or even sweet potatoes. 
  • Add-ins: One of the great things about any soup recipe is that you can add a lot of different ingredients to experiment with the flavor. Try adding vegetables like celery, carrots, corn, peas, green beans, and diced tomatoes. You could also add different flavorings to the Spicy Beef and Potato Soup with seasonings like garlic powder, onion powder, paprika, cumin, and thyme. 
  • Creamy Potato Soup: To make a rich, creamy soup add ⅓ cup all-purpose flour, 2 ½ cups milk, and ½ cup sour cream to the broth and mix it in. 


  • Set your instant pot to saute mode and add oil to the base of it. 
  • Add ground beef, onion, salt, and pepper to the pot. Break it apart and saute them until the beef is browned on all sides. 
  • Mix in the tomato sauce, beef broth, cayenne pepper, chili powder, and chopped potatoes. 
  • Seal the instant pot and pressure cook it for 20 minutes. 
  • Let the pressure release naturally for 10 minutes before naturally releasing it. 
  • Ladle the Spicy Beef and Potato Soup into the bowls and enjoy while still hot. 



  • Serve: Don’t leave Beef and Potato Soup at room temperature for more than 2 hours. 
  • Store: Let the soup cool to room temperature, then put it in an airtight container to store in the fridge. It will keep well in the fridge for 3-4 days. 
  • Freeze: You can also make the soup up to 6 months ahead of time and store it in an airtight container the freezer. 

Spicy Beef and Potato Soup serving in ladle

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Spicy Beef and Potato Soup

Spicy Beef and Potato Soup is a hearty, rich, flavorful dish made with ground beef, potatoes, tomato sauce, beef broth, cayenne pepper, and chili powder.
Yield 8 Servings
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Course Soup
Cuisine American
Author Sabrina Snyder


  • 1 pound ground beef , (85/15)
  • 2 teaspoons kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 yellow onion , chopped
  • 4 russet potatoes , cut into 1/2" cubes
  • 8 ounces tomato sauce
  • 4 cups beef broth
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons chili powder


  • Add oil to a large pot or dutch oven on high heat.
  • Add ground beef, onion, salt, and pepper, breaking it apart as you cook it until browned, about 6-8 minutes.
  • Add in the tomato sauce, beef broth, cayenne pepper, and chili powder and stir well.
  • Add in the potatoes and bring to a boil.
  • Reduce to low heat and cook, uncovered, for 1 hour.


Calories: 229kcal | Carbohydrates: 23g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 1228mg | Potassium: 800mg | Fiber: 2g | Sugar: 2g | Vitamin A: 323IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 3mg

flavorful beef and potato soup

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I want to make this..do you have a version with beef chunks AK stew beef ..crockpot or stove ..if not how would you suggest I use the beef chunks ?

    1. Yes you can! And just in case you wondered, here is a list of substitute options for tomato sauce (keeping in mind the taste of the original recipe will change a bit depending on what you choose to use).
      Tomato Paste.
      Canned Stewed Tomatoes.
      Canned Diced Tomatoes.
      Fresh Tomatoes.
      Tomato Soup.
      Ketchup. Tomato Free Substitutes.
      Pureed Eggplant.
      Pureed Bell Peppers.

  2. I just saw the recipe when looking to see if anyone else made this soup. Spicy potato & hamburger soup was my son’s favorite since I can’t remember (30 yrs). We all love it and the only thing I don’t put in the soup is chili powder but we love extra hot sauce instead. Add cornbread sticks as a side and you are done.. Enjoy!!

  3. Very yummy! Perfect flavor. I did add in some frozen mixed veggies and some Tony’s chacheres creole seasoning and it was perfect. Will be making this quite often. Thank you for sharing!!