Recipe Notes

• Nutrition information is approximate and was calculated using a recipe nutrition label generator.
• I would recommend using a leaner variety of ground beef. I do not drain mine for this recipe, and a leaner cut helps with that. I used 90/10 in this batch. I think 85/15 or leaner would work just fine.
• Whether or not you peel the potatoes is up to you. I peeled my sweet potatoes, mostly because they were not organic. I left the peeling on my russets since they were organic.
• You can use any mixture of potatoes for this soup. We have used russet, red and gold potatoes. I always include some sweet potatoes somewhere in the mix, though. I just love the variety of flavors! Just make sure your total potato weight is around twenty-eight to thirty-ish ounces. A food scale helps with this, but it measured to to be about 5.5 cups of diced potatoes for me.
• I love the tomato sauce from Costco, the Kirkland brand. It is already well-seasoned. If you use another brand, try to get one that is seasoned. Some varieties are plain and/or without salt added. You could still use those, just be aware that you may need some extra salt.
• Any type of chicken stock will work with this. I love using my homemade chicken bone broth the best, is I have some on hand. This batch in these photos was made with store bought boxed stock, and it worked out great. I have also used water plus Better that Bullion (BTB) chicken base.
• Side note: The BTB has a very high salt content though. Heck, all stocks, tomatoes and tomato sauces can vary in saltiness, so just be aware of that. It may affect the amount of salt you add to finish off your soup.
• I have not frozen this soup because I am afraid the potatoes would not hold up well. If you did want to make it ahead and put it in the freezer, I would follow the steps up to the point of adding the broth/stock, tomatoes and tomato sauce. I would freeze that mixture, minus the potatoes. And then I would wait and add the diced potatoes at the time you plan to cook it to eat it.