📖 Instructions

1. Brown the Ground Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned. This usually takes about 5-7 minutes. Drain any excess grease. Season with salt and pepper.
2. Sauté Aromatics: Add the chopped onion, carrots, and celery to the pot with the browned beef. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. The onions should be translucent, and the carrots slightly tender.
3. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for another minute until fragrant. This step enhances the depth of flavor in the soup. Make sure not to burn the garlic; keep stirring!
4. Deglaze the Pot: Pour in the beef broth and scrape the bottom of the pot to loosen any browned bits (fond). This adds a ton of flavor to the soup. Ensure all the bits are incorporated into the broth.
5. Add Remaining Ingredients: Stir in the diced tomatoes (with their juices), frozen peas and corn, Worcestershire sauce, and bay leaf. Bring the mixture to a simmer. Reduce heat to low, cover, and let it simmer for at least 20 minutes. The longer it simmers, the more the flavors will meld together. A good simmer will make a big difference, trust me!
6. Prepare Mashed Potato Topping: While the soup simmers, prepare the mashed potato topping. In a separate pot, boil the peeled and quartered potatoes in salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
7. Mash the Potatoes: Add the butter and milk (or cream) to the cooked potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. For extra flavor, consider adding a pinch of garlic powder or grated Parmesan cheese.
8. Assemble and Serve: Remove the bay leaf from the soup. Ladle the soup into bowls and top with a generous dollop of mashed potatoes. Garnish with fresh parsley, if desired. Serve hot and enjoy! You can also broil the soup for a minute or two to lightly brown the mashed potato topping, giving it a lovely crust.
9. Optional: For a creamier soup, use an immersion blender to partially blend the soup before adding the mashed potato topping. Be careful not to over-blend; you want to retain some texture. This is completely optional but adds a nice touch.