In a large pot or Dutch oven, cook the ground beef over medium heat until it is no longer pink. Remove the beef from the pot and set it aside.

In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent, about 5-7 minutes.

Add Tomato Paste and Thyme: Stir in the tomato paste and dried thyme, and cook for 1 minute to release the flavors.

Stir in the all-purpose flour until it is well combined, and cook for an additional minute to remove the raw flour taste.

Add Liquids and Vegetables: Add the beef broth, frozen mixed vegetables, and milk to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.

Combine Beef and Potatoes: Stir in the cooked ground beef and mashed potatoes. Cook until the soup is heated through and creamy.

Season with salt and pepper to taste.

Garnish with chopped fresh parsley, if desired, and serve hot.

Enjoy this comforting and creamy beef and potato soup!

Add the beef broth, frozen mixed vegetables, and milk to the pot. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.

Stir in the cooked ground beef and mashed potatoes, and cook until the soup is heated through.

In the same pot, add the onion and garlic and cook until the onion is translucent.

Stir in the tomato paste and thyme and cook for 1 minute.

Stir in the flour until it is well combined and cook for 1 minute.

Add the beef broth, mixed vegetables, and milk to the pot. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.

Stir in the cooked beef and mashed potatoes and cook until the soup is heated through.

Garnish with fresh parsley, if desired, and serve hot.