Creamy Potato Hamburger Soup

why make this recipe

Creamy Potato Hamburger Soup is a delightful and comforting dish perfect for any time of the year. This recipe combines tender potatoes, savory ground beef, and creamy cheese into a warm bowl of goodness. It’s hearty enough to satisfy your hunger and simple enough to make for anyone, even if you’re new to cooking. Plus, it’s a great way to use everyday ingredients to create something special.

how to make Creamy Potato Hamburger Soup

Ingredients

• 1½ pounds lean ground beef
• 6 cups peeled and diced Russet potatoes
• 8 ounces Velveeta cheese, cubed
• 1 medium white onion, peeled and diced
• 1 large garlic clove, minced
• 2 cups frozen vegetable mix
• 6 cups chicken broth
• 1½ cups milk
• 2 tablespoons cornstarch
• 3 teaspoons dried basil
• 2 teaspoons dried parsley flakes

Directions

1. Cook the ground beef and onions in a large skillet until the meat is browned and the onions are soft. Drain off the grease.
2. Sauté the garlic until it is fragrant, then transfer everything to your slow cooker or pot.
3. Add the diced potatoes, chicken broth, frozen vegetables, basil, and parsley to the pot.
4. Let it cook until the potatoes are tender and starting to break down. This usually takes about 6-8 hours on low or 3-4 hours on high in a slow cooker. If using the stove, simmer until done.
5. Mix the cornstarch into the milk and stir it into the soup. Add the Velveeta cheese and let it melt, stirring occasionally.

how to serve Creamy Potato Hamburger Soup

Serve the soup hot in bowls. You can garnish it with fresh herbs or some extra cheese if you’d like. It pairs nicely with bread or crackers, making it a filling and satisfying meal.

how to store Creamy Potato Hamburger Soup

To store any leftovers, place them in an airtight container and refrigerate for up to 3 days. You can also freeze the soup for longer storage. Just make sure it cools completely before transferring to a freezer-safe container.

tips to make Creamy Potato Hamburger Soup

• For extra flavor, try adding some chopped carrots or celery to the soup.
• Adjust the thickness by adding more or less cornstarch mixed with milk.
• Use any type of ground meat you prefer, like turkey or chicken, for a lighter version.

variation

You can easily modify this recipe by adding different vegetables like kale or spinach. For a spicy kick, consider adding some diced jalapeños or a dash of hot sauce.

FAQs

Q: Can I use fresh vegetables instead of frozen?
A: Yes, you can use fresh vegetables. Just make sure they are diced into small pieces to cook evenly.

Q: Is it okay to use a different cheese instead of Velveeta?
A: Absolutely! You can use cheddar or any other melting cheese, but keep in mind it may change the texture and flavor slightly.

Q: Can I make this recipe ahead of time?
A: Yes, this soup is great for meal prep. You can make it a day or two ahead and reheat it when you’re ready to serve.

Creamy Potato Hamburger Soup

A delightful and comforting dish that combines tender potatoes, savory ground beef, and creamy cheese, perfect for any time of the year.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Comfort Food, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 pounds lean ground beef Choose lean ground beef for a healthier option.
• 6 cups peeled and diced Russet potatoes
• 8 ounces Velveeta cheese, cubed Can be substituted with other melting cheese.
• 1 medium white onion, peeled and diced
• 1 large garlic clove, minced Fresh garlic enhances the flavor.
• 2 cups frozen vegetable mix You can use fresh vegetables if preferred.
• 6 cups chicken broth
• 1.5 cups milk Adjust the amount depending on desired thickness.
• 2 tablespoons cornstarch This thickens the soup.
• 3 teaspoons dried basil For added flavor.
• 2 teaspoons dried parsley flakes

Method

 

Preparation

1. Cook the ground beef and onions in a large skillet until the meat is browned and the onions are soft. Drain off the grease.
2. Sauté the garlic until it is fragrant, then transfer everything to your slow cooker or pot.
3. Add the diced potatoes, chicken broth, frozen vegetables, basil, and parsley to the pot.

Cooking

1. Let it cook until the potatoes are tender and starting to break down. This usually takes about 6-8 hours on low or 3-4 hours on high in a slow cooker. If using the stove, simmer until done.
2. Mix the cornstarch into the milk and stir it into the soup. Add the Velveeta cheese and let it melt, stirring occasionally.

Serving

1. Serve the soup hot in bowls. You can garnish it with fresh herbs or some extra cheese if you'd like. It pairs nicely with bread or crackers.

Notes

To store leftovers, place them in an airtight container and refrigerate for up to 3 days. You can also freeze the soup for longer storage after it has cooled completely. For extra flavor, try adding some chopped carrots or celery, and adjust the thickness by changing the cornstarch amount.