Creamy Potato & Hamburger Soup
A cozy, creamy soup made with hearty ground beef, tender potatoes, and Velveeta cheese. Perfect for crockpot cooking on chilly days.
Ingredients
- 1.5 pounds lean ground beef
- 1 medium white onion peeled and diced
- 1 clove garlic minced
- 6 cups chicken broth
- 6 cups Russet potatoes peeled and diced
- 2 cups frozen vegetable mix
- 3 teaspoons dried basil
- 2 teaspoons dried parsley flakes
- 1.5 cups milk
- 2 tablespoons cornstarch
- 8 ounces Velveeta cheese cubed
Instructions
- In a skillet over medium-high heat, cook ground beef and diced onion until browned (6-8 minutes). Add garlic and cook for 1-2 minutes. Drain excess grease.
- Transfer the beef mixture to the crockpot or stockpot.
- Add diced potatoes, chicken broth, frozen vegetables, basil, and parsley to the pot. Stir to combine.
- For the crockpot, cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender. For stovetop, simmer for 30-40 minutes.
- Whisk cornstarch with milk until smooth. Slowly stir the mixture into the soup and cook until thickened.
- Stir in Velveeta cheese cubes and cook until melted and the soup is creamy.
- Serve hot, garnished with parsley if desired.
Notes
This soup pairs wonderfully with crusty bread or a side salad. To adjust the consistency, add more milk or broth.
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