Cozy up with a bowl of this creamy, hearty potato and hamburger soup, ideal for chilly days! This comforting soup is loaded with ground beef, tender potatoes, and a velvety cheese-infused broth. Easy to prepare in a crockpot or on the stovetop, it’s a family favorite for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Course: Soup
- Cuisine: American
- Servings: 8
- Calories: 400 kcal
Ingredients:
- 1 1/2 pounds lean ground beef
- 1 medium white onion, diced
- 1 large garlic clove, minced
- 6 cups chicken broth
- 6 cups Russet potatoes, peeled and diced
- 2 cups frozen mixed vegetables
- 3 teaspoons dried basil
- 2 teaspoons dried parsley flakes
- 1 1/2 cups milk
- 2 tablespoons cornstarch
- 8 ounces Velveeta cheese, cubed
Instructions:
- Brown the Beef: In a large skillet, cook 1 1/2 pounds of ground beef with diced onion over medium-high heat for 6-8 minutes, until browned and onions are soft.
- Drain: Remove excess grease to keep the soup from becoming oily.
- Cook Garlic: Add minced garlic to the skillet, cooking for 1-2 minutes until fragrant.
- Combine in Crockpot or Pot: Transfer the beef mixture to your crockpot or stockpot. Add the diced potatoes, chicken broth, frozen vegetables, basil, and parsley.
- Cook:
- Crockpot: Cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender.
- Stovetop: Bring to a boil, reduce heat, and simmer for 30-40 minutes, until potatoes are soft.
- Thicken the Soup: In a small bowl, whisk cornstarch and milk until smooth. Stir into the soup to thicken.
- Add Cheese: Gently stir in Velveeta cubes until melted and smooth.
- Serve: Ladle into bowls, garnish with parsley if desired, and enjoy warm!