Creamy Potato Hamburger Soup

This creamy potato hamburger soup combines hearty ground beef with tender potatoes in a velvety, cheese-infused broth. It's the ultimate comfort food that fills your kitchen with irresistible aromas while simmering away in your slow cooker or on the stovetop.

I created this recipe during a particularly harsh winter when we were snowed in for days. What started as a pantry cleanout became our most requested family meal, especially when my teenagers bring friends over unexpectedly.

Ingredients

• Ground beef: Brings hearty protein and rich flavor; use 85/15 lean for best balance of flavor and less grease
• Russet potatoes: Create the perfect creamy texture; look for firm potatoes with no green spots
• Velveeta cheese: Melts beautifully for that silky smooth finish, unlike cheddar which can separate
• White onion: Provides essential savory base; choose firm onions with no soft spots
• Garlic: Adds depth and complexity; fresh cloves will give the best flavor
• Frozen vegetable mix: Offers convenience and color; premium brands have better texture
• Chicken broth: Forms the foundation of the soup; use low sodium to control saltiness
• Milk: Creates that creamy texture; whole milk gives richest results
• Cornstarch: Thickens without lumps; always mix with cold liquid first
• Dried herbs: Infuse flavor throughout cooking process; crush slightly in your palm before adding to release oils

Step-by-Step Instructions

Brown the Meat and Onions:

Cook ground beef with diced onions in a large skillet over medium high heat until meat shows no pink and onions turn translucent, about 7 to 8 minutes. Break up meat into small pieces as it cooks for best texture. Drain thoroughly to remove excess fat which prevents greasy soup.

Add the Aromatics:

Toss minced garlic into the meat mixture and cook for just 30 seconds until fragrant. Cooking garlic too long will make it bitter. The residual heat from the meat provides perfect conditions for releasing garlic flavor without burning.

Load the Slow Cooker:

Transfer meat mixture to your slow cooker and add peeled diced potatoes, chicken broth, frozen vegetables, basil, and parsley. The potatoes should be cut into uniform one inch pieces to ensure even cooking. Stir everything together ensuring potatoes are fully submerged in broth.

Slow Cook to Perfection:

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until potatoes are fork tender and starting to break down slightly at the edges. This slow cooking allows flavors to meld beautifully and creates natural thickening as some potatoes begin to dissolve.

Create the Creamy Finish:

Whisk cornstarch into cold milk until completely smooth with no lumps. Pour this mixture into the soup and stir well. Add cubed Velveeta cheese and stir occasionally until cheese is completely melted, about 15 minutes. The soup will continue to thicken as it stands.

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The Velveeta cheese is truly the secret weapon in this recipe. When I first made this with regular cheddar, it separated and created an oily layer. My grandmother suggested trying Velveeta instead, and the difference was remarkable. Now we always keep a block in the refrigerator specifically for this soup.

Make It Your Own

This soup welcomes customization based on what you have available. Try ground turkey instead of beef for a lighter version, or add a can of drained diced tomatoes for acidic brightness. Sweet potatoes can replace half the russets for added nutrition and natural sweetness. For a spicy kick, add a diced jalapeño with the onions or stir in some red pepper flakes at the end.

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Storage and Reheating

This soup actually improves with time as flavors continue to develop. Store leftovers in the refrigerator for up to 4 days in an airtight container. When reheating, do so gently over medium low heat, stirring occasionally. You may need to add a splash of milk or broth if the soup has thickened too much during storage. Avoid boiling which can cause the dairy to separate.

Serving Suggestions

Transform this hearty soup into a complete meal by serving it with a fresh green salad dressed simply with vinaigrette. Crusty bread or buttery cornbread makes the perfect accompaniment for sopping up every last drop. For a fun presentation especially popular with children, offer toppings like additional shredded cheese, crispy bacon bits, sliced green onions, or a dollop of sour cream.

Frequently Asked Questions

→ Can I use a different type of ground meat?

Yes, ground turkey or chicken can be used as alternatives to ground beef for a leaner option, though it may slightly alter the flavor.

→ What type of potatoes work best for this soup?

Russet potatoes are ideal due to their starchy texture, which helps to thicken the soup and create a creamy consistency.

→ Can I substitute Velveeta cheese?

Yes, you can use shredded cheddar cheese or any melting cheese of your choice, but it may affect the creamy texture slightly.

→ How do I store leftovers?

Allow the soup to cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave.

→ Can I make this soup dairy-free?

To make it dairy-free, replace milk with unsweetened plant-based milk and substitute the Velveeta cheese with a dairy-free alternative or omit it altogether.