Creamy Potato Hamburger Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.5 pounds lean ground beef
02 -
6 cups peeled and diced Russet potatoes
03 -
8 ounces Velveeta cheese, cubed
→ Vegetables & Aromatics
04 -
1 medium white onion, peeled and diced
05 -
1 large garlic clove, minced
06 -
2 cups frozen vegetable mix
→ Liquids & Thickeners
07 -
6 cups chicken broth
08 -
1.5 cups milk
09 -
2 tablespoons cornstarch
→ Seasonings
10 -
3 teaspoons dried basil
11 -
2 teaspoons dried parsley flakes
# Instructions:
01 -
Cook the ground beef and onions in a large skillet until the meat is browned and the onions are soft. Drain off the grease.
02 -
Cook the garlic until fragrant, then transfer everything to your slow cooker or pot.
03 -
Add potatoes, chicken broth, frozen vegetables, dried basil, and parsley flakes. Stir to combine.
04 -
Cook until the potatoes are tender and beginning to break down. Cook for 6-8 hours on low or 3-4 hours on high in a slow cooker, or simmer on the stovetop.
05 -
Mix the cornstarch into the milk and stir it into the soup. Add the Velveeta cheese and let it melt, stirring occasionally.
# Notes:
01 -
A hearty, creamy soup that combines ground beef, potatoes, and vegetables—perfect for cold days!