This soup is so easy and SO delicious. The flavors are perfect for the chilly weather we’ve been having.
This creamy potato and hamburger soup recipe is the best! It’s so easy to make and the flavor is amazing. I’ve been making this soup for years and it’s always a hit. The key to making this soup even better is to use good quality ingredients. I usually use organic potatoes and ground beef, but you can use whatever you like. If you want a really thick and creamy soup, use full-fat milk. Otherwise, any kind of milk will work fine.
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
1 1/2 lb ground beef
1 medium-sized white onion, peeled and diced
1 large minced garlic clove
6 cups chicken broth
6 cups of Russet potatoes peeled and diced
2 cups of your favorite frozen vegetable mix
3 tablespoons dried basil
2 teaspoons chopped parsley flakes
1 1/2 cups milk
2 tablespoons cornstarch
8 ounces Velveeta cheese cubed
Fry the ground beef, onions and oil in a large skillet until they are tender and the beef is browned. Drain any grease.
Sauté the garlic in olive oil until golden and fragrant. The beef mixture should be added to a crockpot, or stockpot on the stove.
Add the broth, potatoes, vegetables, basil, and parsley.
The crockpot can be used on low for 6-8 hours or on high for 3-4 hours. Or, you can simmer the potatoes on the stove until they are tender and begin to dissolve.
Mix the cornstarch and milk together, then add it to the soup. Let the Velveeta melt in the soup, stirring every now and again. Once it has melted completely, scoop into bowls and enjoy.