Description
Comfort meets convenience in this hearty Creamy Potato & Hamburger Soup slow-cooked to perfection. Rich, satisfying flavors simmer together, delivering warmth and nourishment you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) lean ground beef
- 6 cups (1.4 liters) peeled and diced russet potatoes
- 6 cups (1.4 liters) chicken broth
- 8 ounces (226 grams) velveeta cheese, cubed
- 1.5 cups (360 milliliters) milk
Vegetables and Aromatics:
- 1 medium white onion, peeled and diced
- 1 large garlic clove, minced
- 2 cups frozen vegetable mix
Herbs and Thickeners:
- 3 teaspoons dried basil
- 2 teaspoons dried parsley flakes
- 2 tablespoons cornstarch
Instructions
- Thoroughly brown ground beef with diced onions in a skillet over medium-high heat, ensuring meat is completely cooked and onions are translucent.
- Carefully eliminate excess fat from the meat mixture to prevent an overly greasy consistency.
- Introduce minced garlic to the skillet, sautéing briefly to release its aromatic essence.
- Transfer the seasoned meat and onion blend directly into the crockpot, creating the soup’s foundational layer.
- Gently add diced Russet potatoes and chicken broth, covering the meat mixture completely.
- Incorporate frozen vegetable mix, dried basil, and parsley flakes, stirring to distribute seasonings evenly.
- Configure the crockpot for slow cooking, allowing ingredients to meld together and potatoes to become perfectly tender – approximately 6-8 hours on low or 3-4 hours on high.
- Prepare a smooth cornstarch slurry by whisking milk and cornstarch until no lumps remain.
- Gradually introduce the cornstarch mixture into the soup, stirring consistently to achieve a luxurious, creamy texture.
- Fold in cubed Velveeta cheese, letting it melt completely and create a rich, velvety consistency.
- Ladle the piping hot soup into serving bowls, optionally garnishing with fresh parsley for a touch of color and added flavor.
Notes
- Opt for lean ground beef to reduce excess fat and create a lighter soup version.
- Consider using low-sodium chicken broth to control salt intake and make the recipe more heart-healthy.
- Swap Velveeta with sharp cheddar or a blend of cheeses for a more complex flavor profile and potentially less processed ingredients.
- Easily make this soup gluten-free by using cornstarch from a certified gluten-free source and checking broth labels carefully.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Dinner, Lunch, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg