Creamy Potato & Hamburger Soup
User Reviews
4.8
Creamy Potato & Hamburger Soup
Description
Creamy Potato & Hamburger Soup brings together lean ground beef sautéed with onions and garlic, combined with peeled and diced russet potatoes, a frozen vegetable blend, and chicken broth. The use of dried basil and parsley flakes adds subtle herbal undertones. The cooking process allows potatoes to soften deeply, slightly thickening the broth. Incorporating a cornstarch and milk slurry creates a smooth, creamy base, further enriched by melting Velveeta cheese cubes into the hot soup. The result is a warm, filling dish with a balanced beef and vegetable flavor profile.
The soup works well as a filling main dish, served in bowls alongside crusty bread or crackers. The creamy texture and hearty beef make it suitable for cooler days or when a substantial meal is needed. It can be cooked slowly in a crockpot for convenience or simmered on the stovetop for quicker preparation.
Adjusting the broth quantity can modify the thickness to preference, and adding sour cream can introduce a gentle tang, enhancing the creamy character for those who enjoy a richer taste. The soup stores well, suitable for reheating and leftovers.
Ingredients
- 1 1/2 pounds ground beef lean
- 1 white onion peeled and diced, medium
- 1 garlic minced, large clove
- 6 cups chicken broth
- 6 cups russet potato peeled and diced
- 2 cups frozen vegetable mix
- 3 teaspoons basil dried
- 2 teaspoons dried parsley flakes
- 1 1/2 cups milk
- 2 tablespoons cornstarch
- 8 ounces Velveeta cheese cubed
Instructions
- In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.
- Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.
- Add in the potatoes, broth, vegetables, basil and parsley.
- Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.
- Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it's melted in completely, spoon into bowls and serve.
Notes
- Adjust broth amount to achieve desired soup thickness.
- Consider stirring in 1/2 cup sour cream at the end for a mild tangy creaminess.
- This soup can be cooked in a crockpot on low for 6-8 hours or on high for 3-4 hours, or simmered on the stove until potatoes are tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 959mg | 40% |
| Potassium | 948mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2130IU | 43% |
| Vitamin C | 19.8mg | 22% |
| Calcium | 215mg | 22% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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