When I mentioned I was making Creamy Potato & Hamburger Soup, Mike scrunched up his nose. He insists he doesn’t like hamburger in soups. Yet, every time I make a soup with ground beef, he ends up loving it!
Ingredients:
- 1 1/2 pounds lean ground beef
- 1 medium white onion, peeled and diced
- 1 large garlic clove, minced
- 6 cups chicken broth
- 6 cups peeled and diced Russet potatoes
- 2 cups of your favorite frozen vegetable mix
- 3 teaspoons dried basil
- 2 teaspoons dried parsley flakes
- 1 1/2 cups milk
- 2 tablespoons cornstarch
- 8 ounces Velveeta cheese, cubed
Instructions:
- Cook the Beef and Onions: In a large skillet, brown the ground beef with the diced onions until the onions are soft and the beef is fully cooked. Drain any excess grease.
- Add Garlic: Sauté the minced garlic until it’s browned and fragrant. Transfer the beef and onion mixture to a crockpot or stockpot.
- Combine Ingredients: Add the diced potatoes, chicken broth, frozen vegetables, dried basil, and parsley to the pot.
- Cook: If using a crockpot, cook on low for 6-8 hours or on high for 3-4 hours. If using a stockpot on the stove, simmer until the potatoes are tender and start to break down slightly.
- Thicken the Soup: In a separate bowl, whisk together the cornstarch and milk, then stir this mixture into the soup. Add the cubed Velveeta cheese and let it melt, stirring occasionally.
- Serve: Once the cheese is fully melted and incorporated, ladle the soup into bowls and enjoy!
This comforting soup is sure to win over even the most skeptical of hamburger fans! Enjoy!
