Creamy Potato & Hamburger Soup Made In the Crockpot

Creamy Potato & Hamburger Soup Made in the Crockpot

This Creamy Potato & Hamburger Soup is a hearty, comforting dish that’s perfect for a cozy evening at home. Utilizing simple ingredients like ground beef, potatoes, and a mix of frozen vegetables, this soup transforms basic pantry staples into a creamy, flavorful meal that’s easy to prepare in a crockpot.

It’s an ideal recipe for using up those bits and pieces in your freezer and pantry, turning them into a delicious soup that warms from the inside out.

This soup is filling and rich, with the creaminess of the Velveeta cheese adding a smooth texture that complements the savory flavors of the beef and vegetables beautifully. It’s a fuss-free meal that’s perfect for any night of the week.

Preparation Time: 15 minutes
Cooking Time: 6-8 hours on low or 3-4 hours on high
Servings: 6-8

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 Russet potatoes, peeled and diced
• 2 cups 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:

1. Cook Ground Beef and Vegetables:

• In a large skillet, fry the ground beef and onions until the onions are soft and the beef is thoroughly browned. Drain any excess grease.
• Add the minced garlic to the skillet and cook until browned and fragrant.

1. Transfer to Crockpot:

• Transfer the beef mixture to a crockpot. Add the diced potatoes, chicken broth, frozen vegetables, dried basil, and dried parsley.

1. Slow Cook:

• Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender and begin to break down slightly, enriching the soup’s texture.

1. Thicken the Soup:

• In a small bowl, whisk the cornstarch into the milk until smooth. Stir this mixture into the soup in the crockpot.

1. Add Cheese and Finalize:

• Add the cubed Velveeta cheese to the crockpot, stirring occasionally until the cheese is completely melted and integrated into the soup.

1. Serve:

• Once the cheese is melted and the soup is creamy and heated through, ladle the soup into bowls and serve warm.

Notes:

• Stovetop Variation: If you prefer, you can simmer the soup on the stove instead. Follow the same steps, but allow the soup to simmer in a stockpot until the potatoes are tender.
• Customizations: Feel free to tweak the types of vegetables used according to what you have on hand. Similarly, other types of cheese can be used if Velveeta is not available.