There’s something profoundly comforting about a warm bowl of creamy soup, especially when it’s homemade. This particular creamy potato and hamburger soup is a testament to that cozy feeling. I remember the first time I made this soup was on a chilly winter evening. I was trying to clear out my fridge and pantry before heading to the States for Christmas. The idea was to use up what I had on hand, and what better way to do that than with a hearty, soul-warming soup?
The kitchen was filled with the savory aroma of ground beef, garlic, and onions sautéing together, which brought back fond memories of family dinners and comforting meals shared with loved ones. As the soup simmered, it transformed into a rich, creamy delight that was both satisfying and delicious. It was one of those rare moments when everything just came together perfectly.
This recipe is not only a great way to use up ingredients you already have, but it’s also incredibly versatile and easy to make. The creamy texture of the potatoes combined with the hearty ground beef and flavorful vegetables creates a soup that’s perfect for any occasion. Whether you’re looking for a simple weeknight dinner or something to serve at a casual gathering, this soup has you covered.
Ingredients
Here’s what you’ll need for this creamy potato and hamburger soup:
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
Step 1: Prepare the Ground Beef Mixture
Brown the Ground Beef and Onions: Start by heating a large skillet over medium-high heat. Add the lean ground beef and diced white onion to the skillet. Cook, stirring occasionally, until the ground beef is fully browned and the onions have softened. This should take about 6-8 minutes.
Drain Excess Grease: Once the beef is browned and the onions are soft, carefully drain the excess grease from the skillet. You can do this by tilting the pan and using a spoon to scoop out the fat, or by pouring it off into a heat-resistant container. This step helps ensure that your soup won’t be greasy.
Cook the Garlic: Add the minced garlic to the same skillet. Cook for an additional 1-2 minutes until the garlic is fragrant and just beginning to turn golden brown. Be cautious not to burn the garlic, as it can become bitter.
Transfer to Crockpot or Stockpot: Once the garlic is cooked, transfer the entire beef and garlic mixture to your crockpot or stockpot. If using a crockpot, you can set it aside while you prepare the rest of the ingredients. If using a stockpot on the stove, you’ll be continuing with the cooking process on the stovetop.
Step 2: Add Vegetables and Spices
Incorporate Potatoes and Broth: Add the peeled and diced Russet potatoes to the crockpot or stockpot. Then, pour in the 6 cups of chicken broth. The broth will provide a flavorful base and help the potatoes break down as they cook.
Mix in Frozen Vegetables and Spices: Stir in the 2 cups of your favorite frozen vegetable mix, along with 3 teaspoons of dried basil and 2 teaspoons of dried parsley flakes. The vegetables add texture and flavor, while the herbs enhance the overall taste of the soup.
Cooking Instructions:
Crockpot Method: If using a crockpot, set it to cook on low for 6-8 hours, or on high for 3-4 hours. This slow cooking process allows the potatoes to become tender and the flavors to meld together beautifully.
Stovetop Method: If using a stockpot on the stove, bring the mixture to a boil over medium-high heat. Then, reduce the heat to low and let it simmer, uncovered, until the potatoes are tender and starting to break down slightly. This should take about 30-40 minutes.
Step 3: Thicken and Add Cheese
Prepare the Cornstarch Mixture: While the soup is cooking, you’ll need to make a slurry to thicken the soup. In a small bowl, whisk together 2 tablespoons of cornstarch with 1 1/2 cups of milk until fully combined and smooth.
Incorporate the Cornstarch Mixture: Once the potatoes are tender, slowly pour the cornstarch mixture into the soup, stirring continuously to prevent lumps from forming. This will help thicken the soup and give it a creamy texture.
Add the Velveeta Cheese: Stir in the 8 ounces of cubed Velveeta cheese. Allow the cheese to melt completely into the soup, stirring occasionally. The Velveeta adds a creamy, cheesy richness that takes the soup to the next level.
Step 4: Serve and Enjoy
Final Touches: Once the Velveeta cheese has melted and the soup is smooth and creamy, taste and adjust the seasoning if necessary. You can add a pinch of salt and pepper if needed.
Serve: Ladle the hot, creamy potato and hamburger soup into bowls. Garnish with a sprinkle of fresh parsley if desired, and serve immediately.
Variations and Substitutions
This recipe is quite flexible and can be adapted to suit different tastes and dietary preferences:
Vegetable Variations: Feel free to use any frozen vegetable mix you prefer, such as carrots, peas, corn, or green beans. You can also use fresh vegetables if you have them on hand.
Meat Alternatives: If you prefer, you can substitute ground beef with ground turkey, chicken, or even a plant-based ground meat substitute for a lighter or vegetarian option.
Dairy-Free Option: For a dairy-free version, you can omit the Velveeta cheese and use a dairy-free milk alternative (such as almond or soy milk) along with a dairy-free cheese substitute.
Spice Level: Adjust the seasoning and spices according to your taste. You can add a pinch of red pepper flakes for a bit of heat or experiment with different herbs like thyme or rosemary for varied flavors.
Conclusion
This creamy potato and hamburger soup is more than just a recipe; it’s a comforting, delicious way to use up ingredients you already have while creating something truly satisfying. Its rich, velvety texture and savory flavors make it a go-to meal for cold nights, busy days, or whenever you need a bit of culinary comfort. The process is straightforward, making it accessible for cooks of all skill levels, and the result is a soup that’s both filling and heartwarming.
Whether you’re serving it to family, friends, or just enjoying a bowl by yourself, this soup offers a satisfying blend of flavors and textures that make it a perennial favorite. Enjoy the simplicity and deliciousness of this homemade soup, and relish in the cozy comfort it brings to your table.
Creamy Potato & Hamburger Soup Made In the Crockpot
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 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
- Brown Ground Beef: Heat a large skillet over medium-high heat, brown 1 1/2 pounds ground beef with 1 diced onion for 6-8 minutes until beef is fully browned and onions softened.
- Drain Grease: Drain excess grease from the skillet to prevent the soup from becoming greasy.
- Cook Garlic: Add 1 minced garlic clove to the skillet and cook for 1-2 minutes until fragrant.
- Transfer to Crockpot: Transfer the beef mixture to the crockpot or stockpot.
- Add Potatoes and Broth: Add 6 cups diced Russet potatoes and 6 cups chicken broth to the crockpot or stockpot.
- Add Vegetables and Spices: Stir in 2 cups frozen vegetable mix, 3 teaspoons dried basil, and 2 teaspoons dried parsley flakes.
- Crockpot Cooking: Set crockpot on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.
- Stovetop Cooking: Bring to a boil, reduce heat, and simmer for 30-40 minutes until potatoes are tender.
- Prepare Cornstarch Mixture: In a small bowl, whisk 2 tablespoons cornstarch with 1 1/2 cups milk until smooth.
- Thicken Soup: Slowly stir the cornstarch mixture into the soup to thicken.
- Add Velveeta Cheese: Stir in 8 ounces cubed Velveeta cheese until melted and smooth.
- Serve: Ladle the soup into bowls, garnish with parsley if desired, and serve hot.
Notes
Nutrition
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