Hamburger Potato Soup (Print Version)
# Ingredients:
→ Base
01 -
1 pound ground beef
02 -
1 small sweet onion, diced
03 -
2 cloves garlic, minced
→ Soup Ingredients
04 -
4 cups low sodium chicken broth
05 -
3 medium russet potatoes, peeled and medium diced
06 -
12 ounces frozen peas and carrots (optional)
07 -
10.5 ounce can cheddar cheese soup
08 -
½ teaspoon black pepper
→ Finishing Ingredients
09 -
1 cup heavy cream
10 -
8 ounces Velveeta, cut into cubes (optional)
# Instructions:
01 -
Brown ground beef and onion in skillet over medium-high heat until no pink remains and onions are soft, about 8-10 minutes. Drain grease.
02 -
Stir garlic into beef mixture and cook 30 seconds until fragrant. Skip if using jarred garlic.
03 -
Add beef mixture to slow cooker. Stir in broth, potatoes, vegetables, cheddar soup, and pepper.
04 -
Cover and cook on low for 7-8 hours or high for 3-4 hours.
05 -
One hour before serving, add heavy cream and Velveeta. Cover and cook until cheese melts, then stir to combine.
# Notes:
01 -
Velveeta and vegetables are optional
02 -
Can use jarred garlic instead of fresh
03 -
Add cream at end to prevent curdling