Creamy Potato Hamburger Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1½ pounds lean ground beef
02 -
6 cups peeled and diced Russet potatoes
03 -
8 ounces Velveeta cheese, cubed
→ Vegetables & Aromatics
04 -
1 medium white onion, peeled and diced
05 -
1 large garlic clove, minced
06 -
2 cups frozen vegetable mix
→ Liquids & Thickeners
07 -
6 cups chicken broth
08 -
1½ cups milk
09 -
2 tablespoons cornstarch
→ Seasonings
10 -
3 teaspoons dried basil
11 -
2 teaspoons dried parsley flakes
# Instructions:
01 -
Cook the ground beef and onions in a large skillet until meat is browned and onions are soft. Drain off the grease.
02 -
Cook that garlic until it's nice and fragrant, then transfer everything to your slow cooker or pot.
03 -
Toss in your potatoes, broth, vegetables, basil and parsley.
04 -
Let it cook until those potatoes are tender and starting to break down a bit (6-8 hours on low, 3-4 on high in slow cooker, or simmer on stove).
05 -
Mix your cornstarch into the milk and stir into the soup. Add the Velveeta and let it melt in, stirring now and then.
# Notes:
01 -
A hearty, creamy soup that combines ground beef, potatoes and vegetables - pure comfort food that's perfect for cold days!