Creamy Potato & Hamburger Soup
Cozy Up with the Creamiest Potato Soup!
Is there anything more comforting than a warm bowl of potato soup on a chilly day? This Creamy Potato Soup recipe is a family favorite, guaranteed to satisfy everyone at the table. It’s packed with flavor, surprisingly easy to make, and perfect for a weeknight dinner or a lazy weekend lunch. We’ve taken the classic comfort food and elevated it with simple techniques that deliver maximum creaminess and taste.
This isn’t your average potato soup! We start with a hearty base of lean ground beef and sautéed onions, building layers of flavor from the very beginning. The addition of mixed vegetables adds a touch of sweetness and nutrition, while the blend of dried basil and parsley provides a fragrant herbal note. But the real star of the show is the creamy texture, achieved with a touch of cornstarch and, of course, the magic of Velveeta cheese!
Whether you prefer to slow cook it in a crockpot for ultimate convenience or simmer it on the stove for a quicker meal, this recipe is incredibly versatile. It’s a fantastic way to use up any leftover potatoes or vegetables you might have on hand. Plus, it’s a budget-friendly meal that the whole family will love.
Why You’ll Love This Recipe:
- Comforting & Flavorful: A classic comfort food with a delicious, hearty flavor.
- Easy to Make: Simple ingredients and straightforward instructions.
- Versatile: Perfect for crockpot or stovetop cooking.
- Family-Friendly: A guaranteed crowd-pleaser.
- Budget-Friendly: Uses affordable ingredients.
Frequently Asked Questions:
Q: Can I use different types of potatoes?
A: While Russet potatoes provide the best creamy texture, you can substitute Yukon Gold or red potatoes. Keep in mind that the texture might be slightly different.
Q: Can I make this soup vegetarian?
A: Absolutely! Simply omit the ground beef and use vegetable broth instead of chicken broth.
Q: Can I freeze this soup?
A: While the texture may change slightly, you can freeze this soup. It’s best to freeze it before adding the Velveeta cheese. Thaw completely and stir in the cheese before reheating.
Q: What toppings go well with this soup?
A: The possibilities are endless! Try shredded cheddar cheese, sour cream, crumbled bacon, chopped green onions, or a sprinkle of paprika.
Q: Can I use heavy cream instead of milk?
A: Yes, using heavy cream will result in an even richer and creamier soup. You may want to reduce the amount slightly, as it’s much thicker than milk.
Get ready to enjoy a bowl of pure comfort! This Creamy Potato Soup is sure to become a new family favorite.
Creamy Potato Soup
Ingredients
- 1.5 pounds lean ground beef
- 1 medium white onion diced and peeled
- 1 large garlic clove minced
- 6 cups chicken broth
- 6 cups Russet potatoes peeled and diced
- 2 cups frozen mixed vegetables
- 3 teaspoons dried basil
- 2 teaspoons dried parsley flakes
- 1.5 cups milk
- 2 tablespoons cornstarch
- 8 ounces Velveeta cheese cubed
Instructions
- In a large skillet, cook the ground beef and diced onions until the onions are tender and the beef is browned. Drain the excess fat.
- Add the minced garlic to the skillet and cook until fragrant. Transfer the beef mixture to a crockpot or a large pot on the stove.
- Stir in the diced potatoes, chicken broth, mixed vegetables, dried basil, and dried parsley flakes.
- Cook in the crockpot on low for 6-8 hours, on high for 3-4 hours, or simmer on the stove until the potatoes are tender and begin to break down slightly.
- In a small bowl, whisk the cornstarch into the milk until smooth. Gradually stir the milk mixture into the soup. Add the cubed Velveeta cheese and let it melt, stirring occasionally. Once fully melted, ladle the soup into bowls and serve.
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