Indulge in a bowl of warmth with my Creamy Hamburger Potato Soup recipe, a delightful blend of hearty potatoes, savory ground beef, and a velvety broth that promises comfort in every spoonful. It’s perfect for those chilly evenings or any time I crave a soul-satisfying meal that’s as comforting as it is delicious.
Why You’ll Love This Recipe
What’s not to love about this Creamy Hamburger Potato Soup? It combines the richness of ground beef with the creaminess of Velveeta cheese, the heartiness of potatoes, and the flavor of herbs like basil and parsley. The soup is easy to make, and the crockpot or stovetop options allow flexibility in how I prepare it. With a few simple ingredients, this dish turns into a comforting bowl of soup that warms both the body and soul. Plus, it’s family-friendly and a great way to get my veggies in while enjoying a satisfying meal.
Ingredients:
1 1/2 lbs lean ground beef
1 medium white onion, diced
6 cups chicken broth
1 large garlic clove, minced
6 cups peeled & diced Russet potatoes
2 cups of your favorite frozen vegetables
3 tsp dried basil
2 tsp dried parsley flakes
1 1/2 cups milk
2 tbsp cornstarch
8 oz Velveeta cheese, cubed
Instructions:
Prepare the Base: I begin by browning the ground beef in a large pot along with the diced onions and minced garlic. I cook everything until the beef is fully browned and the onions are softened. Then, I drain any excess grease to keep the soup light and flavorful.
Combine Ingredients: I transfer the cooked beef mixture to either a crockpot or stockpot. Then, I add the diced potatoes, chicken broth, frozen vegetables, dried basil, and parsley. I cook the soup on low heat for 6-8 hours in the crockpot, or simmer it gently on the stovetop until the potatoes are tender.
Create Creamy Texture: In a small bowl, I whisk together the cornstarch and milk until smooth. I pour this mixture into the soup and stir gently to combine, which gives the soup that luscious creamy texture.
Add Creamy Goodness: I add the cubed Velveeta cheese to the soup and stir until it’s fully melted and incorporated, making the soup extra creamy and rich.
Serve and Enjoy: Once everything is well-blended and heated through, I serve the soup hot. I like to garnish it with a bit of fresh parsley or a sprinkle of shredded cheese to add some extra flavor and color.
Servings and Timing
Servings: This recipe serves approximately 6-8 people, depending on portion size.
Timing:
Prep time: 10 minutes
Cook time: 6-8 hours (if using a crockpot) or 45-60 minutes (if using the stovetop)
Variations
Add More Veggies: I love sneaking in additional veggies like carrots, corn, or even spinach. These add extra flavor and nutrition to the soup.
Cheese Swap: If I want to switch things up, I can substitute Velveeta with shredded cheddar or mozzarella for a different flavor profile.
Spicy Kick: For a spicy twist, I can add some diced jalapeños or a pinch of red pepper flakes to give the soup some heat.
Gluten-Free Version: To make the soup gluten-free, I simply swap the cornstarch with a gluten-free flour mix or arrowroot powder.
Storage/Reheating
Storage: I store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It’s great to have on hand for a quick meal throughout the week.
Freezing: If I want to freeze the soup, I make sure it’s cooled completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. I just thaw it overnight in the fridge before reheating.
Reheating: I reheat the soup on the stovetop over medium heat, stirring occasionally until warmed through. If it’s too thick, I add a little extra chicken broth or milk to reach the desired consistency.
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FAQs
Can I use a different type of cheese instead of Velveeta?
Absolutely! While Velveeta adds a creamy, smooth texture, I can substitute it with other cheeses like cheddar, mozzarella, or even a blend of both. Just keep in mind that the texture might differ slightly.
Can I make this soup ahead of time?
Yes, I can make this soup a day or two ahead and store it in the fridge. The flavors will continue to develop and deepen, making it even more delicious the next day!
Can I use a different kind of ground meat?
If I prefer, I can use ground turkey, chicken, or even ground pork as a substitute for the ground beef. Each will bring a slightly different flavor, but the soup will still be rich and comforting.
Is this soup spicy?
Not at all! This soup has a mild flavor, but if I enjoy a bit of spice, I can always add some hot sauce or crushed red pepper flakes to kick it up a notch.
Can I make this soup on the stovetop instead of a crockpot?
Yes! I can make it on the stovetop in about 45 minutes to an hour. Just simmer it until the potatoes are tender, then add the creamy ingredients as directed.
Conclusion:
My Creamy Hamburger Potato Soup is the ultimate comfort food, perfect for any occasion. With its hearty potatoes, savory beef, and creamy texture, it’s sure to be a crowd-pleaser. Whether I make it in the crockpot for an easy meal or cook it on the stovetop for a quicker option, this soup never fails to satisfy. So, the next time I’m craving a warm and filling bowl of goodness, this recipe is the way to go!
📖 Recipe:
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Creamy Hamburger Potato Soup
- Total Time: 6-8 hours 10 minutes (crockpot) or 55-70 minutes (stovetop)
- Yield: 6-8 servings
- Diet: Gluten Free
Description
A creamy, hearty soup made with ground beef, potatoes, and Velveeta cheese, perfect for chilly evenings.
Ingredients
1 1/2 lbs lean ground beef
1 medium white onion, diced
6 cups chicken broth
1 large garlic clove, minced
6 cups peeled & diced Russet potatoes
2 cups of your favorite frozen vegetables
3 tsp dried basil
2 tsp dried parsley flakes
1 1/2 cups milk
2 tbsp cornstarch
8 oz Velveeta cheese, cubed
Instructions
- Brown the ground beef with the diced onions and minced garlic in a large pot. Cook until the beef is fully browned and the onions are softened, then drain any excess grease.
- Transfer the beef mixture to either a crockpot or stockpot. Add the diced potatoes, chicken broth, frozen vegetables, dried basil, and parsley.
- If using a crockpot, cook on low heat for 6-8 hours, or simmer gently on the stovetop until the potatoes are tender.
- Whisk together the cornstarch and milk in a small bowl, then pour into the soup and stir to combine.
- Add the cubed Velveeta cheese to the soup and stir until fully melted and incorporated.
- Serve the soup hot, garnished with fresh parsley or shredded cheese for extra flavor and color.
Notes
This recipe can be made in a crockpot or on the stovetop.
You can add extra vegetables like carrots, corn, or spinach for more flavor and nutrition.
If you prefer a spicy soup, try adding jalapeños or red pepper flakes.
For a gluten-free version, swap cornstarch with gluten-free flour mix or arrowroot powder.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (crockpot) or 45-60 minutes (stovetop)
- Category: Soup
- Method: Stovetop, Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1/6 of recipe)
- Calories: 450
- Sugar: 5g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 45mg
