Name: 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

Description

This Creamy Potato & Hamburger Soup is a warm, comforting dish that’s easy to make in the crockpot. It combines hearty ground beef, tender russet potatoes, vegetables, and a rich, cheesy broth, creating a perfect balance of flavors and textures. Whether you’re looking for a family-friendly meal or a cozy dish for a cold evening, this recipe is sure to please.

Ingredients

Scale

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

Make it Spicier: Add diced jalapeños or a pinch of red pepper flakes if you prefer a little heat in your soup.
Dairy-Free Option: Substitute milk with almond or coconut milk and use dairy-free cheese to make the soup lactose-free.
Vegetarian Version: Replace the ground beef with plant-based meat and use vegetable broth instead of chicken broth.