There’s nothing quite like a bowl of homemade soup to bring comfort and warmth to your day, especially when it’s a hearty and delicious Creamy Potato & Hamburger Soup. This recipe is a staple in my home, especially during the colder months. I remember the first time I made this soup; it was a chilly evening, and my family was craving something warm and filling. I had all the ingredients on hand, and the combination of creamy potatoes, savory beef, and melting cheese was just perfect. It quickly became a favorite, and I’ve been tweaking it ever since to suit our tastes.
One of the best things about this recipe is how versatile it is. For instance, if you’re a fan of extra veggies, you can easily add more to the mix. I often toss in some chopped carrots, celery, or even bell peppers to add more texture and flavor. Another variation I enjoy is using sweet potatoes instead of russet potatoes for a slightly sweeter and more nutrient-dense option. You could also swap out the Velveeta cheese for a sharp cheddar if you prefer a stronger cheese flavor.
If you’re looking to lighten things up a bit, using ground turkey instead of beef works wonderfully and reduces the overall fat content. For those who enjoy a bit of spice, adding a pinch of red pepper flakes or a dash of hot sauce can give the soup a nice kick. And for a richer, creamier texture, you might consider using half-and-half or even heavy cream in place of the milk.
What I love most about this soup is how easy it is to prepare. Whether you choose to cook it in a crockpot for a hands-off approach or simmer it on the stove for a quicker meal, it’s a breeze to put together. Plus, it makes a generous batch, so there’s plenty to go around or to save for leftovers. There’s something incredibly satisfying about sitting down to a meal that’s been slowly simmering all day, filling your home with its inviting aroma.
No matter how you choose to customize it, this Creamy Potato & Hamburger Soup is sure to become a beloved recipe in your household as it has in mine. It’s perfect for family dinners, potlucks, or any time you need a comforting, hearty meal. Enjoy!
Making Creamy Potato & Hamburger Soup
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Ingredients
- 1 1/2 pounds lean ground beef
- 1 large garlic clove, minced
- 1 medium white onion, peeled and diced
- 6 cups chicken broth
- 2 cups frozen assorted vegetables
- 3 teaspoons dried basil
- 1 1/2 cups milk
- 8 ounces Velveeta cheese, cubed
- 2 tablespoons cornstarch
- 2 teaspoons dried parsley flakes
- 6 cups Russet potatoes, peeled and diced
Directions
- In a large skillet, brown the ground beef with the diced onions until the meat is fully cooked and the onions are soft. Drain the excess grease.
- Add the minced garlic to the skillet and sauté until it becomes aromatic. Transfer the beef mixture to a crockpot or a large pot.
- Mix in the diced potatoes, chicken broth, mixed vegetables, dried basil, and dried parsley flakes.
- For crockpot: Cook on low for 6-8 hours or on high for 3-4 hours. For stovetop: Simmer until the potatoes are tender and start to break down.
- In a small bowl, combine the cornstarch and milk, whisking until smooth. Gradually add the milk mixture to the soup, stirring constantly.
- Incorporate the cubed Velveeta cheese, stirring until completely melted. Serve the soup hot.
FAQs:
Can I use different types of cheese instead of Velveeta?
Yes, you can substitute Velveeta with other melting cheeses like cheddar, American, or Colby Jack. Keep in mind that the soup’s texture and flavor might change slightly.
What other vegetables can I add to this soup?
Feel free to add vegetables like corn, peas, green beans, or carrots. You can also use fresh vegetables instead of frozen ones for a fresher taste.
How can I make this soup thicker?
If you prefer a thicker soup, you can add more cornstarch mixed with water or milk. Another option is to blend a portion of the soup and mix it back in.
Is it possible to make this soup dairy-free?
Yes, you can use non-dairy milk and cheese alternatives to make this soup dairy-free. Options like almond milk, soy milk, or coconut milk, and dairy-free cheese can work well.
Can I make this soup in advance?
Absolutely! This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.
How can I add more flavor to this soup?
To enhance the flavor, consider adding a splash of Worcestershire sauce, a sprinkle of smoked paprika, or a dash of hot sauce. Fresh herbs like thyme or rosemary can also add a nice touch.
Creamy Potato & Hamburger Soup
Ingredients
- 1 1/2 pounds lean ground beef
- 1 medium white onion diced and peeled
- 1 large garlic clove minced
- 6 cups chicken broth
- 6 cups peeled and diced Russet potatoes
- 2 cups frozen mixed vegetables of your choice
- 3 teaspoons dried basil
- 2 teaspoons dried parsley flakes
- 1 1/2 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.
