Creamy Potato & Hamburger Soup
When you crave something comforting and rich, this creamy potato and hamburger soup hits the spot.
Bursting with hearty flavors, this dish combines savory ground beef, tender potatoes, and a smooth, velvety base of cheese and broth. It’s a perfect meal for chilly days, offering warmth and nourishment in every spoonful. Enjoy the taste of home in this delightful soup that’s sure to become a family favorite.
This creamy potato & hamburger soup starts with flavorful lean ground beef and diced potatoes, then simmers in a savory broth. The combination of soft vegetables, rich Velveeta cheese, and hints of garlic and herbs make it a soup that’s not only satisfying but also irresistibly indulgent. It’s easy to prepare and perfect for feeding a crowd.
Whether you’re making it in the crockpot or on the stovetop, this soup fits into any cozy meal plan. Serve it up with warm crusty bread for a complete, comforting dinner everyone will love.
Key Ingredients that Make This Soup Shine
- Lean ground beef – Brings savory richness and heartiness to the dish, creating a balanced and comforting soup base.
- Russet potatoes – These add a creamy, starchy texture that makes the soup thick and satisfying.
- Chicken broth – The broth deepens the flavor and provides the perfect savory balance to the creamy ingredients.
- Velveeta cheese – Melts smoothly into the soup, creating a creamy, velvety texture that makes every bite indulgent.
- Frozen vegetable mix – Adds a variety of vegetables for texture, color, and extra nutrition.
- Milk and cornstarch – These combine to give the soup its creamy thickness, without being overly heavy.
How to Make This Delicious Soup
This recipe is perfect for slow cooking or stovetop simmering, allowing you to choose the method that fits your schedule. Start by browning the ground beef and sautéing the onions and garlic until they become fragrant. Then, transfer this mixture to your crockpot or stockpot.
Next, add your diced potatoes, chicken broth, dried basil, parsley, and frozen vegetables. Let the soup simmer on the stovetop or slow-cook gently in your crockpot until the potatoes become tender. The extended cooking time allows the flavors to meld beautifully together, making the soup even more delicious.
Whisk the cornstarch into the milk, then stir it into the soup to create that creamy consistency. The final step is adding in the cubed Velveeta cheese, stirring until it melts completely and blends into the broth. Ladle the soup into bowls, serve it warm, and watch as it quickly becomes a family favorite.
Tips for the Perfect Creamy Potato & Hamburger Soup
For an extra twist, you can add ½ cup of sour cream right at the end for a tangy flavor boost that pairs beautifully with the creamy richness of the soup. If you prefer a thinner consistency, simply stir in a little more chicken broth until you reach your desired thickness.
If you’re looking for a bit of a flavor boost, consider adding some crumbled bacon or a dash of hot sauce to the finished soup. These small tweaks can elevate the dish and make it your own.
Storing and Reheating Leftovers with Ease
This soup stores beautifully, making it perfect for meal prep or enjoying throughout the week. Simply let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. When you’re ready to enjoy it again, reheat it gently on the stovetop over medium heat, stirring occasionally until warmed through.
If you’d like to freeze the soup, place it in a freezer-safe container, leaving a little space at the top for expansion. Freeze for up to 3 months. When you’re ready to serve, thaw it overnight in the refrigerator and reheat on the stove until it’s hot and creamy again.
Creamy Potato & Hamburger Soup Recipe
Ingredients
- 6 cups chicken broth
- 1 medium white onion diced
- 1 large garlic clove minced
- 2 tablespoons cornstarch
- 2 teaspoons dried parsley flakes
- 1 ½ pounds lean ground beef
- 6 cups peeled and diced Russet potatoes
- 1 ½ cups milk
- 3 teaspoons dried basil
- 2 cups frozen vegetable mix use your favorite
- 8 ounces Velveeta cheese cubed
Instructions
- In a large skillet, brown the ground beef along with the diced onions until the meat is fully cooked and the onions have softened. Drain off any excess grease.
- Sauté the minced garlic in the skillet until it turns fragrant and lightly browned. Transfer this mixture to a crockpot or a large stockpot on the stove.
- Add the diced potatoes, chicken broth, vegetable mix, dried basil, and parsley to the pot.
- For slow cooking, set the crockpot on low for 6-8 hours, or on high for 3-4 hours. If using a stovetop, simmer the mixture until the potatoes are tender and slightly breaking down.
- In a separate bowl, whisk the cornstarch into the milk until smooth, then gradually stir this mixture into the soup.
- Add the cubed Velveeta cheese, stirring occasionally until it is completely melted into the soup. Once well combined, ladle the soup into bowls and serve warm.