Creamy Potato Hamburger Soup

I swear that the greater part of my soup mixtures are on the grounds that I have a stuff in my cooler, ice chest and wash room that I need to go through. I was frantically attempting to go through potatoes before we went to the States for Christmas, I had some ground meat in my cooler and consistently those solidified veggies.Well, presto. This smooth potato and burger soup was the aftereffect of my wiping out my cooler and wash room. Making cheeseburger soup is straightforward.

In the first place, you cook the ground meat blend until cooked at that point place into a simmering pot or moderate cooker.

Second, you include all the vegetables and flavors ( NOT the milk items!) and cook for a considerable length of time in the moderate cooker, separating the ground hamburger into milder meat and the potatoes into smooth goodness.

At that point you rush in the dairy fixings toward the end and serve!

Creamy Potato Hamburger Soup

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Recipe by thekitchenmagpieCourse: SoupsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

4

hours 
Total time

4

hours 

20

minutes

This Creamy Potato Hamburger Soup is comfort food at it’s most delicious! Hamburger, potatoes & vegetables all combine to make one great soup.

Ingredients

  • 1 1/2 lbs lean ground beef

  • 1 medium white onion peeled and diced

  • 1 large garlic clove minced

  • 6 cups of chicken broth

  • 6 cups of peeled & diced Russet potatoes

  • 2 cups of your favourite frozen vegetable mix

  • 3 tsp dried basil

  • 2 tsp dried parsley flakes

  • 1 1/2 cups cups milk

  • 2 tbsp cornstarch

  • 8 ounces Velveeta cheese cubed

Directions

  • In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.
  • Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.
  • Add in the potatoes, broth, vegetables, basil and parsley.
  • Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.
  • Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it’s melted in completely, spoon into bowls and serve.

Notes

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