Creamy Potato & Hamburger Soup Made In the Crockpot
This Creamy Potato & Hamburger Soup is a hearty and comforting meal, perfect for a chilly day. The slow-cooked flavors blend together beautifully, creating a rich and satisfying soup.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Lean ground beef | 1.5 pounds |
| White onion, diced | 1 medium |
| Garlic, minced | 1 large clove |
| Chicken broth | 6 cups |
| Russet potatoes, peeled and diced | 6 cups |
| Frozen vegetable mix | 2 cups |
| Dried basil | 3 teaspoons |
| Dried parsley flakes | 2 teaspoons |
| Milk | 1.5 cups |
| Cornstarch | 2 tablespoons |
| Velveeta cheese, cubed | 8 ounces |
Instructions:
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Brown the Meat and Onions:
- In a large skillet, brown the ground beef and diced onion until the onion is softened.
- Drain off excess grease.
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Sauté the Garlic:
- Sauté the minced garlic in the same skillet until fragrant and lightly browned.
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Combine Ingredients in Crockpot:
- Transfer the beef, onion, and garlic mixture to a slow cooker or large pot.
- Add the potatoes, chicken broth, frozen vegetables, basil, and parsley.
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Cook:
- Slow Cooker: Cook on low for 6-8 hours or on high for 3-4 hours.
- Stovetop: Simmer on low heat until potatoes are tender and starting to dissolve.
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Thicken the Soup:
- Whisk together the cornstarch and milk.
- Gradually whisk the mixture into the soup.
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Add Cheese:
- Add the cubed Velveeta cheese to the soup and stir until melted.
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Serve:
- Ladle the soup into bowls and serve hot.
