Potato Hamburger Soup Recipe
This soup combines the heartiness of ground beef with the comforting texture of potatoes and vegetables, all simmered together in a flavorful broth. It's an easy dish to prepare, so you can serve a large group of people with it on a busy weeknight.
Ingredients
- 1 1/2 pounds lean ground beef
- 1 medium white onion (diced)
- 1 large garlic clove (minced)
- 6 cups chicken broth
- 6 cups Russet potatoes (diced)
- 2 cups A frozen vegetable mix 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
- Make sure the ground beef and onions are soft before browning them in a large skillet. The grease should be drained.
- Garlic should be fried until it is browned and fragrant. Slow-cook or cook the beef mixture in a stockpot at a low temperature.
- Adding potatoes, broth, vegetables, basil, and parsley will make it taste better.
- The potatoes should be tender and starting to dissolve slightly after 6-8 hours in the crockpot, 3-4 hours on high, or simmer for a few minutes over low heat.
- Cornstarch and milk should be mixed together before adding to the soup. Mix the Velveeta occasionally while letting it melt. Put it in bowls and serve when it has completely melted in.