Creamy Potato & Hamburger Soup recipe with added instructions, tips, and more specifics:
Creamy Potato & Hamburger Soup 🍲🧀
This Creamy Potato & Hamburger Soup is perfect for cozy nights at home! It’s simple to make in the crockpot, packed with flavor, and incredibly comforting. The combination of ground beef, tender potatoes, and Velveeta cheese creates a rich, creamy soup that everyone will love. Add some garlic, seasonings, and veggies, and you’ve got a meal that’s hearty and satisfying.
Ingredients:
- 1 lb ground beef (use lean ground beef or ground turkey for a lighter option)
- 2 cloves garlic, minced (fresh garlic adds great flavor)
- 1 small onion, diced (about 1/2 cup)
- 5 cups chicken broth (low-sodium works best for controlling the salt level)
- 2 cups frozen mixed veggies (carrots, peas, corn, and green beans are popular choices)
- 5 medium Russet potatoes, peeled and chunked (about 1 1/2 lbs of potatoes, diced into 1-inch pieces)
- Seasonings:
- Garlic powder (about 1 teaspoon, or to taste)
- Italian seasoning (1 teaspoon)
- Cajun seasoning (1/2 to 1 teaspoon, depending on your spice preference)
- Salt (to taste, start with 1 teaspoon)
- 1 1/2 cups milk (whole milk or 2% for a creamier soup; for a lighter version, use skim milk)
- 2 1/2 tablespoons cornstarch (this thickens the soup and helps create that creamy texture)
- 8 oz Velveeta cheese, cubed (for that smooth, creamy finish; you can use cheddar cheese as an alternative)
Instructions:
1. Brown the Ground Beef:
- In a large skillet over medium heat, add the ground beef. Break it up with a spoon or spatula as it cooks.
- Add the minced garlic and diced onion to the beef once it starts to brown. Stir everything together and cook for about 5-7 minutes, or until the beef is no longer pink and the onions are soft and translucent.
- Drain the excess grease from the beef mixture by tilting the skillet and spooning out the fat. This step helps keep the soup from being too greasy.
- Transfer the beef mixture to your crockpot.
2. Add the Broth, Veggies, and Potatoes:
- To the crockpot, pour in 5 cups of chicken broth. This is the base for your soup and gives it a savory flavor.
- Add the frozen mixed veggies (you can use whatever veggies you like, such as corn, peas, carrots, or green beans). Frozen veggies are convenient and hold up well during slow cooking.
- Add the peeled and chunked potatoes to the crockpot. The chunks should be about 1-inch in size, so they cook evenly without turning mushy.
- Season with garlic powder, Italian seasoning, Cajun seasoning, and salt to taste. Stir everything together to ensure the seasonings are evenly distributed.
3. Slow Cook the Soup:
- Cover the crockpot with the lid and set it to low for 6 hours.
- After 6 hours, check the potatoes by piercing them with a fork—if they’re fork-tender, it’s time for the next step. If not, continue cooking for another 30 minutes to an hour. The cooking time can vary depending on the size of your potato chunks and the heat of your crockpot.
4. Thicken the Soup:
- In a separate bowl, whisk together the milk and cornstarch until the cornstarch is fully dissolved. This will help thicken the soup and make it creamy.
- Stir the milk-cornstarch mixture into the soup in the crockpot. Mix everything well to incorporate the milk and cornstarch into the broth.
- Cover the crockpot again and cook on low for another hour. This allows the soup to thicken and become creamy. Stir occasionally during this time to make sure the milk and cornstarch mixture is evenly distributed.
5. Add the Velveeta Cheese:
- Cut the Velveeta cheese into cubes and add it to the crockpot.
- Stir gently to incorporate the cheese into the soup. The Velveeta will melt quickly, giving the soup its creamy, cheesy texture. Stir occasionally to help the cheese melt evenly and avoid clumping.
6. Final Stir and Serve:
- Once the Velveeta is fully melted and the soup has thickened to your liking, give the soup a final stir. Taste and adjust the seasonings if needed (you may want to add more salt, pepper, or Cajun seasoning).
- Serve the soup hot in bowls, and enjoy the creamy, comforting goodness!
Tips & Notes:
- Potato Variations: You can use Yukon Gold potatoes if you want a creamier texture. They break down slightly more than Russet potatoes and blend well in soups.
- Adjusting the Thickness: If you prefer a thinner soup, feel free to add more chicken broth or milk at the end of cooking. If you want it thicker, let it cook uncovered for a bit longer.
- Substitute for Velveeta: If you don’t want to use Velveeta, you can substitute with about 1 1/2 cups shredded cheddar or mozzarella cheese. Just be aware that it won’t be as smooth and creamy as with Velveeta.
- More Veggies: You can add additional veggies like carrots, celery, or even spinach. Just add them with the potatoes and cook until tender.
- Spice Level: Adjust the Cajun seasoning based on your spice preference. For a milder soup, start with less, and for a little more heat, add extra!
Frequently Asked Questions (FAQ):
Q: Can I make this recipe on the stovetop?
A: Yes, you can. Brown the beef, garlic, and onions in a pot, then add the broth, veggies, and potatoes. Bring to a simmer, then cook for 30-40 minutes until the potatoes are tender. Once everything is cooked, whisk the milk and cornstarch mixture, add it to the pot, and stir in the Velveeta until melted. Simmer for an additional 10-15 minutes until thickened.
Q: Can I use a different type of cheese?
A: Yes, you can use shredded cheddar cheese, mozzarella, or a blend of your favorite cheeses. However, Velveeta provides a smooth, creamy texture that other cheeses may not replicate exactly.
Q: Can I freeze this soup?
A: Yes! This soup freezes well. After it’s cooled to room temperature, transfer it to an airtight container or freezer bags and store it for up to 3 months. When reheating, you may need to add a little extra broth or milk to get the consistency back to your liking.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stovetop or in the microwave, adding a little milk or broth if needed to thin it out.
Final Thoughts:
This Creamy Potato & Hamburger Soup is a crowd-pleaser—comforting, cheesy, and full of flavor. With minimal prep and the convenience of a crockpot, it’s a perfect meal for busy nights when you want something satisfying without the hassle. Whether you’re feeding a family or just treating yourself, this soup is sure to hit the spot. Enjoy! 🍲💛