Mike actually turned up his nose when I told him I was going to whip up this Creamy Potato & Hamburger Soup. He seriously thinks he doesn’t like hamburger in soups. Every time I talk about putting ground beef in a soup, he tells me he doesn’t like it. And then every single time I make a soup with ground beef in it, he loves it.
Ingredients
- 1 1/2 pounds 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 teaspoons dried basil
- 2 teaspoons dried parsley flakes
- 1 1/2 cups milk
- 2 tablespoons cornstarch
- 8 ounces Velveeta cheese cubed
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀:How to Prepare Creamy Potato & Hamburger Soup:Mike’s initial doubt quickly dissipates as you follow these steps:In a large skillet, brown the ground beef and onions until the onions are tender and the beef is nicely browned. Be sure to drain any excess grease.Add the minced garlic and sauté until it turns fragrant and golden brown. Combine this flavorful mixture with your crockpot or stockpot.Toss in the diced potatoes, chicken broth, frozen veggies, dried basil, and parsley.If you’re using a crockpot, cook on low for 6-8 hours, or on high for 3-4 hours. On the stovetop, simmer until the potatoes are tender and slightly dissolved.Prepare a velvety mixture by whisking together the cornstarch and milk. Gradually incorporate it into the soup. Add the cubed Velveeta cheese and stir occasionally until it melts completely.Once the cheese has melded seamlessly into the soup, serve this culinary delight in bowls and watch as Mike’s doubts transform into pure satisfaction.
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