My Grandma Made this ” Creamy Potato & Hamburger Soup “, y’all help me make her day with compliments …Thanks
Creamy Potato & Hamburger Soup is a comforting and hearty dish that perfectly marries the flavors of tender potatoes, savory ground hamburger, and a rich, creamy broth.
Ideal for chilly evenings or cozy family gatherings, this soup not only warms the body but also satisfies the soul.
To achieve the soup’s signature creaminess, a blend of milk or heavy cream is usually incorporated towards the end of cooking. Some recipes may also call for cream cheese or sour cream, which melt into the broth and create an ultra-smooth and luxurious texture that coats each spoonful.
This creaminess balances the robust flavors of the beef and the heartiness of the potatoes, creating a harmonious blend.
Vegetables such as carrots and celery are often included for added nutrition and flavor, contributing a slight sweetness and crunch to the mix.
Fresh or dried herbs, like thyme or parsley, bring brightness and freshness, rounding out the flavor profile and making each bowl feel vibrant and homemade.
The final presentation of Creamy Potato & Hamburger Soup is typically inviting, with a creamy, pale base and chunks of colorful vegetables peeking through.
Garnishing with fresh herbs, a dollop of sour cream, or a sprinkle of shredded cheese not only enhances the visual appeal but also adds a little extra flavor kick.
Served hot, this soup is perfect with a side of crusty bread or a simple salad, making it an ideal choice for those looking to serve a meal that is both satisfying and nourishing.
Whether enjoyed on a cold winter night or as a quick weeknight dinner, Creamy Potato & Hamburger Soup offers a delightful way to gather friends and family around the table, sharing warmth
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 favorite 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:
-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 slightly.-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.