When I mentioned my plan to prepare Creamy Potato & Hamburger Soup, Mike initially wrinkled his nose in disapproval, convinced that he doesn’t fancy hamburger in soups. Despite his persistent aversion to the idea whenever it comes up, a curious pattern unfolds: each time I incorporate ground beef into a soup, he ends up loving it.
Ingredients
1 1/2 pounds lean ground beef
1 medium white onion, peeled and diced
1 large garlic clove, minced
6 cups chicken broth
6 cups peeled & diced Russet potatoes
2 cups 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
Preparation
In a large skillet, cook the ground beef and onions until the onions are soft, and the ground beef is browned. Drain the grease.
Sauté the garlic until browned and fragrant. Transfer the beef mixture to the crockpot or stockpot on the stove.
Add the potatoes, broth, vegetables, basil, and parsley to the pot.
Cook in the crockpot on low for 6-8 hours, on high for 3-4 hours, or simmer on the stove until the potatoes are tender and starting to dissolve slightly.
Whisk the cornstarch into the milk, then incorporate it into the soup. Add the Velveeta and allow it to melt, stirring occasionally. Once fully melted, ladle into bowls and serve.
