Creamy Potato & Hamburger Soup


When I informed Mike that I was going to make this Creamy Potato & Hamburger Soup, he genuinely scoffed. He sincerely believes that he dislikes hamburger in soups. He claims he doesn’t like ground beef every time I mention adding it to a soup. Additionally, he like any soup I cook that contains ground beef.

Seriously. The man has a mental impediment regarding it. I love hamburger soup, am I right? Try my mushroom cube steak in the crockpot as well if you enjoy this!

Prep Time: 20 minutes
Cook Time: 4 Hours
Total Time: 4 Hours 20 minutes


  • 1 1/2 pounds lean ground beef
  • 1 onion peeled and diced
  • 1 large garlic clove minced
  • 6 cups of chicken broth
  • 6 cups of potatoes
  • 2 cups of frozen vegetable mix
  • 3 tsp dried basil
  • 2 tsp dried parsley flakes
  • 1 1/2 cups milk
  • 2 tbsp cornstarch
  • 8 ounces Velveeta cheese cubed



  1. The ground beef and onions should be cooked in a large skillet until the onions are tender and the ground meat is browned. Expelling the grease
  2. Garlic should be fried until aromatic and caramelized. The meat mixture should be added to the stockpot or crockpot.
  3. Include the vegetables, potatoes, broth, basil, and parsley.
  4. The potatoes should be simmered on the stovetop or in the crockpot for 6 to 8 hours on low, 3 to 4 hours on high, or until they are soft and beginning to disintegrate.
  5. Stir the milk and cornstarch together before adding the mixture to the soup. When the Velveeta has been added, stir it occasionally while it melts. Spoon into bowls once it has fully melted in and serve.


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