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This creamy potato and hamburger soup is a comforting, hearty dish perfect for chilly days. Made with ground beef, potatoes, and a rich, cheesy broth, it's easy to prepare in a crockpot or on the stovetop.
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 and diced Russet potatoes
2 cups 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~
1. Brown Ground Beef: Heat a large skillet over medium-high heat, brown 1 1/2 pounds ground beef with 1 diced onion for 6-8 minutes until beef is fully browned and onions softened.
2. Drain Grease: Drain excess grease from the skillet to prevent the soup from becoming greasy.
3. Cook Garlic: Add 1 minced garlic clove to the skillet and cook for 1-2 minutes until fragrant.
4. Transfer to Crockpot: Transfer the beef mixture to the crockpot or stockpot.
5. Add Potatoes and Broth: Add 6 cups diced Russet potatoes and 6 cups chicken broth to the crockpot or stockpot.
6. Add Vegetables and Spices: Stir in 2 cups frozen vegetable mix, 3 teaspoons dried basil, and 2 teaspoons dried parsley flakes.
7. Crockpot Cooking: Set crockpot on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.
Stovetop Cooking: Bring to a boil, reduce heat, and simmer for 30-40 minutes until potatoes are tender.
8. Prepare Cornstarch Mixture: In a small bowl, whisk 2 tablespoons cornstarch with 1 1/2 cups milk until smooth.
9. Thicken Soup: Slowly stir the cornstarch mixture into the soup to thicken.
10. Add Velveeta Cheese: Stir in 8 ounces cubed Velveeta cheese until melted and smooth.
Serve: Ladle the soup into bowls, garnish with parsley if desired, and serve hot.