Go Back
–+ servings
Potato & Hamburger Soup

Warm Up with Irresistible Potato & Hamburger Soup Comfort

This Potato & Hamburger Soup combines tender potatoes, savory ground beef, and creamy goodness for the ultimate comfort meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Lean Ground Beef Substitute with ground turkey or chicken for a lighter option.
  • 1 medium White Onion Red onion can be used for a sharper taste.
  • 1 clove Garlic Use garlic powder as an alternative if fresh is unavailable.
  • 4 cups Chicken Broth Vegetable broth can be used for a vegetarian version.
For the Vegetables
  • 4 medium Russet Potatoes Yukon Gold potatoes also work well.
  • 2 cups Frozen Vegetable Mix Substitute with fresh vegetables like carrots or peas.
For Seasoning
  • 1 tsp Dried Basil Oregano can be used as a substitute.
  • 1 tsp Dried Parsley Flakes Fresh parsley can be used for a fresher impact.
For Creaminess
  • 1 cup Milk Half-and-half or a dairy-free milk alternative can be substituted.
  • 3 tbsp Cornstarch Arrowroot starch can serve as a gluten-free alternative.
  • 8 oz Velveeta Cheese Cheddar cheese can be used for a sharper taste.

Equipment

  • Slow Cooker
  • Skillet

Method
 

Step-by-Step Instructions
  1. Brown the meat and onion by cooking the ground beef and diced onion in a skillet over medium heat for 5-7 minutes until browned and translucent.
  2. Add minced garlic to the skillet with beef and onion, sauté for 1-2 minutes until fragrant.
  3. Combine beef, onion, and garlic mixture in the slow cooker with russet potatoes, chicken broth, and frozen vegetable mix. Stir to combine.
  4. Slow cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
  5. Thicken the soup by whisking cornstarch and milk together, then stirring into the slow cooker along with cubed Velveeta cheese.
  6. Melt and serve by cooking for another 10-15 minutes until cheese is fully melted and the soup is smooth.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!