Creamy Hamburger Potato Soup Recipe

Ingredients

• 2 cups Mixed Vegetables (frozen peas, carrots, corn, green beans, lima beans)
• 1.5 pounds Ground Sirloin (90/10 lean ground beef)
• 1.5 cups Whole Milk (2% milk works fine)
• 2 tablespoons Cornstarch (for thickening)
• 6 cups Chicken Broth (low‑sodium)
• 1 medium White Onion (finely chopped)
• 3 medium Russet Potatoes (peeled and diced (about 6 cups))
• 2 teaspoons Dried Basil
• 2 tablespoons Dried Parsley
• 8 ounces Velveeta Cheese (cut into chunks)
• 2 large Garlic Cloves (minced)
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper (freshly ground)

Instructions

1. Prep Vegetables and Cheese

   Dice the russet potatoes, finely chop the white onion, mince the garlic cloves, and cut the Velveeta cheese into bite‑size chunks.

   Time: PT10M

2. Brown Ground Beef and Onions

   Heat the large skillet over medium‑high heat, add the ground sirloin and chopped onion. Cook, stirring occasionally, until the beef is browned and the onion is soft, about 6‑7 minutes.

   Time: PT7M

   Temperature: medium‑high heat

3. Season and Drain

   Season the beef mixture with 1 tsp kosher salt and 1 tsp black pepper. Stir for 1 minute, then turn off the heat and carefully drain excess liquid.

   Time: PT2M

4. Sauté Garlic

   Return the skillet to low heat, add the minced garlic and sauté for 2‑3 minutes until fragrant.

   Time: PT3M

   Temperature: low heat

5. Transfer to Crock Pot

   Transfer the beef‑garlic mixture to the crock pot. Add the diced potatoes, mixed vegetables, chicken broth, dried basil, and dried parsley. Stir gently to combine.

   Time: PT5M

6. Slow‑Cook the Soup

   Cover the crock pot and cook on LOW for 6‑8 hours (or HIGH for 3‑4 hours), stirring occasionally.

   Time: PT7H

7. Make Cornstarch Slurry

   In a small bowl, whisk together 1.5 cups milk and 2 tbsp cornstarch until smooth.

   Time: PT2M

8. Finish the Soup

   Stir the milk‑cornstarch slurry into the hot soup, then gradually add the Velveeta cheese chunks, stirring until fully melted and the soup is creamy.

   Time: PT5M

   Temperature: medium heat

9. Serve

   Ladle the soup into bowls, taste and adjust seasoning if needed, then enjoy hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Mixed Vegetables: fresh mixed vegetables, individual frozen peas and carrots
• Instead of Ground Sirloin: ground chuck, ground turkey
• Instead of Whole Milk: half‑and‑half, plant‑based milk (may affect thickness)
• Instead of Cornstarch: flour slurry, arrowroot powder
• Instead of Chicken Broth: vegetable broth, water with bouillon cube
• Instead of White Onion: yellow onion
• Instead of Russet Potatoes: yellow potatoes, sweet potatoes
• Instead of Dried Basil: fresh basil, chopped
• Instead of Dried Parsley: fresh parsley, chopped
• Instead of Velveeta Cheese: sharp cheddar, American cheese
• Instead of Garlic Cloves: garlic powder (1/4 tsp)
• Instead of Kosher Salt: table salt (use 3/4 tsp)
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Skillet
• Crock Pot (Slow Cooker)
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Whisk
• Wooden Spoon or Spatula
• Ladle
• Serving Bowls

Critical Steps — Do Not Skip

• Browning the ground beef until fully cooked and flavorful.
• Sautéing garlic without burning.
• Cooking the soup low and slow for proper texture.
• Whisking the cornstarch slurry smoothly before adding.
• Melting the Velveeta cheese evenly to achieve a creamy consistency.

Chef Tips from the Video

• Use low‑sodium broth so the soup doesn’t become overly salty.
• For extra flavor, deglaze the skillet with a splash of broth before transferring to the crock pot.
• Fresh herbs added at the end brighten the soup.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3‑4 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.

Room temperature: Do not store at room temperature; cool before refrigerating.

Make-Ahead Tips

• Brown the beef and sauté the garlic a day ahead; store in the fridge and add to the crock pot the next day.
• The soup freezes well; portion into single‑serve containers for quick meals.

Frequently Asked Questions