I often find myself creating delicious soups by making use of the ingred*ents I have stocked in my freezer, fridge, and pantry. On one occasion, just before our Christmas trip to the States, I had a surplus of potatoes that needed to be used up. I also had some ground beef in the freezer and a stash of frozen veggies. That’s when inspiration struck, and I decided to whip up a delightful creamy potato and hamburger soup as a way to clear out my freezer and pantry. The process of making hamburger soup is wonderfully uncomplicated.
To begin, you’ll want to cook the ground beef until it’s perfectly done, and then transfer it to a crock pot or slow cooker.
Next, add all the vegetables and spices (excluding any milk products) to the slow cooker. Let everything simmer for several hours, allowing the flavors to meld together beautifully. As the soup cooks, the ground beef will become tender, and the potatoes will transform into a smooth and velvety texture.
So there you have it—a simple yet satisfying method for preparing this creamy potato and hamburger soup.
1 1/2 pounds of lean ground beef
1 medium white onion, peeled and diced
1 large garlic clove, minced
6 cups of chicken broth
6 cups of peeled and diced Russet potatoes
2 cups of your favorite frozen vegetable mix
3 teaspoons of dried basil
2 teaspoons of dried parsley flakes
1 1/2 cups of milk
2 tablespoons of cornstarch
8 ounces of cubed Velveeta cheese
In a large sk*llet, cook the ground beef and onions until the onions are soft and the ground beef is browned. Drain the grease.
Add the minced garlic to the sk*llet and cook until it becomes fragrant and lightly browned. Transfer the beef mixture to a crockpot or stockpot.
Add the potatoes, chicken broth, frozen vegetables, dried basil, and dried parsley to the crockpot or stockpot.
If using a crockpot, cook on low for 6-8 hours or on high for 3-4 hours. If using a stovetop, simmer until the potatoes are tender and slightly dissolved.
In a separate bowl, whisk the cornstarch into the milk until well combined. Then, whisk this mixture into the soup.
Add the cubed Velveeta cheese to the soup and stir occasionally until melted completely.
Once the cheese has melted, ladle the soup into bowls and serve.
Credit: Home Remed*es