Creamy Potato Hamburger Soup

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 of your favorite 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. In a large skillet, fry the ground beef and onions until the onions are soft and the ground beef is browned. Drain the grease.
2. Fry the garlic until browned and fragrant. Add the beef mixture to a crockpot or a stockpot on the stove.
3. Add in the potatoes, broth, vegetables, basil, and parsley.
4. Cook in the crockpot on low for 6-8 hours, on high for 3-4 hours, or simmer on the stove until the potatoes are tender and starting to dissolve slightly.
5. Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally.
6. When the cheese is melted completely, spoon the soup into bowls and serve.

Notes

• You can add more broth if you prefer a thinner soup, or even 1/2 cup of sour cream at the end to add some tang.

Nutrition:

• Calories: 279 kcal
• Carbohydrates: 28 g
• Protein: 24 g
• Fat: 7 g
• Saturated Fat: 3 g
• Cholesterol: 55 mg
• Sodium: 959 mg
• Potassium: 948 mg
• Fiber: 2 g
• Sugar: 4 g
• Vitamin A: 2130 IU
• Vitamin C: 19.8 mg
• Calcium: 215 mg
• Iron: 3.3 mg

Creamy Potato & Hamburger Soup: 20 FAQ