Hey friends!
Are you in the mood for something warm and comforting? I’ve got the perfect recipe for you!
Today, I’m sharing my creamy potato and hamburger soup.
It’s rich, hearty, and so easy to whip up.
Perfect for those chilly days or when you just want to cozy up with a bowl of goodness.
Let’s dive right in!
Suggestions for Ingredient Substitution
For the lean ground beef, consider using ground turkey or plant-based meat alternatives like textured vegetable protein (TVP) or crumbled tempeh. These options offer similar textures and can be seasoned to mimic the flavor of beef while providing leaner protein options. Adjust cooking times as needed, as ground turkey and plant-based alternatives may cook faster than beef.
Russet potatoes can be replaced with sweet potatoes or cauliflower for lower-carb options. Sweet potatoes offer additional vitamins and a slightly sweet flavor, while cauliflower provides a neutral base and reduces overall carbohydrates. If using cauliflower, reduce cooking time and liquid content slightly to prevent overcooking.
Velveeta cheese can be substituted with nutritional yeast or cashew cream for dairy-free alternatives. Nutritional yeast provides a cheesy flavor and B vitamins, while cashew cream offers a creamy texture. Blend soaked cashews with water until smooth for cashew cream. Start with half the amount of Velveeta called for and adjust to taste, as these alternatives may have different flavor intensities.
| Preparation Time | 15-20 minutes |
| Cooking Time | 180-240 minutes |
| Total Time | 195-260 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2400
- Protein: 150-170 g
- Fat: 110-130 g
- Carbohydrates: 180-200 g
Ingredients
For the soup base:
- 3 tsp dried basil
- 2 tsp dried parsley
- 6 cups chicken stock (low sodium is recommended if watching salt intake)
- 6 cups russet potatoes (peeled and diced into 1/2-inch pieces)
- 2 cups frozen vegetables (I use Birds Eye mixed vegetables)
- 1 medium white onion (finely diced for even cooking)
- 1 large garlic clove (freshly minced for best flavor)
- 1.5 lb lean ground beef
For the creamy finish:
- 2 tbsp corn starch
- 1.5 cups milk (whole milk for a richer soup)
- 8 oz Velveeta cheese (cut into cubes for easy melting)
Step 1: Brown Beef and Prepare Onions
In a large skillet, cook the ground beef and chopped onions over medium heat until the onions are soft and the ground beef is browned.
Once cooked, drain any excess grease from the skillet.
Set aside the beef and onion mixture for the next step.
Step 2: Cook Garlic and Combine Ingredients
In the same skillet, fry minced garlic until it’s browned and fragrant, being careful not to burn it.
Add the cooked beef and onion mixture back into the skillet, then transfer everything into a crockpot or a large stockpot on the stove.
To the pot, add diced potatoes, broth, your choice of vegetables, and herbs like basil and parsley.
Step 3: Cook Until Tender
If using a crockpot, set it to cook on low for 6-8 hours or on high for 3-4 hours.
Alternatively, you can let the mixture simmer on the stove until the potatoes are tender and beginning to dissolve slightly, which should take about 20-30 minutes over medium-low heat.
Step 4: Thicken the Soup and Melt Cheese
In a separate bowl, whisk cornstarch into milk until smooth.
Gradually whisk this mixture into the soup, stirring constantly to prevent lumps from forming.
Add in the Velveeta cheese and continue cooking, stirring occasionally, until the cheese is fully melted and incorporated into the soup, resulting in a creamy consistency.
Step 5: Serve and Enjoy
Once the cheese has completely melted and the soup is well-blended, ladle the warm soup into bowls.
Serve immediately and enjoy the comforting flavors of your homemade cheesy beef and vegetable soup.
If needed, adjust the seasoning with additional salt and pepper to taste.
