Hamburger Potato Soup

5 from 1 rating

Hamburger Potato Soup

My Creamy Hamburger Potato Soup Recipe is an easy dinner idea that is made with tender potatoes, hearty ground beef, and Velveeta Cheese. This recipe is a delicious dinner for busy weeknights.

Prep Time 20

Cook Time 40

Servings

Author Crissy Page

Ingredients

1 tablespoon olive oil
1 lb. ground beef I use 90/10
4 large russet potatoes about 2 lbs., peeled and cut in 1/2-inch cubes
1 medium yellow onion diced small
2 large carrots diced small
3 cloves garlic minced
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon dried parsley
4 cups chicken broth
2 cups whole milk
¼ cup flour all-purpose
½ pound Velveeta Cheese cut into chunks
Optional toppings shredded cheddar cheese, sliced green onions

Instructions

Add 1 tablespoon olive oil to a large dutch oven over medium-high heat. Add the ground beef, onion, carrots, salt, pepper, and parsley. Cook beef until meat is browned and onions are translucent. Drain any excess grease.
Add the garlic to the skillet and cook for about two minutes or until fragrant.
Sprinkle the meat and vegetable mixture with the flour, making sure the meat is evenly coated. Stir and cook 1-2 minutes to remove the raw taste from the flour.
Add the broth, taking care to deglaze the bottom of the pot, scraping vigorously with a wooden spoon or spatula to remove any stuck-on bits.
Add the potatoes, milk, and Velveeta cheese. Bring to a boil while stirring continuously. Reduce the heat and simmer soup for 25-35 minutes or until potatoes and carrots are tender; continue to stir to prevent scorching. Garnish with shredded cheese and green onions.

Notes

Cooking time will vary based on the dice-size of your carrots and potatoes. You will need to check for tenderness of your potatoes and carrots at around 20 minutes. I recommend potatoes be diced in approximately 1/2" cubes, and carrots should be diced very small, about 1/4".

Nutrition