Description
Creamy, hearty, and packed with flavor, this Hamburger Potato Soup is a cozy family favorite made with ground beef, russet potatoes, milk, and melty cheese.
Ingredients
1 tablespoon olive oil
1 lb. ground beef (90/10)
4 large russet potatoes, peeled and cubed
1 medium yellow onion, diced
2 large carrots, diced
3 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons dried parsley
4 cups chicken broth
2 cups whole milk
1/4 cup all-purpose flour
1/2 pound Velveeta cheese, cubed
Optional toppings: shredded cheddar cheese, sliced green onions
Instructions
Add olive oil to a Dutch oven over medium-high heat. Add beef, onion, carrots, salt, pepper, and parsley. Cook until beef is browned and onions are soft. Drain grease.
Stir in garlic and cook until fragrant, about 2 minutes.
Sprinkle flour over mixture, stir well, and cook 1–2 minutes.
Add chicken broth, scraping the bottom of the pot to deglaze.
Stir in potatoes, milk, and Velveeta cheese. Bring to a boil, then reduce heat and simmer 25–35 minutes, until potatoes and carrots are tender.
Serve hot, topped with shredded cheddar and green onions.
Notes
This soup reheats well store leftovers in the fridge up to 4 days or freeze for 2 months. Add a splash of milk when reheating to keep creamy.
- Prep Time: 10min
- Cook Time: 35min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg