Prepare to experience the pinnacle of comfort and flavor with our Cheesy Creamy Hamburger & Potato Soup – hailed by many as the best soup to warm your soul. This hearty concoction brings together the finest ingredients: succulent ground beef, velvety potatoes, and an array of vegetables, all simmered to perfection in a rich, creamy, and irresistibly cheesy broth. Each spoonful is a journey into comfort, evoking memories of home-cooked meals and cozy gatherings. Whether you're seeking solace on a cold winter's day or simply craving a taste of pure comfort, this soup delivers an unrivaled dining experience that will leave you longing for more. Join us as we delve into the world of heartwarming flavors and discover why our Cheesy Creamy Hamburger & Potato Soup is truly a comforting embrace for the soul.
Cheesy Creamy Hamburger and Potato Soup
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Ingredients:
2 pounds ground beef
1 onion, chopped
1 can (14.5 oz) sliced carrots, drained
1 can (14.5 oz) green beans, drained
2 teaspoons dried basil
2 teaspoons dried parsley flakes
4 heaping tablespoons butter (1 for sautéing onions, 3 for soup)
4 cups beef broth (you can substitute with chicken broth if preferred)
2 cans (14.5 oz each) diced potatoes, drained
4 tablespoons cornstarch
1/2 cup water (for making cornstarch slurry)
1/2 cup sour cream
8 oz Velveeta cheese, cubed
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How do you make Cheesy Creamy Hamburger and Potato Soup?
Recipe Instructions:
Brown the Beef:
In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked.
Drain any excess fat and set aside.
Sauté Onions:
In the same pot, melt 1 heaping tablespoon of butter over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Remove the onions from the pot and set aside.
Prepare the Soup Base:
In the same pot, melt the remaining 3 heaping tablespoons of butter over medium heat.
Add the drained sliced carrots, drained green beans, dried basil, and dried parsley flakes.
Stir well to combine.
Add Broth and Potatoes:
Pour in the beef broth and add both cans of drained diced potatoes to the pot.
Bring the mixture to a simmer.
Thicken the Soup:
In a small bowl, mix the cornstarch with 1/2 cup of water to create a slurry.
Stir the slurry well to ensure there are no lumps.
Pour the slurry into the simmering soup while stirring constantly.
Let it simmer for a few more minutes until thickened.
Add Velveeta and Sour Cream:
Reduce the heat to low and gradually stir in the cubed Velveeta cheese until melted and creamy.
Stir in the sour cream until well combined.
Finish and Season:
Return the sautéed onions to the pot.
Season the soup with salt and pepper to taste.
Let the soup simmer for a few more minutes until heated through.
Serve:
Ladle the soup into bowls and serve hot.
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