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Hamburger Potato Soup

A comforting and hearty soup made with ground beef, potatoes, and cheese—perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil Use a high-quality olive oil for richer flavor!
  • 1 lb ground beef (90/10) Lean beef keeps the soup hearty without being too greasy.
  • 4 large russet potatoes About 2 lbs., peeled and cut into 1/2-inch cubes.
  • 1 medium yellow onion, diced Sweet and aromatic, adds depth to the soup.
  • 2 large carrots, diced Adds a lovely sweetness and brightens up the dish.
  • 3 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried parsley A sprinkle of this fills your bowl with warmth!
  • 4 cups chicken broth Homemade or store-bought; low-sodium recommended.
  • 2 cups whole milk For creaminess that soothes the soul.
  • 1/4 cup all-purpose flour To thicken the soup and make it luscious.
  • 1 pound Velveeta Cheese Cut into chunks for that unforgettable cheesy richness.
Optional Toppings
  • shredded cheddar cheese Dress it up to make your soup even more special.
  • sliced green onions For additional flavor and garnish.

Method
 

Preparation
  1. In a large Dutch oven over medium-high heat, add the olive oil.
  2. Once it shimmers, toss in the ground beef, onion, carrots, salt, pepper, and parsley.
  3. Cook until the beef browns and the onions turn translucent, then drain any excess grease.
  4. Add garlic and cook for about two minutes, until fragrant.
  5. Sprinkle in the flour, coating everything, and cook for an additional 1-2 minutes.
Cooking
  1. Pour in the chicken broth, scraping off any flavorful bits from the bottom of the pot.
  2. Add potatoes, whole milk, and Velveeta cheese. Bring to a boil while stirring continuously.
  3. Once bubbling, reduce heat and simmer for 25-35 minutes, stirring occasionally until potatoes and carrots are tender.
Serving
  1. Garnish with shredded cheese and sliced green onions before serving.

Notes

Let the soup cool, then store in an airtight container for up to 4 days. Reheat gently on the stove, adding more milk or broth if it thickens too much. Leftovers can be used as filling for breakfast burritos.