Description
A creamy and comforting soup loaded with tender potatoes, savory ground beef, and rich Velveeta cheese. This cheesy hamburger potato soup is hearty and flavorful, perfect for cozy dinners or satisfying lunches. Top with shredded cheddar and green onions for extra indulgence.
Ingredients
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1 tablespoon olive oil
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1 lb ground beef (90/10)
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4 large russet potatoes (about 2 lbs), peeled and cut into ½-inch cubes
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1 medium yellow onion, diced small
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2 large carrots, diced small
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3 cloves garlic, minced
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¼ teaspoon salt
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½ teaspoon black pepper
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2 teaspoons dried parsley
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4 cups chicken broth
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2 cups whole milk
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¼ cup all-purpose flour
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½ pound Velveeta cheese, cut into chunks
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Optional toppings: shredded cheddar cheese, sliced green onions
Instructions
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Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned and cooked through, breaking it apart as it cooks. Drain excess fat if necessary.
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Add diced onion, carrots, garlic, salt, pepper, and dried parsley to the pot. Sauté until vegetables are softened, about 5 minutes.
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Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux and remove the raw flour taste.
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Slowly pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a simmer.
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Add cubed potatoes, cover, and cook until potatoes are tender, about 15-20 minutes.
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Reduce heat to low and stir in the milk and Velveeta cheese chunks until cheese is melted and soup is creamy and smooth.
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Adjust seasoning with salt and pepper as needed.
- Serve hot topped with shredded cheddar cheese and sliced green onions if desired.
Notes
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Use full-fat Velveeta for the best creamy texture.
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Substitute half-and-half for whole milk for a richer soup.
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For a thicker soup, reduce the amount of broth or simmer uncovered at the end.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: American