Creamy Potato & Hamburger Soup
Introduction:
Prepare to embark on a culinary journey with our Gourmet Creamy Potato & Hamburger Soup—a delightful blend of lean ground beef, diced Russet potatoes, and a medley of vegetables, elevated to a whole new level of sophistication. This indulgent recipe not only tantalizes the taste buds but also showcases the harmonious fusion of flavors and textures that will make it a cherished addition to your repertoire. As you delve into the sumptuous depths of this soup, we invite you to savor the rich tapestry of ingredients, expertly combined to create a truly gourmet experience.
Ingredients:
1 1/2 pounds of lean ground beef
1 medium white onion, peeled and diced
1 large garlic clove, minced
6 cups of high-quality chicken broth
6 cups of meticulously peeled & diced Russet potatoes
2 cups of your favorite frozen vegetable mix
3 teaspoons of dried basil
2 teaspoons of dried parsley flakes
1 1/2 cups of milk
2 tablespoons of cornstarch
8 ounces of Velveeta cheese, cubed
Instructions:
Begin this culinary adventure by creating a flavorful base. In a large skillet, brown 1 1/2 pounds of lean ground beef along with diced onions until the onions are soft and the beef achieves a perfect golden-brown hue. Ensure thorough cooking, then drain the excess grease.
Infuse aromatic depth into the mixture by frying a minced garlic clove until it becomes browned and fragrant. Add this dynamic garlic and beef combination to either a crockpot or a stockpot on the stove, setting the stage for the savory symphony that is about to unfold.
Introduce the star ingredients: 6 cups of meticulously peeled and diced Russet potatoes, 6 cups of high-quality chicken broth, and 2 cups of your favorite frozen vegetable mix. Add 3 teaspoons of dried basil and 2 teaspoons of dried parsley flakes to enhance the flavor profile. This thoughtful combination ensures a delightful balance of earthy, savory, and herbal notes.
Choose your preferred cooking method: simmer on the stove until the potatoes are tender and starting to dissolve slightly, or opt for the convenience of a crockpot by cooking on low for 6-8 hours, or on high for 3-4 hours.
Elevate the soup’s creaminess by whisking 2 tablespoons of cornstarch into 1 1/2 cups of milk. Gently incorporate this mixture into the soup, ensuring a velvety texture. The addition of 8 ounces of cubed Velveeta cheese imparts a luscious, cheesy richness. Stir occasionally until the Velveeta fully melts, creating a silky-smooth consistency.
As the soup achieves its gourmet perfection, spoon it into bowls with precision, ready to be served and enjoyed.
Nutrition:
Indulge in the gourmet experience while maintaining a mindful approach to nutrition:
Each serving of this Creamy Potato & Hamburger Soup is a satisfying 380 calories, with a balanced distribution of proteins, carbohydrates, and fats.
High-quality protein from lean ground beef, coupled with the wholesome goodness of potatoes and vegetables, creates a nutritious and fulfilling meal.
Conclusion:
In conclusion, our Gourmet Creamy Potato & Hamburger Soup is a testament to the art of culinary craftsmanship. Beyond a simple recipe, it is an invitation to elevate your dining experience with a symphony of flavors. As you savor each spoonful, we extend our gratitude for choosing to embark on this culinary adventure with us. THANK YOU for being a part of our culinary community. Stay tuned for more exquisite recipes that redefine the boundaries of homemade gourmet. Happy cooking!
CREAMY POTATO & HAMBURGER SOUP
Ingredients
1 1/2 pounds lean ground beef
▢1 medium white onion peeled and diced
▢1 large garlic clove minced
▢6 cups of chicken broth
▢6 cups of peeled & diced Russet potatoes
▢2 cups of your favourite frozen vegetable mix
▢3 teaspoons dried basil
▢2 teaspoons dried parsley flakes
▢1 1/2 cups milk
▢2 tablespoons cornstarch
▢8 ounces Velveeta cheese cubed
Instructions How To Make Hamburger Soup Recipe
In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.
Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.
Add in the potatoes, broth, vegetables, basil and parsley.
Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.
Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it’s melted in completely, spoon into bowls and serve..