Ingredients
Method
- Take a large skillet and fry the ground beef with diced onions until the beef is cooked and changes its color to brown.
- Take a stockpot and fry garlic until brown. Then add the fried ground beef to it.
- After simmering for a few minutes, add the russet potatoes, vegetable mix, chicken broth, and basil leaves.
- Leave the mixture to cook for about six to eight hours on high flame until the potatoes dissolve in the broth.
- Take a bowl, add milk and cornstarch and mix it well. Pour this mix into the soup.
- Stir it for one to two minutes. After that, add the Velveeta cheese and simmer until the Cheese is melted completely.
- Add parsley leaves and simmer until the desired consistency of the soup is achieved.
- Your easy-to-make and creamy hamburger and potato soup are ready to be served hot.
Notes
Russet potatoes are highly suggested to be used in this recipe. It is a key ingredient which makes this recipe even more delicious. Russet potatoes easily dissolve into the soup mix, making it thicker and creamier. You should not mix red potatoes in this recipe as they will not easily break down and produce lumps in the soup.
For those who dislike ground beef, you can substitute this with ground chicken.
If you like your soup super-thick, you can add more cornstarch. Or, if you want runny consistency, then add cornstarch accordingly.
For those who dislike ground beef, you can substitute this with ground chicken.
If you like your soup super-thick, you can add more cornstarch. Or, if you want runny consistency, then add cornstarch accordingly.