Creamy Potato & Hamburger Soup Made In the Crockpot
- Prep Time 20 minutes
- Cook Time 4 hours
- Total Time 4 hours 20 minutes
- Cuisine American
- Servings 10
- Calories 279
- EQUIPMENT:
- Slow Cooker
- Accessoires Slow Cooker
- Slow cooker meal planner
Nutrition Information
- Calories: 279kcal
- Carbohydrates: 28g
- Protein: 24g
- Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 55mg
- Sodium: 959mg
- Potassium: 948mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 2130IU
- Vitamin C: 19.8mg
- Calcium: 215mg
- Iron: 3.3mg
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:
- 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.