1. Can I use a different type of cheese?

Absolutely! While Velveeta gives it that creamy texture, you can swap it for shredded cheddar or even a blend of your favorites. Just make sure to stir well so it melts evenly.

2. How can I make this soup gluten-free?

Swap the all-purpose flour for a gluten-free flour blend, or use cornstarch to thicken the soup. Both options work great.

3. Can I freeze this soup?

Yes, but keep in mind that the texture might change slightly because of the potatoes and dairy. If you’re planning to freeze it, skip adding the milk and cheese until you reheat it.

4. What’s the best way to reheat leftovers?

Reheat the soup on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of milk or broth to loosen it up.

5. Can I add more veggies?

Definitely! Corn, celery, or even peas would be delicious additions to this soup. Feel free to get creative!

6. Can I make Hamburger Potato Soup in a slow cooker?

Yes! Brown the ground beef and sauté the veggies beforehand, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

7. What are the best potatoes for this soup?

Russet potatoes work best because they break down slightly and make the soup creamy. Yukon Gold potatoes are also a great option for a buttery flavor.

Hamburger Potato Soup Recipe By JunoRecipes

Description

Warm up with a hearty and creamy Hamburger Potato Soup! Packed with ground beef, potatoes, veggies, and cheese, it’s the ultimate comfort food.

Ingredients

Scale

1 tablespoon olive oil
1 lb. ground beef (90/10)
4 large russet potatoes (about 2 lbs.), peeled and cut into 1/2-inch cubes
1 medium yellow onion, diced small
2 large carrots, diced small
3 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons dried parsley
4 cups chicken broth
2 cups whole milk
1/4 cup all-purpose flour
1/2 pound Velveeta cheese, cut into chunks
Optional toppings: shredded cheddar cheese, sliced green onions

Instructions

Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease and set aside.
In the same pot, sauté diced onion and carrots for 5 minutes until softened. Add garlic and cook for 1 minute.
Stir in potatoes, salt, pepper, and parsley. Add chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until potatoes are fork-tender.
Whisk flour into milk in a separate bowl until smooth. Gradually add to the soup, stirring constantly, to thicken.
Add Velveeta cheese and stir until completely melted. Taste and adjust seasonings as needed.
Serve hot, garnished with cheddar cheese or green onions if desired.

Notes

For a gluten-free version, substitute the flour with cornstarch or a gluten-free flour blend.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop, adding a splash of milk if needed.
For a lighter version, use ground turkey and skim milk.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1/6 of the recipe)
Calories: ~350
Sugar: 5g
Sodium: 850mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 18g
Cholesterol: 55mg

Keywords: Hamburger Potato Soup, creamy potato soup, ground beef recipes, one-pot soup, comfort food dinner