Creamy Cheesy Hamburger Potato Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
500 g ground beef
02 -
900 g russet potatoes, peeled and diced
03 -
225 g processed cheese (Velveeta), cubed
04 -
240 ml heavy cream
05 -
3 cloves fresh garlic, minced
06 -
1 litre low sodium chicken broth
07 -
1 medium onion, diced
08 -
120 g peas (fresh or frozen)
09 -
120 g carrots, diced
10 -
1/2 teaspoon ground black pepper
# Instructions:
01 -
Sauté ground beef and diced onion in a large skillet over medium-high heat for 8–10 minutes, stirring occasionally. Drain excess fat completely.
02 -
Add minced garlic to the hot beef mixture; cook for 30 seconds until fragrant.
03 -
Place beef mixture in the slow cooker. Add chicken broth, russet potatoes, peas, carrots, and black pepper. Stir thoroughly to combine.
04 -
Cover and cook on low for 7–8 hours or on high for 3–4 hours until potatoes are tender.
05 -
One hour before the end of cooking, pour in heavy cream and add cheese cubes. Cover and allow cheese to melt completely.
06 -
Gently stir until the soup is creamy. Taste and adjust seasoning if necessary. Let stand for 10 minutes before serving.
# Notes:
01 -
Ensure beef is thoroughly browned to enhance depth of flavor; draining rendered fat results in a lighter, cleaner dish. Add dairy products only at the end to prevent curdling.
02 -
For variation, substitute ground turkey or chicken. Yukon gold potatoes yield a creamier consistency, and smoked paprika can provide extra depth.