Creamy Potato Hamburger Soup

This creamy potato hamburger soup is the ultimate cold-weather comfort food. Tender Russet potatoes, seasoned ground beef, mixed vegetables, and Velveeta cheese come together in a rich, silky broth that tastes like a warm hug in a bowl. Easily made in the crockpot, stovetop, or Instant Pot, this hearty soup is perfect for busy weeknights, meal prep, and family-friendly dinners.

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Prep Time 20

Cook Time 6

Total Time 6 20

Servings: 8 bowls

Course: Dinner, Soup

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

1.5 lb lean ground beef
6 cups chicken broth
1 medium white onion, diced
1 large garlic clove, minced
6 cups peeled and diced Russet potatoes
2 cups frozen mixed vegetables
3 tsp dried basil
2 tsp dried parsley flakes
1.5 cups milk
2 Tbsp cornstarch
8 oz Velveeta cheese, cubed

Equipment

Large Skillet
Crockpot or stockpot or Instant Pot
Whisk
cutting board and knife

Method

In a large skillet over medium-high heat, cook ground beef and diced onion until beef is fully browned and onions are soft, 7–10 minutes. Drain excess grease. Add minced garlic and cook 1–2 minutes until fragrant. Transfer mixture to crockpot, stockpot, or Instant Pot.
Add chicken broth, diced Russet potatoes, frozen mixed vegetables, dried basil, and dried parsley. Stir to combine.
Crockpot: Cook on low 6–8 hours or high 3–4 hours.
Stovetop: Bring to a boil, then simmer 30–45 minutes until potatoes are very tender.
Instant Pot: Cook on high pressure for 15 minutes with a 10-minute natural release.
Whisk cornstarch into the milk until smooth. Slowly pour into hot soup while stirring constantly to avoid lumps.
Add cubed Velveeta cheese and stir until melted and the soup is creamy and smooth. Adjust seasoning as needed.

Notes

Russet potatoes naturally break down during cooking, thickening the broth without needing heavy cream. Add the milk and cornstarch mixture only after vegetables are tender to avoid curdling.