Easy Creamy Potato Soup


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Fry the ground beef and onions, patiently waiting until the onions soften and the beef takes on a rich, inviting hue. Once the transformation is complete, drain the enchanting grease. Next, awaken the magic of garlic, as it dances gracefully in the skillet, browning and releasing its fragrant charm.


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Incorporate Remaining Ingredients: Add milk, shredded cheese, corn, peas, carrots, thyme, and rosemary. Cook on low heat until the cheese is melted and vegetables are cooked through. Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.


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Merge the beef, potato cubes, chopped carrots, sliced celery, and selected dried herbs. Pour in the broth and your preferred condensed cream, blending gently. Adjust the crockpot setting: LOW for a relaxed 6-8 hours or HIGH for a quicker 4-5 hours. A simple test for readiness: the potatoes should yield effortlessly to a fork.


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Scrub the potatoes to remove any dirt, and then peel them (or peel them and then rinse off the potatoes). Cut the peeled potatoes into cubes about ¾ inch (1.9 cm) in size. And, chop the onion. Set both aside for now. 2. Set a large soup pot or Dutch oven on the stove over medium high heat. Add the oil to the pot.


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In a separate saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour to create a roux. Cook for about 1-2 minutes, stirring constantly. Slowly whisk in the whole milk and heavy cream, making sure there are no lumps. Cook the creamy mixture until it thickens, which should take about 5-7 minutes.


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Slow Cook: Cover and cook on low for 6-8 hours or until the vegetables are tender. Add Frozen Corn: About 30 minutes before serving, add the frozen corn to the crockpot. Prepare Milk and Flour Mixture: In a separate bowl, whisk together the milk and flour until well combined and no lumps remain. Thicken the Soup: Stir the milk and flour mixture.


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Add in the garlic powder and the salt. Brown the beef and cook onions until transparent. Add the mixture to the slow cooker. 2. Pour in the chicken broth, potatoes, carrots, celery, basil and parsley. Cover the slow cooker and cook on low for 4-6 hours or until potatoes are tender. 3. Turn your slow cooker to high. Add in the cream cheese.


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Place a soup pot or large Dutch oven on the stovetop and brown ground beef over medium heat. 1 lb. lean ground beef. Once beef is fully browned, add diced onion and carrots to the pot. Sauté for 3-5 minutes, until onion become soft and translucent. Add garlic and sauté 30-60 seconds longer.


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Instructions. 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.


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Jump to Recipe Jump to Video. This Creamy Hamburger Potato Soup recipe is made with potatoes, hamburger, veggies, broth, milk, cheese, and spices. It's super easy and nutritious. You can mix it up with different veggies and spices to fit your own families taste buds. My kids love this in their lunch at school in their thermos.


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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.


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Drain any excess fat from the skillet and add minced garlic to the beef and onion mixture, cooking for 2-3 minutes until fragrant. Transfer the beef, onions, and garlic into the crock pot and add diced russet potatoes, chicken broth, mixed vegetables, dried basil, and dried parsley, stirring to combine.


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While the broth heats up in the pot cut your potatoes, carrots, and celery. Add them in pot. Add the basil and parsley. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the soup button to 3 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting.


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In a large skillet, brown ground beef with onion. Add garlic and cook one additional minute. Drain grease and add meat mixture to crockpot. Add in potatoes, broth, vegetables, seasonings, and salt & pepper to taste. Mix well. Place lid on and cook on low for 6-8 hours or on high 3-4 hours. Whisk together milk and cornstarch and mix into soup.


Creamy Potato Soup

Bring to a boil and lower the heat to a simmer. The broth should come slightly under the top of the potatoes. Now, cover the soup and allow the potatoes to soften over 10-15 minutes. Be sure to stir occasionally to avoid sticking. Once potatoes are soft remove the soup from the heat.


Easy Creamy Potato Soup

2. While the broth heats up in the pot prepare your potatoes, carrots and celery. Add them to the pot. Add in the basil and parsley. 3. Cover and pot and secure the lid. Make sure the valve is set to sealing. Set the soup button to 3 minutes (if you don't have a soup button use the manual/pressure cook button).