Creamy Potato Soup

This thick, creamy beef and potato soup blends juicy ground beef with soft potatoes in a smooth, cheesy broth. It's a true comfort meal that fills your home with amazing smells while it slowly cooks either in your crockpot or on your stove.

I came up with this dish during a brutal cold snap when we couldn't leave the house for several days. What began as just throwing together whatever was in my pantry has turned into our family's most requested meal, especially when my teens suddenly show up with hungry friends.

What You'll Need

• Ground beef: Adds meaty goodness and protein; grab 85/15 for the right mix of taste without too much fat
• Russet potatoes: Give that perfect smooth texture; pick firm ones without any green parts
• Velveeta cheese: Melts super smoothly for that velvety finish, while regular cheddar might break apart
• White onion: Creates a tasty foundation; go for hard onions with no mushy spots
• Garlic: Brings rich flavor layers; stick with fresh for best results
• Frozen vegetable mix: Saves time and adds bright colors; spend a bit more for better quality
• Chicken broth: Makes the soup base; grab low sodium so you can control the salt yourself
• Milk: Adds that lovely creaminess; full-fat works best here
• Cornstarch: Makes everything thicker without clumps; always mix with cold liquid first
• Dried herbs: Add flavor throughout; rub them between your fingers before adding to wake up their oils

How To Make It

Cook the Beef and Onions:

Fry the ground beef with chopped onions in a big pan over medium high heat until you don't see any pink in the meat and the onions go clear, around 7-8 minutes. Break the meat into tiny bits while it cooks for the best texture. Make sure to drain off all the extra fat so your soup won't be greasy.

Put in the Garlic:

Throw chopped garlic in with the meat and cook just half a minute until you can smell it. Don't cook garlic too long or it'll taste bitter. The hot meat mixture is just right for bringing out garlic flavors without burning it.

Fill Your Crockpot:

Dump the meat mix into your slow cooker then add the peeled and diced potatoes, chicken broth, frozen veggies, basil, and parsley. Cut your potatoes into same-sized one-inch chunks so they cook evenly. Mix it all up making sure all potatoes are covered by the broth.

Let It Simmer:

Cover and let it cook on low for 6-8 hours or high for 3-4 hours until you can easily stick a fork in the potatoes and they're starting to get mushy around the edges. This long cooking time lets all the flavors blend together and naturally thickens the soup as some potatoes start to break down.

Make It Creamy:

Mix cornstarch into cold milk until it's totally smooth with no lumps. Pour this into the soup and stir well. Add the cubed Velveeta and stir now and then until all the cheese melts, about 15 minutes. Your soup will get thicker as it sits.

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Velveeta cheese really is the magic ingredient in this soup. The first time I tried making it with normal cheddar, it got all oily and separated. My grandma told me to try Velveeta instead, and wow, what a difference! Now we always keep some in our fridge just for making this soup.

Ways To Switch It Up

This soup is super flexible based on what you've got on hand. You can use ground turkey instead of beef for something lighter, or throw in a drained can of diced tomatoes for a bit of tangy freshness. Try swapping half the regular potatoes with sweet potatoes for extra nutrients and a touch of sweetness. If you like it hot, cook a chopped jalapeño with the onions or sprinkle in some red pepper flakes when you're done cooking.

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Keeping And Warming It Up

This soup actually gets tastier over time as the flavors mix more. Keep any leftovers in a sealed container in your fridge for up to 4 days. When you want to eat it again, warm it slowly over medium low heat, giving it a stir every so often. You might need to add a splash of milk or broth if it's gotten too thick while sitting. Don't let it boil or the milk parts might separate.

What To Eat With It

Make this hearty soup into a full dinner by pairing it with a simple green salad with some light dressing. A chunk of crusty bread or some warm cornbread is perfect for soaking up every bit of the soup. For a fun touch that kids especially love, put out little bowls of toppings like extra grated cheese, crumbled bacon, chopped green onions, or a spoonful of sour cream.

Frequently Asked Questions

→ Can I switch to another kind of ground meat?

Of course! Ground turkey or chicken works too. It gives a leaner option but may bring a different taste.

→ What potatoes should I pick for this?

Russet potatoes are a top choice because their starchiness thickens the soup and makes it creamy.

→ Can I use a different cheese instead of Velveeta?

Yep! Shredded cheddar or any meltable cheese works fine, though it might make the soup less creamy.

→ What's the best way to store leftovers?

Let the soup cool down, then keep it in a sealed container in the fridge for up to 3 days. Reheat slowly on the stove or microwave.

→ Is it possible to make this soup without dairy?

Sure thing! Substitute plant-based milk for regular milk and use a dairy-free cheese option or skip the cheese entirely.