Potato Hamburger Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 cups chopped and peeled Russet potatoes
02 -
1.5 pounds of ground beef, lean
03 -
8 ounces of Velveeta, cut into small cubes
→ Vegetables & Aromatics
04 -
1 large garlic clove, finely chopped
05 -
2 cups mixed frozen veggies
06 -
1 medium white onion, diced into small pieces
→ Liquids & Thickeners
07 -
1.5 cups of milk
08 -
2 tablespoons of cornstarch
09 -
6 cups of chicken stock
→ Seasonings
10 -
2 teaspoons parsley flakes, dried
11 -
3 teaspoons dried basil
# Instructions:
01 -
In a big skillet, cook the onions and ground beef together. Keep cooking until the beef is browned and onions soften up. Then, get rid of the grease.
02 -
Sauté the minced garlic until it smells amazing. Move everything to a large pot or your slow cooker.
03 -
Toss in the potatoes, parsley flakes, frozen vegetables, dried basil, and chicken stock. Give it a good mix.
04 -
Let it cook until the potatoes get soft and start breaking down. Cook on low for 6-8 hours, on high for 3-4 hours, or simmer it on the stove.
05 -
Stir the milk with the cornstarch until it’s smooth. Add it to your soup along with the Velveeta. Keep stirring while the cheese melts!
# Notes:
01 -
A warm and creamy dish made with beef, potatoes, and mixed veggies—great for chilly days!