Cheesy Hamburger Potato Soup (Crockpot or Stovetop)

A rich, hearty soup packed with ground beef, tender potatoes, veggies, and creamy cheese—perfect for a cozy meal!

Course Dinner

Cuisine American

Keyword comfort food, creamy, hearty, one-pot

Prep Time 20

Cook Time 5

Total Time 5 20

Servings servings

Calories 426

In a skillet over medium heat, cook the ground beef and diced onions until the beef is browned and onions are soft. Drain excess grease.
2 pounds lean ground beef, ½ cup onion
Stir in minced garlic and cook for 1 more minute.
1 clove large garlic

Transfer the beef mixture to a crockpot.
Add potatoes, broth, vegetables, basil, parsley, paprika, and bay leaf. Stir to combine all the ingredients.
6 cups chicken broth, 6 cups Yukon Gold potatoes, 2 cups frozen mixed vegetables, 2 teaspoons dried basil, 2 teaspoons dried parsley flakes, 1 teaspoon paprika, 1 piece small bay leaf

Cover and cook on low for 5-6 hours or high for 3-4 hours, until potatoes are tender.

30 minutes before cooking is done, whisk milk and cornstarch in a small jar with a lid. Stir it into the soup.
1 cup milk, 2 tablespoons cornstarch
Remove the bay leaf and discard.
Cover the crockpot and continue cooking.

10 minutes before serving, stir in Velveeta cubes until melted.
8 ounces Velveeta cheese

Make-Ahead Notes:

Cook the ground beef and onions up to 2 days in advance and store them in an airtight container in the fridge.
Chop the potatoes the night before and keep them in a bowl of water in the fridge to prevent browning.
Prep the spices in a small container so it's ready to go when you start cooking.

Extra Tips:

Onion and garlic: Buy chopped onions and pre-minced garlic to cut down on the chopping.
Potatoes: You can use any kind of potato you like. If you’re in a rush, frozen diced potatoes work as a quick substitute for fresh ones.
Different cheese options: If you don’t have Velveeta, you can swap in shredded cheddar, Colby Jack, or even Pepper Jack for a spicier kick. Just be sure to stir it in gradually for a smooth melt.
Milk should be cold when mixed with cornstarch to prevent clumping.
Slow Cooker or large pot: If using a slow cooker, make sure it’s big enough to hold all the ingredients with room to stir. If making it on the stove top, a Dutch oven or large soup pot works best.