Ingredients:
1 1/2 pounds lean ground beef
1 medium white onion, peeled and diced
1 large garlic clove minced
6 cups chicken broth
6 cups peeled and diced Russet potatoes
2 cups frozen vegetable mix
3 teaspoons dried basil
2 teaspoon dried parsley flakes
1 1/2 cups milk
2 tablespoons cornstarch
8 ounces Velveeta cheese, cubed
Instructions:
Step 1: Brown Ground Beef
Brown Beef: In a big frying pan over medium-high heat, brown 覃-½ lbs ground beef until browned with 1 diced onion (approx 6–8 mins while onion softens).
Drain Grease: Do drain some of the excess grease so you’re not having greasy soup.
Saute garlic: Add in 1 crushed garlic and cook 1-2 minutes until fragrant.
Step 2: Transfer to Pot
Meat Sauce in the Crockpot/Stockpot: Transfer beef mixture to your crockpot or stockpot.
Step 3: Add Main Ingredients
Potatoes + Broth: Stir in 6 cups diced Russet potatoes and 6 cups of chicken broth.
In Vegetables and Latters: Stir in 2 cup frozen vegetables, 3 tsp dried basil, and 2 tsp dried parsley flakes.
Step 4: Cook
Crockpot: Cook on low 6-8 hours or high 3-4 hours until potatoes are tender.
StoveTop: Place all ingredients into pot, bring to boil, reduce to low and simmer for 30 to 40 minutes or until potatoes break apart easily.
Step 5: Thicken Soup
Make the Cornstarch Slurry: In a small bowl, stir 2 tbsp cornstarch into 1½ cups milk until there are no lumps.
Spoon into Soup: Gradually drizzle in the cornstarch mixture and cook until thickened.
Step 6: Add Cheese
Melt Velveeta: Stir until combined, adding Velveeta continues until fully melted and the soup is smooth.
Step 7: Serve
Ladle Into Bowls: Serve hot, garnished with parsley if you like.
Serving Suggestions:
Bread Pairings: For dunking, crusty French bread, buttery biscuits and even garlic toast.
Garnishes: This is where a dusting of fresh parsley or chives can add a nice touch of color and flavor.
Side Salads: Serve with a crisp little salad as a side, which could be cuda, Caesar most formal, a crunchy tomato-cucumber mixture to offset the richness.
Drinks: A crisp glass of chilled white wine or a steaming mug of spiced apple cider would both complement this dish.
Storage and Meal Prep Tips:
For Storing Leftovers: Leftovers can be stored in an airtight container in the fridge for 3 days. You can reheat it gently on the stovetop or in the microwave, stirring occasionally.
Freezing: Cool the soup completely then transfer to freezer-safe containers. Store for up to 3 months. Defrost in refrigerator overnight, then reheat.
Batch Cooking: If you double the above recipe, you have an easy freezer meal that’s there when you want something comforting for dinner.
Variations:
Lighter Version:
Substitute reduced-fat cheese for the Velveeta, lines up a little evaporated milk for the whole milk.
Swap in ground turkey or chicken in place of ground beef for a leaner protein.
Vegetarian Option:
No ground beef here, double up on the veggies. Toss in canned white beans for protein.
Substitute vegetable broth for the chicken broth.
Spicy Twist:
Chop up some jalapeños if you like it spicy or add a dash of cayenne or red pepper flakes.
Add diced jalapeños or a dash of hot sauce for added heat.
Loaded Potato Style:
If you’re feeling extra, dress it with crunchy bacon bits, shredded cheddar and a dollop of sour cream for that loaded potato effect.
Gluten-Free Friendly:
Comments: In this recipe, use cornstarch or 100 percent gluten-free thickeners. Double-check that your broth and frozen veggie mix for hidden gluten.
Conclusion:
Moo Cow Chowder: The Creamy Potato & Hamburger Soup You Never Knew You Needed (but definitely do) Whether you’re snuggling up on a chilly night, serving a crowd or prepping for the week ahead, it’s a recipe you’ll return to time and time again. The creamy, rib-sticking blend of potatoes, beef and cheese is a classic comfort that always hits the spot.
I just say use your crock pot, make this yummy soup, and enjoy the smell in your house. Be sure to play around with the variations and make it your own. Believe me—you’ll be serving up seconds (and perhaps thirds) before you know it! Enjoy!
