The ultimate comfort food—hearty potatoes, savory ground beef, and velvety cheese in every spoonful! This easy crockpot recipe is a weeknight lifesaver
Why You’ll Love This Soup
✅ Set it and forget it – Just 15 mins of prep!
🧀 Ultra-creamy – Thanks to Velveeta’s magic melt.
🌽 Veggie-packed – Sneak in nutrition effortlessly.
🔥 Customizable heat – Cajun spices add a kick (or keep it mild).
Ingredients
*(Serves 6-8)*
Soup Base
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1 lb (450g) ground beef
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3 cloves garlic, minced
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1 small onion, diced
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5 cups (1.2L) chicken broth
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2 cups (300g) frozen mixed veggies (carrots, peas, corn)
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5 cups (700g) Russet potatoes, peeled & chunked
Seasonings (adjust to taste)
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1 tsp garlic powder
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1 tsp Italian seasoning
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½ tsp Cajun seasoning (optional for heat)
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1 tsp salt
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½ tsp black pepper
Creamy Finish
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1½ cups (360ml) milk
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2½ tbsp cornstarch
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8 oz (225g) Velveeta, cubed
Step-by-Step Instructions
1. Brown the Beef
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In a skillet, cook ground beef, garlic, and onion until no pink remains. Drain grease.
2. Slow Cook
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Transfer beef to crockpot. Add broth, veggies, potatoes, and seasonings.
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Cover and cook on LOW for 6 hours.
3. Thicken & Cheesify
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Whisk milk + cornstarch, stir into soup.
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Add Velveeta, stir occasionally until melted (~1 hour).
4. Serve & Savor
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Ladle into bowls and top with:
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Shredded cheddar
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Green onions
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Crumbled bacon (because why not?)
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Pro Tips
🔸 Prep ahead: Brown beef/onion the night before.
🔸 Potato trick: Cut uniform chunks for even cooking.
🔸 Too thick? Add splash of broth before serving.
Variations
🍗 Chicken version: Swap beef for shredded rotisserie chicken.
🌶 Spicy kick: Add diced jalapeños with the veggies.
🧀 Extra decadent: Stir in ½ cup sour cream at the end.
Storage
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Fridge: 4 days in airtight container.
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Freeze: Up to 3 months (thaw overnight, reheat with splash of milk).