Indulge in the ultimate comfort food with this Crockpot Creamy Potato & Hamburger Soup recipe. It’s a hearty, flavorful, and easy-to-make dish that will warm your soul and satisfy your taste buds. Perfect for chilly evenings or when you crave a creamy, cheesy bowl of goodness, this soup blends tender vegetables, savory ground beef, and a rich, creamy broth into a dish that’s hard to resist. Here’s how to create this culinary masterpiece.
Ingredients
1 pound ground beef
1 large onion, finely chopped
2 cloves garlic, minced
4 large potatoes, peeled and diced
3 large carrots, sliced
2 celery stalks, thinly sliced
4 cups chicken or beef broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon paprika
Salt and pepper, to taste
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup milk
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Fresh parsley, chopped (for garnish)
Extra shredded cheddar cheese (for garnish)
Instructions
- Brown the Ground Beef
Start by browning the ground beef in a large skillet over medium-high heat. Cook until no pink remains, ensuring the beef is fully cooked. Drain excess fat and add the chopped onion and minced garlic. Sauté until the onion turns translucent and fragrant, which takes about 5 minutes. - Prepare the Crockpot
Transfer the browned beef mixture to your crockpot. Add the diced potatoes, sliced carrots, and celery, ensuring they’re evenly distributed. - Add the Broth and Seasonings
Pour the chicken or beef broth over the ingredients in the crockpot. Sprinkle in the dried thyme, parsley, paprika, salt, and pepper. Stir well to combine all the flavors. - Cook to Perfection
Cover the crockpot and let it work its magic. Cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors are well-developed. - Add Cream and Cheese
Once the vegetables are tender, stir in the heavy cream, shredded cheddar cheese, and milk. If you prefer a thicker soup, mix in the cornstarch slurry. Let it cook on low for another 15-20 minutes until the cheese melts and the soup becomes creamy. - Serve
Ladle the hot soup into bowls and garnish with fresh parsley and extra cheddar cheese if desired. Serve it with crusty bread or your favorite side for a satisfying meal.