🥣 Crockpot Creamy Potato & Hamburger Soup
A Hearty & Cheesy Comfort in Every Spoonful!
Ingredients:
For the Base:
1 lb ground beef
1 large yellow onion, chopped
2 garlic cloves, minced
4 large russet potatoes, peeled and diced
3 large carrots, sliced into coins
2 celery stalks, thinly sliced
For the Broth & Flavor:
4 cups chicken or beef broth
1 tsp dried thyme
1 tsp dried parsley
1 tsp smoked paprika
Salt & black pepper to taste
For the Creamy Finish:
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup whole milk
Optional: 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
To Garnish:
Fresh chopped parsley
Extra cheddar cheese
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Instructions:
1. Sear the Beef:
In a large skillet, cook ground beef over medium-high heat until browned and crumbly. Drain excess fat. Add onions and garlic, and sauté until softened and fragrant (about 4–5 minutes).
2. Build the Base in the Crockpot:
Transfer the beef mixture into your crockpot. Add potatoes, carrots, and celery. Pour in the broth and season with thyme, parsley, paprika, salt, and pepper. Stir to combine.
3. Slow Cook Until Tender:
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the vegetables are fork-tender.
4. Make It Creamy & Cheesy:
Stir in the heavy cream, cheddar cheese, and milk. For extra thickness, add the cornstarch slurry. Let it cook on LOW for 15–20 minutes more, or until the soup is velvety and cheese is fully melted.
5. Serve & Enjoy:
Ladle into warm bowls. Garnish with extra shredded cheese and chopped parsley. Serve with crusty bread or buttery biscuits for the ultimate cozy meal.
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🧀 Pro Tip:
For a smoky twist, add a handful of cooked bacon bits before serving, or sprinkle with crushed red pepper flakes for a mild kick.
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⏱️ Time:
Prep: 15 minutes
Cook: 6–8 hours (Low)
Total: ~8 hours
🍽️ Servings: 6
🔥 Calories: ~480 per bowl
