Name: Crockpot Creamy Potato & Hamburger Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Ingredients: 1 pound ground beef; 1 large onion, chopped; 2 cloves garlic, minced; 4 large potatoes, peeled and diced; 3 large carrots, sliced; 2 celery stalks, 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

Description

A comforting and hearty soup that’s perfect for chilly days. This creamy potato and hamburger soup combines tender potatoes, savory ground beef, and rich cheese for a delicious one-pot meal that your whole family will love.

Ingredients

Scale

1 pound ground beef
1 large onion, chopped
2 cloves garlic, minced
4 large potatoes, peeled and diced
3 large carrots, sliced
2 celery stalks, 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

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Instructions

Brown the Ground Beef: In a large skillet, brown the ground beef over medium-high heat until no longer pink. Drain any excess fat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
Prepare the Crockpot: Transfer the browned beef mixture to a crockpot. Add the diced potatoes, sliced carrots, and sliced celery.
Add Broth and Seasonings: Pour in the chicken or beef broth. Add the dried thyme, dried parsley, paprika, salt, and pepper. Stir to combine.
Cook on Low: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and vegetables are tender.
Add Cream and Cheese: Stir in the heavy cream, shredded cheddar cheese, and milk. If you prefer a thicker soup, add the cornstarch mixture and stir well. Continue to cook on low for an additional 15-20 minutes, until the cheese is melted and the soup is creamy.
Serve: Ladle the hot soup into bowls and garnish with fresh chopped parsley and extra shredded cheddar cheese if desired. Serve with crusty bread for a complete meal.

Notes

For added flavor, consider adding other vegetables like bell peppers or corn.
Adjust seasoning according to personal preference.

Prep Time: 15 minutes
Cook Time: 6 hours