Crockpot Creamy Potato & Hamburger Soup is a comforting and hearty dish perfect for chilly days. This rich and creamy soup combines ground beef, fresh vegetables, and a velvety cheese sauce, making it a delightful meal that’s easy to prepare. Just set it in your crockpot and let it do the work for you!
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
Directions
- Brown the Ground Beef: In a large skillet, brown the ground beef over medium-high heat until it’s 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.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6-8 hours 15 minutes (including prep)
- Servings: 6-8
Variations
- Vegetarian Option: Replace ground beef with plant-based meat or omit it altogether. Use vegetable broth instead of chicken or beef broth.
- Spicy Version: Add diced jalapeños or a dash of cayenne pepper for some heat.
- Cheesy Variations: Experiment with different types of cheese, such as Monterey Jack or Gouda, for a unique flavor profile.
Storage/Reheating
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup can be frozen for up to 3 months. Reheat from frozen in the crockpot or on the stovetop, adding extra liquid as needed.
- Reheating: Reheat in a pot over medium heat, stirring occasionally, until warmed through. You can also use the microwave, heating in intervals until hot.
10 FAQs
- Can I use frozen vegetables?
Yes, frozen vegetables can be used instead of fresh. Just add them to the crockpot with the other ingredients. - What can I substitute for heavy cream?
You can use half-and-half or a dairy-free cream alternative for a lighter option. - Can I make this soup in a stovetop?
Yes, cook the soup in a large pot on medium heat, allowing it to simmer until the vegetables are tender. - Is this soup gluten-free?
Yes, as long as you use gluten-free broth and ensure your cornstarch is gluten-free. - How can I thicken the soup?
You can use the cornstarch mixture provided in the recipe, or simply let it simmer uncovered to reduce and thicken naturally. - Can I add other vegetables?
Absolutely! Feel free to add bell peppers, corn, or green beans for more variety. - How spicy is this soup?
The soup is mild but can be made spicy with the addition of chili peppers or hot sauce. - What’s the best way to serve this soup?
Serve it hot, garnished with parsley and extra cheese, alongside some crusty bread or crackers. - Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance and reheat it when ready to serve. - What’s the best type of ground beef to use?
Lean ground beef (around 80/20) is ideal, as it provides flavor without excess grease.
Conclusion
Crockpot Creamy Potato & Hamburger Soup is a delightful dish that brings comfort and warmth to your table. With its rich flavors and creamy texture, it’s perfect for family gatherings or a cozy night in. Enjoy this easy-to-make soup that will surely become a favorite in your household!
PrintCrockpot Creamy Potato & Hamburger Soup
- Total Time: 6 hours 20 minutes
Description
Warm up with this hearty and creamy potato and hamburger soup. Packed with vegetables and rich flavors, it’s the perfect comfort food for chilly days.
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
Instructions
- Brown the Ground Beef: In a large skillet, brown the ground beef over medium-high heat until it’s 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
- Adjust seasonings to taste based on your preference.
- This soup can be made ahead of time and reheated, making it great for meal prep.
- Prep Time: 20 minutes
- Cook Time: 6 hours