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
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
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