
Crockpot Creamy Potato & Hamburger Soup
Description
When it comes to cozy, heartwarming meals, few dishes can rival a creamy, flavorful soup that simmers all day. Crockpot Creamy Potato & Hamburger Soup is the epitome of comfort food, offering a rich, satisfying blend of ground beef, tender potatoes, and creamy cheddar cheese. This dish is perfect for those chilly days when you crave something hearty and comforting, and it’s incredibly easy to prepare thanks to the slow cooker.
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
1. Brown the Ground Beef
Begin by browning the ground beef in a large skillet over medium-high heat. Cook until the beef is no longer pink, then drain any excess fat. Add the chopped onion and minced garlic to the skillet, sautéing until the onion becomes translucent, about 5 minutes.
2. Prepare the Crockpot
Transfer the browned beef mixture into your crockpot. Add the diced potatoes, sliced carrots, and sliced celery to the slow cooker.
3. Add Broth and Seasonings
Pour in the chicken or beef broth. Season with dried thyme, dried parsley, paprika, salt, and pepper. Stir the mixture to combine all the ingredients evenly.
4. Cook on Low
Cover the crockpot and set it to cook on low for 6-8 hours, or on high for 3-4 hours. The soup is ready when the potatoes and vegetables are tender.
5. Add Cream and Cheese
Once the vegetables are tender, stir in the heavy cream, shredded cheddar cheese, and milk. For a thicker soup, mix the cornstarch with water and add it to the soup. Stir well and cook on low for an additional 15-20 minutes, until the cheese is melted and the soup reaches a creamy consistency.
6. Serve
Ladle the hot soup into bowls and garnish with freshly chopped parsley and extra shredded cheddar cheese, if desired. Serve with crusty bread to complete your meal.
Notes
Serving Tips
- Garnish: Enhance the flavor and presentation of your soup by garnishing it with freshly chopped parsley and extra shredded cheddar cheese. This adds a burst of color and an extra layer of flavor.
- Accompaniments: Serve the soup with crusty bread, garlic bread, or a side salad to round out your meal. A simple green salad with a light vinaigrette pairs perfectly with the creamy soup.
- Temperature: Serve the soup hot for the best flavor and texture. Ladle it directly from the crockpot or reheat it gently on the stove if it has cooled.
Storage Tips
- Refrigeration: Store leftover soup in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Make sure the soup has cooled to room temperature before transferring it to the fridge.
- Freezing: If you’d like to keep the soup for a longer period, you can freeze it. Transfer the cooled soup into a freezer-safe container or zip-top bag, leaving some space for expansion. It can be frozen for up to 3 months. To prevent the cheese from becoming grainy, you may want to freeze the soup without the cheese and add it when reheating.
- Reheating: When ready to eat, reheat the soup on the stove over low heat, stirring occasionally, until heated through. If you have frozen the soup, thaw it in the refrigerator overnight before reheating. You may need to add a bit of extra milk or broth to adjust the consistency after freezing and reheating.