I have been branching out trying new soups. This one is a 10 out of 10 in my book. My husband loved it as well. I did add a few notations in bold for a few changes I made.
Hope you enjoy it on these cold wintery days!!
Crockpot Creamy Potato & Hamburger Soup
1 pound ground beef
1 large onion, chopped
2 cloves garlic, minced
4 large potatoes, peeled and diced (I used mini red potatoes – so good)
3 large carrots, sliced
2 celery stalks, sliced
4 cups chicken or beef broth (I used Beef)
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 (I didn’t use the milk - made a thickener with flour and soup juice)
Fresh parsley, chopped (for garnish)
Extra shredded cheddar cheese (for garnish)
Instructions
1. 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.
2. Prepare the Crockpot:
Transfer the browned beef mixture to a crockpot. Add the diced potatoes, sliced carrots,
and sliced celery.
3. Add Broth and Seasonings:
Pour in the chicken or beef broth. Add dried thyme, dried parsley, paprika, salt, and pepper.
Stir to combine.
4. 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.
5. 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. (I left the lid of the crockpot
for this so it didn’t water it down more)
6. 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.
