Crockpot Creamy Potato Hamburger Soup
This hearty Crockpot Creamy Potato Hamburger Soup is a delightful blend of ground beef, creamy potatoes, and flavorful seasonings, perfect for cozying up on chilly days. Easy to make using a slow cooker, this soup allows for hands-free preparation while it simmers to perfection.
Equipment
- 1 Crockpot
- 1 Large skillet
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 pound ground beef
- 4 medium russet potatoes, diced (about 2 pounds)
- 1 medium onion, chopped
- 2 cups carrots, sliced
- 4 cups beef broth
- 1 cup heavy cream Can substitute half-and-half for a lighter option.
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- to taste salt
- to taste pepper
Instructions
- In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess grease and set aside.
- Add the diced potatoes, chopped onion, sliced carrots, and minced garlic into the crockpot.
- Pour in the beef broth and stir in the browned ground beef, thyme, parsley, salt, and pepper.
- Cover the crockpot and cook on low for 6 hours or high for 3 hours, until the vegetables are tender.
- Once the cooking time is finished, stir in the heavy cream and shredded cheddar cheese until well combined and creamy.
- Allow the soup to warm for an additional 15-20 minutes to let the cheese melt.
- Serve hot in bowls, and enjoy your comforting meal!
Notes
Feel free to customize the soup by adding other vegetables like celery or corn.
For a lighter option, you can substitute half-and-half for the heavy cream.
This soup can be stored in the refrigerator for up to 3 days and freezes well for longer storage.