🥔🍲 Crockpot Creamy Potato & Hamburger Soup
🍴 Servings: 6–8
⏱️ Cook Time: 6–8 hours (low) or 3–4 hours (high)
⭐ Ingredients:
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1 lb ground beef
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1 small onion, diced
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2 cloves garlic, minced
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4 cups potatoes, peeled and diced (Yukon Gold or Russet work well)
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3 cups beef broth (or chicken broth)
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1 ½ cups shredded carrots (optional, but adds flavor & color)
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1 tsp dried basil
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½ tsp dried parsley
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½ tsp paprika (optional)
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Salt & black pepper, to taste
🧄 For Creamy Finish:
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4 oz cream cheese, softened
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1 cup whole milk or half-and-half
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2 tbsp flour (for thickening)
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1 ½ cups shredded cheddar cheese
🔪 Instructions:
1. Brown the Beef
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In a skillet over medium heat, cook ground beef with diced onion until beef is browned and onions are soft. Add garlic and cook 1 more minute.
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Drain excess grease and transfer to your slow cooker.
2. Add to Crockpot
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Add diced potatoes, carrots (if using), broth, basil, parsley, paprika, salt, and pepper.
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Stir to combine.
3. Cook
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Cover and cook on low for 6–8 hours or high for 3–4 hours, until potatoes are tender.
4. Make It Creamy
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About 30 minutes before serving:
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In a bowl, whisk together flour and milk (or half-and-half) until smooth.
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Add mixture to crockpot along with cream cheese and cheddar cheese.
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Stir well. Cover and cook another 20–30 minutes, stirring occasionally, until everything is melted and creamy.
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5. Taste & Serve
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Taste and adjust seasoning.
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Serve hot with warm bread or crackers.
📝 Tips & Variations:
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Make it thicker: Mash some of the potatoes with a spoon or potato masher before adding the creamy ingredients.
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Extra veggies: Add celery, corn, or green beans for more texture.
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Low-carb version: Swap potatoes for cauliflower florets.
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Spicy twist: Add a pinch of red pepper flakes or diced jalapeños when browning the meat.
Would you like a printable version or a stovetop/Instant Pot variation?
