Crockpot Creamy Potato & Hamburger Soup
Servings: 6–8
Prep Time: 15–20 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Total Time: Up to 8 hours
Ingredients:
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1 lb (450g) ground beef
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4 cups potatoes, peeled and diced (about 4–5 medium potatoes)
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1 small onion, diced
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2 cloves garlic, minced
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2 medium carrots, peeled and diced
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2 celery stalks, diced (optional)
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4 cups beef broth (or chicken broth)
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1 teaspoon salt (adjust to taste)
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1/2 teaspoon black pepper
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1/2 teaspoon dried basil or Italian seasoning
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1/2 teaspoon paprika (optional, for warmth)
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1 1/2 cups milk or half-and-half
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2 tablespoons cornstarch or flour (for thickening)
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1 cup shredded cheddar cheese
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1/2 cup sour cream or cream cheese (optional, for extra creaminess)
Instructions:
1. Brown the Ground Beef
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In a skillet over medium heat, cook the ground beef until fully browned. Drain excess grease.
2. Add to Crockpot
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Add cooked beef to the crockpot along with diced potatoes, onion, garlic, carrots, celery (if using), broth, salt, pepper, and seasonings.
3. Cook
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Cover and cook:
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LOW for 6–8 hours
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HIGH for 3–4 hours
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Potatoes should be fork-tender.
4. Thicken & Add Dairy
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About 30 minutes before serving:
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In a small bowl, whisk cornstarch or flour with milk until smooth.
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Stir mixture into the soup.
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Add cheese and sour cream (or cream cheese if using).
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Stir well, cover again, and cook on HIGH for 20–30 minutes until creamy and thickened.
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5. Adjust & Serve
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Taste and adjust salt and pepper if needed.
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Serve hot, optionally topped with extra cheese, green onions, or crumbled bacon.
Tips:
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For a thicker soup: Use an immersion blender to lightly blend part of the soup before adding cheese.
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To lighten it up: Use lean beef, low-fat milk, or skip the sour cream.
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Storage: Keeps well in the fridge for 3–4 days. Reheat gently; avoid boiling once dairy is added.
Let me know if you want a stovetop version, or if you’d like to turn this into a cheesy hamburger stew or freezer-friendly meal prep version.
