Crockpot Creamy Potato and Hamburger Soup
A hearty and comforting soup made with ground beef, potatoes, cheddar cheese, and vegetables in a creamy broth—all slow-cooked to perfection.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 pound ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups potatoes Yukon Gold or russet, peeled and diced
- 2 cups carrots diced
- 2 stalks celery diced
- 1 cup frozen corn
- 4 cups beef broth
- 2 teaspoons dried Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk or heavy cream
- 1 cup shredded cheddar cheese
- Fresh chopped parsley for garnish (optional)
Instructions
Instructions
- Brown ground beef in a skillet over medium heat until fully cooked. Drain excess fat.
- Add diced onion and minced garlic to the skillet and sauté for 2-3 minutes until softened.
- Transfer beef mixture to slow cooker. Add potatoes, carrots, celery, corn, broth, Italian seasoning, paprika, salt, and pepper. Stir well.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
- About 30 minutes before serving, melt butter in a saucepan. Whisk in flour to form a roux and cook 1–2 minutes.
- Slowly whisk in milk or cream until smooth and thickened, then stir into slow cooker with shredded cheese.
- Cook an additional 30 minutes on high to thicken. Top with chopped parsley and serve hot.
Notes
Garnish with fresh parsley and serve with crusty bread. Store leftovers in fridge up to 3 days or freeze for up to 3 months.