Crockpot Creamy Potato Hamburger Soup
This hearty and comforting soup combines savory ground beef, creamy potatoes, and savory spices, all cooked to perfection in a crockpot. It's ideal for chilly evenings and is sure to please the whole family.
Equipment
- 1 Crockpot
- 1 Cutting board
- 1 Sharp knife
- 1 set Measuring cups
- 1 set Measuring spoons
- 1 Stirring spoon
Ingredients
- 1 pound ground beef
- 4 medium potatoes About 2 pounds, diced.
- 1 medium onion Finely chopped.
- 3 cloves garlic Minced.
- 4 cups beef broth
- 1 cup heavy cream Can swap for half-and-half for a lighter option.
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
- optional fresh parsley For garnish.
Instructions
- In a skillet over medium heat, add olive oil. Once hot, add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat and transfer the cooked beef to the crockpot.
- Add the diced potatoes, chopped onion, and minced garlic to the crockpot with the cooked beef.
- Pour in the beef broth and stir to combine everything. Add the frozen corn, dried thyme, smoked paprika, salt, and pepper. Stir well.
- Cover and cook on low for 6 hours or on high for 3 hours until the potatoes are tender.
- Once cooking is complete, stir in the heavy cream to add a rich, creamy texture to the soup. Heat through without boiling for about 10-15 minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
Notes
You can swap heavy cream for half-and-half for a lighter option.
For a little kick, add some red pepper flakes or diced jalapeños.
Leftovers can be stored in the refrigerator for up to 3 days and are great for meal prep.