A rich, comforting, and hearty soup perfect for cold days, this dish combines ground beef, potatoes, and vegetables in a creamy, cheesy broth. It’s easy to prepare, thanks to the crockpot, and ideal for feeding a family or freezing leftovers.
Ingredients Breakdown:
1 pound ground beef: Use lean ground beef (80% lean) to minimize excess grease.
1 large onion, chopped: Yellow or white onions work best, but red onions can add a sweeter note.
2 cloves garlic, minced: Fresh garlic adds a sharp, pungent flavor.
4 large potatoes, peeled and diced: Yukon Gold or Russet potatoes are perfect for their starchiness, which helps thicken the soup.
3 large carrots, sliced: Adds natural sweetness and color.
2 celery stalks, sliced: Provides crunch and subtle bitterness.
4 cups chicken or beef broth: Beef broth enhances the meaty flavor, while chicken broth offers a lighter taste. Use low-sodium options to control saltiness.
1 teaspoon dried thyme: Adds an earthy, slightly minty note.
1 teaspoon dried parsley: A mild herb that complements the other seasonings.
1 teaspoon paprika: Choose smoked paprika for a deeper, richer flavor.
Salt and pepper to taste: Adjust to your preference after the soup is done.
1 cup heavy cream: Adds richness and a smooth texture.
2 cups shredded cheddar cheese: Sharp cheddar adds bold flavor, but you can mix in Monterey Jack or Gouda for variety.
1 cup milk: Whole milk is recommended for creaminess, but you can use 2% or dairy-free alternatives (like almond or oat milk) for a lighter version.
2 tablespoons cornstarch mixed with 2 tablespoons water: Optional, but helps thicken the soup if you prefer it less soupy.
Fresh parsley and extra cheddar for garnish: Provides color and an extra punch of flavor.
Detailed Instructions:
Brown the Ground Beef:
Tip: Ensure you break the ground beef into small crumbles for even cooking. Use a wooden spoon or spatula to press down the meat in the skillet, helping it brown evenly.
Variations: You can swap the ground beef with ground turkey, chicken, or sausage for different flavor profiles. If you prefer a vegetarian version, use plant-based ground meat or mushrooms for a meaty texture.
Prepare the Crockpot:
Tip: For even cooking, chop the potatoes, carrots, and celery into uniform pieces. Smaller cubes of potatoes will break down and make the soup even creamier, while larger cubes will retain their shape for a chunkier soup.
Add Broth and Seasonings:
Tip: Taste the broth before covering the crockpot to ensure the seasoning is balanced. Adjust salt, pepper, and paprika if necessary.
Variations: You can add a pinch of cayenne or crushed red pepper flakes for a spicy kick, or smoked paprika for more depth.
Cook on Low:
Tip: Cooking on low allows the flavors to meld together more slowly, but if you’re short on time, high heat works as well. Be careful not to overcook the potatoes on high heat, as they can turn mushy.
Add Cream and Cheese:
Tip: Stir the cheese in gradually to prevent clumping. Adding it too quickly can result in a grainy texture.
Alternatives: For a lighter soup, use half-and-half instead of heavy cream, or try dairy-free cheese alternatives to make this recipe lactose-free.
Serve:
Tip: Add garnishes like crispy bacon bits, green onions, or a dollop of sour cream for extra richness and crunch.
Serve with crusty bread, garlic bread, or homemade biscuits to soak up the creamy broth.
Additional Tips:
Storage: This soup stores well in an airtight container in the fridge for 3-4 days. You can also freeze it for up to 3 months. Just reheat slowly on the stovetop, adding extra broth or milk if needed to restore the creamy consistency.
Make it your own: Feel free to add other vegetables like corn, green beans, or peas, or substitute different types of cheese to vary the flavor.
Healthier Option: Use ground turkey or lean beef, light cream, and reduce the amount of cheese for a lighter version.
This Crockpot Creamy Potato & Hamburger Soup is versatile and perfect for a weeknight meal or even meal prep for busy days. Let me know if you’d like more variations or tips!
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