Crockpot Creamy Potato & Hamburger Soup Recipe: Comfort in a Bowl

Brown the Ground Beef
- Begin by browning the ground beef in a skillet over medium heat. Break it up into small crumbles as it cooks.
- Once the beef is browned and fully cooked, drain the excess fat and transfer the beef to your crockpot.
Prepare the Vegetables
- Add the diced onions, minced garlic, and diced potatoes to the crockpot with the beef. These ingredients form the base of the soup and provide the hearty, filling texture.
- Pour in the beef broth and water, ensuring that the potatoes and onions are fully submerged.
Season the Soup
- Season the mixture with dried thyme, dried parsley, smoked paprika, salt, and pepper. Stir everything together to evenly distribute the seasonings.
- Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are tender.
Add the Cream and Cheese
- About 30 minutes before serving, stir in the heavy cream and shredded cheddar cheese. The cream adds a luscious texture, while the cheese provides a rich, savory flavor.
- If you prefer a thicker soup, you can create a slurry by mixing 2 tablespoons of flour with a bit of water and stirring it into the soup. Let it cook for the remaining 30 minutes to thicken.
Serve and Garnish
- Once the soup is ready, taste and adjust the seasoning if necessary. Ladle the soup into bowls and garnish with chopped green onions or parsley for a fresh, bright touch.
- Serve the soup with crusty bread or a side salad for a complete meal.

Choosing Potatoes: Russet potatoes work best for this recipe as they break down slightly during cooking, creating a naturally thick and creamy texture.
Adding Vegetables: For added nutrition, consider adding diced carrots, celery, or corn to the soup when you add the potatoes and onions.
Storage: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stove, adding a bit of broth or milk if the soup thickens too much in the fridge.

ENJOY IT💛!!