Savoring Comfort: Crockpot Creamy Potato & Hamburger Soup

Introduction

As the chill of the season sets in, there's nothing quite like a warm bowl of soup to welcome you home. This Crockpot Creamy Potato & Hamburger Soup is the epitome of comfort food, combining hearty ingredients with a creamy texture that’s perfect for cold evenings.

Using a slow cooker allows the flavors to meld beautifully while you go about your day. Whether you're returning from a busy schedule or simply want a no-fuss meal, this soup delivers on both taste and convenience.

With the addition of potatoes and ground beef, each spoonful is filled with sustenance. Gather your ingredients, set your slow cooker to work, and indulge in a dish that promises warmth and satisfaction.

Ingredients

• 1 lb ground beef
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 4 cups diced potatoes
• 4 cups beef broth
• 1 cup milk
• 1 cup heavy cream
• 1 tsp salt, or to taste
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• 2 tbsp olive oil
• 1 cup shredded cheddar cheese, optional
• 2 tbsp fresh parsley, chopped, for garnish

Directions & Preparation

1. Begin by browning the ground beef in a skillet over medium heat. Add the minced garlic and chopped onion, cooking until the onions are translucent and the beef is fully browned. Drain excess fat if necessary.
2. In the crockpot, combine the browned beef mixture, diced potatoes, beef broth, salt, black pepper, thyme, and paprika. Stir to mix everything evenly.
3. Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours, allowing all the ingredients to meld together and cook thoroughly.
4. About 30 minutes before serving, stir in the milk and heavy cream to add richness to the soup. If you prefer a thicker texture, mash some of the potatoes in the pot and mix well.
5. Before serving, taste the soup and adjust the seasoning with more salt or pepper if needed. For an extra touch, mix in the shredded cheddar cheese until melted and creamy.
6. Ladle the soup into bowls and garnish with chopped parsley before serving. Enjoy the warmth and comfort of this delicious dish!

FAQs

What type of potatoes work best in this soup?

Yukon Gold or Russet potatoes are ideal for their creamy texture after cooking.

My soup turned out too thin. How can I thicken it?

You can blend a portion of the soup and stir it back in, or add a slurry of cornstarch and cold water to thicken it up.

Can I use a different type of ground meat?

Absolutely! Ground turkey, chicken, or even a plant-based alternative can be used in place of beef.

How can I make this soup spicier?

Add crushed red pepper flakes or a dash of hot sauce to increase the heat according to your taste.

What can I use if I don't have heavy cream?

You can substitute half and half or a combination of milk and sour cream for a lighter version.

Can I make this soup vegetarian?

Yes, substitute ground beef with a plant-based meat option and use vegetable broth instead of beef broth.

Conclusion

Crockpot Creamy Potato & Hamburger Soup is not just a meal; it's a nurturing experience that fills both your belly and your home with warmth. It’s a wholesome dish that invites creativity with ingredient swaps and adds a personal touch.

Gather your loved ones around the table, and let each bowl spark conversation and enjoyment. This recipe will undoubtedly become a comforting staple in your kitchen.

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Savoring Comfort: Crockpot Creamy Potato & Hamburger Soup

Crockpot Creamy Potato & Hamburger Soup made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

• 1 lb ground beef
• 3 cloves garlic minced
• 1 medium onion chopped
• 4 cups diced potatoes
• 4 cups beef broth
• 1 cup milk
• 1 cup heavy cream
• 1 tsp salt or to taste
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• 2 tbsp olive oil
• 1 cup shredded cheddar cheese optional
• 2 tbsp fresh parsley chopped, for garnish

Instructions

• Begin by browning the ground beef in a skillet over medium heat. Add the minced garlic and chopped onion, cooking until the onions are translucent and the beef is fully browned. Drain excess fat if necessary.
• In the crockpot, combine the browned beef mixture, diced potatoes, beef broth, salt, black pepper, thyme, and paprika. Stir to mix everything evenly.
• Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours, allowing all the ingredients to meld together and cook thoroughly.
• About 30 minutes before serving, stir in the milk and heavy cream to add richness to the soup. If you prefer a thicker texture, mash some of the potatoes in the pot and mix well.
• Before serving, taste the soup and adjust the seasoning with more salt or pepper if needed. For an extra touch, mix in the shredded cheddar cheese until melted and creamy.
• Ladle the soup into bowls and garnish with chopped parsley before serving. Enjoy the warmth and comfort of this delicious dish!

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.