Crockpot Creamy Potato & Hamburger Soup
Serves 1
Directions
- 1Brown the ground beef in a large skillet over medium-high heat until no longer pink and drain any excess fat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
- 2Transfer the browned beef mixture to a crockpot and add the diced potatoes, sliced carrots, and sliced celery.
- 3Pour in the chicken or beef broth, then add the dried thyme, dried parsley, paprika, salt, and pepper and stir to combine.
- 4Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and vegetables are tender.
- 5Stir in the heavy cream, shredded cheddar cheese, and milk. If you prefer a thicker soup, add the cornstarch mixture and stir well. Continue to cook on low for an additional 15-20 minutes until the cheese is melted and the soup is creamy.
- 6Ladle the hot soup into bowls and garnish with fresh chopped parsley and extra shredded cheddar cheese if desired.
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 2 garlic, minced
- 4 large potato, peeled and diced
- 3 large carrot, sliced
- 2 celery stalk, sliced
- 4 cup chicken or beef broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp paprika
- salt (optional)
- pepper (optional)
- 1 cup heavy cream
- 2 cup shredded cheddar cheese
- 1 cup milk
- 2 tbsp cornstarch, mixed with 2 tablespoons water (optional)
- fresh parsley, chopped (optional)
- shredded cheddar cheese (optional)
Equipment
large skilletcrockpot
Tips
- Serve with crusty bread for a complete meal.
