- Brown the Beef: In a skillet over medium heat, brown the ground beef in olive oil, breaking it into crumbles (5-7 minutes). Drain excess fat and transfer to your crockpot.
- Add Vegetables: Add the onion, garlic, potatoes, carrots, and celery to the crockpot with the beef.
- Add Broth & Seasoning: Pour in the beef broth and stir in thyme, parsley, paprika, salt, and pepper. Mix well.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, or until potatoes and vegetables are tender.
- Add Cream & Cheese: About 30 minutes before serving, stir in the heavy cream and cheddar cheese. For a thicker soup, whisk 2 tablespoons of flour with a few tablespoons of water to make a slurry and add it to the soup. Cook another 30 minutes.
- Serve: Ladle into bowls, garnish with fresh parsley, and serve warm with crusty bread or crackers!
Cook Notes & Tips
- Potato Choice: Russet or Yukon Gold potatoes work well for creaminess.
- Cheese: Freshly grated cheddar melts best.
- Thickening: For a thicker soup, use the flour slurry or mash some potatoes before adding cream and cheese.
Recipe Variations
- Bacon: Add cooked, crumbled bacon for extra flavor.
- Spice: Add ½ teaspoon red pepper flakes or a diced jalapeño for heat.
- Veggies: Stir in frozen peas or corn during the last 30 minutes.
Frequently Asked Questions (FAQs)
Q: Can I use ground turkey? A: Yes! You may need to adjust seasoning.
Q: Can I make it ahead? A: Yes! It keeps for up to 3 days in the refrigerator.
Q: Can I freeze it? A: Yes, but the texture might change. Freeze in airtight containers for up to 3 months.
This Crockpot Creamy Potato Hamburger Soup is a delicious, hearty, and satisfying meal perfect for any occasion. Enjoy!
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