Here’s a detailed recipe for Crockpot Creamy Potato & Hamburger Soup:
Ingredients:
- 1 lb ground beef (hamburger)
- 6 medium-sized russet potatoes (peeled and diced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 3 large carrots (sliced)
- 2 celery stalks (chopped)
- 4 cups chicken or beef broth (low sodium)
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (optional for extra creaminess)
- 4 oz cream cheese (softened)
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp paprika
- Salt and pepper (to taste)
- 1 tbsp olive oil (for sautéing the beef)
- Optional toppings: Cooked and crumbled bacon, fresh parsley, green onions, or extra shredded cheese
Instructions:
Step 1: Prepare the Ingredients
- Potatoes: Peel and dice your potatoes into bite-sized pieces. Set them aside in a bowl of cold water to prevent browning.
- Carrots and Celery: Slice your carrots and celery stalks. Aim for uniform sizes so that they cook evenly.
- Onion and Garlic: Dice the onion finely and mince the garlic cloves.
- Cheese and Cream: Leave the cream cheese at room temperature to soften, and measure out the shredded cheddar cheese if using.
Step 2: Brown the Hamburger
- Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula as it cooks.
- Season the beef with a pinch of salt, pepper, and 1/2 tsp paprika. Cook until browned, about 6-8 minutes.
- Once fully cooked, drain the excess fat and set the beef aside.
Step 3: Layer the Crockpot
- In the bottom of your crockpot, layer the diced potatoes, followed by the carrots and celery.
- Add the onions and garlic on top of the vegetables.
- Place the browned ground beef over the veggies.
- Pour in the chicken or beef broth. This will serve as the base liquid for the soup and help to cook the vegetables.
Step 4: Add Seasonings
- Sprinkle in the thyme and parsley, ensuring even distribution. Add additional salt and pepper to taste.
- Stir gently to combine all the ingredients without mashing the vegetables.
Step 5: Slow Cook
- Set your crockpot to LOW and cook for 6-8 hours. Alternatively, if you’re short on time, you can cook it on HIGH for 4-5 hours.
- You’ll know the soup is ready when the potatoes are tender and can easily be pierced with a fork.
Step 6: Add Cream and Cheese
- 30 minutes before serving, add the softened cream cheese and shredded cheddar cheese (if using) to the crockpot.
- Slowly pour in the milk and heavy cream, stirring the soup gently to combine. The cheese and cream will add richness and creaminess to the soup, transforming it into a hearty dish.
- Allow the soup to continue cooking for the remaining 30 minutes, stirring occasionally to ensure the cream cheese melts completely and everything is evenly mixed.
Step 7: Taste and Adjust
- Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or herbs depending on your preference.
- If you prefer a thicker soup, you can mash some of the potatoes with a fork or potato masher right in the crockpot.
Step 8: Serve
- Ladle the soup into bowls. For added texture and flavor, you can top it with:
- Crispy bacon pieces
- Chopped green onions
- Shredded cheddar cheese
- Fresh parsley
- Serve hot with crusty bread or a side salad for a complete meal.
Tips for Success:
- Meat Variations: For a lighter option, you can substitute ground beef with ground turkey or chicken. For more flavor, you can also mix in ground sausage.
- Potato Choices: Russet potatoes work well because they break down slightly during cooking, making the soup creamier. However, red or Yukon gold potatoes can be used if you prefer potatoes that hold their shape.
- Thickening the Soup: If the soup isn’t as thick as you like, make a slurry by whisking 2 tablespoons of cornstarch with a little water and stir it into the soup during the last 20 minutes of cooking.
- For a Healthier Option: You can reduce the amount of cream and cheese or opt for lighter versions. Replace the heavy cream with more milk or a plant-based milk like almond or oat milk.
Storage and Freezing:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so slowly over low heat to avoid curdling the dairy.
- Freezing: Cream-based soups generally don’t freeze well, as the dairy can separate when reheated. If you plan to freeze, make the soup without adding the milk and cream. Freeze it, and when reheating, add fresh milk and cream before serving.
Conclusion:
This Crockpot Creamy Potato & Hamburger Soup is the perfect comfort food for chilly nights. It’s rich, flavorful, and filling, with minimal prep and all the benefits of a slow-cooked meal. Whether you’re feeding a family or just craving a bowl of cozy goodness, this soup delivers on both flavor and ease.