Creamy Potato Hamburger Soup Made Simple in the Crockpot
A comforting dish that seamlessly blends hearty ingredients into a creamy, flavorful soup, perfect for busy weeknights or cozy family dinners.
Equipment
- Crockpot
- Skillet
Ingredients
Main Ingredients
- 1 pound Ground Beef Lean ground beef for a hearty flavor.
- 4 medium Russet Potatoes Peeled and diced.
- 1 large Onion Chopped finely.
- 2 medium Carrots Diced.
- 2 stalks Celery Chopped.
- 3 cloves Garlic Minced.
- 4 cups Low-Sodium Chicken Broth
- 1 cup Heavy Cream For creaminess.
Seasonings
- to taste Salt
- to taste Pepper
- to taste Dried Herbs (Thyme, Parsley) Optional.
- 0.5 cup Parmesan Cheese Grated, optional.
Instructions
- Begin by browning the ground beef in a large skillet over medium-high heat for about 5-7 minutes. Drain any excess fat.
- Add the chopped onion to the skillet and cook for another 3-4 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Transfer the beef and onion mixture to the crockpot.
- Add the diced potatoes, carrots, and celery to the crockpot and stir to combine.
- Pour in the chicken broth and season with salt, pepper, and dried herbs.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, check the potatoes for tenderness.
- Once the potatoes are tender, stir in the heavy cream and warm through for 10-15 minutes.
- Adjust seasonings if necessary and stir in the Parmesan cheese just before serving.
- Serve hot, garnished with fresh parsley or additional cheese if desired.
Notes
Leftovers can be stored in an airtight container for up to three days. This soup also freezes well for up to three months.