Description
This Cozy Potato & Hamburger Crockpot Soup is a comforting and creamy slow cooker meal featuring tender ground beef, hearty potatoes, and fresh vegetables simmered to perfection. Rich with cheddar cheese and a hint of herbs, it’s an easy one-pot dinner perfect for chilly evenings.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 3 medium carrots, sliced
- 3 stalks celery, chopped
Liquids and Dairy
- 4 cups beef broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Thickening and Fats
- 2 tablespoons flour
- 2 tablespoons unsalted butter
Seasonings and Garnish
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Brown the Beef: In a skillet over medium heat, cook the ground beef until it is browned. Drain the excess fat to avoid greasiness. Add the chopped onion and minced garlic to the skillet and cook for 2–3 minutes until fragrant and softened.
- Transfer to Crockpot: Move the beef mixture into the crockpot and add the diced potatoes, sliced carrots, chopped celery, beef broth, dried parsley, dried thyme, salt, black pepper, paprika, and crushed red pepper flakes if using. Stir everything together to combine well.
- Slow Cook the Soup: Cover the crockpot and cook on low for 6–7 hours or on high for 3–4 hours. The soup is ready when the vegetables are tender and flavors melded.
- Prepare the Thickener: About 30 minutes before serving, melt the unsalted butter in a small saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux, which will thicken the soup.
- Add Milk and Dairy: Slowly whisk in the milk into the roux until the mixture is smooth and starts to thicken slightly. Pour this mixture into the crockpot along with the shredded cheddar cheese and sour cream. Stir thoroughly to combine.
- Finish Cooking: Continue cooking the soup in the crockpot, uncovered if possible, until the cheese has melted and the soup achieves a creamy consistency.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve warm for a comforting meal.
Notes
- For a richer soup, substitute half-and-half for the milk.
- Yukon Gold or Russet potatoes provide the best texture and flavor.
- To increase the vegetable content, add corn or green beans during the slow cooking process.
- For a gluten-free option, replace flour with cornstarch as a thickening agent.
