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Crockpot Creamy Potato and Hamburger Soup Recipe

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This Crockpot Creamy Potato and Hamburger Soup is a hearty and comforting meal perfect for chilly days. It combines tender potatoes, ground beef, fresh vegetables, and a rich creamy base, all slow-cooked for deep flavor and simplicity. Finished with melted cheddar cheese and fresh parsley, this soup is both delicious and easy to prepare in your slow cooker.

Ingredients

Meat and Vegetables

  • 1 pound ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups potatoes (Yukon Gold or russet), peeled and diced
  • 2 cups diced carrots
  • 2 stalks celery, diced
  • 1 cup frozen corn

Broth and Seasonings

  • 4 cups beef broth
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Roux and Cream

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups whole milk or heavy cream
  • 1 cup shredded cheddar cheese

Garnish

  • Fresh chopped parsley (for garnish)

Instructions

  1. Prepare the slow cooker. Lightly grease the slow cooker insert to prevent sticking and set it aside.
  2. Cook the ground beef. In a large skillet over medium heat, cook the ground beef until it is browned and broken apart. Drain any excess fat to keep the soup rich but not greasy.
  3. Transfer beef to slow cooker. Place the browned ground beef into the prepared slow cooker.
  4. Add vegetables and seasonings. Add diced onion, minced garlic, peeled and diced potatoes, carrots, celery, frozen corn, beef broth, dried Italian seasoning, smoked paprika, salt, and black pepper into the slow cooker. Stir well to combine all ingredients.
  5. Slow cook the soup. Cover and cook on Low for 6–7 hours, or on High for 3–4 hours, until the vegetables are tender and flavors meld.
  6. Make the roux. About 30 minutes before serving, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes to create a roux, which will thicken the soup.
  7. Add milk or cream to roux. Gradually whisk in the milk or heavy cream until smooth and slightly thickened. This mixture creates the creamy base for the soup.
  8. Combine roux mixture with soup. Stir the creamy roux mixture along with shredded cheddar cheese into the slow cooker. Mix thoroughly until the soup becomes creamy and cheesy.
  9. Finish cooking. Cover and cook for an additional 30 minutes to let the soup thicken and heat through perfectly.
  10. Garnish and serve. Ladle the soup into bowls and garnish with freshly chopped parsley for a fresh burst of color and flavor before serving.

Notes

  • You can substitute ground turkey or chicken for ground beef for a leaner variation.
  • If you prefer a thicker soup, mash some of the potatoes in the slow cooker before adding the roux mixture.
  • For a dairy-free version, use a plant-based milk and a vegan cheese alternative.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheat well on the stovetop.
  • Add additional vegetables like peas or green beans to vary the nutrient content.

Find it online: https://bitezly.com/crockpot-creamy-potato-and-hamburger-soup-recipe/