Crockpot Creamy Potato Hamburger Soup

1. Brown the Beef: In a skillet over medium heat, brown the ground beef with olive oil, breaking it into crumbles (5-7 minutes). Drain excess fat and transfer to your crockpot.
2. Add Vegetables: Add the onion, garlic, potatoes, carrots, and celery to the crockpot with the beef.
3. Broth & Seasoning: Pour in the beef broth. Stir in thyme, parsley, paprika, salt, and pepper. Mix well.
4. Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, or until vegetables are tender.
5. Cream & Cheese: 30 minutes before serving, stir in heavy cream and cheddar cheese. For thicker soup, whisk flour with a little water to make a slurry and add to the soup. Cook another 30 minutes to thicken.
6. Serve: Ladle into bowls, garnish with fresh parsley, and serve warm with crusty bread!

Cook Notes & Tips

• Potato Choice: Russet or Yukon Gold potatoes work well for creaminess.
• Cheese: Freshly grated cheddar is best.
• Thickening: Use a flour slurry or mash some potatoes for a thicker soup.

Recipe Variations

• Bacon: Add cooked, crumbled bacon for extra flavor and crunch.
• Spicy: Add red pepper flakes or a diced jalapeño for heat.
• More Veggies: Stir in frozen peas or corn during the last 30 minutes.

Frequently Asked Questions (FAQs)

Q: Can I use ground turkey? A: Yes, but adjust seasoning to taste.

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.

Enjoy this hearty and delicious Crockpot Creamy Potato Hamburger Soup – a comforting meal for any occasion!