Instructions
- Brown the Beef: In a skillet over medium heat, brown the ground beef with the olive oil, breaking it into crumbles (5-7 minutes). Drain excess fat and transfer to your crockpot.
- Add Vegetables: Add the onion, garlic, potatoes, carrots, and celery to the crockpot with the beef.
- Broth & Seasoning: Pour in the beef broth. Stir in thyme, parsley, paprika, salt, and pepper.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, or until vegetables are tender.
- Cream & Cheese: 30 minutes before serving, stir in the heavy cream and cheddar cheese. For thicker soup, whisk together the flour and a few tablespoons of water to make a slurry, then stir it in. Cook for another 30 minutes.
- Serve: Ladle into bowls, garnish with fresh parsley, and enjoy with crusty bread!
Cook Notes & Tips
- Potato Power: Russets work best, but Yukon Golds create extra creaminess.
- Cheese Please: Freshly grated cheddar melts best.
- Thicker Soup: Use the flour slurry or mash some potatoes before adding cream and cheese.
Recipe Variations
- Bacon Boost: Crumble cooked bacon on top.
- Spicy Surprise: Add 1/2 teaspoon red pepper flakes or a diced jalapeño.
- Veggie Variety: Stir in frozen peas or corn during the last 30 minutes.
Frequently Asked Questions (FAQs)
Q: Can I use ground turkey? A: Yes! It’s a lighter option; 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.
This Crockpot Creamy Potato Hamburger Soup is a hearty, satisfying meal perfect for any occasion. Enjoy!