Creamy Potato & Hamburger Soup Made in the Crockpot
Ingredients:
1 lb ground beef
6 large potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 cups water
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup sour cream
2 tablespoons flour (optional, for thickening)
1 teaspoon dried basil
1 teaspoon dried parsley
Salt and pepper to taste
Optional toppings: extra shredded cheese, chopped green onions, or crumbled bacon
Directions:
Brown the Beef:
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and transfer the beef to the crockpot.
Add Vegetables:
Add the diced potatoes, chopped onion, and minced garlic to the crockpot with the beef.
Add Broth and Seasonings:
Pour in the beef broth and water. Stir in the dried basil, dried parsley, salt, and pepper.
Cook the Soup:
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
Add Cream and Cheese:
Once the potatoes are cooked, stir in the heavy cream, shredded cheddar cheese, and sour cream. For a thicker soup, you can mix 2 tablespoons of flour with a bit of water to create a slurry, and stir it into the soup.
Final Cook:
Cover and cook for an additional 30 minutes on low, allowing the flavors to meld and the soup to thicken.
Serve:
Serve the soup hot, garnished with extra shredded cheese, green onions, or crumbled bacon if desired.
Prep Time: 20 minutes | Cook Time: 6-8 hours on low or 3-4 hours on high | Total Time: 6.5-8.5 hours
Kcal: Approximately 350 kcal per serving | Servings: 6-8