Crockpot Creamy Potato & Hamburger Soup

A rich and comforting slow-cooker soup loaded with tender potatoes,
seasoned ground beef, vegetables, cheddar cheese, and a creamy broth.
Perfect for an easy family dinner.

Ingredients

• 1 lb ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 large potatoes, peeled and diced
• 3 large carrots, sliced
• 2 celery stalks, sliced
• 4 cups chicken or beef broth
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp paprika
• Salt and black pepper, to taste
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tbsp cornstarch mixed with 2 tbsp water, optional
• Fresh chopped parsley, for garnish
• Extra shredded cheddar cheese, for serving

Method

1. Brown the ground beef in a large skillet over medium-high heat. Drain
   excess fat, then add the onion and garlic. Cook for about 4–5 minutes,
   until the onion softens.
2. Transfer the beef mixture to the crockpot. Add the potatoes, carrots,
   and celery.
3. Pour in the broth and season with thyme, parsley, paprika, salt, and
   black pepper. Stir everything together.
4. Cover and cook on LOW for 6–8 hours or
   HIGH for 3–4 hours, until the potatoes and vegetables
   are tender.
5. Stir in the heavy cream, milk, and shredded cheddar cheese. Mix gently
   until the cheese begins to melt.
6. For a thicker soup, stir in the cornstarch and water mixture. Continue
   cooking on LOW for another 15–20 minutes until creamy and slightly
   thickened.
7. Taste and adjust the salt and pepper. Ladle into bowls and finish with
   fresh parsley and additional cheddar cheese if desired.

Serving Suggestions

Serve hot with crusty bread, garlic toast, or warm dinner rolls. A little
extra cheddar and freshly cracked black pepper make a delicious finishing
touch.

Storage

Keep leftovers refrigerated in an airtight container for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of milk
or broth if the soup becomes too thick.