Description
A comforting, slow-cooked potato and hamburger soup that warms you from the inside out, perfect for busy weeknights.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups peeled and cubed potatoes (Yukon Gold or russets)
- 3 carrots, sliced
- 2 stalks celery, sliced
- 4 cups low-sodium beef broth
- 1 cup heavy cream or full-fat evaporated milk
- 1 cup shredded cheddar cheese
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp cornstarch mixed with 3 tbsp cold water (optional, for thickening)
- Chopped chives or parsley, for garnish
Instructions
- In a skillet over medium heat, cook the ground beef with diced onion and garlic until no longer pink. Drain excess fat and transfer the mixture to your crockpot.
- Add the potatoes, carrots, celery, tomato paste, thyme, paprika, and beef broth to the crockpot. Stir to combine.
- Cover and cook on LOW for 360 minutes or HIGH for 240 minutes, until potatoes are tender.
- About 20–30 minutes before serving, stir in the heavy cream and shredded cheddar cheese. If you prefer a thicker soup, whisk in the cornstarch slurry and allow the soup to thicken.
- Season with salt and pepper. Ladle into bowls and garnish with chopped chives or parsley.
Notes
Don’t skip browning the meat for flavor. Yukon Golds give creaminess while russets thicken the soup. Add dairy late to avoid curdling.
- Prep Time: 30 minutes
- Cook Time: 360 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American