Description
This creamy potato and hamburger soup is a comforting, hearty crockpot recipe perfect for a warm, satisfying meal. Combining tender potatoes, ground beef, and a blend of vegetables in a flavorful broth thickened with milk and flour, this soup delivers rich taste with minimal effort. Slow-cooked to develop depth and topped with optional cheddar cheese, it’s ideal for family dinners or meal prepping.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef (browned and drained)
- 4 cups russet potatoes (peeled and diced)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1 small onion (chopped)
Broth and Seasonings
- 4 cups chicken broth (low sodium preferred)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
Thickening and Finishing
- 1 1/2 cups milk (whole or 2%)
- 3 tbsp all-purpose flour (for thickening)
- 1 cup shredded cheddar cheese (optional, for extra richness)
Instructions
- Brown the ground beef: In a skillet over medium heat, cook the ground beef until fully browned. Drain off any excess fat to reduce greasiness and improve the soup’s texture.
- Combine ingredients in crockpot: Transfer the browned beef to the crockpot, adding the diced potatoes, carrots, celery, and chopped onion.
- Add broth and seasonings: Pour the chicken broth over the ingredients in the crockpot. Sprinkle in salt, black pepper, garlic powder, and Italian seasoning. Stir gently to combine all the flavors.
- Slow cook the soup: Cover the crockpot and cook on the low setting for 6 to 7 hours, or until the vegetables are tender and flavors meld thoroughly.
- Prepare thickening mixture: About 30 minutes before the end of cooking, whisk together the milk and flour in a small bowl until smooth. Stir this mixture into the crockpot to thicken the soup.
- Optional cheese addition: Just before serving, stir in the shredded cheddar cheese if desired. This adds extra richness and creaminess to your soup.
Notes
- For a lower-fat option, use lean ground beef and low-fat milk.
- Adjust salt according to your broth’s sodium content and taste preference.
- For a thicker soup, increase the flour slightly or simmer uncovered for the last 30 minutes.
- Adding the cheese at the end prevents it from curdling during slow cooking.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
