Of course! This Crockpot Creamy Potato & Hamburger Soup is the definition of comfort food. It’s hearty, flavorful, and incredibly easy to make. It’s essentially a deconstructed hamburger, in a rich, creamy soup form.
Here are two fantastic versions: a classic one and a “healthier” one that’s just as delicious.
Version 1: Classic & Ultra-Creamy
This version uses a simple roux and cream cheese for a rich, decadent soup.
Ingredients:
· 1 lb lean ground beef
· 1 medium yellow onion, diced
· 2 cloves garlic, minced
· 4 cups (about 1 lb) Russet potatoes, peeled and diced into ½-inch cubes
· 1 (15 oz) can corn, drained (or 1.5 cups frozen corn)
· 3 cups beef broth (or chicken broth)
· 1 (10.5 oz) can condensed cream of mushroom soup (optional, for extra creaminess)
· 1 teaspoon dried parsley
· 1 teaspoon paprika
· Salt and black pepper to taste
For the Creamy Finish:
· 4 oz (½ block) cream cheese, softened and cubed
· 1 cup whole milk or half-and-half
· 2 tablespoons all-purpose flour
Instructions:
- Brown the Beef: In a skillet over medium-high heat, cook the ground beef and onion until the beef is no longer pink and the onion is softened. Drain off any excess grease. Add the minced garlic and cook for one more minute. Transfer this mixture to your slow cooker.
- Combine in Crockpot: To the slow cooker, add the diced potatoes, corn, beef broth, cream of mushroom soup (if using), parsley, paprika, salt, and pepper. Stir everything to combine.
- Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
- Thicken & Cream: About 30 minutes before serving, whisk the flour into the milk until smooth. Stir this slurry and the cubed cream cheese into the soup. Cover and continue cooking on HIGH for another 20-30 minutes, stirring occasionally, until the soup has thickened and the cream cheese is fully melted and incorporated.
- Serve: Taste and adjust seasoning if needed. Serve hot, garnished with shredded cheddar cheese, chopped green onions, or crumbled cooked bacon.
Version 2: Lighter (No Cream of Soup)
This version is from-scratch and uses evaporated milk for a creamy texture without being overly heavy.
Ingredients:
· 1 lb lean ground beef or ground turkey
· 1 medium yellow onion, diced
· 2 cloves garlic, minced
· 4 cups (about 1 lb) Yukon Gold potatoes, peeled and diced (they break down a little for a naturally thicker soup)
· 2 medium carrots, peeled and diced
· 2 stalks celery, diced
· 4 cups low-sodium beef broth
· 1 teaspoon dried thyme (or 3-4 fresh sprigs)
· 1 bay leaf (optional, remove before serving)
· Salt and black pepper to taste
For the Creamy Finish:
· 1 (12 oz) can evaporated milk
· ¼ cup all-purpose flour
· 1 cup shredded sharp cheddar cheese
Instructions:
- Brown the Beef: Follow the same step as above: brown the beef with onion, drain grease, add garlic, and transfer to the slow cooker.
- Combine in Crockpot: Add the potatoes, carrots, celery, beef broth, thyme, bay leaf, salt, and pepper. Stir.
- Cook: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the potatoes and carrots are very tender.
- Thicken & Cream: In a small bowl, whisk the evaporated milk and flour until smooth. Stir this mixture into the soup. If you are on LOW, turn the crockpot to HIGH. Cover and cook for an additional 20-30 minutes until slightly thickened.
- Add Cheese: Turn off the heat. Stir in the shredded cheddar cheese until it melts smoothly into the soup.
- Serve: Remove the bay leaf. Ladle into bowls and garnish with fresh parsley or more cheese.
Pro Tips for the Perfect Soup:
· Don’t Skip Browning the Beef: Taking the few minutes to brown the beef and onions in a skillet first adds a deep, caramelized flavor you can’t get from adding it raw to the pot.
· Dice Evenly: Cut your potatoes and other vegetables to a similar size so they cook evenly.
· Thickening: The flour-milk slurry is key to preventing lumps. For a gluten-free version, you can use cornstarch instead of flour.
· Cream Cheese Tip: Ensure your cream cheese is very soft. Cubing it and letting it sit out for 30 minutes before adding will help it melt smoothly without clumping.
· Customize It:
· Spicy: Add a pinch of red pepper flakes with the other spices.
· Vegetable-Packed: Add a handful of fresh spinach or frozen peas in the last 10 minutes of cooking. · Cheesier: Use a combination of cheddar and pepper jack cheese.
This soup is freezer-friendly (though the potatoes may be a little softer upon reheating) and makes fantastic leftovers. Enjoy your cozy, homemade meal