Crockpot Creamy Potato & Hamburger Soup

Kitchen Equipment Needed

• Crockpot/slow cooker
• Large skillet
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons

Step-by-Step Directions

1. Brown the Beef: In a large skillet over medium heat, melt the butter and brown the ground beef with the diced onions and minced garlic. Cook until the beef is no longer pink, breaking it apart as it cooks. Drain any excess grease if necessary.
2. Prepare the Crockpot: Add the peeled and diced potatoes to the bottom of the crockpot. Pour the cooked beef, onions, and garlic mixture over the potatoes.
3. Season and Add Broth: Sprinkle the thyme, paprika, salt, and pepper over the meat and potatoes. Then pour in the chicken broth, making sure the potatoes are mostly covered by the liquid. Give everything a good stir.
4. Cook on Low: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are fork-tender.
5. Make it Creamy: About 30 minutes before serving, whisk together the milk (or heavy cream) and flour in a small bowl. Add the mixture to the crockpot, along with the sour cream and shredded cheddar cheese. Stir to combine, and let it cook for another 30 minutes until the soup thickens and the cheese melts into the broth.
6. Serve: Once the soup is creamy and well blended, taste and adjust the seasonings as needed. Ladle the soup into bowls and garnish with fresh parsley or green onions for a pop of color and freshness.

Notes and Tips

• Potato Choice: Russet potatoes work best for this recipe because they break down a bit during cooking, which helps thicken the soup. However, you can also use Yukon gold potatoes if you prefer a slightly firmer texture.
• Thickening the Soup: If you like your soup extra thick, you can mash some of the potatoes with a fork before adding the milk and cheese. Alternatively, you can stir in more flour or cornstarch mixed with water to thicken the broth.
• Cheese Options: While cheddar is classic, you can experiment with other cheeses like Colby jack, Monterey jack, or even pepper jack for a bit of spice.
• Storage: This soup stores well in the fridge for up to 3 days. You can also freeze it for up to 3 months, although the texture of the potatoes may change slightly after freezing.