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When you’re short on time but yet want to satisfy a hungry family, there’s no better option than a pot of hot, creamy soup. Soft potatoes, seasoned ground beef, and a creamy broth come together in this hearty and flavorful crockpot soup recipe for creamy potato and hamburger. Making a hearty dinner in the slow cooker couldn’t be easier than with this recipe.
The epitome of a satisfying comfort meal is this crockpot recipe for creamy potato and hamburger soup. It will make you feel cozy on the inside because to its creamy texture and plenty of nutritious ingredients. No matter whether you’re pressed for time during the week or just want to kick back and enjoy a leisurely weekend dinner, this soup is sure to be a hit. This creamy recipe is perfect for a weeknight dinner since it cooks gently in a slow cooker.
This soup is guaranteed to become a family favorite whether you’re looking for a hearty supper to enjoy on chilly nights or a quick and easy lunch to reheat on hectic days. Come with me as I show you how to make this rich and satisfying meal!
The ingredients for a certain dish.
ground beef, one pound
Cut five or six medium-sized potatoes into tiny pieces after peeling them.
1 medium onion, peeled
Three slices of garlic, minced
chicken broth, 3 cups
*Dried parsley, measuring 1 teaspoon
1/2 teaspoon of dried thyme
1/8 teaspoon of dried basil.
To taste, season with salt and pepper.
Use three cups of whole milk, or use half & half for a silkier consistency.
Cheddar cheese, grated, 2 cups
It’s optional to thicken the mixture with 1/4 cup of all-purpose flour, but you may if you want.
Two tablespoons of butter (for added creaminess, if preferred)
It is optional to garnish the meal with chopped green onions or fresh parsley.
Here are the guidelines:
Put the ground beef in a skillet and cook it over medium heat until it’s done. After trimming the meat of excess fat, place it in a slow cooker.
Prepare the veggies. Mince the garlic, finely slice the onion, and cut the potatoes into bite-sized pieces. After the meat is done, add them to the slow cooker.
Concoct the soup: Simmer the chicken stock with the chopped parsley, thyme, basil, pepper, and salt. Thoroughly combine.
When the potatoes are mushy, cook the dish covered on low heat for seven or eight hours, or covered on high heat for three to four hours.
