Creamy Potato Hamburger Soup Made In The Crockpot: A Comforting Delight

Ingredients

Main Ingredients

• 1 lb ground beef (80/20)
• 4 medium Yukon Gold potatoes, diced ½‑inch

Potatoes & Veggies

• 1 large onion, finely chopped
• 2 carrots, sliced thin
• 2 celery stalks, diced
• 3 cloves garlic, minced

Dairy & Cream

• 2 cups low‑fat milk
• 1 cup heavy cream
• ½ cup grated sharp cheddar

Seasonings & Garnish

• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• Salt to taste
• 2 tablespoons fresh chives, chopped (optional)

Instructions

Layering the Crockpot

1. Arrange the vegetables. Place the diced potatoes, chopped onion, sliced carrots, and diced celery in the bottom of the slow cooker. Even distribution ensures every spoonful gets a balanced bite.
2. Add the browned beef. Spoon the cooked ground beef (with garlic) over the vegetables, spreading it evenly.
3. Season the mixture. Sprinkle smoked paprika, dried thyme, black pepper, and a generous pinch of salt. The spices will infuse the broth as it simmers.
4. Pour in the liquids. Add the milk and heavy cream, then stir gently to combine. The creamy liquids will meld with the starch from the potatoes, creating a naturally thickened base.
5. Cook low and slow. Cover and set the crockpot to LOW for 6‑8 hours, or HIGH for 3‑4 hours. The low setting yields melt‑in‑your‑mouth potatoes and a silky broth; the high setting shortens the time without sacrificing flavor.