Description
This creamy potato and hamburger soup is a comforting and hearty meal made easy in the crockpot. Tender russet potatoes, ground beef, and fresh vegetables simmer together with flavorful seasonings and a creamy milk-based broth, perfect for a satisfying lunch or dinner.
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)
- 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
For Thickening and Creaminess
- 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 Beef: In a skillet over medium heat, brown the ground beef until fully cooked. Drain off any excess fat to keep the soup less greasy.
- Prepare Crockpot Mixture: Place the cooked ground beef, diced potatoes, carrots, celery, and chopped onion into the crockpot, mixing them together.
- Add Broth and Seasonings: Pour in the chicken broth and add salt, black pepper, garlic powder, and Italian seasoning. Stir everything to combine the flavors evenly.
- Cook Low and Slow: Cover the crockpot and cook on low heat for 6 to 7 hours, or until the vegetables are tender and flavors meld beautifully.
- Thicken the Soup: In a small bowl, whisk together the milk and flour until smooth without lumps. Stir this mixture into the soup about 30 minutes before the end of cooking to allow the soup to thicken nicely.
- Add Cheese (Optional): Just before serving, stir in the shredded cheddar cheese for added creaminess and rich flavor, if desired.
Notes
- You can use ground turkey or chicken instead of beef for a leaner option.
- To make it gluten free, substitute all-purpose flour with cornstarch or gluten-free flour blends.
- Adjust the thickness by varying the amount of milk and flour according to your preference.
- Adding the cheese at the end prevents it from curdling during the long cooking time.
- This soup freezes well; omit cheese if freezing and add fresh when reheating.
