Introduction
Crockpot Creamy Potato & Beef Soup is a delicious, hearty meal perfect for cozy nights and chilly days. This comforting recipe combines ground beef, tender potatoes, and fresh vegetables in a creamy, flavorful broth, making it a go-to for anyone seeking a warm, satisfying dish with minimal effort. With simple prep and easy crockpot cooking, this soup is ideal for both beginners and experienced cooks alike.
Overview of the Recipe
In this recipe, ground beef is browned to enhance its rich flavor, then combined with diced potatoes, carrots, celery, and flavorful seasonings. Slow-cooked for hours, the ingredients meld together, creating a creamy, cheesy broth that’s both nourishing and deeply satisfying. Adding heavy cream and cheddar cheese at the end gives the soup its signature creamy texture and savory taste, while fresh parsley and extra cheese add the perfect finishing touches.
History and Origin
Potato soups have been a staple in many cultures for centuries, especially in regions where potatoes are a primary crop. Creamy soups gained popularity in Europe, where the addition of cream or cheese enhanced flavors and provided an extra source of nutrition. Ground beef adds a heartiness to the dish, making this version of potato soup an all-American twist that highlights comfort and ease, especially with the rise of the crockpot in modern home cooking.
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 large potatoes, peeled and diced
- 3 large carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken or beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
- Extra shredded cheddar cheese (for garnish)
Instructions
1. Brown the Ground Beef:
- Heat a large skillet over medium-high heat. Add ground beef, cooking and stirring until it’s browned and no longer pink.
- Drain excess fat from the skillet, if needed.
- Add the chopped onion and minced garlic to the skillet. Sauté for about 5 minutes until the onion becomes translucent and garlic is fragrant.
2. Prepare the Crockpot:
- Transfer the browned beef mixture to your crockpot.
- Add diced potatoes, sliced carrots, and sliced celery to the crockpot, mixing to combine with the beef mixture.
3. Add Broth and Seasonings:
- Pour in 4 cups of chicken or beef broth.
- Sprinkle in the dried thyme, dried parsley, paprika, and add salt and pepper to taste.
- Stir well to evenly distribute the seasonings.
4. Slow Cook the Soup:
- Cover the crockpot with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The soup is ready when the potatoes and vegetables are tender and flavors are well-blended.
5. Add Cream and Cheese:
- About 15-20 minutes before serving, stir in the heavy cream, shredded cheddar cheese, and milk to create the creamy base.
- If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl, then add it to the crockpot, stirring until combined.
6. Final Cook and Serve:
- Continue cooking on low until the cheese has melted and the soup reaches a creamy consistency (about 15-20 minutes).
- Ladle the hot soup into bowls and garnish with fresh chopped parsley and extra shredded cheddar cheese, if desired.
- Serve with crusty bread for a complete meal.
Serving and Pairing Suggestions
This Crockpot Creamy Potato & Beef Soup is best enjoyed with a side of warm, crusty bread or a slice of hearty whole-grain bread to dip in the creamy broth. Pairing it with a fresh green salad or roasted vegetables adds a light contrast to the rich, hearty flavors of the soup. For a hint of spice, add a dash of hot sauce on top or sprinkle with crushed red pepper flakes.
Variations of the Recipe
- Turkey Bacon & Cheddar Potato Soup:
- Add cooked turkey bacon pieces along with the cheese for a smoky flavor.
- Loaded Vegetable Variation:
- Incorporate other vegetables like bell peppers, corn, or green beans to add more texture and nutrition.
- Spicy Southwest Style:
- Replace paprika with chili powder and add a can of diced tomatoes and green chilies for a Southwestern twist.
- Dairy-Free Option:
- Swap out heavy cream and milk with coconut milk or cashew milk and use a dairy-free cheddar cheese substitute.
- Low-Carb Version:
- Substitute potatoes with cauliflower florets for a lower-carb option while maintaining the soup’s creamy texture.
Health Benefits Notes
- Potatoes are a great source of vitamin C, potassium, and fiber.
- Carrots are packed with beta-carotene and antioxidants.
- Celery is known for its anti-inflammatory properties and aids digestion.
- Ground Beef provides a source of protein and iron, essential for muscle and blood health.
- Cheddar Cheese contributes calcium and additional protein, while the heavy cream and milk add healthy fats, contributing to a feeling of fullness and satisfaction.
FAQs
1. Can I use ground turkey instead of ground beef?
- Absolutely. Ground turkey is a great alternative and will make the soup lighter in flavor. Just follow the same browning steps.
2. Can I make this soup on the stovetop instead of in a crockpot?
- Yes, you can. Brown the beef and sauté the onions and garlic in a large pot. Add the rest of the ingredients and let it simmer on low for about 1 hour or until the potatoes and vegetables are tender. Add the cream and cheese in the final 15-20 minutes.
3. How can I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat, stirring frequently to keep the cream and cheese from separating.
4. Can I freeze this soup?
- It’s best to freeze this soup before adding the cream and cheese. Once defrosted, reheat and add the cream and cheese for a fresh, creamy consistency.
5. What can I substitute for heavy cream?
- If you’re looking for a lighter option, try using half-and-half or a mixture of Greek yogurt and milk. This will create a similar creamy texture without the extra fat.
Conclusion
Crockpot Creamy Potato & Beef Soup is a comforting, crowd-pleasing recipe that’s easy to make and perfect for any occasion. With its tender potatoes, flavorful ground beef, and creamy, cheesy base, this soup is sure to become a family favorite. The crockpot does most of the work, making it a hassle-free meal for busy days. Try the suggested variations to make this dish uniquely yours, and enjoy the heartwarming satisfaction of a truly comforting homemade soup.
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Crockpot Creamy Potato & Hamburger Soup Recipe
- Total Time: Approximately 6-8 hours
- Yield: 6-8 1x
Description
This Crockpot Creamy Potato & Beef Soup is a warm and hearty meal, perfect for cozy nights. Slow-cooked for hours, this soup combines ground beef, potatoes, carrots, celery, and a creamy cheese base for a deliciously rich flavor. Simple to prepare and ideal for busy days, this recipe is sure to satisfy and delight.
Ingredients
- 1 lb ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 large potatoes, peeled and diced
- 3 large carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken or beef broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp paprika
- Salt and pepper, to taste
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
- Extra shredded cheddar cheese (for garnish)
Instructions
- Brown Beef: In a skillet, brown ground beef over medium-high heat until no longer pink. Drain excess fat, then add chopped onion and minced garlic. Sauté for about 5 minutes.
- Prepare Crockpot: Transfer beef mixture to crockpot, add diced potatoes, carrots, and celery.
- Add Broth & Seasonings: Pour in broth, add thyme, parsley, paprika, salt, and pepper. Stir to combine.
- Cook on Low: Cover and cook on low for 6-8 hours (or high for 3-4 hours) until veggies are tender.
- Add Cream & Cheese: Stir in heavy cream, cheddar, and milk. For a thicker soup, mix in cornstarch mixture. Cook on low for another 15-20 minutes.
- Serve: Ladle into bowls, garnish with parsley and extra cheese, if desired.
Notes
- For a lighter version, use ground turkey.
- Soup can be frozen before adding cream and cheese; add these when reheating for best results.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low, or 3-4 hours on high
- Category: Soup
- Method: Crockpot/Slow Cooker
- Cuisine: American
Nutrition
- Calories: ~450 kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 27g
- Saturated Fat: 13g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg