Description
This Slow Cooker Creamy Hamburger and Potato Soup is a comforting and hearty meal perfect for busy weeknights. Ground beef, tender potatoes, and a medley of vegetables simmer slowly in the crockpot, then are enriched with a creamy roux and cheddar cheese for a rich, flavorful soup that’s easy to prepare and satisfying to eat.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes (Yukon Gold or russet), peeled and diced
- 2 cups diced carrots
- 2 stalks celery, diced
- 1 cup frozen corn
- 4 cups beef broth
- 2 teaspoons dried Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Roux and Finishing
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk or heavy cream
- 1 cup shredded cheddar cheese
- Fresh chopped parsley for garnish
Instructions
- Prepare the Slow Cooker: Lightly grease the slow cooker insert to prevent sticking during cooking.
- Cook the Ground Beef: In a large skillet over medium heat, brown the ground beef, breaking it apart as it cooks. Drain any excess fat once fully browned.
- Add Ingredients to Slow Cooker: Transfer the browned beef to the slow cooker. Add the diced onion, minced garlic, peeled and diced potatoes, diced carrots, celery, frozen corn, beef broth, dried Italian seasoning, smoked paprika, salt, and black pepper. Stir to combine everything evenly.
- Slow Cook the Soup: Cover the slow cooker and cook on Low setting for 6 to 7 hours, or on High for 3 to 4 hours, until the vegetables are tender.
- Make the Roux: About 30 minutes before serving, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes to cook out the raw flour taste while forming a roux.
- Add Milk and Cheese: Slowly whisk in the whole milk or heavy cream until the mixture is smooth and starts to thicken slightly. Then stir this roux mixture along with shredded cheddar cheese into the slow cooker, blending well to make the soup creamy.
- Final Cooking: Cover and cook the soup for the remaining 30 minutes to heat through thoroughly and thicken to the desired consistency.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
Notes
- You can substitute heavy cream with whole milk for a lighter version.
- For added flavor, use broth made from beef base or stock cubes instead of plain broth.
- If you prefer a thicker soup, increase the amount of flour in the roux slightly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- This soup freezes well; cool completely before freezing and reheat slowly to maintain creaminess.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
