Welcome to our comprehensive guide on making the ultimate creamy potato hamburger soup in a crockpot. This hearty and delicious soup is perfect for any time of the year, offering a comforting and satisfying meal that’s easy to prepare. Let’s dive into the recipe, tips, and tricks to create a soup that will leave your taste buds craving for more.
Ingredients
Main Ingredients
- 1 pound ground beef: Use lean ground beef for a healthier option.
- 4 large potatoes: Peeled and diced into small cubes.
- 1 medium onion: Finely chopped.
- 3 cloves garlic: Minced.
- 4 cups chicken broth: Low sodium preferred.
- 1 cup heavy cream: For a rich and creamy texture.
- 2 cups shredded cheddar cheese: Adds a cheesy flavor.
- 1 cup sour cream: Optional for extra creaminess.
- 2 cups mixed vegetables: Carrots, peas, and corn.
- Salt and pepper: To taste.
- 1 teaspoon paprika: Adds a subtle kick.
- 2 tablespoons olive oil: For browning the beef.
Instructions
Preparation Steps
Browning the Beef
- Heat olive oil in a skillet over medium heat.
- Add ground beef and cook until browned, breaking it into small pieces.
- Season with salt, pepper, and paprika.
- Drain excess fat and set aside.
Preparing the Vegetables
- Peel and dice potatoes into small cubes.
- Finely chop the onion and mince the garlic.
- Prepare mixed vegetables (carrots, peas, corn) as needed.
Cooking in the Crockpot
Combining Ingredients
- Place browned beef in the crockpot.
- Add diced potatoes, chopped onion, minced garlic, and mixed vegetables.
- Pour in chicken broth, ensuring all ingredients are submerged.
Slow Cooking
- Set the crockpot to low and cook for 6-8 hours, or high for 3-4 hours.
- Stir occasionally to ensure even cooking.
Adding Creaminess
- In the last hour of cooking, stir in heavy cream and shredded cheddar cheese.
- Mix until cheese is melted and fully incorporated.
- Optional: Stir in sour cream for an extra creamy texture.
Final Touches
- Taste and adjust seasoning with salt and pepper.
- Garnish with additional shredded cheese and chopped fresh herbs if desired.
Serving Suggestions
- Bread Bowls: Serve the soup in bread bowls for an extra touch of comfort.
- Crusty Bread: Pair with a side of crusty bread to soak up the creamy broth.
- Salad: A fresh green salad complements the rich soup perfectly.
Tips and Tricks
Selecting Potatoes
- Use starchy potatoes like Russets for a creamy texture.
- For a chunkier soup, use waxy potatoes like Yukon Gold.
Enhancing Flavor
- Sauté the onions and garlic before adding them to the crockpot to enhance their flavors.
- Add a splash of Worcestershire sauce for a deeper umami flavor.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if needed.
Nutritional Information
Per Serving
- Calories: Approximately 450
- Protein: 20g
- Carbohydrates: 30g
- Fat: 25g
- Fiber: 3g
- Sodium: 800mg
Conclusion
Creating a creamy potato hamburger soup in the crockpot is a simple yet rewarding process. With this detailed guide, you can make a delicious and hearty soup that is sure to impress your family and friends. Enjoy the rich flavors and comforting warmth of this classic dish.
Ingredients
- 1 1/2 pounds lean ground beef
- 1 medium white onion peeled and diced
- 1 large garlic clove minced
- 6 cups of chicken broth
- 6 cups of peeled & diced Russet potatoes
- 2 cups of your favourite frozen vegetable mix
- 3 teaspoons dried basil
- 2 teaspoons dried parsley flakes
- 1 1/2 cups milk
- 2 tablespoons cornstarch
- 8 ounces Velveeta cheese cubed
Instructions
In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.
Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.
Add in the potatoes, broth, vegetables, basil and parsley.
Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.
Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it’s melted in completely, spoon into bowls and serve.
