Description
This creamy potato and hamburger soup is a comforting, hearty meal perfect for chilly days. Made in the crockpot, this easy recipe combines browned ground beef, tender russet potatoes, carrots, celery, and onions in a flavorful broth, thickened with a smooth milk and flour mixture. Finished with optional cheddar cheese for extra richness, it’s a satisfying soup that requires minimal prep and cooks slowly to develop great depth of flavor.
Ingredients
Scale
Meat
- 1 lb ground beef (browned and drained)
Vegetables
- 4 cups russet potatoes (peeled and diced)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1 small onion (chopped)
Liquids and Seasonings
- 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
- 1 1/2 cups milk (whole or 2%)
- 3 tbsp all-purpose flour (for thickening)
Optional Add-ins
- 1 cup shredded cheddar cheese (for extra richness)
Instructions
- Brown Ground Beef: In a skillet over medium heat, brown the ground beef fully until no pink remains. Drain off any excess fat to keep the soup from being greasy.
- Combine Ingredients in Crockpot: Place the browned beef along with the diced potatoes, carrots, celery, and chopped onion into the crockpot, layering evenly to ensure even cooking.
- Add Broth and Seasonings: Pour in the chicken broth and stir in salt, black pepper, garlic powder, and Italian seasoning to infuse the soup with balanced flavors.
- Slow Cook: Cover the crockpot and cook on low heat for 6 to 7 hours, or until the vegetables are tender and flavors meld beautifully together.
- Thicken the Soup: About 30 minutes before serving, whisk together the milk and flour in a small bowl until smooth. Stir this mixture into the crockpot soup to thicken the broth and create a creamy texture.
- Add Cheese (Optional): Just before serving, stir in the shredded cheddar cheese for added richness and flavor, allowing it to melt completely into the soup.
Notes
- For a lower-fat version, use lean ground beef and low-fat milk.
- Adjust salt according to the sodium content of your broth and personal taste preferences.
- Feel free to add herbs like parsley or chives as a garnish for freshness.
- If you prefer a thicker soup, increase the flour to 4 tablespoons or reduce the broth slightly.
- This soup can be frozen for up to 3 months; omit the cheese if freezing and add fresh when reheating.
