Ingredients:
1 pound ground beef
Peel and chop five to six medium potatoes into tiny pieces.
1 average-sized onion, diced
3 garlic cloves, minced
3 cups chicken broth
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
3 cups whole milk (or half-and-half for a creamier texture)
2 cups grated cheddar cheese
1/4 cup all-purpose flour (optional, for thickening)
2 tablespoons butter (optional, for extra creaminess)
Fresh parsley or chopped green onions (optional, for garnish)
Instructions:
Prepare the Beef:
In a pan, sauté the ground beef over medium heat until it’s done.
Drain excess fat and transfer the cooked beef to the slow cooker.
Prepare the Vegetables:
Cut the potatoes into little pieces after peeling them.
Finely cut the garlic and dice the onion.
Add the potatoes, onion, and garlic to the slow cooker with the beef.
Assemble the Soup:
Pour in the chicken broth.
Add the dried parsley, thyme, basil, salt, and pepper.
Stir to combine all ingredients.
Cook the Soup:
Cover the slow cooker with a lid.
Cook until the potatoes are soft, either on low heat for 6–7 hours or on high heat for 3–4 hours.
Make it Creamy:
About 30 minutes before serving, add the milk (or half-and-half) and grated cheddar cheese to the slow cooker.
Stir until the soup is creamy and the cheese has melted.
If you prefer a thicker soup, mix the flour with the milk before adding it to the crockpot.
Optional Additions:
Add butter at the end for extra creaminess and richness, stirring until melted.
Serve:
Ladle the soup into bowls.
If preferred, garnish with fresh parsley or chopped green onions.
Serve hot, along by crusty bread.
Enjoy your delicious Crockpot Creamy Potato & Hamburger Soup!