Slow-Cooked Creamy Potato Hamburger Soup
This creamy slow-cooked soup is packed with ground beef, tender potatoes, and hearty vegetables—all simmered in a rich, savory broth that’s perfect for cozy days.
Ingredients
- 1 pound ground beef
- 1 tablespoon butter
- 1 small onion diced
- 3 garlic cloves minced
- 4 cups diced potatoes russet or Yukon gold
- 2 large carrots chopped
- 4 cups beef broth
- 1 teaspoon salt more to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme optional
- 1 cup milk or half-and-half
- ½ cup heavy cream or 4 ounces cream cheese cubed
- 1 tablespoon flour or cornstarch optional, for thickening
- Fresh parsley for garnish
Instructions
- Brown the beef: In a large skillet, cook the ground beef over medium heat until browned. Drain excess grease if needed and transfer to the slow cooker.
- Sauté onions and garlic: In the same skillet, melt butter and sauté diced onion until soft, about 3–4 minutes. Add garlic and cook another 30 seconds.
- Deglaze and transfer: Pour a splash of beef broth into the pan and scrape up the browned bits, then transfer the onion mixture to the slow cooker.
- Add the vegetables: Stir in potatoes and carrots. Pour in the rest of the beef broth and add salt, pepper, and thyme.
- Slow cook: Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the vegetables are tender.
- Add cream and thicken: In the last 30–60 minutes of cooking, stir in the milk and cream (or cream cheese). For a thicker soup, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
- Taste and season: Taste the soup and adjust seasoning with more salt and pepper as needed.
- Garnish and serve: Ladle into bowls, sprinkle with fresh parsley, and serve hot with bread or crackers.