1. Brown the Ground Beef:
- Cook the Meat:
- In a large skillet, cook the ground beef over medium heat until browned and fully cooked. Break the meat apart as it cooks to ensure even browning. Once done, drain the excess fat.
- Add Onions and Garlic:
- Add the chopped onion and minced garlic to the skillet with the ground beef. Sauté for about 3-4 minutes, until the onions are soft and translucent.
- Transfer to Crockpot:
- Transfer the cooked ground beef, onions, and garlic mixture to your crockpot.
2. Assemble the Soup:
- Add Vegetables and Broth:
- Add the diced potatoes, carrots, celery, and frozen corn (if using) to the crockpot. Pour in the beef broth and water.
- Season the Soup:
- Stir in the dried thyme, dried parsley, paprika, salt, and black pepper. Mix everything well to combine.
- Cook Low and Slow:
- Cover the crockpot with the lid and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours. The potatoes should be tender, and the flavors will meld together beautifully.
3. Create the Creamy Base:
- Make the Roux:
- About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden brown and thickened.
- Add Cream and Cheese:
- Gradually whisk in the heavy cream, followed by the shredded cheddar cheese. Continue to whisk until the cheese is fully melted and the mixture is smooth and creamy.
- Finish the Soup:
- Stir in the sour cream, then pour the creamy mixture into the crockpot with the soup. Stir everything together until well combined. Allow the soup to cook for an additional 20-30 minutes on LOW to thicken and heat through.
4. Serve and Garnish:
- Check Seasoning:
- Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
- Ladle and Garnish:
- Ladle the creamy potato and hamburger soup into bowls. Garnish with fresh parsley or chives, extra shredded cheese, and crumbled bacon, if desired.
- Enjoy:
- Serve the soup hot with a side of crusty bread or crackers for a complete and comforting meal.
Tips for Success:
- Potato Choice: Russet potatoes work well for this soup as they break down slightly during cooking, adding to the creaminess. However, Yukon Gold potatoes are also a great choice for a slightly firmer texture.
- Cheese Options: While cheddar is classic, feel free to experiment with other cheeses like Gouda, Monterey Jack, or a sharp white cheddar for a different flavor profile.
- Make it Spicy: If you like a bit of heat, consider adding a pinch of cayenne pepper or some red pepper flakes to the soup.
- Leftovers: This soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if it thickens too much.
- Freezing: You can freeze the soup, but note that the texture may change slightly due to the cream and potatoes. To freeze, let the soup cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
This Crockpot Creamy Potato & Hamburger Soup is the ultimate comfort food, perfect for chilly nights or whenever you need a warm, hearty meal. It’s easy to prepare, packed with flavor, and sure to become a family favorite. Enjoy the rich, creamy goodness and the convenience of your crockpot doing all the work!