Instructions:
- Brown the Ground Beef: In a skillet over medium heat, brown the ground beef, breaking it into small pieces as it cooks. Once fully cooked, drain any excess fat and transfer the beef to the crockpot.
- Prepare the Vegetables: Dice the onion and potatoes, and mince the garlic. Add these to the crockpot with the cooked beef.
- Add Liquids and Seasonings: Pour in the beef stock and water, ensuring that the potatoes and onions are well covered. Stir in the dried parsley, smoked paprika, salt, and pepper.
- Cook the Soup: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
- Add Cheese and Cream: About 30 minutes before serving, stir in the shredded cheddar cheese and heavy cream. If you prefer a thicker soup, make a slurry by mixing 2 tablespoons of flour with a small amount of water, then stir it into the soup. Let it cook for the remaining 30 minutes to thicken.
- Adjust Seasonings and Serve: Taste the soup and adjust seasonings as needed. Serve hot, garnished with chopped parsley or green onions.
- Enjoy: For a complete meal, pair the soup with crusty bread and a side salad.
Tips for the Best Creamy Potato & Hamburger Soup:
- Potato Choice: Russet potatoes are ideal for this soup because they become creamy and tender as they cook.
- Add Vegetables: For extra nutrition, consider adding diced carrots, celery, or corn along with the potatoes and onions.
- Storage: This soup can be stored in the refrigerator for up to three days. If it thickens too much after refrigeration, thin it out with a little milk or broth while reheating on the stove.
Enjoy your comforting bowl of soup!
