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Creamy Potato & Hamburger Soup Made in the Crockpot

Creamy Potato & Hamburger Soup is the perfect comfort food for chilly days.
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Equipment

  • - Crockpot (slow cooker)
  • - Skillet
  • - Cutting board
  • - Chef’s knife
  • - Wooden spoon

Ingredients
  

  • - 1 pound ground beef
  • - 1 medium onion finely chopped
  • - 4 medium potatoes peeled and diced
  • - 2 medium carrots peeled and diced
  • - 2 celery stalks diced
  • - 3 cups chicken or beef broth
  • - 1 teaspoon garlic powder
  • - 1 teaspoon onion powder
  • - 1 teaspoon dried parsley
  • - 1/2 teaspoon smoked paprika
  • - 1/2 teaspoon salt adjust to taste
  • - 1/4 teaspoon black pepper
  • - 1 cup heavy cream
  • - 2 tablespoons all-purpose flour
  • - 1 cup shredded cheddar cheese optional, for garnish
  • - Fresh parsley chopped (optional, for garnish)

Instructions
 

  • **Brown the Ground Beef:**
  • - Heat a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles with a wooden spoon. Drain excess fat and transfer the beef to the crockpot.
  • **Prepare the Vegetables:**
  • - Add the diced potatoes, carrots, celery, and onion to the crockpot.
  • **Add Seasonings and Broth:**
  • - Sprinkle in garlic powder, onion powder, parsley, paprika, salt, and pepper. Pour in the chicken or beef broth, ensuring the ingredients are covered.
  • **Cook in the Crockpot:**
  • - Cover and cook on **low** for 6–8 hours or on **high** for 3–4 hours, until the potatoes are tender.
  • **Add Cream and Thicken:**
  • - In a small bowl, whisk the flour into the heavy cream until smooth. Stir the mixture into the crockpot. Cover and cook on high for an additional 30 minutes, allowing the soup to thicken.
  • **Serve:**
  • - Ladle the soup into bowls and garnish with shredded cheddar cheese and fresh parsley, if desired. Serve warm with crusty bread.