Crockpot Creamy Potato & Hamburger Soup Recipe

Thirdly, get the potatoes ready.

Prepare the garlic and onions by peeling and chopping them into 1/2-inch cubes while they simmer. Toss the chopped potatoes into the crockpot with the garlic and onion.

Fourth Step: Season with Salt and Beef Broth.

After adding the potatoes to the crockpot, pour in three cups of beef stock. Combine the cooked ground beef with the Worcestershire sauce, paprika, dried parsley, and parsley. Mix everything together by gently stirring. Doing so will aid in the uniform distribution of flavors throughout the soup throughout cooking.

Step 5: Saute the Soup Over Low Heat

Put the cover on the crockpot and cook it on low for six to seven hours or high for three to four hours. When the potatoes are soft enough to be pierced with a fork and the flavors have combined harmoniously, the soup is prepared.

Sixth Step: Combine the Creamy Base

Add the creamy base once the soup has simmered for at least half an hour. Add the 1 cup of heavy cream slowly while stirring, making sure it blends well into the broth. To finish, if you want it extra rich, add sour cream and, if using, shredded cheddar cheese. Mix well to combine.

Thicken the soup, if desired, in Step 7.

A slurry may be made by combining 2 teaspoons of cornstarch with 2 tablespoons of cold water if you would like a thicker consistency. Add the slurry to the soup in a slow, steady stream while stirring constantly. If you want a thicker soup, simmer it for anoth