Okay, here’s my blog post about making Crock-Pot Creamy Potato and Hamburger Soup, written in a casual, personal style:
Alright, folks, let’s talk soup. Specifically, this super easy and ridiculously satisfying Crock-Pot Creamy Potato and Hamburger Soup. I threw this together the other day when I was craving something hearty and comforting, but also didn’t want to spend all day in the kitchen. And let me tell you, it hit the spot!
Getting Started
First things first, I grabbed my trusty slow cooker. This recipe is all about minimal effort, maximum flavor, so the slow cooker is key. I browned about a pound of ground beef in a skillet. I just cooked it until it was no longer pink, and then drained off any extra grease. You want that flavor, but not all the extra fat, you know?
Building the Soup
Next, I chopped up some potatoes. I used about 4 medium-sized, and made the dice pieces, oh, maybe ½ inch chunks? Roughly. It doesn’t need to be perfect. Then, I diced one onion. And chopped up some celary.
I threw the browned beef, potatoes, and onion into the slow cooker. Then, I added the good stuff:
- 4 cups of beef broth – I use the low-sodium kind.
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 1 teaspoon of dried thyme
- A pinch of garlic powder (because I put garlic powder in almost everything).
Slow Cooking Magic
I gave everything a good stir, put the lid on the slow cooker, and set it to low for about 6-7 hours. You could probably do high for 3-4 hours, but I like the low and slow method for this one. It really lets the flavors meld together. I just went about my day, did some laundry, walked the dog, and the house started smelling amazing.
The Creamy Finish
Okay, so after about 6 hours, I checked on the soup. The potatoes were nice and tender. This is where the “creamy” part comes in.
I added 3 cups of milk. I mixed it all up really well.
Then I cooked it on low, maybe another 30 minutes? Just long enough to be combined. It’s thick, creamy, and everything you want in a comfort food soup.
Serving It Up
I ladled out a big bowl, and honestly, it was perfect just like that. But you could totally add some toppings if you’re feeling fancy. I’ve tried it with:
- Shredded cheddar cheese
- A dollop of sour cream
- Crumbled bacon (because, bacon)
- Chopped green onions
Seriously, this soup is a winner. It’s easy, it’s delicious, and it makes a big batch, so you’ll have leftovers for lunch. Give it a try, and let me know what you think!
