Crock Pot Hamburger Potato Soup
Enjoy a comforting bowl of Crock Pot Hamburger Potato Soup, featuring ground beef, creamy potatoes, and rich broth. Easy to prepare and perfect for any family dinner!
Ingredients
- 450 grams of ground beef
- 1 small onion finely chopped
- 2 cloves of garlic minced
- 4 cups of potatoes diced (approximately 4 medium-sized potatoes)
- 4 cups of beef broth
- 1 can 425 grams of cream of mushroom soup
- 240 milliliters of milk or half-and-half for a richer consistency
- 1 teaspoon of dried thyme
- 1 teaspoon of dried parsley
- Salt and pepper adjusted to taste
- 1 cup of shredded cheddar cheese optional
- 120 milliliters of sour cream optional, for enhanced creaminess
- Fresh parsley finely chopped for garnish (optional)
Instructions
- Preparation of Ground Beef: In a large skillet, sauté the ground beef over medium heat until it is thoroughly browned. Once cooked, drain off the excess fat and place the beef into a Crock Pot.
- Combining Ingredients: Add the finely chopped onion, minced garlic, and diced potatoes to the Crock Pot along with the beef broth. Stir these components to integrate them fully.
- Incorporation of Cream Elements: Introduce the cream of mushroom soup into the Crock Pot along with the milk or half-and-half. Season with dried thyme, dried parsley, and an appropriate amount of salt and pepper, mixing well to ensure all ingredients are evenly distributed.
- Cooking: Cover the Crock Pot and set it to cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The duration should be sufficient for the potatoes to soften and the flavors to meld, resulting in a slightly thickened soup.
- Final Additions: Following the cooking period, incorporate the shredded cheddar cheese and sour cream into the soup if desired, stirring until the soup achieves a creamy consistency and the cheese is melted.
- Serving: Ladle the soup into individual serving bowls, garnishing with freshly chopped parsley if preferred. Serve immediately while hot.