Slow-Cooked Creamy Potato and Hamburger Soup
A rich and hearty soup with tender potatoes and ground beef, finished with heavy cream, perfect for chilly days.
Ingredients
Main Ingredients
- 2 pounds hamburger beef Use lean ground beef for less grease
- 4 cups potatoes, diced Russets or Yukon Gold work best
- 1 cup onion, chopped
- 4 cups beef broth
- 1 cup heavy cream Can substitute with coconut milk for a dairy-free option
- to taste Salt and pepper Adjust seasoning according to preference
- optional chives for garnish Sprinkle on top before serving
Instructions
Preparation
- Brown the hamburger beef in a large skillet over medium heat until no longer pink. Drain excess fat.
- Transfer the browned beef to a slow cooker.
- Dice the potatoes and chop the onion. Add both to the slow cooker.
Cooking
- Pour in the beef broth and season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Check for fork-tenderness in the potatoes when cooking time is complete.
Finishing
- Stir in the heavy cream and heat through for an additional 15 minutes with the lid on.
- Garnish with chives before serving.
Notes
To store leftovers, let cool completely and transfer to an airtight container. Can refrigerate for up to 4 days or freeze for 2-3 months.