Description
A creamy, heartwarming potato and hamburger soup made in a slow cooker, perfect for busy nights and chilly days.
Ingredients
Scale
- 2 medium Yukon Gold potatoes (about 500 g), diced
- 500 g (1 lb) ground beef
- 1 carrot (about 100 g), diced
- 1 onion (about 150 g), diced
- 2 cloves garlic, minced
- 720 ml (3 cups) beef broth
- 250 ml (1 cup) heavy cream
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Dice the potatoes, carrot, and onion. Mince the garlic.
- Brown the Ground Beef: In a skillet, cook the ground beef until browned, about 5-7 minutes, then drain excess fat.
- Combine Ingredients in the Crockpot: Add the browned beef and vegetables to the crockpot with the beef broth and stir.
- Season the Soup: Add salt, pepper, and any additional herbs.
- Slow Cook the Soup: Cook on low for 6-8 hours or until veggies are tender.
- Add Cream: Stir in heavy cream 30 minutes before serving, heating through without boiling.
- Serve: Adjust seasoning as needed and enjoy!
Notes
Avoid overcooking vegetables by adding them halfway through if you prefer them firmer. Soup can be made a day ahead to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg