Crockpot Creamy Potato Hamburger Soup

Prep Time 15

Cook Time 7 30

Total Time 7 45

Servings 6

Ground beef Lean beef is preferred to minimize grease; brown and drain before adding to crockpot. No substitution needed as beef is the target protein available i...
1 lb Ground beef Browned and drained
4 medium Russet potatoes Peeled and diced into 1-inch cubes
1 small Yellow onion Finely chopped
3 cups Beef broth Low sodium preferred
14.5 oz Diced tomatoes Undrained (include the liquid)
1 tsp Dried parsley
1 tsp Salt Adjust to taste
0.5 tsp Black pepper
2 cups Whole milk Or a mix of milk and heavy cream for richness
3 tbsp Cornstarch For thickening
2 cups Cheddar cheese Shredded sharp cheddar works best

Place a skillet over medium-high heat. Add the ground beef and chopped onion. Cook until the beef is fully browned and the onion is translucent. Drain the excess grease thoroughly.
Transfer the cooked beef mixture to a 6-quart slow cooker.
Add the diced potatoes, beef broth, undrained diced tomatoes, dried parsley, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until the potatoes are tender.
About 30 minutes before serving, whisk the cornstarch into the milk until smooth (no lumps remain). Pour this mixture into the slow cooker and stir gently.
Stir in the shredded cheddar cheese until melted and combined.
Cover and cook on HIGH for an additional 20-30 minutes until the soup has thickened and is creamy.
Serve hot, garnished with extra cheese, parsley, or crispy bacon if desired.