Crockpot Potato and Hamburger Soup
A creamy slow cooker soup with beef, potatoes, carrots, and milk.
Equipment
- Large skillet
- 5 to 6 quart slow cooker
- Cutting board
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- 2 tbsp unsalted butter
- 1 lb ground beef 85 percent lean
- 1 cup yellow onion chopped
- 1 cup carrots diced
- 2 cup russet potatoes peeled and diced
- ½ cup celery chopped
- 1 cup low sodium tomato juice
- 2 cup low sodium beef broth
- ¾ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp dried thyme
- 4 cup whole milk divided
- ⅓ cup all purpose flour
Instructions
Cooking
- Brown. Melt the butter in a skillet, cook the beef and onion 8 minutes until no pink remains, and drain the fat.
- Load. Move the beef mixture to a slow cooker with the carrots, potatoes, celery, tomato juice, broth, salt, pepper, and thyme.
- Cook. Cover and cook on low for 6 hours until the vegetables are tender.
- Slurry. Whisk the flour into 1 cup of cold milk until smooth.
- Add milk. Stir the slurry and the remaining 3 cups milk into the cooker.
- Heat. Cook on high 30 minutes until thick and steaming, without boiling, and serve hot.
Notes
Substitutions: Use ground turkey cooked to 165 degrees F or add green pepper in place of celery.
Tips: Brown the beef before adding it, add the milk last, and do not let the soup boil.
Storage: Refrigerate up to 3 days and reheat to 165 degrees F. Freezing is not recommended.