Crockpot Creamy Potato & Hamburger Soup Recipe

• Prepare the Ingredients: Peel and dice the potatoes, chop the onion, and mince the garlic.
• Brown the Ground Beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks. Once fully cooked, drain any excess fat and transfer the beef to your crockpot.
• Sauté the Onions and Garlic: In the same skillet, add the light butter and chopped onion. Sauté until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer the onions and garlic to the crockpot with the ground beef.
• Assemble the Soup: Add the diced potatoes to the crockpot, along with the beef broth, salt, pepper, smoked paprika, and thyme. Stir everything together to combine.
• Slow Cook the Soup: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and fully cooked.
• Finish the Soup:
  • Thicken the Soup (Optional): If you prefer a thicker soup, mix the flour with a small amount of the milk to create a slurry. Stir the slurry into the crockpot during the last 30 minutes of cooking.
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  • Add the Creamy Elements: Stir in the unsweetened almond milk (or half-and-half), shredded reduced-fat cheddar cheese, and non-fat Greek yogurt. Continue cooking on low for another 20-30 minutes, until the cheese is melted and the soup is creamy and smooth.
• Serve and Enjoy: Ladle the soup into bowls and garnish with extra shredded cheese, chopped green onions, or crispy bacon bits if desired. Serve hot with crusty bread or crackers on the side.

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