Crockpot Creamy Potato & Hamburger Soup: Comfort in a Bowl

Brown the Ground Beef: In a skillet over medium heat, brown the ground beef, breaking it into small pieces as it cooks. Once fully cooked, drain any excess fat and transfer the beef to the crockpot.
Prepare the Vegetables: Dice the onion and potatoes, and mince the garlic. Add these to the crockpot with the cooked beef.
Add Liquids and Seasonings: Pour in the beef stock and water, ensuring that the potatoes and onions are well covered. Stir in the dried parsley, smoked paprika, salt, and pepper.
Cook the Soup: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
Add Cheese and Cream: About 30 minutes before serving, stir in the shredded cheddar cheese and heavy cream. If you prefer a thicker soup, make a slurry by mixing 2 tablespoons of flour with a small amount of water, then stir it into the soup. Let it cook for the remaining 30 minutes to thicken.
Adjust Seasonings and Serve: Taste the soup and adjust seasonings as needed. Serve hot, garnished with chopped parsley or green onions.
Enjoy: For a complete meal, pair the soup with crusty bread and a side salad.
Tips for the Best Creamy Potato & Hamburger Soup:

Potato Choice: Russet potatoes are ideal for this soup because they become creamy and tender as they cook.
Add Vegetables: For extra nutrition, consider adding diced carrots, celery, or corn along with the potatoes and onions.
Storage: This soup can be stored in the refrigerator for up to three days. If it thickens too much after refrigeration, thin it out with a little milk or broth while reheating on the stove.
Enjoy your comforting bowl of soup!