Crockpot Creamy Potato & Hamburger Soup

5️⃣ Add Creamy Finish

• Once vegetables are tender, stir in the heavy cream, shredded cheddar cheese, and milk.
• If you’d like a thicker consistency, add the optional cornstarch-water slurry at this point. Stir well to incorporate and thicken slightly.
• Continue cooking on low heat for an additional 15–20 minutes, just until the cheese melts and the soup becomes rich and creamy. Avoid boiling at this stage to prevent the dairy from curdling.

6️⃣ Serve and Garnish

• Ladle the hot soup into bowls. Top with fresh chopped parsley and an extra sprinkle of shredded cheddar cheese, if desired.
• Serve immediately with crusty bread or warm rolls for a complete and filling meal.

Serving Suggestions

• This soup pairs wonderfully with garlic bread, cornbread, or buttered toast.
• Leftovers thicken slightly after refrigeration and can be reheated gently on the stove with a splash of milk to loosen the texture.
• Store in an airtight container in the refrigerator for up to 3 days.

Rich, cheesy, and full of slow-cooked goodness, this Crockpot Creamy Potato & Hamburger Soup is the definition of comfort food in a bowl. 🥔🍲🧀