Slow Cooker Hamburger Potato Soup

A hearty, comforting soup combining tender potatoes, seasoned ground beef, and a creamy broth. Perfect for busy weeknights or meal prep. Prep Time: 15 minutes Cook Time: 6-8 hours on low, 3-4 hours on high Total Time: 6-8 hours 15 minutes Servings: 8

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Ingredients

Ingredients:
* 1 pound lean ground beef 90/10
* 1 medium onion diced
* 3 cloves garlic minced
* 4 medium Yukon Gold potatoes peeled and diced (about 4 cups)
* 2 cups frozen mixed vegetables
* 4 cups low-sodium chicken broth
* 1 can 10.5 oz cream of cheddar soup
* 1 cup heavy cream or half-and-half
* 1 teaspoon dried thyme
* 1 teaspoon paprika
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Optional toppings: shredded cheddar chopped parsley

Instructions

Instructions:
Heat a large skillet over medium-high heat. Add ground beef and onion. Cook until beef is no longer pink (7-8 minutes). Add garlic and cook 1 minute more. Drain excess fat.
Add diced potatoes to slow cooker. Layer browned meat mixture on top. Add frozen vegetables.
Pour in chicken broth. Add cream of cheddar soup and seasonings (thyme, paprika, salt, pepper). DO NOT add cream yet.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until potatoes are fork-tender.
Stir in heavy cream during last 30 minutes. Taste and adjust seasonings.

Notes

Storage:
* Refrigerator: Up to 4 days
* Freezer: Up to 3 months (without cream)
* Reheat: Gently to prevent cream from separating

Notes:
* Cut potatoes uniformly for even cooking
* Don't skip browning the meat
* Add cream at the end to prevent curdling
* For thicker soup, mash some potatoes against side of pot
* Can substitute ground turkey for beef
* Yukon Gold potatoes hold shape better than russets

Nutrition Information (per serving):
* Calories: 385
* Fat: 22g
* Carbohydrates: 28g
* Protein: 23g
* Fiber: 3g
* Sodium: 890mg