Crockpot Creamy Potato & Hamburger Soup

ngredients:

• 1 lb ground beef (80/20 or leaner)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup diced turnips or radishes (or 2 cups cauliflower florets, chopped)
• 4 cups beef broth (low sodium)
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Brown the beef: In a skillet, cook the ground beef over medium heat until browned. Drain excess fat, if necessary, and transfer the cooked beef to your Crockpot.
2. Prep veggies: Add the diced turnips, radishes, or cauliflower to the Crockpot, followed by the diced onion and minced garlic.
3. Season: Sprinkle in smoked paprika, thyme, garlic powder, salt, and pepper. Stir to combine.
4. Add broth: Pour the beef broth over the ingredients. Cover and cook on low for 6-7 hours or high for 3-4 hours until the vegetables are tender.
5. Make it creamy: About 30 minutes before serving, add the heavy cream, cream cheese, and shredded cheddar to the Crockpot. Stir well until the cheese and cream cheese melt into the soup. Let it cook for another 30 minutes to thicken.
6. Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy a creamy, hearty keto soup!

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