Crockpot Creamy Potato & Hamburger Soup
A warm and hearty soup featuring ground beef, diced potatoes, and creamy cheese, perfect for family dinners and busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground beef Can substitute with turkey or plant-based alternative.
- 4 cups diced potatoes (Russet or Yukon Gold) Waxy potatoes hold up better in slow cooking.
- 1 cup diced onion
- 3 cups beef broth Substitute with chicken or vegetable broth if desired.
- 1 cup shredded cheddar cheese Monterey Jack or Swiss can be used as alternatives.
- 1 cup heavy cream Coconut milk can be used for a dairy-free option.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper To taste.
Instructions
Preparation
- In a skillet over medium heat, brown the ground beef until it’s well-cooked. Drain any excess fat.
- Transfer the browned beef to the crockpot. Add the diced potatoes, onion, and beef broth.
Cooking
- Set your slow cooker to low and let it cook for 6-8 hours, or on high for 3-4 hours until the potatoes are tender.
- Once the potatoes are soft, stir in the shredded cheddar cheese, heavy cream, garlic powder, onion powder, salt, and pepper.
- Stir until the cheese is melted and the mixture is creamy.
- Ladle the soup into bowls and enjoy!
Notes
Serve with a sprinkle of extra cheddar on top and garnish with chives or crispy bacon bits. Pairs well with crusty bread or a light salad.