Crockpot Creamy Potato & Hamburger Soup
A warm, hearty soup featuring ground beef, potatoes, and cream, perfect for chilly days.
Ingredients
Meat and dairy
- 1 pound ground beef Can substitute with ground turkey or chicken for a lighter version.
- 1 cup heavy cream
- 1 cup shredded cheddar cheese For variation, consider using gouda or mozzarella.
Vegetables
- 4 cups diced potatoes Frozen diced potatoes can be used.
- 1 cup chopped onion
- 2 cups chopped carrots Can add chopped celery or bell peppers for extra nutrition.
Broth and seasonings
- 4 cups beef broth Can substitute with vegetable broth for a vegetarian version.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Instructions
Preparation
- In a skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
- In a crockpot, add the cooked ground beef, diced potatoes, chopped onion, and chopped carrots.
- Pour in the beef broth and add garlic powder, onion powder, salt, and pepper. Stir to combine.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
- About 30 minutes before serving, stir in the heavy cream and shredded cheddar cheese.
- Let it cook for another 30 minutes, uncovered, until the soup is creamy and heated through.
Notes
This soup can be served as a hearty main dish. Pair it with some warm bread or crackers for a complete meal. Top with extra shredded cheese or fresh herbs for added flavor. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to three months.