Crockpot Creamy Potato & Hamburger Soup
This comforting Crockpot Creamy Potato and Hamburger Soup is a delicious and hearty meal perfect for chilly days. Made with tender potatoes, ground beef, and a creamy broth, it’s an easy slow-cooked dish that will warm you from the inside out.
Equipment
- 1 Crockpot/Slow cooker
- 1 Skillet
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Large spoon for stirring
Ingredients
- 1 pound ground beef
- 4 medium potatoes, diced Approximately 2 pounds.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream For a lighter version, substitute half-and-half.
- 1 cup shredded cheddar cheese Can use reduced-fat cheese.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- optional fresh parsley For garnish.
Instructions
- In a large skillet, brown the ground beef over medium heat. Drain excess fat and set aside.
- In the crockpot, combine the diced potatoes, chopped onion, minced garlic, cooked ground beef, and chicken or vegetable broth.
- Stir in the salt, black pepper, dried thyme, onion powder, and garlic powder. Mix well.
- Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender.
- In the last 30 minutes of cooking, stir in the heavy cream and shredded cheddar cheese, allowing it to melt and create a creamy texture.
- If desired, garnish with fresh parsley before serving.
Notes
For a lighter version, you can substitute half-and-half for the heavy cream and use reduced-fat cheese.
Feel free to add or substitute your favorite vegetables such as carrots or celery for extra nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave.