Crock Pot Creamy Potato and Hamburger Soup
This creamy, hearty Crock Pot soup combines ground beef, tender potatoes, and rich cheddar cheese for the ultimate comfort food meal, perfect for cozy dinners, easy meal prep, and busy weeknights.
Equipment
- Crock Pot (6-quart or larger)
- Skillet (for browning meat)
- Cutting Board
- Sharp knife
- Wooden spoon or spatula
Ingredients
- You can bulk add or paste these into groups if needed
- 1 lb ground beef
- 4 cups russet or Yukon Gold potatoes peeled and diced
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 3 cups chicken or beef broth
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 1/2 cups shredded cheddar cheese
- 1 cup heavy cream or half-and-half
- Optional: 1 cup corn 1/2 cup diced carrots, 1/2 cup diced celery
Instructions
- In a skillet over medium heat, brown the ground beef until no longer pink. (Optional: Add chopped onion and garlic while browning for extra flavor.) Drain excess grease.
- Transfer the beef mixture to your crock pot.
- Add potatoes, broth, salt, pepper, and paprika. Stir to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until potatoes are tender.
- About 30 minutes before serving, stir in shredded cheese and heavy cream.
- Taste and adjust seasoning if needed.
- Optional: Mash some of the potatoes for a thicker texture.
- Serve warm and enjoy!
Notes
- For a lighter version, use ground turkey and milk instead of beef and cream.
- This soup thickens as it cools. Add extra broth or milk when reheating if needed.
- Can be made ahead and refrigerated for up to 4 days or frozen for up to 2 months.