Here’s a hearty Crockpot Creamy Potato & Hamburger Soup—comfort food at its easiest
Ingredients (Serves 4–6)
- 500g (1 lb) ground beef
- 4–5 medium potatoes, peeled and diced
- 1 onion, chopped
- 2–3 cloves garlic, minced
- 3 cups beef broth
- 1 cup milk or cream
- 1 cup shredded cheddar cheese
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
- Optional: 2 carrots, diced; 1 stalk celery, diced; green onions for garnish
Instructions
1. Brown the Beef
- In a skillet, cook ground beef with onion and garlic until browned
- Drain excess fat
2. Add to Crockpot
- Transfer beef mixture to the slow cooker
- Add potatoes, beef broth, carrots, and celery if using
- Season with salt, pepper, and paprika
3. Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender
4. Make it Creamy
- About 30 minutes before serving, stir in milk or cream
- If you want it thicker, mash some potatoes in the soup
- Add shredded cheddar and stir until melted
5. Serve
- Ladle into bowls
- Top with extra cheddar, green onions, or crispy bacon bits
- Serve with crusty bread
Pro Tips
- Use Yukon gold or red potatoes—they hold shape well
- For extra flavor, add a splash of Worcestershire sauce or a pinch of thyme
- Don’t boil after adding cheese—it can become grainy
- Leftovers taste even better the next day
Variations
- Loaded potato soup: Add sour cream and bacon for topping
- Spicy: Add chili powder or cayenne
- Vegetable boost: Add corn, peas, or bell peppers
- Low-fat: Use lean ground beef and low-fat milk