Crockpot Creamy Potato & Hamburger Soup
A warm, creamy soup made in a crockpot, perfect for cold days. Easy to prepare and feeds many, this soup combines potatoes, beef, and cheese for a fulfilling meal.
Ingredients
Main Ingredients
- 1 pound ground beef Browned in a skillet
- 4 medium potatoes, diced Cut into even pieces for uniform cooking
- 1 large onion, chopped
- 2 cups beef broth
- 1 can cream of mushroom soup
- 1 cup milk Added near the end for creaminess
- 1 cup shredded cheese Cheddar or your choice
- 2 medium carrots, sliced
- to taste salt and pepper
Instructions
Preparation
- Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess fat.
- In a slow cooker, add the cooked ground beef, diced potatoes, chopped onion, sliced carrots, beef broth, cream of mushroom soup, salt, and pepper.
- Stir to combine, cover the slow cooker, and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in milk and shredded cheese until melted.
- Serve hot in bowls, adding extra shredded cheese on top if desired.
Notes
For best results, cut potatoes in even pieces, brown the beef well, and drain fat for a cleaner taste. For a richer flavor, use full-fat milk. To store, allow soup to cool and keep in airtight containers in the fridge for up to 3 days. Reheat slowly on the stove.