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why make this recipe
Crockpot Creamy Potato & Hamburger Soup is a fantastic choice for a hearty meal that warms you up inside.
It’s easy to prepare, making it perfect for busy days when you want a delicious dinner without too much hassle. Just throw the ingredients in the Crockpot, and let it do the work while you go about your day. This soup is not only comforting but also filled with flavor, thanks to the melt-in-your-mouth potatoes, savory ground beef, and creamy cheese that all come together beautifully.
how to make Crockpot Creamy Potato & Hamburger Soup
Ingredients :
- 1 lb ground beef
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cups cheddar cheese, shredded
- 4 cups beef broth
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: green onions for garnish
3-Step Directions:
- Prepare Ingredients: In a skillet, brown the ground beef over medium heat and drain any excess fat. Add the browned beef, diced potatoes, chopped onion, and beef broth to the Crockpot.
- Cook: Cover and cook on low for 6–8 hours, until the potatoes are tender.
- Finish & Serve: Stir in heavy cream and cheddar cheese, then cook for an additional 30 minutes on low until the cheese melts. Season with salt and pepper to taste, garnish with green onions if desired, and serve warm.
how to serve Crockpot Creamy Potato & Hamburger Soup
Serve this comforting soup hot, and consider adding a sprinkle of green onions on top for a fresh touch. Pair it with some warm bread or a side salad for a satisfying meal. It’s perfect for a cozy family dinner or a gathering with friends.
how to store Crockpot Creamy Potato & Hamburger Soup
To store leftover soup, let it cool down to room temperature, then transfer it to an airtight container. It can be kept in the fridge for up to 3-4 days. If you want to store it for a longer period, consider freezing it. Place the cooled soup in a freezer-safe container and it can last for up to 3 months. When you’re ready to enjoy it again, thaw in the refrigerator overnight and reheat in a pot on the stove.
tips to make Crockpot Creamy Potato & Hamburger Soup
- For added flavor, you can include garlic or your favorite herbs and spices while cooking.
- Make sure to dice the potatoes evenly for consistent cooking.
- If you prefer a thicker soup, mash some of the potatoes in the Crockpot before adding the cream and cheese.
- Feel free to use different types of cheese for a different flavor profile, like Monterey Jack or pepper jack for a bit of spice.
variation
You can easily make this soup healthy by using ground turkey or chicken instead of beef. You can also add more vegetables like carrots, corn, or peas for an extra nutritional boost. If you like a bit of heat, consider adding diced jalapeños or a dash of hot sauce.
FAQs
Can I cook this soup on high instead of low?
Yes, you can cook it on high for about 4-5 hours. Just make sure to check that the potatoes are tender before serving.
Can I use other broth types?
Absolutely! You can use chicken broth or vegetable broth as alternatives to beef broth.
Is there a vegetarian version of this soup?
Yes! You can skip the ground beef and use protein-rich beans instead. Also, replace beef broth with vegetable broth for a fully vegetarian yumminess.
Crockpot Creamy Potato & Hamburger Soup
A hearty and comforting soup filled with melt-in-your-mouth potatoes, savory ground beef, and creamy cheese, perfect for busy days.
Main ingredients
- 1 lb ground beef (Can substitute with ground turkey or chicken for a lighter option.)
- 4 large potatoes, peeled and diced (Dice evenly for consistent cooking.)
- 1 medium onion, chopped
- 2 cups cheddar cheese, shredded (Feel free to substitute with different types of cheese.)
- 4 cups beef broth (Can replace with chicken or vegetable broth.)
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: green onions for garnish (Adds a fresh touch.)
Preparation
- In a skillet, brown the ground beef over medium heat and drain any excess fat.
- Add the browned beef, diced potatoes, chopped onion, and beef broth to the Crockpot.
Cooking
- Cover and cook on low for 6–8 hours, until the potatoes are tender.
Finishing & Serving
- Stir in heavy cream and cheddar cheese, then cook for an additional 30 minutes on low until the cheese melts.
- Season with salt and pepper to taste, garnish with green onions if desired, and serve warm.
To store leftovers, cool to room temperature, transfer to an airtight container. Keeps in the fridge for 3-4 days or freezes for up to 3 months. Thaw in the refrigerator overnight before reheating.
