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Crockpot Creamy Potato & Hamburger Soup

This warm and creamy soup features potatoes, beef, and cheese, making it a perfect cozy meal for cold nights or busy days.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb ground beef Browned and drained
  • 4 cups potatoes, diced Cut into even pieces
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 onion chopped
  • 4 cups beef broth Use low-sodium if desired
  • 1 cup heavy cream Can substitute with half-and-half
  • 2 cups shredded cheese (cheddar or your choice) Add slowly to avoid clumping
  • to taste Salt and pepper Season at the end

Method
 

Preparation
  1. In a skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
  2. In a crockpot, add the browned beef, diced potatoes, chopped carrots, celery, onion, and beef broth.
  3. Stir to combine all ingredients.
Cooking
  1. Cover and cook on low for 6–8 hours or high for 3–4 hours.
  2. About 30 minutes before serving, stir in the heavy cream and shredded cheese until smooth.
  3. Let it cook until the cheese is melted and the soup is heated through.
  4. Season with salt and pepper to taste before serving.

Notes

Let the soup cool to room temperature for storage. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Thaw in the fridge overnight before reheating.