Amazing Crockpot Creamy Potato and Hamburger Soup Recipe
A warm, comforting, and easy crockpot soup perfect for busy weeknights. Loaded with flavor and family-approved!
Ingredients
- 1 pound ground beef
- 1 small sweet onion diced
- 2 cloves garlic minced
- 4 cups low sodium chicken broth
- 3 medium russet potatoes peeled and diced (about a 1-inch dice)
- 12 ounces frozen peas and carrots optional
- 10.5 ounce can cheddar cheese soup condensed
- ½ teaspoon black pepper
- 1 cup heavy cream
- 8 ounces Velveeta cut into cubes (optional)
Instructions
- Brown ground beef in a skillet over medium-high heat. Drain excess grease.
- Add diced onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute.
- Transfer beef, onion, and garlic to slow cooker.
- Pour in chicken broth, add diced potatoes and frozen peas and carrots (if using). Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are tender.
- About 30 minutes before serving, stir in cheddar cheese soup, black pepper, and heavy cream. Add Velveeta (if using) and stir until melted. Adjust seasonings as needed.
Notes
Use low-sodium broth. Substitute Yukon Gold or red potatoes for russets. Add other vegetables like corn, green beans, or celery. For stovetop instructions, see the "Tips and Variations" section of the full article.