Crockpot Creamy Potato & Hamburger Soup
A warm, hearty soup made with tender potatoes and savory hamburger, perfect for chilly nights and family gatherings.
Ingredients
Main ingredients
- 1 pound ground hamburger Can substitute with ground turkey or chicken.
- 4 cups potatoes, diced (Yukon Gold or Russet) Ensure even size for uniform cooking.
- 1 large onion, chopped
- 4 cups beef broth (or chicken broth) Use vegetable broth for a vegetarian option.
- 1 can cream of mushroom soup Use a dairy-free version if needed.
- 1 cup heavy cream Substitute with coconut milk for a lighter option.
- 1 cup shredded cheese (cheddar) Use your favorite cheese variety.
Seasonings
- to taste salt and pepper
- optional green onions or chives for garnish Add for extra flavor and decoration.
Instructions
Preparation
- Start by washing and dicing your potatoes into bite-sized pieces.
- Chop the onion, and make sure your hamburger is fresh and ready to cook.
Cooking
- In a skillet, brown your ground hamburger over medium heat, then drain off any fat.
- In the Crockpot, layer the diced potatoes, chopped onion, beef broth, and cream of mushroom soup. Season with salt and pepper. Stir everything gently to combine.
- Fold in the browned hamburger.
- Cover and set the Crockpot to low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in heavy cream and shredded cheese until melted.
Serving
- Ladle soup into bowls and garnish with green onions or chives if desired.
Notes
Store leftovers in an airtight container for 3-4 days. It can be frozen for up to 3 months. Reheat gently, adding broth if too thick.