As the chilly evening air creeps in, I love to gather around the table with family and friends, enjoying the warmth of a hearty soup. One of my favorites is this Crockpot Creamy Potato & Hamburger Soup. It brings back memories of cozy days spent stirring a pot on the stove. This recipe matters because it combines simple ingredients and flavors that remind us of home. As you smell the savory aroma wafting through your kitchen, you’ll know you’re in for a treat. The creamy texture and hearty ingredients make it special—perfect for chilling nights or when you want to serve something comforting without a fuss.
why make this recipe
This Crockpot Creamy Potato & Hamburger Soup is perfect for busy days. You can prepare it in the morning and let it cook while you go about your day. You return home to a delicious, warm meal ready to enjoy. It brings satisfaction and a sense of comfort on cold days and is great for feeding a crowd. Plus, it’s easy to customize! You can add extra veggies or adjust the seasoning to your taste, making it a versatile dish for any family.
how to make Crockpot Creamy Potato & Hamburger Soup
Ingredients
- 1 pound ground beef
- 4 medium potatoes, diced
- 1 onion, chopped
- 2 carrots, diced
- 3 cups beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Directions
- In a skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
- In the Crockpot, add the browned beef, diced potatoes, chopped onion, diced carrots, beef broth, garlic powder, and onion powder.
- Cook on low for 6-8 hours or until the vegetables are tender.
- Stir in the heavy cream and cheddar cheese in the last 30 minutes of cooking.
- Season with salt and pepper to taste before serving.
how to serve Crockpot Creamy Potato & Hamburger Soup
Serve this delicious soup hot, ideally with a slice of crusty bread or a fresh garden salad. You can also sprinkle extra cheddar cheese or fresh herbs on top for added flavor and decoration.
how to store Crockpot Creamy Potato & Hamburger Soup
Store any leftovers in an airtight container in the refrigerator. It can last for about 3 to 4 days. If you want to keep it longer, consider freezing it. Just make sure to cool the soup completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
tips to make Crockpot Creamy Potato & Hamburger Soup
- For extra flavor, try using beef bouillon cubes instead of beef broth.
- If you like a bit of spice, consider adding red pepper flakes or a dash of hot sauce.
- Make sure to cut your vegetables into similar sizes for even cooking.
variation
You can easily change this recipe by using ground turkey instead of ground beef for a lighter option. Additionally, you can add other vegetables like peas, corn, or bell peppers to mix things up.
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes, you can! Just add them to the Crockpot at the same time as the other ingredients.
2. Can I make this soup ahead of time?
Absolutely! You can prepare it the night before and start the cooking in the morning.
3. Is it possible to make this soup without heavy cream?
Yes, you can substitute heavy cream with evaporated milk or half-and-half for a lighter version.
Crockpot Creamy Potato & Hamburger Soup
Ingredients
Main Ingredients
- 1 pound ground beef Browned and drained
- 4 medium potatoes, diced For texture and heartiness
- 1 large onion, chopped Adds flavor
- 2 medium carrots, diced For sweetness and color
- 3 cups beef broth For base flavor
- 1 cup heavy cream For creaminess
- 1 cup shredded cheddar cheese For richness
- 1 teaspoon garlic powder For additional flavor
- 1 teaspoon onion powder For depth of flavor
Seasoning
- to taste Salt Adjust according to preference
- to taste Pepper Adjust according to preference
Method
Preparation
- In a skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
- In the Crockpot, add the browned beef, diced potatoes, chopped onion, diced carrots, beef broth, garlic powder, and onion powder.
Cooking
- Cook on low for 6-8 hours or until the vegetables are tender.
- Stir in the heavy cream and cheddar cheese in the last 30 minutes of cooking.
- Season with salt and pepper to taste before serving.