Crockpot Hamburger and Potato Soup
Hearty ground beef, tender potatoes, and vegetables in a creamy, cheesy broth. This easy slow cooker soup is the ultimate comfort food!
Ingredients
- 1 lb ground beef
- 4 cups Russet potatoes, diced
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup corn, fresh, frozen, or canned, drained
- 5 cups chicken broth
- 1 cup milk, or heavy cream
- 2 cups cheddar cheese, shredded (optional)
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp all-purpose flour, optional, for thickening
- 1 tbsp olive oil
- 1½ cups zucchini, diced (optional)
Equipment
Instructions
- Heat oil in a skillet over medium heat. Cook the ground beef until browned, breaking it apart with a spoon. Drain excess fat and set aside.
- Place the diced potatoes, onion, carrots, celery, and corn into the crockpot.
- Add the cooked beef to the crockpot along with the broth, garlic powder, dried parsley, salt, and pepper. Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are fork tender.
- To thicken (optional): In the final 30 minutes, whisk flour into the milk until smooth, then stir into the crockpot. Add diced zucchini if using, stir gently, cover, and continue cooking until the zucchini is tender.
- Stir in the shredded cheddar cheese until fully melted and smooth. Adjust seasonings to taste. Serve hot, garnished with extra cheese or fresh parsley if desired.
Notes
Sandy’s tips:
- Choose the right potatoes: Russet or Yukon Gold potatoes work best as they become tender and creamy. Avoid waxy potatoes like red potatoes, which hold their shape too well.
- Make it lighter: Use lean ground beef (90/10 or leaner) and substitute the milk with unsweetened almond milk or evaporated milk for a lighter version.
- Bacon addition: For extra smoky flavor, cook a few slices of bacon, crumble them, and stir in before serving.
- Vegetable variations: Feel free to add mushrooms, bell peppers, or green beans to use up vegetables from your fridge.
- Make ahead: This soup tastes even better the next day as the flavors meld together. It's perfect for meal prep!
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition Facts
Calories: 391kcal, Carbohydrates: 26g, Protein: 21g, Fat: 23g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 1111mg, Potassium: 766mg, Fiber: 3g, Sugar: 6g, Vitamin A: 3031IU, Vitamin C: 12mg, Calcium: 282mg, Iron: 2mg