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Crockpot Creamy Potato & Hamburger Soup
A HEARTY SOUP RECIPE
Nothing says comfort food quite like meat and potatoes! This Slow Cooker Hamburger Potato Soup is a delicious combination of ground beef, potatoes, cheese and cream. It’s the perfect meal for busy weeknights or Sunday dinners when you’re short on prepping time. Best of all, it’s a family friendly meal that everyone will love! If you’re looking for an effortless meal that tastes great every time, give this Slow Cooker Hamburger Potato Soup a try!
FREQUENTLY ASKED QUESTIONS:
I like to use larger pieces so you can really dig into them. Many times, the smaller potato pieces get lost in the soup when they fall apart into small pieces. See my photos below for approximate size.
Can I use other vegetables?
Certainly! If peas and carrots aren’t your thing, you can omit them or you can swap them out (or add in) other vegetables.
If you don’t care for Velveeta, you can swap it out for freshly shredded cheddar cheese.
A lot of soups made in the slow cooker are a bit thinner than their stovetop versions. That’s because evaporation doesn’t occur since your pot is covered the entire time. If you want a thicker soup you can do one of two things, uncover the pot and cook it on high (or on the sauté setting) until it has reached your desired thickness or you can add about 1/4 cup of mashed potato flakes. This will thicken it instantly once you stir it in.
We just like to serve it with a bit of crusty bread so we can dip it into the soup. This soup really is a whole meal in one, I wouldn’t serve with anything heavy. A side salad would be great too!
Yep! Add potatoes to a stock pot with chicken broth and cook until potatoes are fork tender. Cook and crumble the ground beef with onion and garlic (just like it is shown below) while the potatoes are cooking. Once potatoes are done, you won’t drain. Add everything else to the pot and stir until the Velveeta is melted and everything is warmed through. If soup is too thick, add a bit of water, a little more chicken stock or some milk to thin it out. The chicken broth will evaporate as the potatoes cook so it will be thicker than the slow cooker version.
How to store leftovers?
Leftovers are good in the fridge for up to four days, while freezing extends their lifespan for as long as three months.
Reheating leftovers in the slow cooker is a terrific option, just be sure to monitor the edges to prevent burning. Alternatively, you could reheat them on the stove or in the microwave. Choose whichever method is most convenient for you!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef – this can be made with ground chicken, pork, turkey or eve sausage if you like that flavor combo.
- garlic – I will always prefer the flavor of fresh garlic but you can use the jarred stuff if you prefer.
- low sodium chicken broth – definitely go with low sodium here. The soup and Velveeta have plenty of salt in them. You can always add salt after it is done if you feel it needs more.
- medium russet potatoes – you could also use Yukon gold potatoes.
- frozen peas and carrots – if you don’t like them, then leave them out or substitute with a vegetable you prefer.
- cheddar cheese soup – see my ingredient image below so you know what to look for if you’ve never purchased this before. You are going to find it where all the other canned soups are located in your grocery store. If you can’t find it, just use a creamy soup like cream of chicken.
HOW TO MAKE SLOW COOKER HAMBURGER POTATO SOUP
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