Description
This Crock Pot Hamburger Potato Soup is an easy, hearty dish made with ground beef, tender potatoes, and a creamy broth. Perfect for a comforting meal with minimal prep time!
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups diced potatoes (about 4 medium potatoes)
- 4 cups beef broth
- 1 can (15 oz) cream of mushroom soup
- 1 cup milk (or half-and-half for a creamier soup)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
- 1/2 cup sour cream (optional for creaminess)
- Fresh parsley for garnish (optional)
Instructions
1. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat and transfer the beef to the Crockpot.
2. Add the chopped onion, minced garlic, diced potatoes, and beef broth to the Crockpot. Stir to combine.
3. Add the cream of mushroom soup, milk (or half-and-half), dried thyme, dried parsley, salt, and pepper. Stir everything together until well mixed.
4. Cover the Crockpot and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are tender and the soup has thickened slightly.
5. Once the soup is done, stir in the shredded cheddar cheese (if using) and sour cream (optional) for added creaminess and flavor.
6. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Notes
This soup reheats well and can be stored in the refrigerator for up to 3 days.
You can use ground turkey instead of ground beef for a lighter version.
For a thicker soup, mash some of the potatoes before serving or stir in a cornstarch slurry.