Slow Cooker Hamburger Potato Soup
This Slow Cooker Hamburger Potato Soup is a hearty, filling, and comforting soup that’s full of flavor! So creamy, cheesy and easy to make!
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.
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.
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.
- heavy cream – not milk. You want the thicker creaminess of heavy cream here.
- Velveeta – don’t like it or just don’t want to add cheesy flavor? Then leave it out or use whatever good melting cheese you prefer.
HOW TO MAKE SLOW COOKER HAMBURGER POTATO SOUP
Add the ground beef and onion in a large skillet over medium-high heat. Break up the beef into crumbles and cook until there is no pink left and the onion has softened, 8-10 minutes. Drain any excess grease and add back to the skillet. Add the garlic to the skillet and stir it in until fragrant, 30 seconds. Note: if you are using jarred garlic, skip that step, just put it right into the crock pot. Pour the mixture to the bottom of an 8-quart slow cooker.
Add the chicken broth, potatoes, peas and carrots, cheddar soup, and pepper, and stir to combine. Cover and cook on low for 7-8 hours or high for 3-4 hours. An hour before serving, add the heavy cream and Velveeta. Cover and allow the Velveeta to melt and stir to combine.
Then serve!
CRAVING MORE RECIPES?
Slow Cooker Hamburger Potato Soup
Ingredients
- 1 pound ground beef
- 1 small sweet onion, diced
- 2 cloves garlic, minced
- 4 cups low sodium chicken broth
- 3 medium russet potatoes, peeled and medium diced
- 12 ounces frozen peas and carrots (optional)
- 10.5 ounce can cheddar cheese soup
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 8 ounces Velveeta, cut into cubes (optional)
Instructions
- Add the ground beef and onion in a large skillet over medium-high heat. Break up the beef into crumbles and cook until there is no pink left and the onion has softened, 8-10 minutes. Drain any excess grease and put back in the skillet.
- Add the garlic to the skillet and stir it in until fragrant, 30 seconds. Note: if you are using jarred garlic, skip this step, just add it right into the crock pot with the ground beef.
- Add the mixture to the bottom of an 8-quart slow cooker.
- Add the chicken broth, potatoes, peas and carrots, cheddar soup, and pepper, and stir to combine.
- Cover and cook on low heat for 7-8 hours or high for 3-4 hours.
- An hour before serving, add the heavy cream and Velveeta. Cover and allow the Velveeta to melt and stir to combine.
- Then serve!
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- You can omit the frozen peas and carrots, or swap them out for other veggie options.
- You can omit the Velveeta or swap it out fro some fresh shredded cheddar cheese.
- Make sure the chicken broth is low sodium, the cheddar soup and Velveeta will add enough salt to the soup.
- Keep leftovers in the fridge for up to 4 days. Freeze for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
This is a filling and wonderful fall and rainy weather meal. I made a few adjustments during cooking such as not finding the velveeta cheese at the store I shop so I used sharp shredded cheddar and cream cheese during the last hour. Certain way to add those so they blend right in without separating at the end. We added toppings like crumbled bacon, more shredded sharp cheese and sour cream and served with crusty dinner rolls. I gladly shared the recipe with a dear friend and hope she makes this for her family.
Made a nice sized pot of soup for me and my daughter. I’m always on the search for minimal ingredients recipes Thanks so much for this scrumptious recipe! Perfect
thisisthe best potato soup i’ve ever eaten i’ve given the recipe to all my sisters and sister-in-laws.. yum yum yum postingthis to facebook so all my friends will have it also thanks for the recipes you give me.
I made this regular & vegan (due to allergies) – Both were delicious.
Thanks so very much Madison!! So happy it worked both ways for you!
Added the whole block of Velveeta cheese 16 ozs and a whole bag of mozzarella. I also used 8 oz shredded mozzarella. Yummy flavor