Description
This Comforting Crock Pot Ground Beef Potato Soup is a hearty, warm, and flavorful dish perfect for chilly days. Combining tender potatoes, savory ground beef, aromatic herbs, and creamy cheese soup, this slow-cooked recipe delivers rich, satisfying comfort food with minimal effort.
Ingredients
Scale
Meat and Vegetables
- 1.25 lb ground beef (Lean 80/20 preferred for better flavor)
- 1 large onion, diced into 1/2-inch pieces
- 4 garlic cloves, freshly minced
- 1.5 lb potatoes, peeled and cut into 1-inch cubes
Liquids and Broth
- 3 cups beef broth (Swanson beef broth recommended)
- 14.5 oz diced tomatoes
- 10.5 oz cheddar cheese soup (Campbell’s recommended)
- 1 cup milk
- 0.75 cup heavy cream
Seasoning and Cheese
- 1.5 tsp dried basil
- 1.5 tsp dried oregano
- 0.5 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp pepper
- 1.25 cups shredded cheddar cheese (from a block for smoother melting)
Garnish
- Fresh parsley, for garnish
Instructions
- Prepare Ingredients: Dice the onion into 1/2-inch pieces, mince the garlic cloves freshly to maximize flavor, peel the potatoes, and cut them into 1-inch cubes for even cooking.
- Brown the Ground Beef: In a skillet over medium heat, brown the ground beef until fully cooked and no longer pink. Drain any excess fat to keep the soup from being too greasy.
- Combine in Crock Pot: Add the browned ground beef, diced onion, minced garlic, peeled and cubed potatoes, beef broth, diced tomatoes, cheddar cheese soup, milk, dried basil, dried oregano, smoked paprika, salt, and pepper into the crock pot. Stir gently to mix all ingredients evenly.
- Cook Soup: Cover and cook on low heat for approximately 3 hours. This slow cooking will allow the potatoes to soften and the flavors to meld beautifully.
- Add Dairy: After 3 hours, stir in the shredded cheddar cheese and heavy cream until the cheese melts and the soup attains a creamy texture.
- Final Touches: Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving to add a fresh herbal note and appealing presentation.
Notes
- For a thicker soup, you can mash some of the potatoes during the last half hour of cooking.
- Use fresh shredded cheese rather than pre-shredded to ensure smoother melting and creaminess.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
- If you prefer a spicier kick, consider adding a pinch of cayenne pepper or chili flakes.
