Description
This Comforting Crock Pot Ground Beef Potato Soup is a hearty and creamy dish perfect for chilly days. Featuring tender ground beef, tender potatoes, and a rich blend of cheddar cheese soup, cream, and spices, it simmers slowly in the crock pot to develop deep flavors. It’s a simple, one-pot meal that combines the ease of slow cooking with the satisfying flavors of a classic comfort soup.
Ingredients
Scale
Meat and Vegetables
- 1.25 lb ground beef (preferably Lean 80/20)
- 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 Soups
- 3 cups beef broth (Swanson beef broth recommended)
- 14.5 oz diced tomatoes
- 10.5 oz Campbell’s cheddar cheese soup
- 1 cup milk
- 0.75 cup heavy cream
Seasonings 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)
- Fresh parsley, for garnish
Instructions
- Prepare the Ingredients: Dice the onion into 1/2-inch cubes, mince the garlic cloves, peel and cube the potatoes into 1-inch pieces, and shred the cheddar cheese from a block for the best melting texture.
- Brown the Ground Beef: In a skillet over medium heat, cook the ground beef until browned and no longer pink. Drain excess fat to reduce greasiness before adding to the crock pot.
- Add Ingredients to Crock Pot: Place the browned beef, diced onion, minced garlic, 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 combine.
- Cook Slowly: Cover and cook on low for approximately 3 hours. This allows potatoes to become tender and flavors to meld together.
- Finish with Cream and Cheese: About 15 minutes before serving, stir in the heavy cream and shredded cheddar cheese. Allow the cheese to melt and the soup to thicken slightly.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot for a comforting meal.
Notes
- Use 80/20 ground beef for best flavor balance between fat and lean meat.
- Shredding cheese from a block ensures smooth melting compared to pre-shredded varieties.
- Adjust seasoning to taste; you can reduce salt or increase herbs as preferred.
- This soup can be reheated gently on the stovetop or in the microwave without loss of flavor.
- For a thicker soup, mash some of the potatoes before adding cream and cheese.
