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Cheesy Crock Pot Hamburger Potato Soup

Cheesy crock pot hamburger potato soup combines browned ground beef, tender potatoes and carrots in a creamy slow-cooked broth. Cream cheese and sharp cheddar melt in at the end for a thick, hearty soup.
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Prep Time 15 minutes
Cook Time 7 hours 40 minutes
Resting 5 minutes
Total Time 8 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 2 carrots medium, peeled and diced
  • 2 cloves garlic minced
  • 4 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 oz cream cheese softened and cut into cubes
  • 1 can (12 oz) evaporated milk
  • 2 cups sharp cheddar cheese shredded

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Cook the ground beef and onion in a 12-inch skillet over medium-high heat, breaking up the beef, until the onion is softened and the beef reaches 160°F, about 8-10 minutes; drain excess fat.
  2. Transfer the beef and onion to a 6-quart slow cooker.
  3. Add the potatoes, carrots, garlic, beef broth, Worcestershire sauce, salt, and pepper.
  4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are fork-tender.
  5. Stir in the cream cheese and evaporated milk, cover, and cook on HIGH for 20-30 minutes, stirring once, until the cream cheese has melted.
  6. Turn off the slow cooker and stir in the cheddar a handful at a time until melted.
  7. Cover for 5 minutes before serving.

Notes

For the smoothest texture, add the cheddar a handful at a time after turning off the slow cooker. Refrigerate leftovers for 3-4 days; freezing is not recommended because the potatoes and dairy can become grainy. Ground turkey can replace the ground beef for a lighter variation.