Crock Pot Hamburger Potato Soup
This easy, hearty soup combines ground beef, tender potatoes, and a creamy broth for the perfect comfort meal. With minimal prep and slow cooking, it's a great set-it-and-forget-it dish for busy days.
Servings: 4
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
- ½ cup sour cream optional, for added creaminess
- Fresh parsley for garnish optional
Instructions
Brown the Beef:
- In a large skillet, cook the ground beef over medium heat until browned.
- Drain any excess fat and transfer the beef to the Crockpot.
Add Ingredients to the Crockpot:
- Add the chopped onion, minced garlic, diced potatoes, and beef broth. Stir to combine.
- Stir in the cream of mushroom soup, milk (or half-and-half), dried thyme, dried parsley, salt, and pepper until well mixed.
Slow Cook:
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender and the soup has thickened slightly.
Final Touches:
- Stir in the shredded cheddar cheese (if using) and sour cream (optional) for added creaminess.
Serve:
- Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.