Nothing beats the comfort of a warm, cheesy crock pot soup on a chilly day. This Cheesy Crock Pot Hamburger Potato Soup is just that—a hearty blend of tender ground beef, creamy potatoes, and gooey melted cheese that will have you coming back for seconds.
Whether you're cooking for family or meal prepping for the week, this recipe is simple, satisfying, and perfect for anyone who loves a rich, filling soup. You’ll love how this cheesy crock pot soup comes together with minimal effort and maximum flavor.
Why You'll Love This Recipe
- Hands-off slow cooking makes dinner easy and stress-free.
- Hearty ingredients like ground beef and potatoes offer great comfort food vibes.
- Cheesy goodness adds rich flavor and creamy texture.
- Feeds a crowd or makes excellent leftovers for busy days.
- Customizable with your favorite toppings or spices.
Ingredients
Gather these simple ingredients to make your cheesy crock pot hamburger potato soup come to life.
- 1 pound ground beef, lean
- 4 cups peeled and diced russet potatoes (about 3 medium potatoes)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth, low sodium
- 1 cup whole milk
- 8 ounces sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1/4 cup chopped green onions, for garnish
- Optional: cooked bacon bits for topping
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 4 hours on low
- Total Time: 4 hours 15 minutes
- Servings: 6
- Calories: Approximately 380 per serving
How to Make Cheesy Crock Pot Hamburger Potato Soup Recipe
- In a skillet over medium heat, cook the ground beef until browned and no longer pink, breaking it apart with a spatula; drain excess fat.
- Add the chopped onion and minced garlic to the skillet and sauté for 3-4 minutes until softened and fragrant.
- Transfer the beef mixture to your crock pot. Add the diced potatoes, beef broth, smoked paprika, salt, and black pepper. Stir to combine.
- Cover and cook on low for 4 hours, or until potatoes are tender when pierced with a fork.
- About 30 minutes before serving, whisk together the milk and flour in a small bowl until smooth; stir this mixture into the crock pot soup to thicken it.
- Add the shredded cheddar cheese and sour cream, stirring gently until the cheese melts and the soup is creamy.
- Taste and adjust seasoning if needed. Keep the crock pot on warm until ready to serve.
- Ladle soup into bowls and garnish with chopped green onions and optional bacon bits for an extra savory finish.
Tips for the Best Results
- Use russet potatoes for a creamy texture that holds up well during slow cooking.
- Brown the ground beef first to develop richer flavor before adding to the crock pot.
- Whisk milk and flour before adding to avoid lumps and ensure smooth thickening.
- Don’t skip the sour cream—it adds a subtle tang and extra creaminess.
- Feel free to swap cheddar for your favorite cheese, like Monterey Jack or Colby, for a different twist.
Storage and Reheating
Store leftover cheesy crock pot hamburger potato soup in an airtight container in the refrigerator for up to 4 days. When ready to eat, reheat gently on the stove over low heat, stirring frequently to prevent sticking.
You can also freeze the soup for up to 3 months. Thaw overnight in the refrigerator before reheating. Add a splash of milk while reheating if the soup has thickened too much.
Frequently Asked Questions
Can I use frozen ground beef for this soup?
Yes, but make sure to fully thaw and drain the frozen ground beef before browning it. This helps avoid excess water in the soup and ensures the meat cooks evenly.
Is it okay to use different types of potatoes?
While russet potatoes work best for their texture, you can substitute Yukon Gold for a slightly waxier feel. Avoid red potatoes as they may not break down enough for a creamy soup.
Can I make this recipe in an Instant Pot?
Absolutely! Use the sauté function to brown the beef and onions, then cook on high pressure for about 10 minutes. Use the sauté mode again to thicken with milk and cheese afterward.
What can I add to make this soup spicier?
Try adding a pinch of cayenne pepper or a few dashes of hot sauce during the cooking process. You could also top the finished soup with sliced jalapeños or crushed red pepper flakes.
