Crockpot Hamburger Potato Soup
A cozy, filling soup made with seasoned ground beef, tender potatoes, sweet corn, and green beans simmered in a savory broth. It’s an easy dump-and-cook dinner that’s perfect for chilly evenings!
Ingredients
- 1 lb ground beef, browned and drained
- 4 cups peeled and diced potatoes
- 1 can corn, drained
- 1 can green beans, drained
- 1 can diced tomatoes, undrained
- 1 small onion, diced
- 3 cups beef broth
- 1 can tomato sauce
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 1/2 cup heavy cream or half-and-half, optional
- 1 cup shredded cheddar cheese, optional
Directions
- Brown the beef: Cook the ground beef in a skillet over medium-high heat until fully browned. Drain excess grease and transfer the beef to the Crockpot.
- Add the vegetables: Add the diced potatoes, corn, green beans, diced tomatoes, and onion.
- Pour in the liquids: Add the beef broth and tomato sauce. Stir in the Italian seasoning, garlic powder, onion powder, salt, and black pepper .
- Slow cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are tender when pierced with a fork.
- Make it creamy: For a richer soup, stir in the heavy cream during the final 15–20 minutes of cooking.
- Add cheese: If desired, stir in the shredded cheddar just before serving and allow it to melt into the soup.
- Serve: Ladle the hot soup into bowls and top with extra cheddar, fresh parsley, or cracked black pepper.
Helpful Tip
Cut the potatoes into similar-sized pieces so they cook evenly. Serve with warm dinner rolls or crusty bread for a complete comfort-food meal.