Ingredients
Scale
- 1 pound ground beef
- 4 large russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 1 cup frozen mixed vegetables (optional)
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Add the cooked beef to a crockpot along with the diced potatoes, onion, garlic, beef broth, cream of mushroom soup, Worcestershire sauce, thyme, salt, pepper, and smoked paprika.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
- Stir in the milk and shredded cheddar cheese, allowing it to melt into the soup.
- If using, add frozen mixed vegetables and cook for an additional 15-20 minutes until heated through.
- Serve hot and enjoy!
Notes
- For a thicker soup, mash some of the potatoes before adding the milk and cheese.
- Substitute ground turkey for a leaner option.
- Add a splash of heavy cream for extra richness.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg
Keywords: crockpot soup, creamy potato soup, hamburger soup, slow cooker dinner, easy soup recipe