Cheesy Potato Soup with Ground Beef
Hola! If you love rich, cozy soups that warm you from the inside out, this Crock Pot Crack Potato Soup with Beef is about to become your new favorite comfort meal. This hearty twist on a classic potato soup swaps out bacon for seasoned ground beef, creating a flavor-packed, satisfying dish your whole family will love. It’s cheesy, creamy, and full of tender potatoes simmered in a slow cooker until perfection. Growing up, our family loved anything that combined potatoes, cheese, and beef—and this recipe hits all those nostalgic notes in one simple, comforting bowl.
Quick Recipe Overview
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 3 hours |
| Total Time | 3 hours 15 minutes |
| Servings | 6 people |
| Difficulty | Easy |
| Cuisine | American Comfort Food |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Hearty and filling: Ground beef adds satisfying richness and depth to the creamy base.
- Effortless crock pot magic: Simply dump, stir, and let your slow cooker do the work.
- Creamy, cheesy perfection: Sharp cheddar and cream cheese make this soup irresistibly smooth.
- Family-friendly: Kids and adults both love this cozy bowl of comfort.
- Perfect for meal prep: Make it once, enjoy it all week.
Crock Pot Crack Potato Soup
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
Description
Ingredients
- 1 pound ground beef, cooked and drained
- 1 (32-ounce) bag frozen diced potatoes
- 4 cups chicken broth (or beef broth for richer flavor)
- 1 (10.5-ounce) can cream of chicken soup (or cream of mushroom)
- 8 ounces cream cheese, softened and cubed
- 1 (1-ounce) package dry ranch dressing mix
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 2 cups shredded sharp cheddar cheese, plus extra for serving
- 1 cup half and half
- Chopped green onions, for garnish
Instructions
1. In a skillet over medium heat, cook the ground beef until browned and cooked through. Drain any excess grease and set aside.
2. Add cooked beef, frozen diced potatoes, chicken broth, cream of chicken soup, cream cheese cubes, ranch dressing mix, pepper, and onion powder into a 6-quart slow cooker. Stir to combine.
3. Cover and cook on LOW for 5–6 hours or HIGH for 2–3 hours, until potatoes are tender and the soup is creamy.
4. About 15 minutes before serving, stir the soup to incorporate the melted cream cheese. Add half and half and shredded cheddar cheese. Cover and cook until melted and smooth.
5. Serve hot, garnished with extra cheddar cheese and chopped green onions.
Notes
Use 85/15 ground beef for the perfect balance of flavor and texture.
Add extra broth if you prefer a thinner consistency.
Shred your own cheddar cheese for the best creamy melt.
Store leftovers in the fridge up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner, Soup
- Method: Slow Cooker
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 1300 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 115 mg
Ingredients
- 1 pound ground beef, cooked and drained
- 1 (32-ounce) bag frozen diced potatoes
- 4 cups chicken broth (or beef broth for deeper flavor)
- 1 (10.5-ounce) can cream of chicken soup (or cream of mushroom for beefier taste)
- 8 ounces cream cheese, softened and cubed
- 1 (1-ounce) package dry ranch dressing mix
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 2 cups shredded sharp cheddar cheese, plus extra for serving
- 1 cup half and half
- Green onions, chopped for garnish
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Ground beef | Use 85/15 for the perfect balance of flavor and texture. |
| Frozen potatoes | No thawing needed—just add straight to the crock pot. |
| Broth | Beef broth enhances the meaty flavor, chicken broth keeps it light. |
| Cream cheese | Soften first for smooth melting and blending. |
| Cheddar cheese | Sharp cheddar gives the soup a rich, tangy kick. |
| Ranch mix | Adds seasoning depth with minimal effort. |
| Half and half | Stir in at the end to make the soup silky and creamy. |
| Green onions | Sprinkle on top for color and freshness. |
Step-by-Step Instructions
- Cook the beef: In a skillet over medium heat, brown ground beef until fully cooked. Drain any excess grease and set aside.
- Add ingredients to the slow cooker: Combine cooked beef, frozen diced potatoes, chicken broth, cream of chicken soup, cream cheese cubes, ranch dressing mix, pepper, and onion powder in a 6-quart slow cooker. Stir to combine.
- Slow cook: Cover and cook on LOW for 5–6 hours or HIGH for 2–3 hours, until the potatoes are tender and flavors are well blended.
- Finish and serve: About 15 minutes before serving, stir well to melt the cream cheese completely. Add half and half and shredded cheddar cheese. Stir again, cover, and cook until smooth and creamy.
- Garnish: Ladle into bowls and top with extra cheese and chopped green onions. Serve warm.
Helpful Tips
- Always brown and drain your beef before adding it to the crock pot for the best flavor.
- Shred your own cheese for a smoother melt—it makes a big difference.
- If your soup thickens too much, stir in a little extra broth.
- Leftovers taste even better the next day as the flavors deepen.
Expert Tips for the Best Results
- For extra flavor, season your ground beef with a pinch of garlic powder while browning.
- Don’t add the cheese and half and half too early or the soup can separate.
- Use full-fat cream cheese for a creamy, restaurant-style texture.
- Stir gently at the end to keep the potatoes from breaking apart.
If you love creamy, cozy soups like this one, you’ll definitely want to try my Chicken Pot Pie Soup recipe next. It’s rich, hearty, and packed with tender chicken and vegetables for the ultimate bowl of healthy comfort food.
Recipe Variations
- Spicy Beef Potato Soup: Add diced jalapeños or spicy ranch mix for a kick.
- Vegetable Version: Add corn, carrots, or peas for extra nutrition and color.
- Chicken Crack Soup: Replace beef with shredded chicken for a lighter twist.
- Loaded Potato Soup: Top with sour cream, extra cheddar, and chopped chives.
Make Ahead & Freezer Tips
Make this soup ahead for stress-free dinners. Store in airtight containers in the refrigerator for up to 4 days. To freeze, cool completely and store in freezer-safe bags for up to 2 months. Thaw overnight before reheating gently on the stove or in the crock pot.
Serving Suggestions
Serve with garlic bread, buttery biscuits, or a side salad. It also pairs beautifully with roasted veggies or a grilled cheese sandwich for the ultimate comfort meal.
Pairing Ideas
Pair with a light beer, crisp white wine, or sparkling water with lemon. For sides, try cornbread muffins or a Caesar salad to round out the meal.
Storage and Reheating Tips
Store leftovers in the refrigerator for up to 4 days in an airtight container. Reheat on the stove over low heat or in the microwave in 1-minute intervals, stirring between each. Add a splash of milk or broth to bring back creaminess.
Frequently Asked Questions (FAQs)
Can I use ground turkey instead of beef? Yes, it’s a great lighter alternative that still gives hearty flavor.
Can I double the recipe? Absolutely! Use an 8-quart slow cooker and extend the cooking time slightly.
Can I make this without cream cheese? You can, but it won’t be as creamy—use extra half and half or heavy cream instead.
Can I add vegetables? Definitely! Corn, celery, or even broccoli fit perfectly.
How do I thicken the soup? Stir in instant mashed potatoes or a tablespoon of cornstarch mixed with milk.
Can I make it dairy-free? Yes, substitute dairy-free cheese and cream alternatives.
What kind of potatoes work best? Frozen diced hash brown potatoes are easiest, but fresh peeled russets also work well.
Nutrition Info
| Serving Size | 1 serving |
|---|---|
| Calories | 460 kcal |
| Protein | 24 g |
| Carbohydrates | 7 g |
| Fat | 38 g |
| Saturated Fat | 20 g |
| Cholesterol | 115 mg |
| Sodium | 1300 mg |
| Fiber | 1 g |
| Sugar | 4 g |
| Vitamin A | 980 IU |
| Calcium | 350 mg |
| Iron | 1 mg |
| Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice. |
Conclusion
This Crock Pot Crack Potato Soup with Beef is everything you love about comfort food in one creamy, cheesy bowl. It’s hearty, flavorful, and unbelievably easy to make—just toss it all in your crock pot and let it cook to perfection. Whether it’s a chilly night or a busy weekday dinner, this cozy beef and potato soup will quickly become a family favorite.
