Description
This Crock Pot Crack Potato Soup with Ground Beef is creamy, cheesy, and irresistibly hearty. Loaded with tender potatoes, melted cheddar, and savory beef, it’s the ultimate slow cooker comfort food for chilly nights or easy family dinners.
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