Description
A creamy and hearty potato soup cooked to perfection in a slow cooker, combining ground beef, cheese, and diced potatoes for ultimate comfort.
Ingredients
Scale
- 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
- In a skillet over medium heat, cook the ground beef until browned and cooked through. Drain any excess grease and set aside.
- 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.
- Cover and cook on LOW for 5–6 hours or HIGH for 2–3 hours, until potatoes are tender and the soup is creamy.
- 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.
- Serve hot, garnished with extra cheddar cheese and chopped green onions.
Notes
For extra flavor, sauté ground beef with onions and garlic before adding to the slow cooker. This soup can be easily customized with different vegetables or spices.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg