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Nothing feels cozier than a bowl of Creamy Cheesy Hamburger Potato Soup simmering away on a chilly day. This slow cooker classic is a go-to for busy weeknights and lazy weekends alike. Combining savory ground beef with creamy potatoes and melty cheese, it warms you from the inside out and brings everyone back for seconds.
The first time I made this was after a long week at work and it turned my Sunday into something special. Now I make it every fall to celebrate the first cool snap of the season.
Ingredients
- Ground beef: adds heartiness and savory depth to the soup pick a lean blend for less grease
- Russet potatoes: bring creamy texture and soak up flavor scrub them well and peel if you like smoother soup
- Velveeta cheese: gives supreme meltability opt for original or try a sharp cheddar blend for extra tang
- Heavy cream: creates that luscious silky mouthfeel use fresh for the richest result
- Fresh garlic: infuses the broth with sharp aroma always mince fresh rather than use powder for punch
- Low sodium broth: builds the soup base and lets other flavors shine chicken or beef both work here
- Onion: layers in sweetness and depth dice it fine for even cooking
- Peas: offer color and a touch of sweetness use frozen for easy prep
- Carrots: add brightness and natural sugars slice them thin so they cook through
- Black pepper: lifts all the flavors use freshly cracked for best kick
Step-by-Step Instructions
- Cook the Beef:
- Brown the ground beef and finely chopped onion in a large skillet over medium high heat for a full eight to ten minutes. Stir often until the beef is browned and onions are soft. This step builds big savory flavor right from the start. Drain off all grease so your soup is never oily.
- Add Garlic:
- Switch heat to low and stir in minced fresh garlic. Cook for about thirty seconds until the garlic is fragrant. Keep it quick so it does not burn but just opens up.
- Combine in Slow Cooker:
- Transfer the browned beef mixture right into your slow cooker. Add the broth carefully then stir in peeled and diced potatoes peas carrots and a generous pinch of black pepper. Stir gently to distribute all ingredients evenly.
- Slow Cook:
- Cover with the lid and set your slow cooker to low for seven to eight hours or high for three to four hours. Avoid opening the lid while it cooks so the potatoes become luxuriously soft and flavors meld perfectly.
- Add Dairy:
- About one hour before you are ready to serve pour in the heavy cream and scatter cubes of Velveeta cheese over the top. Re-cover and let the cheese slowly melt into the hot soup.
- Stir and Check:
- After the cheese has fully melted return and gently stir until creamy. Taste a spoonful and add more salt or pepper if needed. Let the soup rest uncovered for ten minutes which helps it thicken and deepen in flavor.
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Velveeta is my secret weapon for soups like this. Growing up my mom always kept a brick on hand and that silken melt was the highlight of every cheesy recipe she made. My youngest now asks for extra every time I cook this soup and we laugh about how that tradition keeps going.
Storage Tips
Refrigerate leftovers in an airtight container and it will stay good for three to four days. For freezing let the soup cool fully first. I freeze it in individual portions so they can be thawed and warmed for easy lunches. The texture stays creamy thanks to the cheese and cream.
Ingredient Substitutions
Ground turkey or chicken works great if you want a lighter soup. You can try Yukon gold or red potatoes instead of russet for a slightly sweeter taste and extra creaminess. If Velveeta is not your thing use shredded cheddar but be sure to add it just before serving so it melts smoothly.
Serving Suggestions
Top bowls with crispy crumbled bacon chives or even a handful of shredded cheese for extra indulgence. Serve with crusty bread or a simple green salad to round out the meal. It also makes a fantastic potluck or holiday party dish and reheats beautifully in a crockpot.
Cultural Context
Slow cooker soups like this grew popular in the US during the seventies as weeknight cooking became faster and family friendly. Mixing pantry staples with creamy cheese has long been a comforting tradition in American homes especially in chillier fall and winter months.
Frequently Asked Questions
- → How do I prevent the dairy from curdling?
Add heavy cream and cheese during the last hour of cooking and avoid boiling after adding them.
- → Can I substitute the beef?
Yes, ground turkey or chicken can be used for a lighter result without sacrificing flavor.
- → What potatoes work best?
Russet potatoes give a fluffy texture, while Yukon golds create a creamier, more buttery consistency.
- → Is it possible to cook this on the stovetop?
Yes, simmer on low for about 45 minutes after combining until potatoes are tender, then add dairy.
- → Any ways to add more flavor?
Try a pinch of smoked paprika, diced bacon, or fresh herbs for extra depth and variety.