Soup Night Stories (Or Why I Love This Recipe)
You know those days where all you want to do is curl up, preferably with a big mug of something warm? That’s about how this whole Crockpot Potato and Hamburger Soup obsession started in my house. The first time I made it, I actually forgot to brown the beef. Spoiler: it still totally worked, though my mother-in-law, bless her, shot me a look that could curdle milk. Anyway, now it’s a running joke—will I brown it or won’t I? This soup’s got a way of wrangling everybody to the table, even my picky nephew who usually says he’s suddenly "allergic" to potatoes. Yeah right.
Why You'll Love This (No, Really)
I make this whenever the weather gets all gloomy (or when I'm too busy for anything fancier than a hearty dump-and-stir). My family always asks for seconds, even though my youngest claims she hates onions. Maybe it’s the magic of the slow-cooker? Or probably just cheese. I’ve tried skipping the prep by using frozen hashbrowns in place of cubed potatoes too (don’t tell purists). And sure, there’s the bit where chopping onions makes me weep like I’ve just watched some sappy film, but at least there are no extra pans to wash after. That’s worth something.
Here’s What You’ll Need (And Some Options)
- 500g (around 1 lb) ground beef (sometimes I’ll use ground turkey if that’s what’s cheap—honestly, any ground meat can slide in here and nobody’s the wiser)
- 6-ish medium potatoes, diced (I usually stick with Yukon Golds, but russets or even those little red guys are fine—I grabbed what was on sale more than once, and it was still good)
- 1 onion, chopped fine (or sorta fine; if you like a chunkier bite, leave 'em bigger. My grandma was strict about yellow onions, but I’ve used white, sweet, even a few sad scallions once. Don’t overthink it.)
- 3 celery stalks, sliced thin (can skip if you hate it; or toss in a handful of frozen mixed veg if you love shortcuts, which I do)
- 3-4 carrots, chopped
- 4 cups beef stock (I use bouillon cubes when I’m out of the boxed stuff; just mind the saltiness—been there, regretted that)
- 1 can condensed cream of mushroom soup (or cream of celery, whatever is lurking in your pantry, it all ends up creamy!)
- 1 cup milk (whole, 2%, oat, whatever—you do you)
- 1-2 cups shredded cheddar cheese (optional-ish, but also, why skip cheese?)
- Salt & pepper to taste (plus a pinch of Italian seasoning if you’re feeling fancy)
- Optional: a handful of frozen corn or peas, a chopped bell pepper, or even a squirt of hot sauce at the end. No rules here.
How to Actually Make It (Real-Life Instructions)
- Brown the ground beef in a frying pan until it's lost all that pink (if you skip this, don’t worry—it cooks through in the crockpot, just a little less flavorful, maybe, but still solid). Drain the fat or, if you’re like me and distracted, just spoon out the worst of it and keep moving.
- Dump the potatoes, carrots, onion, celery (or whatever combo you’re using) into the bottom of your slow cooker. This is the part where everything looks a little underwhelming, like a pre-soup graveyard, but stick with me.
- Add in your cooked (or raw) beef. Pour over the beef stock and give everything a quick stir—sometimes I get lazy and just shake the pot a bit. Works fine.
- Spoon in that condensed soup (don’t bother mixing it with water on the side), then pour in the milk. If it looks a little patchy? That’s normal. Swirl it around, lid on, and you’re golden.
- Set your crockpot on LOW for 6 to 8 hours, or HIGH for about 4 if you’re more impatient (or it’s nearly dinnertime and you kinda forgot about the whole meal piece).
- About 30 mins before serving, stir in the shredded cheese and frozen peas or corn if you want them. This is where I usually sneak a spoonful to “check seasoning”—don’t burn your tongue, I have, and it’s not pretty.
- Taste and add salt or pepper, or hot sauce or whatever—your kitchen, your rules.
Notes from a Real Kitchen (Yes, Mine)
- If you’re using leaner meats, the soup will be a tad less rich. Honestly though, I don’t miss the extra grease.
- I once added too much bouillon, thinking more is more. Don’t—stick to 4 cups, and taste before adding more salt.
- Forgot to thaw ground beef? Break it into chunks, layer it in, and just cook a bit longer. Did this last week and it was fine, probably because I let it roll on low all day.
Variations I’ve Actually Tried (Some Winners, Some Not)
- Ground turkey or chicken instead of beef: Nice and light, though my husband says it’s “missing something”—cheese usually fixes that.
- A plant-based crumble works if you’re feeding vegetarians. Actually, I find it works better if you double up cheese and add some smoked paprika.
- Once, I thought sweet potatoes would be a clever swap. The flavor was decent, but the texture went a bit weird and mushy. Maybe if you cut 'em bigger?
What You’ll Need (Or Improvise)
- Slow cooker (obviously), but if you only have a big soup pot? Just simmer gently and stir so the bottom doesn’t scorch. I’ve forgotten to stir, and yes, you’ll get a crusty bit on bottom.
- Frying pan for browning beef, if you’re feeling ambitious. Otherwise, straight into the pot, cowboy style.
- Chopping board, knife. Or kitchen shears—do people still use those for veg? I do, in a pinch.
Keeping (Or Not Keeping) Leftovers
Store any you manage to hide away in an airtight container in the fridge—it’s good for about 3 days, probably longer but I’ve never actually made it that far. Freezes pretty well too, though the potatoes can get a bit grainy. Still edible, with crackers.
How I Like to Serve This Up
Big mugs, a dollop of sour cream, LOTS of cracked black pepper, and usually a hunk of bread or toast for dunking (though, sometimes it’s straight form the pot with a ladle if I’m home alone). On Fridays, my kids insist on crushed-up potato chips on top. Don’t knock it till you’ve tried it.
What I Wish I Knew Earlier (a Few Pro Tips)
- Let it simmer low and slow—once I tried cranking it to high for speed, and the potatoes half-dissolved. Still tasted good, but looked like a stew after a bar fight.
- Stir before serving. I forgot once and the cheese solidified into a blob—no one complained, but it looked wild.
- If you’re out of condensed soup, just nick a little extra milk and toss in some cornstarch near the end. Turns out fine…just not as creamy.
Real Questions from Real People (And My Answers)
- Q: Can I make this dairy-free?
Yeah, swap out the milk for any unsweetened non-dairy milk (I like oat), and skip the cheese or try vegan shreds. It’s still cozy. Actually, I had to do this once for my cousin and nobody knew the difference, except me (maybe). - Q: Does it work with leftovers?
Absolutely! I’ve chucked in leftover roast veggies, even half a sausage, once when I couldn’t quite make up the meat. Just don’t overdo it on the mix-ins or it kind of turns into a fridge sweep stew. - Q: How do you keep the potatoes from turning to mush?
Don’t slice them too thin, and try not to overcook on high. (Also, Yukon Golds hold up better than russets in my opinion, but any potato will do in a pinch.) - Q: Can I double the recipe?
For sure, just use a bigger crockpot! Or two. I borrowed my neighbor’s cooker once and wound up with enough soup to feed the rugby team... not that I play rugby. Long story, I’ll tell you over soup sometime.
So anyway, that’s my slightly haphazard, always comforting Crockpot Potato and Hamburger Soup. If you try it, send a pic. If you tweak it, let me know what you did—unless you add pineapple, in which case... might be brave, might be weird, but hey, life’s full of surprises.
Ingredients
- 1 lb ground beef
- 5 cups russet potatoes, peeled and diced
- 2 cups low-sodium beef broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (such as carrots, peas, and corn)
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Instructions
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1In a skillet over medium heat, cook the ground beef until browned and no longer pink. Drain excess fat.
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2Add the cooked ground beef, diced potatoes, onion, garlic, mixed vegetables, beef broth, salt, pepper, and thyme to the crockpot.
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3Stir to combine, cover, and cook on low for 6 hours or until the potatoes are tender.
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4Stir in the milk and shredded cheddar cheese. Cook for another 10-15 minutes until the cheese is melted and the soup is creamy.
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5Taste and adjust seasoning if needed. Serve hot, garnished with additional cheese or fresh herbs if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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