Comforting Crock Pot Ground Beef Potato Soup

If you ask me, there’s nothing better than coming home to a pot of hot soup waiting for you.

This hearty crock pot soup brings together browned ground beef, tender potato cubes, and a creamy cheddar base that hits the spot on a chilly day. The beef broth and tomatoes give it body, while the cheese soup and heavy cream make it rich and comforting.

It’s loaded with simple ingredients like garlic, onion, and herbs that fill your kitchen with an amazing smell. A handful of shredded cheddar stirred in at the end makes it even better.

It’s the kind of set-it-and-forget-it meal that takes care of dinner while you go about your day.

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What Kind of Potatoes Should I Use?

For this crock pot soup, you have a few good options when it comes to potatoes. Russet potatoes are a popular choice because they break down slightly during the long cooking time, which helps thicken the soup naturally and creates a creamier texture. Yukon Gold potatoes are another great option since they hold their shape a bit better while still becoming tender, plus they add a nice buttery flavor to the soup. Red potatoes work too if that’s what you have on hand, though they’ll stay firmer and give you more distinct potato chunks in your finished soup. Whichever type you choose, just make sure to cut them into similar-sized pieces so they cook evenly.

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Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Ground beef: You can easily swap ground beef for ground turkey, chicken, or even Italian sausage if you want more flavor. Just drain any excess fat after browning.
• Potatoes: Any potato variety works here – russets, red potatoes, or Yukon golds all hold up well in soup. Just keep the pieces roughly the same size so they cook evenly.
• Cheddar soup: If you can’t find canned cheddar soup, make a quick substitute by mixing 1 cup of shredded cheddar with 1/2 cup of milk and 2 tablespoons of flour. Stir it in during the last hour of cooking.
• Beef broth: Chicken or vegetable broth works fine if that’s what you have on hand. The soup will still taste great.
• Heavy cream: You can use half-and-half or even whole milk instead of cream. The soup will be slightly less rich, but still creamy and satisfying.
• Cheddar cheese: Feel free to use Monterey Jack, Colby, or a Mexican cheese blend instead. Just avoid pre-shredded cheese if possible – it doesn’t melt as smoothly.
• Diced tomatoes: Fire-roasted tomatoes add a nice smoky flavor, or you can use crushed tomatoes for a thicker base.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this soup is cutting the potatoes too small, which causes them to break down and turn mushy after hours in the slow cooker – aim for 1-inch cubes so they hold their shape and give you that satisfying bite.

Don’t skip browning the ground beef before adding it to the crock pot, as draining the fat prevents a greasy layer from forming on top of your soup and adds better flavor overall.

Adding the cheese and cream at the beginning instead of the last 30 minutes can cause the dairy to curdle or separate, so set a timer and stir them in near the end for a smooth, creamy finish.

If your soup turns out too thick after cooking, thin it with a bit more beef broth or milk rather than water, which keeps the rich flavor intact.

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What to Serve With Ground Beef Potato Soup?

This hearty soup is practically a meal on its own, but I love serving it with some warm dinner rolls or crusty bread for soaking up all that cheesy, beefy goodness. A simple side salad with ranch dressing keeps things balanced without taking away from the comfort factor of the soup. If you want to make it even more filling, cornbread is another great option that pairs really well with the tomato and beef flavors. You can also set out some extra toppings like sour cream, extra shredded cheese, crispy bacon bits, or chopped green onions so everyone can customize their bowl.

Storage Instructions

Store: This hearty soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day, so it’s perfect for making ahead for easy weeknight dinners.

Freeze: You can freeze this soup for up to 3 months, though keep in mind that dairy-based soups can sometimes separate a bit when thawed. I recommend freezing it before adding the cream and cheese, then stirring those in when you reheat it for the best texture.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. If you’re using the microwave, heat it in 2-minute intervals on medium power, giving it a good stir between each round to make sure it heats evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 120-135 g
• Fat: 135-150 g
• Carbohydrates: 160-175 g

Ingredients

For the soup base:

• 1.25 lb ground beef (I prefer Lean 80/20 for better flavor)
• 1 large onion (diced into 1/2-inch pieces)
• 4 garlic cloves (freshly minced for best aroma)
• 1.5 lb potatoes (peeled and cut into 1-inch cubes)
• 3 cups beef broth (I always use Swanson beef broth)
• 14.5 oz diced tomatoes
• 10.5 oz cheddar cheese soup (I use Campbell’s)
• 1 cup milk
• 1.5 tsp dried basil
• 1.5 tsp dried oregano
• 0.5 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp pepper

For the finishing stage:

• 1.25 cups cheddar cheese (shredded from a block for smoother melting)
• 0.75 cup heavy cream (makes it extra creamy and rich)

For the garnish:

• fresh parsley

Step 1: Prepare Your Mise en Place

• 1.5 lb potatoes
• 1 large onion
• 4 garlic cloves
• 1.25 cups cheddar cheese
• 1.5 tsp dried basil
• 1.5 tsp dried oregano
• 0.5 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp pepper

Peel and cut the potatoes into 1-inch cubes, placing them in a bowl of cold water to prevent browning—this keeps them looking fresh.

Dice the onion into 1/2-inch pieces, mince the garlic cloves finely, and shred the cheddar cheese from a block (pre-shredded cheese often contains anti-caking agents that prevent smooth melting).

Have all your seasonings measured and ready to go, as you’ll be working quickly once the beef starts cooking.

Step 2: Brown the Ground Beef

• 1.25 lb ground beef

Heat a large skillet over medium-high heat and add the ground beef, breaking it into small pieces as it cooks.

Cook for 5-7 minutes, stirring occasionally, until the beef is fully browned and no pink remains.

I prefer an 80/20 lean-to-fat ratio because it renders enough fat for flavor while keeping the soup from being greasy.

Drain the cooked beef in a colander to remove excess fat, which would otherwise make the soup overly rich.

Step 3: Build the Slow Cooker Base

• cooked ground beef from Step 2
• potatoes from Step 1
• 1 large onion, diced from Step 1
• 4 garlic cloves, minced from Step 1
• 3 cups beef broth
• 14.5 oz diced tomatoes
• 10.5 oz cheddar cheese soup
• 1 cup milk
• 1.5 tsp dried basil from Step 1
• 1.5 tsp dried oregano from Step 1
• 0.5 tsp smoked paprika from Step 1
• 1 tsp salt from Step 1
• 0.5 tsp pepper from Step 1

Transfer the browned beef from Step 2 to your slow cooker.

Drain the potatoes from their water and add them along with the diced onion and minced garlic.

Pour in the beef broth, diced tomatoes, and cheddar cheese soup, stirring everything together to combine.

Add the measured herbs, salt, and pepper, then stir in the milk until well blended.

The aromatics from the fresh garlic and onion will infuse the broth as it cooks, creating a flavorful foundation.

Step 4: Cook Low and Slow

Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours if you’re short on time.

The potatoes will soften and break down slightly, thickening the broth naturally while the flavors meld together.

Low heat is preferable for developing deeper flavor and a better texture, though high heat works when needed.

Resist the urge to peek frequently, as opening the lid extends cooking time.

Step 5: Finish with Cheese and Cream

• 1.25 cups cheddar cheese from Step 1
• 0.75 cup heavy cream

During the last 30 minutes of cooking, remove the slow cooker lid and stir in the shredded cheddar cheese from Step 1 and the heavy cream.

Stir well to ensure the cheese melts smoothly and the cream incorporates evenly—this creates the signature creamy, rich texture.

The heavy cream adds luxurious mouthfeel that milk alone can’t achieve, and adding it near the end prevents any curdling that might occur from prolonged cooking.

Taste and adjust seasonings if needed.

Step 6: Serve and Garnish

• fresh parsley

Ladle the soup into bowls and garnish generously with fresh parsley.

The bright green color and fresh herb flavor provide a nice contrast to the rich, creamy soup.

Comforting Crock Pot Ground Beef Potato Soup

Delicious Comforting Crock Pot Ground Beef Potato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 47 minutes mins

Servings 6 servings

Calories 2600 kcal

Ingredients

  

For the soup base::

• 1.25 lb ground beef (I prefer Lean 80/20 for better flavor)
• 1 large onion (diced into 1/2-inch pieces)
• 4 garlic cloves (freshly minced for best aroma)
• 1.5 lb potatoes (peeled and cut into 1-inch cubes)
• 3 cups beef broth (I always use Swanson beef broth)
• 14.5 oz diced tomatoes
• 10.5 oz cheddar cheese soup (I use Campbell's)
• 1 cup milk
• 1.5 tsp dried basil
• 1.5 tsp dried oregano
• 0.5 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp pepper

For the finishing stage::

• 1.25 cups cheddar cheese (shredded from a block for smoother melting)
• 0.75 cup heavy cream (makes it extra creamy and rich)

For the garnish::

• fresh parsley

Instructions

 

• Peel and cut the potatoes into 1-inch cubes, placing them in a bowl of cold water to prevent browning—this keeps them looking fresh. Dice the onion into 1/2-inch pieces, mince the garlic cloves finely, and shred the cheddar cheese from a block (pre-shredded cheese often contains anti-caking agents that prevent smooth melting). Have all your seasonings measured and ready to go, as you'll be working quickly once the beef starts cooking.
• Heat a large skillet over medium-high heat and add the ground beef, breaking it into small pieces as it cooks. Cook for 5-7 minutes, stirring occasionally, until the beef is fully browned and no pink remains. I prefer an 80/20 lean-to-fat ratio because it renders enough fat for flavor while keeping the soup from being greasy. Drain the cooked beef in a colander to remove excess fat, which would otherwise make the soup overly rich.
• Transfer the browned beef from Step 2 to your slow cooker. Drain the potatoes from their water and add them along with the diced onion and minced garlic. Pour in the beef broth, diced tomatoes, and cheddar cheese soup, stirring everything together to combine. Add the measured herbs, salt, and pepper, then stir in the milk until well blended. The aromatics from the fresh garlic and onion will infuse the broth as it cooks, creating a flavorful foundation.
• Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours if you're short on time. The potatoes will soften and break down slightly, thickening the broth naturally while the flavors meld together. Low heat is preferable for developing deeper flavor and a better texture, though high heat works when needed. Resist the urge to peek frequently, as opening the lid extends cooking time.
• During the last 30 minutes of cooking, remove the slow cooker lid and stir in the shredded cheddar cheese from Step 1 and the heavy cream. Stir well to ensure the cheese melts smoothly and the cream incorporates evenly—this creates the signature creamy, rich texture. The heavy cream adds luxurious mouthfeel that milk alone can't achieve, and adding it near the end prevents any curdling that might occur from prolonged cooking. Taste and adjust seasonings if needed.
• Ladle the soup into bowls and garnish generously with fresh parsley. The bright green color and fresh herb flavor provide a nice contrast to the rich, creamy soup.