So You’re Craving Something Tasty but Too Lazy to Spend Forever in the Kitchen, Huh? Same.

Let’s be real for a second—sometimes you just scroll through Instagram, see food pics, and think, “Yeah, I want that, but do I really want to cook it?” You could throw your apron in the corner, or you could whip up a big ol’ batch of Crockpot Creamy Potato and Hamburger Soup that practically cooks itself while you binge your fave show. Let’s dig in, because this is soup for the lazy chef’s soul.

Why This Recipe is Awesome

This recipe is the kind of magic your kitchen needs. Seriously, you can literally toss everything into the Crockpot and let it do its thing while you kick back on the couch. No need for fancy culinary skills here; it’s idiot-proof. Even I didn’t manage to burn water with this one!

Plus, it’s creamy, hearty, and fills your belly with warmth that’s perfect for those chilly nights when all you want to do is curl up in your favorite blanket. Is there anything better? I think not!

Ingredients You’ll Need

Alright, let’s talk about the stuff you’ll need. Grab these ingredients and let’s get cooking. Don’t worry, I’ll even make it fun!

• 1 lb ground hamburger: Because what’s a soup without some good meat? Sorry, veggies, today is not your day.
• 4 large potatoes, peeled and diced: These are your carb buddies; let’s get starchy!
• 1 onion, diced: We’re bringing the flavor, and maybe a few tears. Get your tissues ready.
• 3 cups beef broth: The liquid gold that ties this whole thing together.
• 1 cup heavy cream: We’re going creamy, folks. Don’t skimp here.
• 1 cup shredded cheddar cheese: Because cheese makes everything better. Period.
• 2 cloves garlic, minced: Garlic is a magical ingredient, adding flavor and maybe keeping vampires away.
• Salt and pepper to taste: The classic combo. Season like you mean it!

Step-by-Step Instructions

Ready to get started? Grab that Crockpot off the shelf, and let’s make some soup magic.

1. In a skillet, brown the ground hamburger over medium heat. You want it nice and brown, but try not to do an overcooked dance here. Drain any excess fat and transfer that meaty goodness to the Crockpot.

2. Add the diced potatoes, onion, minced garlic, and beef broth to the Crockpot. Stir it like you mean it! Bring the crew together for a flavor party.

3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until your potatoes are as tender as your favorite pillow.

4. Stir in the heavy cream and shredded cheddar cheese. Hello creamy goodness!

5. Season with salt and pepper to taste. Taste as you season. Don’t let it be a ‘surprise’ when someone takes a bite.

6. Cook for an additional 30 minutes on low to heat through before serving. Get ready for the cheers and compliments, because it’s coming.

Common Mistakes to Avoid

Let’s chat about the common pitfalls. I have seen it all, folks. Here are some rookie mistakes to avoid:

• Skipping the browning step: Seriously, don’t skip it! Browning the meat gives flavor and makes your soup more than just potato water.

• Filling the Crockpot to the brim: You’re making soup, not a science experiment. Give your ingredients room to mingle.

• Over-seasoning too soon: You need to taste as you go. Don’t just dump in all the salt before you know how it tastes.

• Thinking you can leave it forever: Sure, it’s a Crockpot, but it’s not a time machine. High is 3 to 4 hours, and low is 6 to 8. Don’t walk away like you’re in a zombie movie.

Alternatives & Substitutions

Looking to mix things up? I got you. Here are some simple alternatives:

• Ground turkey or chicken: If you’re feeling fancy and want to channel your inner health guru, switch that beef out.

• Vegetable broth: For all my veggie lovers out there, can totally use vegetable broth instead of beef. Just kiss the meat goodbye.

• Milk instead of heavy cream: Short on heavy cream? I mean technically you can use milk but let’s not pretend it will be as rich and luscious. It’ll still be good, just not as luxurious.

FAQ

Let’s tackle some frequently asked questions because I know you’ve got them.

• Can I use frozen potatoes? Sure, but they might make your soup a bit watery. Fresh is best, but we all have those “what’s in the freezer” moments.

• Is this a make-ahead dish? Absolutely! Make it ahead, let it cool, chuck it in the fridge, and heat it up when you’re ready. It’ll be even tastier the next day!

• Can I put vegetables in it? You do you. Love carrots? Throw them in. Just remember they will change the flavor a bit.

• Can I leave it on low for longer? You can, but not like all day. Aim for 8 hours max unless you want it to be mush. Not the goal here.

• What do I serve with it? Try crusty bread! Or my personal favorite, have a side of silence as you devour every bite.

• Can I freeze leftovers? Yes! Just make sure to seal them tight, or they’ll become fridge ghosts you regret.

Final Thoughts

And there you have it, folks! A delicious, creamy, and hearty soup that’ll make you proud of your cooking skills—whether you’re an expert chef or someone who just discovered the timer on your microwave.

Now go impress someone—or yourself—with your new culinary skills. Get that Crockpot going, curl up with your favorite people (or pets), and enjoy some of this soul-warming goodness. You’ve earned it! Happy cooking, my friend!

Crockpot Creamy Potato and Hamburger Soup

• Author: admin
• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Total Time: 255 minutes
• Yield: 6 servings
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: None

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Description

A creamy, hearty soup that cooks itself in the Crockpot, perfect for lazy chefs.

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Ingredients

• 1 lb ground hamburger
• 4 large potatoes, peeled and diced
• 1 onion, diced
• 3 cups beef broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 cloves garlic, minced
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

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Instructions

1. In a skillet, brown the ground hamburger over medium heat, then transfer to the Crockpot.
2. Add the diced potatoes, onion, minced garlic, and beef broth to the Crockpot. Stir well.
3. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until potatoes are tender.
4. Stir in the heavy cream and shredded cheddar cheese.
5. Season with salt and pepper to taste.
6. Cook for an additional 30 minutes on low to heat through before serving.

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Notes

Great for make-ahead meals and can be frozen for later.