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Easy Crockpot Potato Soup

Easy Crockpot Potato Soup

This Easy Crockpot Potato Soup is creamy, hearty, and loaded with potatoes, ground beef, cheddar cheese, and simple ingredients. Perfect comfort food.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1 medium onion diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 5 cups Yukon Gold potatoes peeled and diced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 1½ cups heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Fresh parsley chopped, for garnish

Method
 

  1. Brown the ground beef in a skillet over medium heat until fully cooked. Drain any excess grease.
  2. Transfer the cooked beef to the slow cooker.
  3. Add the diced potatoes, onion, celery, garlic, chicken broth, thyme, parsley, smoked paprika, salt, and pepper.
  4. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours, until the potatoes are tender.
  5. Mix the cornstarch with the cold water until smooth.
  6. Stir the cornstarch slurry into the soup along with the heavy cream.
  7. Add the shredded cheddar cheese and stir until melted.
  8. Cover and cook for another 20 to 30 minutes, until the soup has thickened.
  9. Taste and adjust the seasoning if needed.
  10. Garnish with chopped parsley before serving.

Notes

  • Yukon Gold potatoes create the creamiest texture.
  • Browning the beef first adds extra flavor.
  • Stir the soup gently after adding the cheese to prevent sticking.
  • Mash a few potatoes if you'd like an even thicker soup.
  • Freshly shredded cheese melts much better than pre-shredded cheese.