Description
This rich, creamy crock pot soup combines tender ground beef, fluffy potatoes, and savory herbs for hands-free comfort food. Perfect for weeknights or gatherings, it’s customizable with dairy-free or vegetarian options.
Ingredients
Ground Beef (1 pound)
Onion (1 medium, chopped)
Garlic (2 cloves, minced)
Potatoes (4 medium, diced) (Russet or Yukon Gold)
Beef Broth (4 cups) (or vegetable broth for vegetarian)
Cream of Mushroom Soup (10.5 ounces)
Milk or Half-and-Half (1 cup)
Dried Thyme (1 teaspoon)
Dried Parsley (1 teaspoon)
Salt (to taste)
Pepper (to taste)
Cheddar Cheese (1 cup) (omit for dairy-free)
Sour Cream (1/2 cup) (substitute Greek yogurt)
Fresh Parsley (to taste) (optional garnish)
Instructions
Brown the ground beef in a skillet over medium heat until crumbly and browned. Drain excess fat.
Add the browned beef, chopped onion, minced garlic, diced potatoes, beef broth, cream of mushroom soup, dried thyme, dried parsley, salt, and pepper to the crock pot.
Stir well and cook on low for 6-7 hours or high for 3-4 hours.
Before serving, stir in cheddar cheese and sour cream until smooth. Garnish with fresh parsley if desired.
Notes
Customize with ground chicken or black beans instead of beef for a lighter/lower-carb version.
Use vegetable broth for a vegetarian option.
Omit cheddar cheese and sour cream for a dairy-free version; use nutritional yeast for a cheesy flavor.
Greek yogurt makes a great non-dairy sour cream alternative.
Add smoked paprika for a smoky kick.
- Prep Time: 15
- Cook Time: 375
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American/Comfort
Nutrition
- Serving Size: 1 bowl (about 1.25 cups)
- Calories: 250
- Sugar: 5g
- Sodium: 5500mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg