Cooker Creamy Beef & Potato Soup
6
servings14
minutes5
hours59
minutes380
kcal6
hours13
minutesThis Cooker Creamy Beef & Potato Soup is the ultimate comfort meal—rich, filling, and packed with tender vegetables and savory ground meat. It’s an easy dump-and-cook recipe that delivers a cozy, homemade dish perfect for chilly evenings, family dinners, or meal prepping.
Ingredients
- Meat & Aromatics
1 lb (450g) ground beef or ground turkey
1 small onion, finely diced
3 cloves garlic, minced
- Vegetables
4–5 medium potatoes, peeled and diced (about 4 cups)
3 carrots, peeled and sliced
3 celery stalks, chopped
- Broth & Seasoning
4 cups (946ml) beef broth or vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
Salt and pepper to taste
- Creamy Finish
1 cup (240ml) heavy cream or half-and-half
- Optional Toppings
1 cup shredded cheddar cheese
Fresh parsley or green onions, chopped
Directions
- Brown the Meat
In a skillet over medium heat, cook the ground beef or turkey until no pink remains. Break it apart with a spoon while cooking, then drain any extra grease - Add Onion & Garlic
Add the diced onion to the pan and cook until softened. Stir in garlic and cook for another minute. Transfer the mixture to your slow cooker. - Layer the Veggies
Add diced potatoes, carrots, and celery directly into the cooker. - eason & Add Broth
Sprinkle in thyme, rosemary, and oregano. Add salt and pepper as needed, then pour in the broth. Stir to combine everything. - Slow Cook
Cook on LOW for 6–8 hours, or
Cook on HIGH for 3–4 hours,
until the potatoes are soft and the flavors blend well. - Make It Creamy
About 30 minutes before serving, stir in the heavy cream or half-and-half. Let it warm through to thicken the soup. - Taste & Adjust
Add extra salt or pepper if needed before serving. - Serve
Ladle into bowls and top with cheddar cheese, parsley, or green onions if desired.
Notes
- Swap the Protein: Use Italian sausage, ground chicken, or plant-based crumbles.
- Add Veggies: Corn, peas, diced tomatoes, or mushrooms work well.
- Add Veggies: Corn, peas, diced tomatoes, or mushrooms work well.
- Thicker Texture: Mash some of the cooked potatoes in the pot before adding cream.
- Extra Flavor: Add a splash of Worcestershire sauce or smoked paprika.
Storage & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 3–4 days.
Freezer:
Freeze the soup before adding cream for best texture, up to 2 months. Add cream when reheating.
Reheating:
Warm on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of broth or milk if it thickens too much.
FAQs
1. Can I skip the browning step?
Yes, but browning adds flavor and improves texture. If you skip it, use extra seasoning.
2. What potatoes work best?
Russet, Yukon Gold, or red potatoes all hold up well for this soup.
3. Can I make it without dairy?
Swap the cream for coconut milk or a thick non-dairy alternative
Nutrition Facts (Per Serving – Approximate)
- Calories: 380
- Protein: 18g
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 4g
- Sodium: 780mg
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