There’s something so comforting about a cozy little crockpot soup especially one that’s creamy, hearty, and wonderfully simple. This mini batch is perfect when you want a small pot of something warm without spending all day in the kitchen. Let me walk you through it with ease.
Ingredients (Mini Batch)
- ½ lb ground hamburger
- 2 cups diced potatoes (peeled or unpeeled)
- ½ cup diced onion
- 1 cup chicken broth
- 1 cup milk
- ½ cup shredded cheddar cheese
- 2 tbsp cream cheese
- 1 tbsp butter
- 1 tsp garlic powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
Optional swaps: Use ground turkey instead of beef, or add a handful of frozen mixed veggies for extra color.
Steps
- Brown the beef in a small skillet until fully cooked. Drain the excess fat this keeps your soup from becoming greasy.
- Add the beef, potatoes, onion, broth, and seasonings to your mini crockpot. Stir gently to combine.
- Cover and cook on Low for 6–7 hours or High for about 3 hours, until the potatoes are completely tender.
- Stir in the milk, butter, cream cheese, and cheddar, letting them melt right into the soup. Don’t worry if the cream cheese looks lumpy at first it will smooth out.
- Taste and adjust the seasoning, then let the soup warm for another 10–15 minutes so everything settles into a silky texture.
- Serve warm, giving it a gentle stir so the creamy broth coats everything beautifully.
Chef’s Tips
- Cutting the potatoes into small, even cubes helps them cook faster and softer.
- If the soup feels too thick, add a splash of broth or milk; too thin, let it simmer with the lid off for 10 minutes.
- Leftovers store well in the fridge for up to 3 days the flavors get even cozier.
Variations
- Cheesy Bacon Twist: Add 2 tbsp crumbled cooked bacon when serving.
- Veggie Boost: Mix in ½ cup diced carrots or celery before cooking.
- Spicy Comfort: Add a pinch of chili flakes or a dash of hot sauce for warmth.