Ingredients
Method
Preparation
- Heat a skillet over medium-high. Add the ground beef and cook until no pink remains. Break it into small pieces as it cooks.
- Drain excess fat from the skillet and transfer the beef to the crockpot.
- Add the diced potatoes, chopped onion, beef broth, garlic powder, and onion powder. Stir to combine everything.
Cooking
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are fork-tender.
- Turn off the crockpot. Stir in the milk, shredded cheddar cheese, and sour cream until the soup becomes creamy and uniform.
- Taste and season with salt and pepper. Serve hot.
Nutrition
Notes
Cool leftovers to room temperature within two hours, then store in airtight containers. Refrigerate for up to 3 to 4 days. To reheat, warm gently on the stove over low heat, stirring frequently. If the soup seems thick after refrigeration, add a splash of milk or broth while reheating. To freeze, omit milk, sour cream, and cheese before freezing.