If you’re craving a warm, hearty soup that delivers bold Tex-Mex flavor with minimal effort, this Crockpot Taco Potato Soup is the perfect cozy meal. Loaded with tender gold potatoes, savory ground beef, melted cheese, and creamy taco-seasoned broth, every spoonful is comforting, rich, and packed with bold flavor. The slow cooker does all the work — simply toss in the ingredients, let it simmer, and finish with the creamy, cheesy goodness at the end. Whether you’re feeding the family or prepping for a busy week, this soup is simple, satisfying, and guaranteed to become a new favorite.
Why You’ll Love Crockpot Taco Potato Soup
This creamy taco-inspired soup offers comfort and flavor in one easy pot.
- Slow cooker convenience — hands-off cooking.
- Creamy, cheesy, and full of taco flavor.
- Great for meal prep and reheats beautifully.
- Family-friendly and budget-friendly.
- Customizable with your favorite toppings.
- Perfect for cold nights, game days, or easy weeknight dinners.
Why You Should Try This Recipe
This soup blends the best parts of potato soup with the fun flavors of a cheesy taco. The crockpot slowly softens the potatoes and infuses the broth with spices, beef, and Rotel tomatoes. The finishing touch — cheddar cheese, heavy cream, sour cream, and butter — transforms the broth into a velvety, irresistible base. It’s a comforting fusion dish that delivers restaurant-level flavor with almost no work.
Ingredients You’ll Need
Soup Base
- 1 lb ground beef
- 1 packet taco seasoning
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups diced gold potatoes
- 1 can Rotel tomatoes (mild or regular)
- 4 cups beef broth
- 1 tbsp butter
- ½ tsp paprika
- ½ tsp chili powder
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
Creamy Finish
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup sour cream
Garnish
- Fresh cilantro or parsley
Optional Toppings
- Extra cheddar cheese
- Sour cream
- Green onions
- Crispy tortilla strips
- Fresh cilantro
How to Make Crockpot Taco Potato Soup (Detailed)
1. Brown the Beef
Cook ground beef in a skillet over medium-high heat until no longer pink. Break it into crumbles as it cooks. Drain any excess grease.
2. Add the Aromatics
Add diced onion and minced garlic to the skillet. Cook for 2–3 minutes, or until the onion softens and becomes fragrant.
3. Transfer to the Crockpot
Pour the beef mixture into your slow cooker. Add diced potatoes, Rotel tomatoes, beef broth, taco seasoning, paprika, chili powder, salt, and pepper. Stir well to combine.
4. Slow Cook
- LOW: 6–7 hours
- HIGH: 3–4 hours
Cook until potatoes are tender and easily pierced with a fork.
5. Make It Creamy
Stir in heavy cream, shredded cheddar cheese, butter, and sour cream. Mix until melted and smooth.
6. Simmer
Let the soup cook an additional 15 minutes to blend flavors and fully melt the cheese.
7. Serve
Ladle hot soup into bowls and top with your favorite taco toppings — shredded cheese, green onions, sour cream, tortilla strips, or fresh cilantro.
Nutritional Information (Estimated per serving)
- Calories: 470
- Protein: 21g
- Carbs: 28g
- Fat: 32g
- Fiber: 3g
- Sodium: 980mg
Tips for the Best Crockpot Taco Potato Soup
- Use gold potatoes for the creamiest texture — they stay tender but not mushy.
- Brown the beef well — adds depth of flavor.
- Add toppings right before serving to keep them crisp.
- Adjust heat by choosing mild or spicy Rotel.
- For thicker soup, mash some potatoes or add a cornstarch slurry.
- Stir cheese in slowly to prevent clumping.
Variations & Substitutions
- Chicken Taco Soup: Replace beef with shredded chicken and use chicken broth.
- Spicy Version: Add jalapeños, chipotle powder, or spicy Rotel.
- Veggie Boost: Add corn, black beans, or bell peppers.
- Low-Carb Version: Swap potatoes for cauliflower florets.
- Cheese Lovers: Add pepper jack or Colby Jack.
- Turkey Taco Soup: Use ground turkey instead of beef.
What to Serve with Taco Potato Soup
- Warm tortillas
- Cornbread
- Cheese quesadillas
- Mexican rice
- Chips & salsa
- Avocado slices
- Green salad with lime dressing
Common Mistakes to Avoid
- Adding dairy too early: It may curdle — always add at the end.
- Overcooking potatoes: Dice evenly for consistent texture.
- Not draining beef: Grease can make soup oily.
- Too much salt: Taco seasoning already contains sodium.
- Using high heat too long: Potatoes can turn mushy.
Storing Tips
- Refrigerate leftovers for 3–4 days.
- Reheat gently on stovetop or microwave.
- Add extra broth if soup thickens.
- Freeze without dairy for up to 3 months. Add cream, cheese, and sour cream after reheating.
Conclusion
This Crockpot Taco Potato Soup is the perfect blend of Tex-Mex flavor and cozy comfort food. Creamy, hearty, cheesy, and packed with taco-seasoned richness, it’s a dinner the whole family will request again and again. With minimal prep and maximum flavor, this slow cooker recipe will quickly become a staple in your winter soup rotation.
Recipe FAQ’s
Can I make this without a crockpot?
Yes — simmer on the stovetop until potatoes are tender, then add the creamy ingredients.
Can I use frozen potatoes?
Yes — frozen diced potatoes or hashbrowns work well.
Can I make this vegetarian?
Use plant-based ground “beef,” vegetable broth, and omit dairy or use dairy-free options.
Does it freeze well?
Freeze before adding dairy for best texture.
How do I thicken the soup?
Mash a few potatoes or add 1 tbsp cornstarch mixed with cold water.