Crockpot Creamy Potato & Hamburger Soup

This Crockpot Creamy Potato & Hamburger Soup is the ultimate comfort food. With hearty ground beef, tender potatoes, and a rich, cheesy broth, it’s the perfect meal to warm you up on a chilly day.

Best of all, it’s made with simple ingredients and cooked in your crockpot, allowing you to enjoy a creamy, flavorful soup without much effort.

Why You’ll Love This Recipe:

People will love this Crockpot Creamy Potato & Hamburger Soup because it’s the perfect blend of hearty ingredients, creamy texture, and savory flavors that comfort the soul.

The slow cooking process brings out the natural sweetness of the potatoes and carrots, while the ground beef adds a rich, satisfying protein base.

The creamy broth, made with heavy cream, milk, and melted cheddar cheese, gives the soup a luxurious feel without being overly heavy.

Plus, it’s an incredibly easy, hands-off meal that you can set and forget in the crockpot—ideal for busy days when you want a delicious, filling dish waiting for you.

Whether enjoyed on a cold night or shared with family, this soup is guaranteed to be a crowd-pleaser!

Key Ingredients:

Ground beef: Provides a hearty, savory base that adds richness and protein to the soup.

Potatoes: The tender, starchy potatoes create a comforting, filling texture that thickens the broth as they cook.

Carrots and celery: These vegetables add a subtle sweetness and crunch, balancing the richness of the beef and cream.

Chicken or beef broth: Forms the flavorful base of the soup, infusing it with savory depth.

Heavy cream and milk: These create the rich, creamy texture that makes this soup so indulgent and satisfying.

Shredded cheddar cheese: Adds a gooey, cheesy goodness that melts into the soup, enhancing the creamy flavor.

Seasonings (thyme, parsley, paprika): These herbs and spices bring warmth and aromatic depth to the soup, elevating the overall flavor profile.

Recipe of Crockpot Creamy Potato & Hamburger Soup

Ingredients:

1 pound ground beef

1 large onion, chopped

2 cloves garlic, minced

4 large potatoes, peeled and diced

3 large carrots, sliced

2 celery stalks, sliced

4 cups chicken or beef broth

1 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon paprika

Salt and pepper to taste

1 cup heavy cream

2 cups shredded cheddar cheese

1 cup milk

2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

Fresh parsley, chopped (for garnish)

Extra shredded cheddar cheese (for garnish)

Instructions:

Brown the Ground Beef: In a large skillet, brown the ground beef over medium-high heat until it’s no longer pink. Drain any excess fat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.

Prepare the Crockpot: Transfer the browned beef mixture to a crockpot. Add the diced potatoes, sliced carrots, and sliced celery.

Add Broth and Seasonings: Pour in the chicken or beef broth. Add the dried thyme, dried parsley, paprika, salt, and pepper. Stir to combine.

Cook on Low: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and vegetables are tender.

Add Cream and Cheese: Stir in the heavy cream, shredded cheddar cheese, and milk. If you prefer a thicker soup, add the cornstarch mixture and stir well. Continue to cook on low for an additional 15-20 minutes, until the cheese is melted and the soup is creamy.

Serve: Ladle the hot soup into bowls and garnish with fresh chopped parsley and extra shredded cheddar cheese if desired. Serve with crusty bread for a complete meal.

Nutrition Information:

Frequently Asked Questions:

Discada

Pillsbury’s Crescent Roll Taco Bake

Meatballs in Marinara Sauce

Can I use ground turkey instead of ground beef?

Yes, you can absolutely substitute ground turkey for ground beef in this recipe.

Ground turkey will make the soup leaner, though it may slightly change the flavor profile.

For a bit more flavor, you can use ground turkey breast with a small amount of olive oil or butter.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time.

You can prepare it and store it in the fridge for up to 3 days.

The flavors may actually improve after sitting for a while!

Reheat gently on the stovetop or in the microwave, and add a splash of milk if the soup thickens too much.

You can also freeze leftovers for up to 3 months.

How can I make this soup spicier?

If you want to add some spice to your soup, you can stir in some red pepper flakes, cayenne pepper, or even a diced jalapeño when you add the seasonings.

Alternatively, you can serve the soup with hot sauce on the side for each person to adjust to their preferred spice level.

Can I use different vegetables in this soup?

Yes! This recipe is very adaptable.

You can add or swap vegetables based on what you have on hand.

For example, peas, corn, or green beans are great additions.

You can also add spinach or kale for extra greens.

Just make sure to adjust the cooking time slightly if you add tougher veggies like squash or parsnips.

Can I make this soup dairy-free?

Yes, you can make this soup dairy-free by using non-dairy alternatives.

Use a dairy-free milk (such as almond or oat milk) in place of regular milk, and opt for a dairy-free cheese alternative (like nutritional yeast or vegan cheddar).

You can replace the heavy cream with coconut cream or another non-dairy cream substitute for a rich, creamy texture.

Be sure to check the broth to make sure it’s also dairy-free.

Do I have to brown the ground beef before adding it to the crockpot?

While it’s not strictly necessary, browning the ground beef before adding it to the crockpot helps to develop flavor and reduces excess fat.

It also ensures the meat is fully cooked.

If you prefer a quicker option, you can skip browning and add the raw beef directly to the crockpot, but make sure to break it up into smaller pieces as it cooks.

Can I cook this soup on high in the crockpot instead of low?

Yes, you can cook the soup on high for 3-4 hours instead of low for 6-8 hours.

However, cooking on low will allow the flavors to develop more fully and give the vegetables a chance to cook more evenly.

If you’re in a rush, cooking on high is perfectly fine, but keep an eye on the texture of the vegetables to make sure they don’t overcook.

What can I do if the soup turns out too thick?

If the soup is too thick for your liking, you can easily thin it out by adding a little extra broth or milk.

Start with small amounts, stirring and adding more as needed until you reach your desired consistency.

If you’re reheating leftovers, you might need to add a little liquid since the soup thickens when it sits.

Can I make this soup in a regular pot instead of a crockpot?

Yes, you can make this soup on the stovetop.

Brown the ground beef in a large pot, then add the vegetables, broth, and seasonings.

Bring it to a boil, then reduce the heat to simmer.

Let it cook for about 30-40 minutes, or until the potatoes and vegetables are tender.

Stir in the cream, cheese, and milk just before serving.

How do I prevent the cheese from clumping in the soup?

To prevent the cheese from clumping, make sure to stir it in gradually, after the soup has finished cooking.

Also, it helps to use freshly shredded cheddar cheese, as pre-shredded cheese contains anti-caking agents that can affect how it melts.

Adding a bit of milk or cream when you stir in the cheese will also help it melt smoothly and evenly.