Crockpot Creamy Potato and Hamburger Soup

I found this Crockpot Creamy Potato and Hamburger Soup while scrolling through Pinterest one chilly evening, and the photo alone made me crave something cozy and homemade. After testing it out and adding a few of my own little touches, it quickly became one of those recipes I turn to whenever I need a warm, comforting meal that practically cooks itself. The slow cooker does all the hard work, and by the end of the day, you’ve got a rich, creamy soup filled with tender potatoes, flavorful beef, and melty cheese. It’s simple, hearty, and feels like a hug in a bowl—perfect for busy nights or lazy weekends when you just want something delicious and easy.

Why You’ll Love This Crockpot Soup Recipe

This creamy potato and hamburger soup is simple, rich, and deeply satisfying. Here’s why it deserves a spot in your weekly rotation:

• Budget-friendly: Uses inexpensive ingredients you probably already have on hand.
• Hearty & filling: A complete meal in one bowl with protein, veggies, and creaminess.
• Effortless: Minimal prep and the crockpot handles the cooking.
• Customizable: Easily adaptable with different proteins or vegetables.
• Perfect leftovers: Tastes even better the next day.

Ingredients You’ll Need

• 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)

Kitchen Equipment You’ll Need

• Large skillet
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Slow cooker (6-quart or larger)
• Ladle for serving

Step-by-Step Directions

1. Brown the Ground Beef

In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain off excess fat. Add the onion and garlic, cooking for 5 minutes until softened and fragrant.

2. Layer the Crockpot

Transfer the beef mixture to your crockpot. Add the diced potatoes, sliced carrots, and celery.

3. Add Broth and Seasonings

Pour in the broth and stir in thyme, parsley, paprika, salt, and pepper. Mix everything together.

4. Slow Cook to Perfection

Cover and cook on low for 6–8 hours or high for 3–4 hours, until potatoes and vegetables are tender.

5. Add Cream and Cheese

About 20 minutes before serving, stir in heavy cream, milk, and shredded cheddar. If you prefer a thicker soup, mix in the cornstarch slurry. Continue cooking on low until creamy and cheese is melted.

6. Garnish and Serve

Ladle into bowls and top with chopped parsley and extra cheddar for a rich finish.

Pro Tips for Success

• Use freshly shredded cheese: It melts smoother than pre-shredded varieties.
• Control the consistency: Add broth for thinner soup or mash some potatoes for thicker texture.
• Sauté aromatics: Cooking onions and garlic first deepens flavor.
• Choose the right potatoes: Yukon golds hold their shape; Russets make it thicker and creamier.

Variations and Substitutions

• Substitute ground beef with ground turkey or chicken for a lighter version.
• Add corn, peas, or bell peppers for extra veggies.
• Make it gluten-free by using gluten-free broth and cornstarch.
• Stir in a pinch of smoked paprika or chipotle for a smoky kick.
• Make it vegetarian by skipping the meat and adding white beans for protein.

How to Store and Reheat Leftovers

• Refrigerator: Store in airtight containers up to 4 days.
• Freezer: Cool completely and freeze for up to 2 months. Stir well when reheating to re-emulsify the cream.
• Reheat: Warm gently on the stove or microwave, adding a splash of broth or milk if needed.

Delicious Pairings

• Crusty bread or garlic toast for dipping
• A crisp side salad with tangy dressing
• Roasted green beans or steamed broccoli
• Apple cider or light beer to complement the richness

FAQs

Q1: Can I use a different type of cheese?
A1: Yes! Try Colby Jack, Pepper Jack for spice, or Gouda for a smoky flavor.

Q2: What type of potatoes works best?
A2: Yukon Golds are creamy and hold shape, while Russets soften more and thicken the soup.

Q3: Can I make this soup on the stovetop?
A3: Yes! Simmer everything except the dairy and cheese until veggies are tender. Stir in cream and cheese last until melted and smooth.

Q4: Can I cook the beef directly in the crockpot?
A4: Browning first gives richer flavor, but you can add raw beef if needed—just break it up after cooking.

Q5: How can I make this soup thicker?
A5: Use the cornstarch slurry or mash a few of the cooked potatoes before adding cream.

Q6: Can I make it dairy-free?
A6: Replace cream and milk with coconut milk or a non-dairy substitute, and use dairy-free cheese.

Q7: What vegetables can I add?
A7: Peas, corn, bell peppers, or spinach all work beautifully.

Q8: Can I double the recipe?
A8: Yes, as long as your crockpot is large enough—great for meal prep or freezing.

Q9: Can I make this ahead of time?
A9: Yes! Assemble everything (except the dairy) in the crockpot insert, refrigerate overnight, then cook the next day.

Q10: What toppings go well with this soup?
A10: Crumbled bacon, green onions, shredded cheese, or a dollop of sour cream make great additions.

Final Thoughts

This Crockpot Creamy Potato & Hamburger Soup is the kind of meal that brings warmth to even the busiest days. It’s creamy, hearty, and full of simple flavors that taste like home. Whether you’re feeding a crowd, meal prepping for the week, or just craving something cozy, this recipe delivers every time. It’s comfort food made easy—just set it, forget it, and come back to a bowl of pure happiness.