Crockpot Creamy Potato & Hamburger Soup | Easy Recipe

Introduction

Is there anything more comforting than walking in on the aroma of simmering soup after a long day? This crockpot creamy potato & hamburger soup brings together hearty ground beef, tender potatoes, and a silky, cheesy broth in one effortless slow-cooked bowl of comfort. The crockpot creamy potato & hamburger soup recipe is ideal when you want dinner ready with minimal fuss and maximum flavor.

Many folks assume that to get creamy, restaurant-quality soup you must stand stirring for hours. I challenge that: with the right ingredients and technique, your slow cooker can deliver that velvety texture while you go about your day. Let’s dive into how you can master this soup with confidence.

Ingredients List

Here’s a clear, organized list of ingredients for this soup — including substitution suggestions and sensory cues to guide you:

As the beef browns and vegetables soften, your kitchen fills with comforting aromas of onion, garlic, and paprika. The creamy broth merging with potatoes delivers a richness that feels like a hug in a bowl.

Timing

• Preparation time: 10–15 minutes (chopping & browning)

• Crockpot cooking time: 4–6 hours on Low, or 2–3 hours on High

• Finishing & thickening: 10–15 minutes

• Total time: ~4½ to 6½ hours (depending on slow cooker setting)

Compared to stovetop versions that require watching and stirring constantly, using a crockpot frees you up while still achieving creamy results. Many recipes delivered in an hour or two — this one trades that for set-it-and-forget-it ease.

Step-by-Step Instructions

Step 1: Brown the Beef & Aromatics

In a skillet over medium-high heat, brown the ground beef until no longer pink. Drain excess fat. Transfer beef into the crockpot. In the same skillet, sauté onion and garlic until fragrant (1–2 minutes) then add to the crockpot. This base builds deeper flavor.

Step 2: Add Vegetables & Seasonings

Into the crockpot, add diced potatoes, carrots, celery. Stir in dried thyme, parsley, paprika, salt, and pepper. Pour in the broth. Gently mix to ensure ingredients are submerged and evenly distributed.

Step 3: Set & Cook

Cover the crockpot and cook on Low for 4–6 hours or High for 2–3 hours until vegetables are tender and flavors meld. Avoid lifting the lid too frequently — the slow cooker does its magic best undisturbed.

Step 4: Stir in Dairy & Cheese

In the final 10–15 minutes of cooking, stir in heavy cream and milk. Then gradually fold in the shredded cheddar cheese, stirring until melted and smooth. If the soup is thinner than desired, mix cornstarch and water into a slurry and stir gently until thickened.

Step 5: Garnish & Serve

Ladle into bowls, garnish with chopped fresh parsley and extra cheddar cheese if desired. Serve hot while creamy and comforting.

Nutritional Information

Estimated per serving (8 servings):

• Calories: ~370 kcal

• Protein: ~22 g

• Fat: ~22 g (saturated ~11 g)

• Carbohydrates: ~24 g

• Fiber: ~3 g

• Sugar: ~4 g

• Sodium: depends on broth; ~600–800 mg

Because this soup combines meat, potatoes, and dairy, it offers a satisfying balance of protein, fats, and carbs. You can lighten it by reducing cream or using lower-fat milk.

Healthier Alternatives for the Recipe

• Use lean ground turkey or chicken in place of beef to lower saturated fat.

• Replace heavy cream or full milk with evaporated skim milk or a mixture of milk plus Greek yogurt (stir in off-heat to avoid curdling).

• Use extra vegetables (like bell pepper, zucchini, spinach) to stretch volume and increase fiber.

• Swap regular potatoes with sweet potatoes or cauliflower for a different nutritional profile.

• Skip or reduce the cheese or use low-fat cheese to cut calories.

Serving Suggestions

• Serve with crusty bread, garlic toast, or soft dinner rolls to mop up the creamy broth.

• Accompany with a bright salad (vinaigrette, arugula, or mixed greens) to balance richness.

• Top each bowl with bacon bits, green onions, sour cream, or extra cheese for toppings guests can personalize.

• Use leftovers as filling for savory hand-pies or spoon over mashed potatoes or rice for variation.

Common Mistakes to Avoid

1. Adding dairy too early: Cream and cheese should be added late to prevent separation or curdling.

2. Overcrowding crockpot: If the pot is overfilled, ingredients won’t cook evenly — keep fill level under ¾.

3. Skipping draining fat: Excess grease will make the soup greasy and heavy.

4. Not stirring slurry properly: When thickening, ensure cornstarch is fully dissolved before adding, and add slowly while stirring.

5. Using salty broth without adjusting: Taste before adding salt — broths vary widely in sodium.

Storing Tips for the Recipe

• Refrigeration: Cool the soup for 30 minutes, transfer to airtight containers, and refrigerate up to 3–4 days.

• Reheating: Warm gently on stove over low heat, stirring often. Add a splash of milk or broth if it’s thicker than desired.

• Freezing: Dairy soups can separate when frozen. If freezing, omit the cream and cheese. Thaw, reheat, then add dairy and cheese just before serving.

• Make-ahead suggestion: Pre-chop vegetables and brown beef earlier; assemble in crockpot later to shorten the “hands-on” time.

Conclusion

This crockpot creamy potato & hamburger soup combines simplicity and comfort in every spoonful. With minimal prep and a slow cooker doing the heavy lifting, you’ll end up with a hearty, creamy, and satisfying soup perfect for chilly evenings. It’s versatile, customizable, and forgiving — try it soon, leave your thoughts down below in the comments, and subscribe for more cozy, go-to meals you’ll return to again and again.

FAQs

Q1: Can I use ground turkey or chicken instead of beef?
Yes — lean ground turkey or chicken works well and yields a lighter version. Be sure to adjust seasonings accordingly.

Q2: My soup turned thin — how can I thicken it?
Stir in the cornstarch-water slurry gradually until desired consistency. Alternatively, mash a few potato chunks in the pot to naturally thicken.

Q3: Can I make this on the stovetop instead of in a crockpot?
Absolutely. Use a large pot, simmer vegetables and beef until tender (~30–40 minutes), then stir in dairy and cheese off-heat.

Q4: Can this soup be frozen?
You can freeze a dairy-free version (omit cream and cheese). After thawing, reheat gently and stir in cream and cheese before serving.

Q5: What’s the best type of potato?
Russet or Yukon Gold are ideal — they break down slightly, giving the soup natural creaminess, contrasting with firmer-textured vegetables.

Crockpot Creamy Potato & Hamburger Soup

This Crockpot Creamy Potato & Hamburger Soup is the ultimate comfort meal — a hearty blend of ground beef, tender potatoes, and vegetables simmered slowly in a rich, cheesy, and creamy broth. Perfect for busy days, it’s a set-it-and-forget-it recipe that delivers cozy, homemade flavor with minimal effort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Soup

Cuisine American

Servings 8 servings

Calories 370 kcal

Equipment

• Crockpot or slow cooker
• Large Skillet
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients

  

Main Ingredients

• 1 lb Ground beef Use lean (80/20 or 85/15) and drain excess fat
• 1 large Onion, chopped Yellow or white onion works
• 2 cloves Garlic, minced Jarred minced garlic works in a pinch
• 4 large Potatoes, peeled and diced Use Russet or Yukon Gold for creaminess
• 3 large Carrots, sliced Adds natural sweetness and texture
• 2 stalks Celery, sliced Add more or less to taste
• 4 cups Chicken or beef broth Use low-sodium if available
• 1 tsp Dried thyme Use 1 Tbsp fresh thyme if preferred
• 1 tsp Dried parsley Can substitute fresh parsley later
• 1 tsp Paprika Smoked paprika adds depth
• Salt and pepper To taste; adjust at the end
• 1 cup Heavy cream Substitute half-and-half for lighter version
• 2 cups Shredded cheddar cheese Sharp or mild, freshly grated preferred
• 1 cup Milk Whole milk or 2%
• 2 Tbsp Cornstarch + 2 Tbsp water (slurry) Use only if thicker consistency is desired
• Fresh parsley, chopped For garnish; adds freshness
• Extra cheddar cheese (optional) For garnish or melting on top

Instructions

 

• Step 1: Brown the Beef & Aromatics
  In a skillet over medium-high heat, brown the ground beef until no longer pink. Drain excess fat. Transfer to the crockpot. In the same skillet, sauté onion and garlic until fragrant, then add to crockpot.
• Step 2: Add Vegetables & Seasonings
  Add diced potatoes, carrots, and celery to the crockpot. Stir in thyme, parsley, paprika, salt, and pepper. Pour in the broth and gently mix everything together.
• Step 3: Set & Cook
  Cover and cook on Low for 4–6 hours or High for 2–3 hours, until the vegetables are tender and the flavors meld. Avoid lifting the lid frequently.
• Step 4: Stir in Dairy & Cheese
  In the final 10–15 minutes, stir in heavy cream and milk. Gradually fold in shredded cheddar cheese, stirring until melted and smooth. If needed, stir in cornstarch slurry to thicken.
• Step 5: Garnish & Serve
  Ladle the soup into bowls, garnish with chopped parsley and extra cheddar if desired. Serve hot for a creamy, hearty meal.

Notes

Tips for Best Results:
– Brown the beef before slow cooking for richer flavor.
– Use fresh-grated cheese to ensure smooth melting.
– For lighter texture, replace cream with half-and-half.
– Add extra paprika or herbs for custom flavor.
– This soup reheats beautifully — perfect for meal prep.

Keyword comfort food, crockpot creamy potato soup, hamburger soup, slow cooker creamy soup