Crockpot Creamy Potato & Hamburger Soup
It was raining leaves the first time I made this soup—steam curling from the lid, the house smelling like toasted onions and warm spices, and my hands wrapped around a mug as the world outside turned cozy and gold. This Crockpot Creamy Potato & Hamburger Soup is a reader favorite because it tastes like a hug in a bowl: simple, forgiving, and full of comfort that pairs perfectly with rustic breads and seasonal baking.
Introduction
If you love easy, slow-cooked meals that let you focus on baking pumpkin muffins or prepping a streusel topping for dessert, this Crockpot Creamy Potato & Hamburger Soup is a weeknight savior. The slow cooker does the heavy lifting while you knead dough or frost cupcakes. For more cozy potato-based ideas, try this helpful guide to crockpot potato soup to compare techniques and flavors.
Ingredients
Makes about 6–8 servings
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups peeled and cubed potatoes (Yukon Gold or russets)
- 3 carrots, sliced
- 2 stalks celery, sliced
- 4 cups low-sodium beef broth
- 1 cup heavy cream or full-fat evaporated milk
- 1 cup shredded cheddar cheese
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp cornstarch mixed with 3 tbsp cold water (optional, for thickening)
- Chopped chives or parsley, for garnish
Step-by-step Instructions
Brown the beef: In a skillet over medium heat, cook the ground beef with diced onion and garlic until no longer pink. Drain excess fat and transfer the mixture to your crockpot.
Add vegetables and seasonings: Add the potatoes, carrots, celery, tomato paste, thyme, paprika, and beef broth to the crockpot. Stir to combine.
Slow cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
Finish creamy: About 20–30 minutes before serving, stir in the heavy cream and shredded cheddar cheese. If you prefer a thicker soup, whisk in the cornstarch slurry and allow the soup to thicken.
Taste and serve: Season with salt and pepper. Ladle into bowls and garnish with chopped chives or parsley. This Crockpot Creamy Potato & Hamburger Soup pairs beautifully with crusty bread or a warm biscuit.
Tips for Success
- Don’t skip browning the meat: Searing the beef first develops flavor and prevents excess grease in the final soup.
- Choose the right potato: Yukon Golds hold their shape and add creaminess, while russets will break down more and naturally thicken the soup.
- Avoid curdling: Add dairy late and heat gently. If using evaporated milk instead of heavy cream, temper it by mixing a little hot broth into the milk before stirring it all in.
- Make it cheesy: Stir in the cheese off-heat for a silkier texture, or until fully melted on low heat.
- For beginners: Use the LOW setting for more forgiving cook time and less chance of overcooked vegetables.
Possible Variations
- Gluten-free: This Crockpot Creamy Potato & Hamburger Soup is naturally gluten-free if you use cornstarch or a gluten-free thickener. Check your broth label to ensure it’s gluten-free.
- Vegetarian option: Swap the ground beef for a plant-based crumble or hearty mushrooms and use vegetable broth for a satisfying meatless version.
- Streusel-topped dinner twist: For a playful fall-inspired presentation, bake small savory streusel-topped puff pastry squares as “crouton lids” to place over each serving—think of a savory streusel that complements the cozy soup.
- Cheesy breadcrumb crumble: Mix panko (or gluten-free crumbs), parmesan, and herbs; toast and sprinkle on top for crunch.
- Extra veggies: Add corn, peas, or chopped spinach near the end of cooking for color and nutrition.
Serving Suggestions
Serve the soup with warm dinner rolls, corn muffins, or a slice of your favorite fall loaf. If you love rich potato soups, you may also enjoy this roundup of cheesy potato soup tips and recipes to expand your repertoire.
Storage Recommendations
- Refrigerate: Store leftover Crockpot Creamy Potato & Hamburger Soup in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat to avoid splitting the cream.
- Freeze: For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating; you may need to add a splash of broth or cream to restore texture.
- Reheating tip: Stir frequently while warming. If the soup separates, whisk in a tablespoon of cold cream or a cornstarch slurry and simmer briefly to bring it back together.
FAQ
Q: Can I use ground turkey instead of beef?
A: Yes — ground turkey works well and yields a lighter soup. Brown it the same way before adding it to the crockpot.
Q: How can I make this soup dairy-free?
A: Use coconut cream or a creamy plant-based milk and dairy-free cheese alternatives, added near the end of cooking.
Q: Can I make this on the stovetop?
A: Absolutely. Simmer the ingredients in a heavy pot for 25–35 minutes until potatoes are tender, then finish with cream and cheese off heat.
Q: Can I prep this the night before?
A: Yes. Brown the meat and chop vegetables, then refrigerate in an airtight container and start the crockpot the next day for convenience.
Conclusion
When the days get crisp and baking season is in full swing, this Crockpot Creamy Potato & Hamburger Soup is the perfect companion to your kitchen projects—simple enough for busy evenings, cozy enough for fall gatherings. For another slow-cooker, cheesy comfort option that pairs well with weeknight baking, try this Slow Cooker Cheeseburger Soup recipe.
Print
Crockpot Creamy Potato & Hamburger Soup
- Total Time: 390 minutes
- Yield: 6-8 servings
- Diet: Gluten-Free
Description
A comforting, slow-cooked potato and hamburger soup that warms you from the inside out, perfect for busy weeknights.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups peeled and cubed potatoes (Yukon Gold or russets)
- 3 carrots, sliced
- 2 stalks celery, sliced
- 4 cups low-sodium beef broth
- 1 cup heavy cream or full-fat evaporated milk
- 1 cup shredded cheddar cheese
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp cornstarch mixed with 3 tbsp cold water (optional, for thickening)
- Chopped chives or parsley, for garnish
Instructions
- In a skillet over medium heat, cook the ground beef with diced onion and garlic until no longer pink. Drain excess fat and transfer the mixture to your crockpot.
- Add the potatoes, carrots, celery, tomato paste, thyme, paprika, and beef broth to the crockpot. Stir to combine.
- Cover and cook on LOW for 360 minutes or HIGH for 240 minutes, until potatoes are tender.
- About 20–30 minutes before serving, stir in the heavy cream and shredded cheddar cheese. If you prefer a thicker soup, whisk in the cornstarch slurry and allow the soup to thicken.
- Season with salt and pepper. Ladle into bowls and garnish with chopped chives or parsley.
Notes
Don’t skip browning the meat for flavor. Yukon Golds give creaminess while russets thicken the soup. Add dairy late to avoid curdling.
- Prep Time: 30 minutes
- Cook Time: 360 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American