A quick welcome and what this soup is about
This Crockpot Creamy Potato & Hamburger Soup is cozy, simple, and made mostly in one pot. It’s creamy, filled with potatoes and ground beef, and easy to set and forget in the slow cooker. If you like hearty weeknight meals, this one fits the bill.
You can also check a similar slow-cooker casserole idea here: crockpot hamburger potato casserole.
Why this recipe works so well for busy nights
This soup uses basic ingredients and a slow cooker so you can do other things while it cooks. The beef adds rich flavor and the cream and cheese make the broth smooth and satisfying. It’s a good family meal and easy to scale up or down.
For another take on a slow-cooked potato casserole, see this version: crockpot hamburger potato casserole.
Easy step-by-step to make Crockpot Creamy Potato & Hamburger Soup
Follow these simple steps and your soup will be ready with minimal hands-on time.
What you need (Ingredients)
- 1 lb ground beef
- 4 cups potatoes, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup cream or milk
- 1 cup shredded cheese
- Salt and pepper to taste
- Optional: Herbs like thyme or parsley
How to cook it (Directions)
- In a skillet, brown the ground beef over medium heat. Drain excess grease and transfer to a crockpot.
- Add the diced potatoes, carrots, celery, onion, and garlic to the crockpot.
- Pour in the beef broth, and season with salt, pepper, and any optional herbs.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until vegetables are tender.
- About 30 minutes before serving, stir in the cream or milk and shredded cheese. Allow to melt and combine, then serve hot.
How to serve Crockpot Creamy Potato & Hamburger Soup so it shines
Serve the soup hot in bowls. Top with extra shredded cheese, chopped parsley, or a sprinkle of black pepper. Crusty bread or crackers work great on the side.
For a spicy twist that pairs well with this soup, you can look at ideas here: Cajun potato soup.
How to store leftovers the right way
Let the soup cool to room temperature, then store it in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove over low heat or in the microwave, stirring so the cream doesn’t separate. For longer storage, freeze in portions for up to 2 months; thaw overnight in the fridge before reheating.
Simple tips to get the best result
- Brown the beef well for more flavor.
- Cut potatoes into even pieces so they cook evenly.
- Use whole milk or half-and-half for a richer soup; use milk for a lighter version.
- Add cheese near the end to keep the texture smooth.
- Taste and adjust salt and pepper at the end.
Easy variations you can try
- Make it vegetarian: swap beef for cooked lentils or plant-based crumbles and use vegetable broth.
- Add corn or peas in the last 30 minutes for extra color and sweetness.
- Use cheddar, pepper jack, or a blend of cheeses to change flavor.
- Add a splash of Worcestershire sauce or mustard for extra depth.
Nutrition snapshot (estimate per serving)
Approximate values per 1.5–2 cup serving:
- Calories: ~380–450
- Protein: ~20–25 g
- Fat: ~18–25 g
- Carbs: ~30–35 g
These are estimates and will change with the exact ingredients you use.
Family-friendly serving ideas
- Serve with warm crusty rolls for dipping.
- Pair with a small green salad for more vegetables.
- Let kids add their own toppings like cheese or crackers to make mealtime fun.
What to eat with this soup (pairing suggestions)
- Fresh bread or garlic toast.
- A simple mixed green salad with vinaigrette.
- Roasted vegetables or a light slaw to balance the creaminess.
Frequently asked questions
Q: Can I use frozen potatoes?
A: Yes. Add them frozen but check the cooking time — they may cook faster and become soft sooner.
Q: Can I make this on the stove instead of a crockpot?
A: Yes. Brown the beef and then simmer everything in a large pot with the broth until the vegetables are tender. Stir in cream and cheese at the end.
Q: Will the cream curdle if I reheat the soup?
A: Reheat slowly over low heat and stir often. Avoid boiling to keep the cream smooth.
Q: Can I use ground turkey or chicken?
A: Yes. Ground turkey or chicken work fine; brown them well for best flavor.
Q: How can I make the soup thicker?
A: Mash a few potato pieces in the pot or stir in a small slurry of cornstarch and water, then simmer a few minutes.
Conclusion and helpful links
For more slow-cooker cheeseburger-style soups, check out this recipe: Slow Cooker Cheeseburger Soup – The Country Cook.
If you want another version that is very close to this one, see: Crockpot Creamy Potato and Hamburger Soup – Kitchen Divas.
For an alternate write-up and tips, visit: Creamy Potato & Hamburger Soup – The Kitchen Magpie.
Crockpot Creamy Potato & Hamburger Soup
Ingredients
Main Ingredients
- 1 lb ground beef Browned and drained
- 4 cups potatoes, diced Cut into even pieces
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 onion diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup cream or milk Use whole milk or half-and-half for a richer soup
- 1 cup shredded cheese
- Salt and pepper to taste
- Optional: Herbs like thyme or parsley
Instructions
Preparation
- In a skillet, brown the ground beef over medium heat. Drain excess grease and transfer to a crockpot.
- Add the diced potatoes, carrots, celery, onion, and garlic to the crockpot.
- Pour in the beef broth, and season with salt, pepper, and any optional herbs.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until vegetables are tender.
- About 30 minutes before serving, stir in the cream or milk and shredded cheese. Allow to melt and combine, then serve hot.
