Introduction

This Crockpot Creamy Potato & Hamburger Soup is a comforting, hearty dish perfect for chilly days. Packed with tender potatoes, savory ground beef, and a rich cheesy broth, it’s an easy meal that warms you from the inside out.

The image shows a bowl of creamy soup filled with layers of diced light yellow potatoes and small brown ground meat pieces mixed with small pieces of orange carrots, all covered in a thick beige cream broth. There are tiny green herb pieces sprinkled across the soup, adding color contrast. The soup is in a white bowl with dark rim details, placed on a white marbled surface. To the right, there is a shiny silver spoon partly resting on the bowl edge. In the background, some light-colored ingredients are blurred out, adding depth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef (lean 80/20 or 85/15), drained
1 large onion, chopped (yellow or white)
2 cloves garlic, minced (jarred works in a pinch)
4 large potatoes, peeled and diced (Russet or Yukon Gold)
3 large carrots, sliced
2 stalks celery, sliced
4 cups chicken or beef broth (low-sodium preferred)
1 tsp dried thyme (or 1 Tbsp fresh)
1 tsp dried parsley (fresh works too)
1 tsp paprika (smoked adds depth)
Salt and pepper, to taste
1 cup heavy cream (or half-and-half for lighter)
2 cups shredded cheddar cheese (freshly grated preferred)
1 cup milk (whole or 2%)
2 Tbsp cornstarch + 2 Tbsp water (slurry, optional for thicker soup)
Fresh parsley, chopped (for garnish)
Extra cheddar cheese (optional, for garnish)

Instructions

Step 1: In a skillet over medium-high heat, brown the ground beef until no longer pink. Drain excess fat, then transfer beef to the crockpot. Using the same skillet, sauté the chopped onion and minced garlic until fragrant, then add to the crockpot.
Step 2: Add the diced potatoes, sliced carrots, and celery to the crockpot. Stir in dried thyme, parsley, paprika, salt, and pepper. Pour in the broth and mix gently to combine all ingredients.
Step 3: Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours, until vegetables are tender and flavors have melded. Avoid lifting the lid frequently to maintain heat.
Step 4: About 10 to 15 minutes before serving, stir in the heavy cream and milk. Gradually add shredded cheddar cheese, stirring until melted and smooth. If you prefer a thicker soup, mix in the cornstarch slurry and cook until the soup thickens.
Step 5: Ladle the soup into bowls, garnish with chopped fresh parsley and extra cheddar cheese if desired. Serve hot for a creamy and satisfying meal.

Tips & Variations

For added flavor, use smoked paprika instead of regular paprika.
Substitute half-and-half or whole milk for lighter creaminess.
Add a splash of Worcestershire sauce to the beef while browning for depth.
Include corn or green beans for extra texture and color.
If you prefer a thicker soup, don’t skip the cornstarch slurry.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat, stirring occasionally to prevent scorching. If the soup thickens too much after refrigeration, add a splash of milk or broth to loosen it.

How to Serve

A close-up view of a white bowl filled with creamy soup, showing at least three layers: small chunks of light yellow potatoes at the bottom, browned ground meat pieces scattered through the middle, and finely chopped green herbs sprinkled on top. Small bits of orange carrots are visible mixed in, all covered with a light cream-colored broth with specks of black pepper. A silver spoon is held by a woman's hand on the right side, reaching into the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken work well as leaner alternatives. Brown them as you would beef, but watch carefully as these meats cook faster and can dry out.

Do I have to peel the potatoes?

Peeling the potatoes makes the soup creamier, but leaving the skins on adds extra texture and nutrients. Yukon Gold potatoes with skins on are especially tender.

Crockpot Creamy Potato & Hamburger Soup Recipe

Print Recipe

★★★★★

4.8 from 298 reviews

This Crockpot Creamy Potato & Hamburger Soup is a hearty and comforting meal perfect for any day. Featuring tender ground beef, creamy potatoes, and fresh vegetables simmered slowly with herbs and spices, this soup combines rich flavors and a velvety texture. Finished with cheddar cheese and cream for indulgent warmth, it’s an easy and satisfying crockpot recipe ideal for busy schedules and family dinners.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 4 to 6 hours on Low or 2 to 3 hours on High
Total Time: 4 hours 20 minutes to 6 hours 20 minutes (on Low)
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

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 (Russet or Yukon Gold recommended 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 (or 1 Tbsp fresh thyme)
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

Brown the Beef & Aromatics: In a skillet over medium-high heat, brown the ground beef until no longer pink. Drain excess fat. Transfer the beef to the crockpot. In the same skillet, sauté chopped onion and minced garlic until fragrant, then add them to the crockpot.
Add Vegetables & Seasonings: Add diced potatoes, sliced carrots, and celery stalks to the crockpot. Stir in dried thyme, parsley, paprika, salt, and pepper. Pour in the chicken or beef broth and gently mix to combine all ingredients.
Set & Cook: Cover the crockpot and cook on Low for 4–6 hours or on High for 2–3 hours, until the vegetables are tender and flavors meld. Avoid lifting the lid frequently to maintain heat and cooking efficiency.
Stir in Dairy & Cheese: In the final 10–15 minutes of cooking, stir in heavy cream and milk. Gradually fold in shredded cheddar cheese, stirring until melted and the soup is smooth. If a thicker consistency is desired, stir in the cornstarch slurry (cornstarch mixed with water) to thicken the soup.
Garnish & Serve: Ladle the soup into bowls. Garnish with chopped fresh parsley and extra cheddar cheese if desired. Serve hot for a creamy, hearty meal that comforts and satisfies.

Notes

Use lean ground beef and drain excess fat to reduce greasiness and keep the soup hearty but balanced.
Russet or Yukon Gold potatoes provide creamy texture when cooked; avoid waxy potatoes for best results.
If you prefer a lighter soup, substitute half-and-half for heavy cream.
The cornstarch slurry is optional and only needed if you want a thicker consistency.
Fresh herbs can be used in place of dried for brighter flavor.
Adjust salt and pepper at the end of cooking to suit your taste preferences.
Do not frequently open the crockpot lid during cooking to retain heat and ensure proper simmering.

Keywords: crockpot soup, creamy potato soup, hamburger soup, slow cooker recipes, comfort food, cheddar cheese soup