Crockpot Creamy Potato & Hamburger Soup Recipe
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.
- 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
