This Crockpot Creamy Potato Hamburger Soup is the ultimate comfort food. It’s packed with hearty ground beef, tender potatoes, and classic vegetables, all simmered together in a rich, cheesy broth. I love how everything blends into a warm, creamy bowl of goodness that’s perfect for chilly nights or cozy dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef
1 medium onion, diced
3 cloves garlic, minced
5 cups potatoes, peeled and diced
3 cups chicken broth
2 cups milk
1 cup heavy cream
1 cup shredded cheddar cheese
2 medium carrots, diced
2 celery stalks, diced
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
2 tbsp fresh parsley, chopped (optional, for garnish)
Directions
I start by browning the ground beef in a skillet over medium heat. Once it’s cooked through, I drain the excess fat.
Next, I add diced onion and minced garlic to the skillet and sauté for about 2–3 minutes until fragrant. Then I transfer this mixture to the crockpot.
I add the diced potatoes, carrots, celery, chicken broth, salt, pepper, and smoked paprika to the crockpot and stir everything together.
I cover the crockpot and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are soft.
About 30 minutes before it’s done, I stir in the milk, heavy cream, and shredded cheddar cheese. I let it cook until the cheese is fully melted and the soup turns creamy.
Finally, I ladle the soup into bowls and garnish with chopped parsley if I want a pop of color and freshness.
Servings and timing
This recipe makes about 6 servings.
Prep Time: 20 minutes
Cooking Time: 6–7 hours on low or 3–4 hours on high
Total Time: 6 hours 20 minutes (low) or 3 hours 20 minutes (high)
Each serving has around 360 kcal.
Variations
I sometimes swap the ground beef with ground turkey for a lighter version.
For an extra cheesy version, I mix in a bit of mozzarella or pepper jack cheese.
I’ve also added frozen corn or peas at the end for more veggie variety.
If I want a thicker soup, I mash a few of the potatoes right in the crockpot before adding the dairy.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm the soup gently on the stove over medium-low heat, stirring occasionally. If it thickens too much in the fridge, I add a splash of milk or broth while reheating to loosen it up. This soup also freezes well—just let it cool completely before transferring to a freezer-safe container. It’ll keep frozen for up to 2 months. I thaw it overnight in the fridge before reheating.
FAQs
How can I make this soup gluten-free?
I make sure to check the labels on my broth and cheese to ensure they’re gluten-free. This soup doesn’t use flour, so it’s naturally gluten-free if all ingredients are safe.
Can I make this soup on the stovetop instead of a crockpot?
Yes, I just follow the same steps in a large pot and let it simmer on low for about 1 hour, or until the potatoes are tender. Then I stir in the dairy and cheese as usual.
What kind of potatoes work best in this soup?
I usually use russet or Yukon gold potatoes. Russets give the soup a softer texture, while Yukon golds hold their shape a bit better.
Can I make it vegetarian?
Sure. I skip the ground beef and use a plant-based meat substitute or just load up on extra vegetables. I also use vegetable broth instead of chicken broth.
Is it okay to leave out the cheese?
Absolutely. While the cheese adds flavor and creaminess, the soup is still delicious without it. I just increase the milk or cream slightly for extra richness.
Conclusion
This Crockpot Creamy Potato Hamburger Soup is everything I want in a cozy meal—rich, hearty, and packed with flavor. It’s easy to make, flexible with ingredients, and perfect for both busy weeknights and lazy weekends. Whether I’m feeding my family or saving leftovers for later, it’s always a hit.
📖 Recipe:
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Crockpot Creamy Potato Hamburger Soup
- Total Time: 6 hours 20 minutes (low) or 3 hours 20 minutes (high)
- Yield: 6 servings
- Diet: Gluten Free
Description
This Crockpot Creamy Potato Hamburger Soup is hearty, cheesy, and packed with ground beef, potatoes, and vegetables—perfect comfort food for chilly days or easy family dinners.
Ingredients
1 lb ground beef
1 medium onion, diced
3 cloves garlic, minced
5 cups potatoes, peeled and diced
3 cups chicken broth
2 cups milk
1 cup heavy cream
1 cup shredded cheddar cheese
2 medium carrots, diced
2 celery stalks, diced
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Brown the ground beef in a skillet over medium heat. Once cooked through, drain excess fat.
- Add diced onion and minced garlic to the skillet. Sauté for 2–3 minutes until fragrant, then transfer the mixture to the crockpot.
- Add diced potatoes, carrots, celery, chicken broth, salt, pepper, and smoked paprika to the crockpot. Stir to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until potatoes are soft.
- 30 minutes before the soup is done, stir in milk, heavy cream, and shredded cheddar cheese. Cook until cheese is melted and soup is creamy.
- Ladle soup into bowls and garnish with chopped parsley, if desired.
Notes
Swap ground beef with ground turkey for a lighter version.
Add frozen corn or peas for more vegetable variety.
For a thicker soup, mash a few potatoes before adding the dairy.
Use mozzarella or pepper jack for an extra cheesy twist.
Soup can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 75mg
